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Hi:
Here is how my clarified butter is made. Raw, uncooked, un-pasteurized cow's milk is used. Anaerobic bacteria are what indirectly turn the milk into clarified butter. Throughout the process, the butter is mysteriously protected completely against any degradation or abnormality [e.g. rancidity] other than bacterial decay. First, all minerals and metal are removed from the milk. Then the anaerobic bacteria enter the milk. These bacteria initially feed on all substances in the milk excluding fats, cholesterol and other greasy substances. Wastes are then released from the bacteria. Next, these bacteria feed on cholesterol, free fatty-acids [excluding saturated fatty acids], as well as trans fatty acids that are naturally present in the milk. More waste is excreted by these bacteria. After this, the bacteria then feed on all fats excluding saturated fats. Waste excreted again. Following this, the bacteria then breakdown 50% of the saturated fats into glycerol and saturated fatty acids. They then feed on all the glyerol molecules present and then excrete. Then, these bacteria feed on 50% of the saturated fatty acids present in the milk. Excrection once again. At this stage, the milk is really just a stinky mixture of water and solid grease. Then these bacteria die [for some mysterious reason] and invite more anaerobic bacteria into the milk. These new anaerobic bacteria then cannibalize the dead anaerobic bacteria. Then, the new bacteria then excrete waste. Finally, the new bacteria then flee the the milk case. Now, after all the bacterial processes are finished, something else happens. All the water from the concoction is removed. All thats left is anhydrous stinky butter grease with stinky bacterial wastes. You now have clarified butter!!!! Anyone want to try some of this delicious buttergrease?? Regards, Radium |
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Chembake wrote: Does it have a special warning label for bio hazards...?G No need to. All the bacteria flee the butter once they are done with the job. |
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