i make my butter by shaking it in a ball jar. i think you are right you could
just whip the raw cream until it had stiff peaks and there you go....... whipped
cream.

vicki~

Susan Dobens <lifechangingstrategies@...> wrote:
Since raw butter is made from whipped cream I'm not sure why you would
need any special appliance but your beaters to whip it up. When we were kids at
school we shook a glass enough to turn the cream into butter so it is very easy
to do. I thought some of the Mom's have made candies from coconut oil or
cultured butter flavored with stevia cocoa etc.Maybe the recipes are in the
file??

texastykes <callen@...> wrote: I was just thinking...since raw cultured
butter is made from fresh
raw cream...I wonder if one were to buy one of those home whipped
cream makers, culture raw milk, add an alternative sweetener and
some vanilla flavoring...would the body still see it as a
prebiotic???? I figured since body temp warmed the butter to melt it
anyway...

I know that dairy isn't to be combined with anything so it's more
transtional...I thought this may work to make something 'fancy' for
my kids for the holidays...

For non transitional, would using warm water, some cocoa powder &
sweetener to make a warm hot cocoa with a dallop of 'whipped cream'
work????

If I remember correctly, if you put cream in one of those canisters,
then the cream lasts for 3 weeks - that's I'm sure for pasturized
cream.

The cons are that the cheaper ones are made from aluminum, the
cartridges are expensive and the 'gas' needed from the cartridge
being in the whipped cream...I know nothing of the harm from this,
does anyone? I'm assuming it's harmful but does anyone know for
certain? Christina

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vicki lunsford~hartzog
certified body ecology coach

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