Those who have been following my posts on fb (as Manang Kusinera) know how I lost weight since I started my Harcombe Diet-turned into-High Fat Low Carb diet. And now that my body has healed from all the symptoms I had prior (which was an unexpected outcome when all I wanted was to lose weight, which I also achieved effortlessly), I have turned into a real-foodie...well, almost, as I still use some sugar and flour from time to time, although much less than before. And I have developed my own theory that, as long as I eat gut-friendly and immunity-boosting foods (probiotics such as raw milk, raw butter, fermented veggies and fermented dairy), I can balance out the ill-effects of gut-destroying foods (like sugar and wheat/flour). And if I do start experiencing symptoms of inflammation again after reintroducing some of these pro-inflammatory foods, I stop immediately and revert back to the HFLC diet.
When I first got the chance to witness how to make butter and cottage cheese as demonstrated by my BIL, I got several books on dairy. Topics included cultured dairy, butter, and cheesemaking. I have seen compound butters, but never really got interested in making them, until I posted the below photo on fb:
|Bone marrow ready to simmer in the slow cooker to make bone marrow broth|
So I thought I'd officially make it into butter. I had two half-gallon jugs of really heavy cream in the fridge today, and I dealt with one of them, which gave me 8-oz of butter. I added 6-oz of the chilled and chopped marrow, 1/2 tsp sea salt, 1/2 tsp garlic salt, and some chopped fresh parsley and rosemary.
Then I mixed them well with my gloved hand and a spatula...
Then I placed the butter in molds lined with cling wrap. I should have known that using this flexible plastic mold (it was actually from the Crisco butter-flavored shortening that I bought before I was enlightened) would enable me to get the butter out easily once frozen/chilled.
After freezing, I removed them from the molds and wrapped the cling-wrap tightly around.
And as quoted by Anthony Bourdain:
"As well as being high in the ‘fifth taste’ umami flavour, bone marrow contains up to three times more protein, vitamins, iron and Omega 3 than any other protein per 100g,"
Use with lean meats such as bison, roast lamb or roast beef. Also try it on a grilled cheese, spreading it on the bread in lieu of regular butter. My son loves this on toast. I have used this on fried rice (along with chicken liver pate for a power fried rice), and on egg-in-a-hole.
My son has used up all of the first batch I made so I made another batch, this time, using 1 pound each of marrow and butter, 1 tsp each of garlic and onion powder, 2 tsp sea salt, 2 tsp each of dried crushed parsley and rosemary, and 1 tsp of lemon-pepper. If you plan to make some yourself, you may feel free to experiment with other herbs. You can google "marrow butter" to get more ideas. This is so gourmet, I bet my in-laws will be hesitant to use this so I plan to print out articles about bone marrow's health benefits when I give them marrow butters as Christmas gift.