Homemade Butter
Spiritual Nutrition:
🤍 Crown (Clarity + Divine Connection) Simplicity of two ingredients—clarifies energy and reconnects to the sacredness of food preparation
💜 Third Eye (Intuition + Vision) The transformation process itself—observing texture change, trusting the timing
💚 Heart (Love + Circulation) Butter – rich in fat-soluble vitamins A, D, E, and K, butter supports cardiovascular health, nourishes cell membranes, and energetically softens the heart by grounding the nervous system and encouraging emotional receptivity.
💛 Solar Plexus (Confidence + Action) Salt – activates inner fire and preserves integrity; represents energetic clarity
❤️ Root (Grounding + Immunity) Butter – deeply nourishing, ancestral, grounding food that supports immune function and structural vitality
Nourishment Notes
Butter, when made by hand, with local raw cream, it carries the energetic memory of maternal lineage and cellular coherence.
This process is ancient. Humans have been making butter for thousands of years—not in factories, in kitchens, on farms and shared in community. It was a sacred task: transforming milk into something solid, spreadable, sustaining. Something that could hold a child through winter. Something that could soften the nervous system through the body.
When we make butter at home—especially with our children watching—we’re restoring a memory. We’re bringing the intelligence of nourishment back into our hands. And we’re offering our bodies something whole: fats that coat the nerves, feed the heart, and carry minerals deep into the cells.
This isn’t just food. It’s repair. It’s reconnection. It’s what your grandmother’s grandmother’s body already knew.
Cook Time: 12 mins
Makes: 10 oz of butter
Ingredients
Local Raw Cream - 1 pint
Salt - a pinch
Method
Pour the raw cream into a stand mixer with the whisk attachment. Add a pinch of sea salt and mix on speed 5 for about 10 minutes. It will first become whipped cream, then look curdled—keep going. Once the butter separates, gather the solids and gently squeeze out the buttermilk using your hands. Shape the butter, wrap in parchment, store in the fridge, and keep the buttermilk for pancakes.
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