My Raw Butter Comparison: Jersey vs. Guernsey

I have two local sources for grass-fed raw cow's cream.  One friend has a Guernsey cow, the other friends get Jersey milk from a local Real Food farmer.  We don't drink cow's milk, but adore and devour butter (because we're doing GAPS, the gut healing protocol, we only consume our goat milk in the form of naturally fermented yogurt...I love the villi starter from Cultures for Health).  I've been making raw butter with the cream for a while now, but it only occurred to me recently to compare my results with the two creams.  What I found was interesting, so I thought I'd share.

We're Kidding Over Here!

We interrupt this regularly scheduled post to bring you good tidings of goat birth!  Yes, the first baby of spring arrived this evening.  I was literally typing my "Traveling GAPS" post when I heard my hubby call, "Get out here, I see feet!"  I got to play goat midwife, and believe me, I earned my stripes tonight.  Allow me to spin the saga.