My kids have dairy allergies. Actually, my husband and I do, too. We just ignore them. About eight months ago, we started getting raw (non-pasteurized) milk from a farmer and have LOVED it. We've used rice milk and such for many years, but given that my family has insulin issues, I've been concerned about all of that starch with no protein or fat to offset it. Raw milk often doesn't provoke a reaction because many people people with dairy allergies aren't reacting to the proteins themselves, but to what intensive heat does to the proteins, and that it kills the enzymes that are in the milk that help us digest the proteins and access the nutrients.
This allergy has also left us dependent on margarine (parve only), and I've hated that. It's so bad for us. So a while ago, for cooking I switched to coconut oil (look online, nutritionally, it is VERY good for you), but for what to spread on the bread, I've been a little lost.
Finally, since I was getting whole milk, which obviously had cream, I decided to make it myself. I came across this recipe for butter in a food processor, which made it sound simple....and it was! I actually played Catan the whole time the food processor was going, until I had to start rinsing it...and the rest took about five minutes. And while it doesn't taste like much alone (butter doesn't...but I didn't add salt, either), it was the BEST on a piece of toast. It has left that luscious, creamy taste in my mouth that only really good butter can leave. YUM.
So, if you want to see what the whole process looks like, (since the recipe still left things kind of a mystery to my timid nature) I included a photo album of the whole process. Just click on the picture and it will take you to the album. Now for a snack.....