I had learned that spring butter is incredibly nutritious, made from the milk of cows that graze on new grass that grows after the snow has melted. When I asked Peter, the dairy manager, about it, he responded by skimming off a thick layer of fat from a large canister of buttermilk, pouring it into a small container and directing me to shake it for about 15 minutes. I did so and discovered solid yellow bits separating from the liquid. Draining it and adding ice water, I continued shaking. Within a few minutes I had made a gold creamy butter that was unlike anything I have ever seen. It smelled like morning grass covered in dew, with a faint odor of cows. I kept inhaling it, not wanting to even taste it. (It was incredibly delicious when I ultimately did.) Noting the euphoric look on my face, Peter smiled knowingly, sharing the moment.
I knew now in my heart that I needed to buy some land and be part of this. But, how to do this?
To be continued. Watch this space for more about my journey.
To Your Health!