as to "Amish butter" - you'll like never get butter made by an Amish farm anymore. the requirements for pasteurization, etc., pretty much preclude open commerce. I can get raw cream to make my own butter, but I have to park the car on the road and walk down to the barn.....
the term is now loosely applied to batch processed (ie in a mechanical churn) versus continuous processing, plus hand working the butter after it comes out of the churn, and of course, the "log roll" style packaging
amish country roll butter website in MT
There is likely someone around you that makes butter/cheese on a small scale as well as the Amish do. I'd ask around and see if you can find a local producer who fits those requirements - they'll likely sell to you without the huge markup that FoodLion does also.
(kosher is jewish not amish)
NC is a "pets only" state for raw milk and no cow sharing. So it's hard to find around my city. My farmer sells yogurt and panier (both pasteurized), but not raw butter because he has large demand for just cream. I'm following Weston Price Real Milk activities but I figure as long as I have access to the milk at least, they need to focus their resources on states that don't allow any sales. When the political challenges in my state calm down a bit (ha ha) I'll try to reactivate our local chapter to lobby for sales for human consumption.
I looove me some butter, so I guess it's back to shakin' my cream jar, lol!
If you let un-homogenized milk sit for a bit, the cream will rise to the top of a wide mouth container. Carefully skim the cream off and put it in a churn or even just a canning jar with lid. Churn or shake the cream till it clumps. Remove the clumps and "work" it with a flat spoon or spatula while rinsing it with cold water, to remove any remaining butter milk. Once all butter milk and water are pressed out, butter is shelf stabile at cool room temperature for six months. Add salt and/or herbs or honey to taste, if desired. One added bonus of using raw milk for butter making is that you have the ability to 'culture' the cream by letting it sit at room temperature for 12+ hours, which allows the beneficial bacteria to grow, producing a vastly nutritionally superior product- with more absorbable calcium, vitamin A, E and D. Definitely worth a try.
SO, according to the costs of our cow shares and the ability to make about 2 lbs. of butter from a persons share of the cow, your ability to buy 2 lbs. of "natural" butter for $9.99 sounds like an incredible deal. --That alone makes it sound slightly suspicious to me. But since prices are set according to the economy of scale, it's possible. Although very likely you are getting butter from a large commercial plant, with milk coming from large commercial herds. Our advice to you is now and again buy more milk at a time and use all of it to make butter. And use the "left over" skim milk to make cheese. Then you'll have more to show for your efforts on your butter making days.
P.S. Our family was Amish until G. Granddad got shunned for marrying a Hutterite. Of all the Amish families we know, and we know many, none of them make butter. We have two of the largest Amish communities in the U.S. within an hour (by car). There are cheese factories where Amish and Mennonites work, but the factories themselves are owned by "english".
---We welcome wwoofer's and folks looking to join an I.C. www.stonegardenfarm.com www.ohiofarmmuseum.com