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Raw Butter

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I don't really have a 'recipe' for making butter, but here are my "how-to steps" to make it...

  1. Let the raw milk set in the refrigerator undisturbed for at least half a day to make sure that all the cream has risen to the top.
  2. Use a (clean) turkey baster to draw the cream off the top of the jug. Another way that works: Ahead of time, pour the milk into a clear container, (so you can see the cream line when it forms) let it set for half a day in the fridge and skim the cream off the top with a large spoon or dipper. Be sure not to mix the milk with the cream as you draw it off.
  3. Let the newly separated cream set out at room temperature for two or three hours. (warm cream will form butter more quickly)
  4. Pour the cream into your blender and blend for about five minutes. You may hear the blender work harder as the butter begins to form. Blend slowly and stop when the butter separates into a golden ball. If you continue to blend, it will just keep cutting the butter into little pieces.
  5. Remove the butter and any small pieces that are floating in the buttermilk with a slotted spoon or clean hands. The butter milk can be used to fertilize your house or garden plants. Just pour a ½ pint or so at the base of the roots. They are nourished by milk too!
  6. Rinse the butter under cold running water while squeezing and kneading the butter with your hands. This step is important to remove all the buttermilk.  If the buttermilk is not removed sufficiently the butter will turn rancid quicker. Rancid butter is not dangerous, but many Americans are not accustomed to the ripe taste. If you are from Europe and are accustomed to cultured butter, you might like the cheesy flavor of slightly rancid butter.
  7. For salted butter, add salt to taste. Work the salt in with your hands.
  8. To maintain freshness, keep the raw butter refrigerated. You can leave one day’s amount out at room temperature for easy spreading, but refrigerate leftovers. If you leave it out too long and it starts to taste strong, remember, it is not turning dangerous. The tremendous probiotics and enzymes are just working to culture it further.
  9. Do Not Forget: Order an extra gallon or so of raw milk if you'd like to make butter this week!
 

Disclaimer:

  • Butter yields vary depending on the skill and experience of the butter maker.
  • 1 gallon of milk will usually yield 1 to 1.5 pint of cream.
  • The cream will churn to approx. 1/3 to ½ lb of butter.
  • The above info is for our raw cow milk only. Goat butter is a totally different story and we have no experience with that. I’m not even sure if it is possible since the cream does not rise with goat milk.
 

 

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