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