Raw Garlic Butter
I received an email from my local raw milk farmer, which stated that there was wild garlic in the hay that the dairy cows ate, so there might be a small difference in how the milk and milk products taste.
First, I love that my milk reflects what the cows are eating. We, as a society, are used to things tasting the same around the country and around the year, and this is not natural. Milk and butter should taste different at different times. Just as how mother’s breast milk changes based on what she eats, so does dairy cow’s milk. Another reason to know your farmer, and what your meat and dairy eats.
Second, this confirms what many already know: the flavor in milk is in the fat. While my whole raw milk tastes fine, the cream has a distinct garlic taste. Not so good in coffee, but excellent in butter. (I haven’t tried the yogurt, but that will probably get made into garlic yogurt cheese.)
(By the way, I know the “heavy cream” is far heavier and superior to the store by the sheer amount of butter i get out of it. I regularly get 60% butter out of the heavy cream. No wonder it is so delicious!)
Raw Garlic Butter
Raw cream from a cow that ate wild garlic
Blending mechanism (I used a magic bullet blender, but a regular blender, food processor, or even shaking a mason jar would be fine)
Place heavy cream in blending mechanism. Blend until the butter separates from the buttermilk. (with the magic bullet blender, I have to stop and scrape the sides down a few times, because the blending is not happening.). Once butter has separated, pour buttermilk into container, and place in fridge. Take the butter, and “wash it.”. (it sounds weird, but put it in a bowl, and press the butter against the sides with a spoon. Pour off liquid, and run cold water into bowl, and repeat until water is no longer milky.)
Enjoy as is, or add salt and garlic powder for extra garlic taste.