Raw Butter — Find Unpasteurized Butter Near You
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Raw butter — churned from unpasteurized cream — is prized for its rich flavor, deep golden color, and preserved nutritional compounds. Made from grass-fed raw cream, it is one of the most nutrient-dense fats available.
Benefits of Raw Butter
- Fat-soluble vitamins — Rich in vitamins A, D, E, and K2 in their most bioavailable forms
- Conjugated linoleic acid (CLA) — A beneficial fatty acid found in grass-fed dairy
- Preserved enzymes — Contains lipase and other enzymes destroyed by pasteurization
- Wulzen factor — An anti-stiffness compound present in raw cream but destroyed by heat
- Superior flavor — Complex, nutty taste from grass-fed raw cream
Where to Buy Raw Butter
Raw butter is available from farms that produce raw dairy products. Most raw butter is churned in small batches on the farm. Availability depends on your state's raw milk laws — in states where raw milk sales are legal, raw butter is typically also available.
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Frequently Asked Questions
Where can I buy raw butter?
Raw butter is available from farms that sell raw dairy products. It is typically churned from raw cream on the farm. Because butter is a processed dairy product, its availability depends on your state raw milk laws. Some farms sell raw butter at farmers markets or through farm stores.
What is the difference between raw butter and regular butter?
Raw butter is made from unpasteurized cream, retaining natural enzymes (lipase), fat-soluble vitamins (A, D, K2, E), and beneficial bacteria. Commercial butter is made from pasteurized cream. Raw butter from grass-fed cows has a deeper yellow color due to higher beta-carotene content.
Is raw butter healthier?
Raw butter advocates point to its preserved enzymes, higher vitamin content (especially K2 from grass-fed cows), and conjugated linoleic acid (CLA). The Wulzen factor (anti-stiffness compound) is present in raw butter but destroyed by pasteurization. However, nutrition research is ongoing.
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