To the Traditional Swiss living in the isolated Loetschental valley, butter was a sacred food. Not a pale supermarket type butter, but a golden alpine butter made from the rich, beige cream of cows grazing on thick grass.
The children raised on this nutrient dense, raw butter had strong physiques, wide faces with plenty of room for their teeth, and a high resistance to disease. There wasn’t a single case of TB in Loetschental despite this illness raging elsewhere in Switzerland during the early part of the 1900’s. At that time, the Swiss villagers still existed on foods grown or sourced themselves in the valley. Only salt was brought in from the outside.
The young men raised on this nutrient dense traditional diet with plenty of raw, deep yellow butter were so perfect and pleasing in physique, strength, and character that the Vatican favored them over all others in Europe to serve as the Papal Guard.
The Loetschental Swiss knew that it was this nutrient dense, raw butter with its ample amounts of true Vitamin A, D, and K2 that provided the foundation for their robust health as they would put wicks in bowls of the first spring butter and burn it in their Churches.
The Importance of Raw, Grassfed Butter in the Diet
When I first became knowledgeable on the subject of Traditional Diets, obtaining plenty of raw, grassfed butter for my family became a primary and critical goal of mine.
The problem was that raw butter was not available anywhere near where I lived. I couldn’t even find raw cream or raw milk for that matter!
Determined to have this sacred food for my husband and myself (I was pregnant at the time) and for my oldest child who was a young toddler, I sourced quarts of frozen, raw grassfed cream from elsewhere and shipped in 9 or more quarts a month for my family’s use.
With some of that beautiful beige, grassfed cream, I would make the most tantalizing, golden butter for my family and continued this habit for many years.
I am fortunate that now I am able to obtain raw, grassfed butter locally so I rarely have to make my own raw butter anymore, but I thought it would be helpful to show you how to make this sacred food for yourself in case some of you readers are in the same predicament that I was many years ago – desperately wanting raw, grassfed butter but unable to find any!
How to Source Grassfed Cream
The only thing you really need when making butter is quality grassfed cream. Don’t use anything but grassfed cream else your butter will turn out white or at best pale yellow – not nutrient dense by a long shot!
The easiest route is to buy quarts of raw, grassfed cream from a local farm. If you don’t have a local grassbased dairy farm nearby, you can request your local healthfood store to stock a pasteurized (not UHT pasteurized) grassfed cream from a company such as Natural by Nature, for example.
If you can obtain raw, grassfed milk but not cream, you could also take the cream off the top of a gallon or two of the milk using a turkey baster and make butter with that cream.
The key is to get creative!
Don’t take no for an answer if you can’t find quality cream where you live. Figure out where to get it whether it be off a few gallons of grassfed milk or shipped in from another place like what I did. A great way to find farms that will mail order cream to you can be found in the Weston A. Price Foundation Shopping Guide.
Once you have the cream, making the raw, grassfed butter is easy and fun. In this video below, I share with you my method for making this sacred food in my own kitchen.
Sarah, The Healthy Home Economist
Source: Nutrition and Physical Degeneration, Dr. Weston A. Price
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