Hi:

Here is how my 1st-class butter is made.

Raw, uncooked, organic, un-homogenized, un-pasteurized cow's milk is
used. Purely-anaerobic, non-pathogenic bacteria are what indirectly
turn the milk into butter. Throughout the process, the butter is
mysteriously protected completely against any degradation or
abnormality [e.g. rancidity] other than bacterial decay.

No microbes other than purely-anaerobic, non-pathogenic bacteria enter
the milk/butter or travel anywhere near the milk/butter or their
containers.

First, any and all minerals, metals, ions, and electrolytes are
removed from the milk. Then the bacteria enter the milk. These
bacteria initially feed on all substances in the milk *excluding* the
following entities naturally present in the milk:

Lipids [including non-greasy lipids]
Greasy substances [including greasy substances not classified as
lipids]
Elastic substances
Natural emulsifiers
Creamy substances
Slimy substances

The bacteria produce odorous compounds - including but not limited to
-- skatole, indole, acetoin, methyl ketones [such as diacetyl],
amines, butyric acid, isobutryic acid, caproic acid, propionic acid,
isovaleric acid, and valeric acid.

After all the bacterial processes are finished, the water content in
the concoction is decreased to 15% [about the same water as most high-
quality butter].

This butter smells bad like stinky cheese [including stale Swiss
cheese that has been left in an anaerobic, warm, humid environment for
at least 30 years], smelly feet, sweaty shirts, dirty socks, neck-
sweat, back-sweat, filthy scalp and unwashed hair.

You now have 1st-class butter!!!!

Anyone want to try some of this delicious butter??

Important note on bacteria: All bacteria used in the above process are
not pathogenic. IOW - much like intestinal bacteria -- they do not
cause any disease or infection. In addition, none of these bacteria
use oxygen for any of their biochemical processes. Some of them can
survive in oxygen, while others can't. However, none of them use
oxygen. Acetic-acid bacteria are an example of bacteria that are not
used in the butter-making processes because - while they maybe
anaerobic - they still require oxygen to produce acetic acid.


Regards,

Radium