Butter: A Rich History

BOOKS AND MOVIES A Mindful Carnivore, Tovar Cerulli Big River, documentary film Eating Animals, Jonathan Safran Foer Fat Head, documentary film Food, Inc., Karl Weber Food, Inc., documentary film Food Rules, Michael Pollan In Defense of Food, Michael Pollan Inflammation Syndrome, Jack Challem King Corn, documentary film Perfect Health Diet, Paul an

Spring grass made for rich, creamy milk, ideal for making butter, but as summer approached and the grass changed, milk became less creamy but much richer in caseins, a form of protein. The higher the casein content, the higher the cheese yield. So while both butter and cheese production could be undertaken throughout the milking season, good dairy

there's a big crock of softened butter on almost every cook's station, and it's getting a heavy workout. Margarine? That's not food.

The best dairy choices are raw, fermented, unpasteurized, unsweetened, and high-fat options such as ghee, butter, full cream, aged cheese, cottage cheese, cream cheese, Greek-style full fat yogurt, half and half, kefir, and raw whole milk. Stick to pasture-raised/grass-fed, or organic dairy products to avoid the hormones, pesticides, and antibiotic