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
||

Perhaps, there is a 12 Step Program for your kind?

You have my condolences.

That is quite the imagination you have there buddy. Have you ever
considered that maybe you are a tad psycho?

This kind of blithering idiocy only makes your side of the argument
look like utter stupidity. Keep it up.

TC


Radium wrote:
> 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
> ||

TC wrote:
> That is quite the imagination you have there buddy. Have you ever
> considered that maybe you are a tad psycho?
>
> This kind of blithering idiocy only makes your side of the argument
> look like utter stupidity. Keep it up.

Psycho Butter?

And, who is the nut here?

I don't have any urge to eat butter whatsoever.

Saw your junque over at:
http://groups.google.com/groups/prof...6prRsqjc7uCt1A

whew!

Gary

Saw your junque over at:
http://groups.google.com/groups/prof...6prRsqjc7uCt1A

whew!

Gary

"K4GPB" > wrote in message
ups.com...
> Saw your junque over at:
>
http://groups.google.com/groups/prof...6xpoFjs3__AInc
F7m6AOPANdqfI6prRsqjc7uCt1A
>
> whew!
>
> Gary
>
>
What he's talking about is using raw milk which hasn't been
homogenized/pasteurized, or in other words straight from the cow. Not sure
how that equates to being a fantasy or fetish. Although, anyone who's ever
drank milk, used cream, made butter, cheese, yogurt or ice cream using milk
straight from the cow will tell you it tastes better.
Clarified butter is where you heat butter till the milk solids are no longer
suspended. Ghee is made by heating butter till the milk solids turn brown,
but are not burnt, which gives ghee a nutty flavor. I don't think you can
make either without applying a heat source.

Muddle wrote:
> "K4GPB" > wrote in message
> ups.com...
> > Saw your junque over at:
> >
> http://groups.google.com/groups/prof...6xpoFjs3__AInc
> F7m6AOPANdqfI6prRsqjc7uCt1A
> >
> > whew!
> >
> > Gary
> >
> >
> What he's talking about is using raw milk which hasn't been
> homogenized/pasteurized, or in other words straight from the cow. Not sure
> how that equates to being a fantasy or fetish. Although, anyone who's ever
> drank milk, used cream, made butter, cheese, yogurt or ice cream using milk
> straight from the cow will tell you it tastes better.
> Clarified butter is where you heat butter till the milk solids are no longer
> suspended. Ghee is made by heating butter till the milk solids turn brown,
> but are not burnt, which gives ghee a nutty flavor. I don't think you can
> make either without applying a heat source.

Raw cream is of course exponentially superior to heated cream. Heating
causes the cream's phospholipid membranes to rupture and the proteins
to coagulate.