Homemade Butter

1 Quart of Heavy Whipping Cream

1/2 teaspoon of table salt

Using a mixer, whether it’s a hand-held or counter-top mixer, you can make homemade butter in 10 to 15 minutes.  Mix cream and salt and continually mix the cream through the stages of cream to whip cream and then to butter.  Once the butter and whey have separated, Remove the butter and immerse in ice cold water.  This will help remove trapped whey in the butter.  After kneading the butter in the cold water, remove the butter and form into sticks of butter using a plastic wrap.  Deposit them in the refrigerator and chill.  Fresh butter should last 3-4 weeks if properly sealed.

Here are some simple reasons NOT to use Margarine…

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings….

DO YOU KNOW the difference between margarine and butter?

Read on to the end…gets very interesting!

Both have the same amount of calories.

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.

Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.

Eating butter increases the absorption of many other nutrients in other foods.

Butter has many nutritional benefits where margarine has a few and only because they are added!

Butter tastes much better than margarine and it can enhance the flavors of other foods.

Butter has been around for centuries where margarine has been around for less than 100 years.

And now, for Margarine…

Very High in Trans fatty acids.

Triples risk of coronary heart disease …

Increases total cholesterol and LDL (this is the bad cholesterol) and it will lower HDL cholesterol, (the good cholesterol)

Increases the risk of cancers up to five times…

Lowers quality of breast milk

Decreases immune response.

Decreases insulin response.

And here’s the most disturbing fact… HERE IS THE PART THAT IS VERY INTERESTING!

Margarine is but ONE MOLECULE away from being PLASTIC… and shares 27 ingredients with PAINT.

These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance).

Open a tub of margarine and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:

• no flies, not even those pesky fruit flies will go near it (that should tell you something)
• it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.

Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?

NOW YOU KNOW THE DIFFERENCE BETWEEN BUTTER AND MARGARINE…