There are so many types of honey to choose from in the United States alone.

The color of honey ranges from colorless to black.

And the taste of honey ranges from a very mild taste to a very strong taste.

Ingredients:

• 1/2 pound Softened Grass-fed Butter (preferably raw butter)
• 1/8 cup of Organic Raw Honey
• 1/4 tsp. of Organic Vanilla Extract
• Optional:  Ceylon Cinnamon

Instructions:

Whisk ingredients together using an old fashioned whisk or gadget to make a creamy honey butter recipe.

In your honey butter recipes, use the proportion of butter to honey that you feel is best for your taste buds and health needs.

Ingredients:

• 1 stick Softened Organic Butter (unsalted)
  
• 1 Tbsp. of Raw Honey
• Dash of Vanilla Extract
• Pinch of Ceylon Cinnamon or Nutmeg

Instructions:

Blend ingredients until you create a smooth and fluffy honey butter recipe.  Honey butter keeps in the refrigerator for a couple of weeks.

You could even use a little stevia along with the different types of honey to cut down on the carbs in your honey butter recipe.

And you can also use the zest of a lemon or orange to flavor your honey butter recipes.

Ingredients:

• 1 cup Organic Heavy Cream or Whipping Cream (vat-pasteurized, raw, or pasteurized)
• Ice Cold Water
  

Why You Want to Use Raw Cream in Homemade Butter

Raw cream comes with healthy bacteria that naturally keeps down the bad bacteria.

How to make healthier butter if you can only find pasteurized cream?

You could culture the cream with buttermilk and let it sit at room temperature for a few hours before using the cultured cream to make your homemade butter.

Instructions:

Add cream to a mason jar (quart size) and cap the mason jar. 

Shake vigorously for about 1 1/2 to 2 minutes or until the buttermilk separates from the cream and a ball of butter forms.

Then pour off the buttermilk into a small glass jar and save for other culinary uses - like buttermilk pancakes.

Wash your butter ball by adding ice cold water to the mason jar and capping jar - shake vigorously again for 10 to 20 seconds.

Open the jar and pour out the washing liquid that contains the excess buttermilk. 

You can then put your homemade butter into another container.

Store in your refrigerator or leave out to soften for your honey butter recipe.

Ingredients:

• 2 cups Raw Grass-fed Cream
• Ice Cold Water

Instructions:

Put your raw cream into a big glass mixing bowl.

Using a hand mixer, whip cream until the buttermilk and yellow butter separate from each other - forming clumps of butter.

Then stop mixing and add ice cold water to your butter clumps.

Whip butter again with cold water to wash the butter. 

Then drain off the buttermilk water using a cheesecloth.

Repeat process if necessary.

You can use your raw and fresh homemade butter when it softens to make a raw honey butter recipe. 

Remember it's always best to use raw grass-fed cream.

If you can't find raw cream, you can use the cream that floats on top of your raw grass-fed milk.

And if you can't find raw milk, buy the best quality organic cream at your local grocery store. 

However, please stay away from ultra-pasteurized cream!

If that's all you can find - move (just kidding). 

I would talk to the person who places the orders at your health food store or local grocery store.

Request a brand like Natural by Nature or a comparable brand.

Ingredients:

• 3 cups Raw Cream (or up to the fill-line in a food processor)
• Very Cold Water

Instructions:

Pour raw cream into a fairly large food processor and turn on.

Blend cream past the whipped cream stage - to the stage where the cream separates into buttermilk and butter.

Anywhere from 5 to 10 minutes.

When that happens, you'll hear the sound on the food processor change to a higher pitch (most likely).

Then remove the butter ball or clumps of butter from your food processor.

Rinse with cold water and drain off the liquid.  Do this a few times to finish making your homemade butter.

As you can see, you can make your own cream from skimming off the top of your raw milk.

Just gently dip a ladle or small cup into the cream layer and fill - there will be a distinct creamline.

Remember, it is very important to completely rinse out the buttermilk from your homemade butter or it will taste funky!

Which won't be good for your honey butter recipes.