And that is exactly what we want. You see, a little known fact in our modern world is that fresh spring grass contains a vitamin not found at any other time of the year.
Each spring, we at St. Brigid's Meadows notice a more grassy flavor to our milk and the milkfat becomes much more yellow as the cows ingest a high amount of beta-carotine and vitamins E and D. In the mountains of Switzerland, the cream from freshly pastured cattle is highly prized and given only to the town’s best athletes and expectant mothers. The butter made from this once-a-year milk is even more special.
The butter made from grassfed cows in June contains “Activator X.” Besides being loaded with Vitamin E which is essential to cell health, spring grassfed butter is unique: “...A factor in young grass is apparently the same one as described by Dr. Weston A. Price, in the second edition of his book, Nutrition and Physical Degeneration, which he called “Activator X” and was found only in butter from cows fed spring grass. “Activator X” seemed very susceptible to oxidation, being lost in the butter within a few months after its production. “Activator X” was shown to promote calcification and health of bones and teeth in human patients. It inhibited the growth of the [bacteria responsible for cavities] completely, one test showing 680,000 salivary bacterial count before the use of “Activator X” and none after.”*
*taken from an article from the Weston A. Price Foundation website.
Websites like Dr. Mercola's and other health food sites sell just the Activator X in tablet form. You can do that, to be sure. But wouldn't it be more fun to make your own butter? I mean, it's butter; what's not to love? And then to know that it's gonna help your teeth and bones while making you healthier from the inside out? Let's go for it! Be a homesteader today...with a food processor.
Room Temperature Fresh Cream (amount will vary)
Salt (to taste)
Food Processor (we found that blenders and stand mixers don't work nearly as well)
Pour cream into your food processor. Blend on a medium setting for several minutes or until butter forms (really, it’s that simple).
Once the water is out and the salt is in, you have ready-to-spread butter. Marvel at how much yellower it is than store bought. Refrigerate when not in use. Lasts for about one week or you can freeze it for up to a year.