Raw butter is butter made from unpasteurized heavy cream that has not been heated or processed in any way. It contains beneficial bacteria and enzymes that are destroyed during pasteurization. How it's made:
- Cream is separated from raw milk
- The cream is churned at room temperature for over 30 minutes
- Salt may be added as a preservative
What it tastes like:
- Raw butter has a rich, bold flavor and color that deepens over time
- Cultured raw butter has a more complex flavor profile with notes of tang and grassiness
Why it's eaten:
- Some believe raw butter is easier to digest and has health benefits
- People who are lactose intolerant can usually eat raw milk products without getting sick
How to store it:
- You can store raw butter on the counter in a glass butter dish
- To maintain freshness, you can store the rest of the sticks in the fridge