How to Make Raw or Pasteurized Butter

I have a confession to make. I used to have my kids make butter when they were driving me crazy. Which was often. Let’s just say…we had a lot of butter. I would hand them a small baby food jar filled with cream and a pinch of sea salt and tell them to take turns shaking it until it became butter. It kept them busy for about 15 minutes, which is a long time in mom minutes. But butter making isn’t just a way to keep kids occupied, grown ups love it too. So I decided to make a step by step tutorial: How to Make Raw or Pasteurized Butter! No baby food jars or shaking required.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

It’s Not 1850, Why Make Your Own Butter?

First and not surprisingly, homemade butter tastes better than store bought. It just does, I can’t tell you why other than that you are going to be using the thickest, best quality organic cream you can find and an excellent sea salt. But there is another reason to make butter! I, on occasion find myself with too much cream. I buy cream for a recipe and use only a portion and have no use for the rest. Rather than waste it, I turn it into butter!

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

How To:

Obviously I am giving you a recipe below, but here is the run down step by step….whip up some heavy cream (raw or pasteurized cream it’s up to you). Be sure to buy the thickest, creamiest organic cream you can find. My favorite is raw and grass fed.

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

When It Looks Like Whipped Cream You’re Halfway There!

I would guess most of us have made whipped cream, making butter is very similar. When the cream looks like whipped cream you add a pinch of sea salt and just keep on whipping! By the way, I adore my Mini KitchenAid Stand Mixer. It’s small and light and fits in a regular size cupboard without killing my shoulders every time I pull it out!

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

Ah… We Have Butter. And Guess What? It’s Good For You!

A few minutes after achieving whipped cream status, you will reach ‘butter status’. Thick, sweet cream butter! Now, I know butter has gotten a bad rap in the past, but butter has many healthful properties. Butter contains CLA, a type of fat that may have cancer-fighting properties, as well as help reduce body fat and improve immune function. Butter is rich in butyrate, a type of short chain fatty acid that has been associated with several benefits including reduced inflammation, reduced insulin sensitivity and electrolyte balancing. Butyrate is also produced by the beneficial bacteria in your gut and is used as a source of energy for the cells in your intestines. One tablespoon of butter contains 11% of your daily requirement of Vitamin A and 2% of your daily requirement of Vitamin E and K!

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

The Buttermilk:

Buttermilk is a by product of making butter, see it there in the mixing bowl? After making the butter you can strain the butter milk and save it in the fridge for up to a week or freeze for later use in my Vanilla Buttermilk Cake. See what I did there:)

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

Storing Butter:

After making butter you can store it however you like in any shape you like. You can spoon onto parchment paper and form into a log and wrap it up, or store in an airtight container, or press into a mold of your choice! Butter lasts 6-9 months in the fridge!

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

Personally, I Think Homemade Butter Makes a Great Gift!

Need a gift for the neighbors, teachers, mailman or your best pal? Butter baby. I mean wouldn’t you be thrilled to receive creamy homemade organic grass fed sweet cream butter wrapped in parchment and a cute string? Or in a decorated mason jar? I would be your BBF if you gave this to me. But then again I made my kids make butter as a punishment…so there’s that.

How to Make Raw or Pasteurized Butter #homemadebutter #rawbutter #howtomakebuttermilk #howotmakebutter

Want More ‘How To’s”?

Learn: How to Roast a Red Bell Pepper, How to Seed a Pomegranate in Two Minutes, How to Fry the Perfect Egg, How to Caramelize Onions, or How to Peel Garlic!

The Recipe: How to Make Raw or Pasteurized Butter

What you need: a mixer ( I love my Mini KitchenAid Stand Mixer) and a quality sea salt. I buy the tub to save a lot of money!

5 from 16 votes
How to Make Raw or Pasteurized Butter
Prep Time
15 mins
 

15 minutes to fresh, sweet cream butter!

Course: Condiment
Keyword: butter, homemade butter, how to
Ingredients
Note: You can use any amount of cream you have on hand and adjust sea salt accordingly. Just be sure it won't overflow your mixing bowl. My recipe uses a pint (4 cups) of cream
  • 1 pint heavy cream
  • pinch sea salt
Instructions
  1. Place cream in mixer and mix on low/med speed for about five minutes or until bubbles form

  2. Add salt, then move speed up to med/high until cream looks like whipped cream

  3. Once whipped cream is achieved set mixer on high speed and keep a close eye, it goes from whipped cream to butter pretty quickly! Once you have butter let the mixer continue and it will force the liquid out of the butter, making buttermilk! Turn off mixer

  4. Scoop butter into a any dish you wish or place on parchment or wax paper and use hands to form into a log and wrap it up! As you press butter into mold it may release more buttermilk, just add the milk to your bowl. Cover butter and store in the fridge for up to 3 months or freeze for up to a year, removing to soften as needed.

For the buttermilk
  1. Pour buttermilk through a mesh strainer to remove any butter chunks. You can store buttermilk in the fridge for a week or freeze in ice cube trays and thaw as needed.

 

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Instant Pot Crustless Veggie and Bacon Quiche

Can you feel it? Fall is in the air. Those crisp, cool evenings have arrived and I for one couldn’t be happier about it. And to start fall off like a boss, I am making this Instant Pot Crustless Veggie and Bacon Quiche! It’s easy, low carb and keto friendly.
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

LOW-CARB COOKING WITH YOUR INSTANT POT

My friend Emily, the creator of the blog Recipes to Nourish has come out with her third Instant Pot Cookbook and is sharing this delicious quiche recipe with us! her cookbook Low-Carb Cooking in Your Instant Pot is chock full of delicious low-carb meals that the whole family will enjoy, 80 of them in fact! Each is easy and recipes range from comfort food, to side dishes and desserts. Here’s a little sampling of what you’ll find inside:

  • Cheesy Veggie-Stuffed Meatloaf
  • Mediterranean Lamb-Stuffed Bell Peppers
  • Savory Ranch Chicken
  • Crustless Veggie & Bacon Quiche
  • Garlic-Herb Brussels Sprouts
  • High-Fat Greek Spinach Dip
  • Luscious Chocolate Custard
  • Low-Carb Key Lime Cheesecake
  • Carrot Cake

If low carb isn’t your bag check out Emily’s other cookbooks: Amazing Mexican Favorites with Your Instant Pot and The Art of Great Cooking with Your Instant Pot!

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!

So if you haven’t already heard, the Instant Pot is the most versatile small appliance ever. It takes the place of a rice cooker, a pressure cooker, a steamer and a crock pot! It makes everything from eggs, rice and oatmeal to pulled pork, ribs and chicken broth (broth in 30 minutes with no smell!) It’s really quite an amazing little machine. Click to get your Instant Pot <—here.

The Quiche!

Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!

Instant Pot Crustless Veggie and Bacon Quiche #instantpotquiche #crustlessquiche #ketoquiche #lowcarbquiche

The Recipe: Instant Pot Crustless Veggie and Bacon Quiche

What you need: an Instant Pot and a 1 1/2 qt baking dish with lid that fits in an Instant Pot.

5 from 11 votes
Instant Pot Crustless Veggie Bacon Quiche
Prep Time
25 mins
Cook Time
38 mins
Total Time
1 hr 3 mins
 

Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!

Course: Breakfast, dinner, lunch
Cuisine: French
Keyword: instant pot quiche, keto quiche, low carb quiche
Servings: 6 servings
Ingredients
  • 1/2 cup (50g) shredded Parmesan, divided
  • 1/4 cup (30g) shredded cheddar cheese, divided
  • 1/4 cup (28g) shredded provolone or gruyere, divided
  • 2 tablespoons (28 g) grass fed butter or ghee (plus more as needed)
  • 1 cup (70g) thinly sliced or chopped mushrooms
  • 2 cups (60g) pre-washed fresh spinach, coarsely chopped
  • 5 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) cream cheese, softened
  • 1 teaspoon sea salt
  • 1 teaspoon granulated garlic
  • 7 slices crispy cooked bacon, crumbled
  • zest of one lemon
  • 1/4 cup (15g) finely chopped fresh Italian parsley
  • 1 cup (240ml) water
Instructions
  1. In a medium bowl, combine parmesan, cheddar and provolone, set aside

  2. Add the butter to Instant Pot and press "sauté ". Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the "keep warm/cancel" button.

  3. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside.

  4. In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.

  5. Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the 'manual' button and set timer for 25 minutes.

  6. When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt "quick release" the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.

  7. Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.

  8. Allow quiche to rest for 15 minutes.

  9. Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil.

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Grilled Peach and Burrata Salad

Hold onto your sun visors because this summer salad is going to blow your mind! This Grilled Peach and Burrata Salad is about as good as a salad gets and it happens to be a real eye pleaser too.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

The Burrata, Pesto and Caramelized Nuts:

For those unfamiliar, burrata is a combination of mozzarella and cream. It may just be the dreamiest cheese on the planet. Top that cheese with pesto and serve with grilled peaches and balsamic and you have a flavor combo made in heaven!! You can certainly use store bought pesto, but I recommend you learn to make your own here.

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

LET’S TALK PEACHES YO:

Peaches are a ‘stone fruit’. Stone fruits have a large pit in the center that is surrounded by a thick flesh. Cherries, apricots, peaches, nectarines etc… are all stone fruits. Stone fruits are high in antioxidants and therefore have natural anti inflammatory properties. Unfortunately they are only in season for a short time so take advantage and get while the getting is good!
(You can serve this salad alongside my Lime Chili Chicken Skewers or my Apricot Chicken Skewers)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

Tips and what you need:  If making your own pesto, click! If you prefer to buy you can have this organic pesto delivered to your door!

5 from 10 votes
Grilled Peach and Burrata Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A fresh and flavorful summer salad!

Course: Salad
Cuisine: American
Keyword: basil pesto, peach salad, summer salad
Servings: 4 servings
Author: Linda Spiker
Ingredients
For Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons good quality balsamic vinegar
  • sea salt and freshly ground pepper to taste
For Salad:
  • 1 50z bag baby greens
  • 8 oz burrata cheese, separated
  • 4 tablespoons basil pesto (store bought or fresh, linked above)
  • 4 ripe peaches, sliced thinly or into wedges (totally up to you)
  • 1/3 cup caramelized nuts
Instructions
  1. If making your own pesto, do that first (see links to instructions above in blog post)

Salad Dressing:
  1. Whisk all ingredients together, set aside

For Peaches:
  1. Spray clean grill with organic cooking spray and preheat to 375 degrees

  2. When grill is ready add peach slices. For thinly sliced peaches, cook 2-3 minutes a side. For thicker wedges, cook 4-5 minutes a side. Remove from grill.

For Salad:
  1. Place greens on a platter and toss with desired amount of dressing. Sprinkle with caramelized nuts. Use fingers to separate burrata and place 5-6 portions of cheese on salad. Spoon pesto over burrata add peach slices and enjoy!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Simple Green Salad with Ham and Fried Egg

Sometimes nothing hits the spot like a green salad with a couple of substantial toppings to make it more of a meal than a side dish. This Simple Green Salad with Ham and Fried Egg is the perfect example, just the right amount of ‘light’ and just the right amount of satisfying!
(This post contains affiliate links off which I may make a commission, your price remains the same)

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Salad:

This salad is made up of your choice of tender young greens, thin sliced ham, canadian bacon or prosciutto, and a fried egg garnished with freshly chopped chives. It’s incredibly simple and easy to throw together, even last minute. But trust me when I say it doesn’t taste ‘last minute”! The salty pork combined with a savory fried egg and sweet dressing is perfection!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Dressing:

This beautiful salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference to ramping up the flavor. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Egg:

The perfect yolk is up to interpretation of course. I love mine runny, my husband likes his firmer. No matter how you like your yolk, you’ll want to see this simple tutorial to get the perfect results!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

 

The Recipe: Simple Green Salad Ham and Fried Egg

Tips and what you need: a quality white balsamic vinegar (<—our fave but we also like this one) A fabulous sea salt is always a must! I use Maldon Flaked Chef’s Salt!
Need an egg frying tutorial? Click!

5 from 9 votes
Simple Green Salad with Ham and Egg
Prep Time
5 mins
Cook Time
5 mins
 

This Simple Green Salad with Ham and Fried Egg is the perfect example of just the right amount of 'light' and just the right amount of satisfying! Paleo, Whole30 and Keto compliant too!

Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: #easy dinner, keto, Paleo, salad, whole30
Servings: 2 servings
Ingredients
For dressing:
  • 1/3 cup good quality extra virgin olive oil
  • 3 tablespoons good quality white balsamic
  • 1/2 teaspoon minced garlic (optional)
  • sea salt and pepper, to taste
Salad:
  • 3 cups tender greens of your choice
  • 4-6 slices canadian bacon, ham or prosciutto
  • 2 eggs, fried (see link above for tutorial)
  • 1 tablespoon chives, chopped
Instructions
For Vinaigrette:
  1. Place all ingredients in a covered container and shake well or whisk. Set aside and shake again right before using

For Salad:
  1. Chop chives. Fry eggs (see link above to learn how to fry the perfect egg) Plate greens and your choice of ham, Canadian bacon or prosciutto, toss lightly with dressing. Top salad with fried eggs, sprinkle with sea salt, pepper and chives. Serve.

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

How To Fry the Perfect Egg!

I pretty much love a fried egg on just about everything. And while making a fried egg may seem simple enough, there are a few tips that will take your egg frying skills to a new level! So without further ado, here’s How To Fry the Perfect Egg!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

THE REDEMPTION OF THE EGG!

Yes, after 40 years of vilifying eggs, the government agencies that like to change their minds every few years about natural foods but freely tell you artificial sweeteners, flavorings and colorings are safe (sigh) have finally decided to announce that cholesterol is no longer ‘a nutrient of concern’. And with that announcement they encouraged people to eat eggs (and butter). It only took them forty years to catch up with what real food enthusiasts already knew: eggs are good for you. Eggs are high in protein, healthy fats and let’s face it, they look pretty darn good on everything. (Find the recipe for the flatbread below here)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

Tips: Let’s Start with The Pan

To achieve the perfect fried egg you need a good quality non-stick pan. Now that doesn’t mean a pan coated with toxic chemicals. That means a pan that is naturally non stick or highly seasoned making it non stick: we’re looking at you cast iron, stainless steel and ceramic! To learn more about safe cookware, click.

(Find recipe for Spicy Shrimp Cauliflower Rice Bowl here)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

The Importance of Heat and Oil:

Even with a non stick pan there are certain rules to egg frying that really make a difference.
1. Start with a hot pan. When the pan and oil are really hot the egg immediately contracts away from the pan which prevents sticking, if you put eggs in a lukewarm pan they stick. #truth.

2. Use olive oil, butter, or a combo of the two when frying, and be sure to use enough to generously coat the bottom of the pan. Using plenty of olive oil or butter not only prevents sticking but also adds flavor. And gives you that crispy edge you see in the photos in this post. Perfection! (Find the recipe for Broccoli with Fried Egg here)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

Getting the Yolk Just Right:

Like beauty, the ‘perfect yolk’ is in the eye of the beholder. I love mine runny, my husband likes his almost firm. I will give you tips for achieving each, and everything in between in the recipe below.
(Find recipe for Salad with Fried Egg click here)

How To Fry the Perfect Egg! #howtofryanegg #paleo #keto #whole30 #howto

The Recipe: How To Fry the Perfect Egg!

What you need: a good non stick pan. 

How To Fry the Perfect Egg!
Prep Time
1 min
Cook Time
5 mins
 

How to fry eggs to achieve the perfect 'doneness' with no sticking!

Course: Breakfast
Keyword: fried egg, how to, how to fry an egg
Ingredients
  • desired amount of fresh, free range eggs
  • extra virgin olive oil, grass fed butter, or both
  • Sea salt and pepper
Instructions
  1. NOTE: The size pan and the amount of oil/butter you use will depend on how many eggs you are frying. So choose your pan accordingly.

  2. Heat a non stick pan on med/high heat until hot (give it at least 90 seconds). Add oil, butter or a combination of the two to the pan and allow time for them to get hot without smoking. Pan should be generously coated.

  3. Gently add eggs to pan and turn heat down to low immediately. The pan should be hot enough that you hear a "pssssshhhhh" sound when eggs hit the pan, this helps with sticking and gives you that crispy edge.

  4. Cook on low for three to five minutes until whites are set and yolk is done to preference. I love to leave my yolk runny, so I only cook one side. My husband likes his more well done, so he turns his egg once the whites are set and cooks until yolk is almost firm. You can do either, or something in between, totally up to you!

  5. Sprinkle with sea salt and freshly ground pepper. Serve and enjoy!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy