How To Make Raw Butter

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Pour the raw cream into a blender for a quick, easy way to make fresh butter.

For more information, check out my posts an antique Butter Mold and Raw Honey Butter.

Why Make Butter?

Although many people are trying to cut down on fat by using margarine in place of butter, they may be doing more harm than good. Margarine is usually made with hydrogenated oils which are much worse for your health than good, old fashioned fat in the form of butter!

Making butter from milk produced by grass fed cows is even better. Grass fed cows produce milk rich in CLAs (conjugated linoleic acid) which helps with weight management and fights cancer, cardiovascular disease, osteoporosis, and high blood pressure for a start. Some sources say that for the best health benefits, you should consume raw dairy products, which also contain beneficial bacteria. So that’s the good news!

 

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The coagulated lumps of butter will catch in your colander while the buttermilk runs through. Use a cheese cloth to prevent some of the lumps from passing through. I didn’t use cheese cloth here.

 Finding Raw Milk

The bad news is that it may be difficult to obtain raw milk products in your area. Many states have banned the sale of raw milk. So unless you can raise your own cows or goats, or have inside info about where to get the raw milk, you are out of luck. I’m fortunate to have access to raw Jersey milk raised in an organic method, although small farms can’t afford the certification process to ‘prove’ it.

 

 

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This buttermilk has little lumps of butter floating around in it. I will use this in muffins, pancakes, or other baked goods.

How To Make Butter

Now what to do with all this wonderful milk? Skim the cream to make butter and heavy whipping cream. You can make cheese and sour cream from the milk! The skim milk is poured over cereal, used to make yogurt, or poured into a glass to enjoy straight up.

 

 

Butter is one of the easiest things to make. Let the milk stand for 24 to 48 hours in the refrigerator to separate into cream and skim milk. Skim the cream and pour into your blender. You can also use a butter churn or a kitchen mixer. I used the blender and it was easy. You need to check occasionally to see how the mixture is looking. It will go from cream to whipped cream to butter fairly quickly. When it is ready to strain into butter and buttermilk, the fat will clump together into globs. Now it is ready to strain. Pour it into a colander (lined with a cheese cloth if you wish) with a bowl underneath to collect the buttermilk. You will need to lightly press on the butter to squeeze out the buttermilk.

 

 

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Rinse all of the buttermilk out with cold water.

Try not to spend too much time pressing on the butter with your warm hands. As your hands warm the butter, it gets kind of melted. Next, you will rinse the remaining buttermilk out with cold water. As you run the cold water over the butter, lightly knead it with your fingers to rinse all of the buttermilk out. If you don’t get it all out, the butter will go rancid more quickly.

 

 

 

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Lightly pat the butter dry.

Pat the butter dry with a paper towel or linen cloth. Eat and enjoy, use in recipes, or refrigerate for later.

 

 

Next time I will show you how I made Raw Honey Butter to spread on toast!

 

 

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Fresh, raw butter, ready to enjoy!

 

 

Do you make your own butter? Do you use raw milk?

 

 

 

 

 

Lisa Lombardo
Hi! I’m Lisa Lynn…modern homesteader and creator of The Self Sufficient HomeAcre. Follow my adventures in self reliance, preparedness, homesteading, and getting back to the basics.

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