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. (Eat in moderation!)
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Making butter from milk produced by grass fed cows is even better. Grass fed cows produce milk rich in CLAs (conjugated linoleic acid) . Some sources say that for the best health benefits, you should consume raw dairy products, which also contain beneficial bacteria. Make sure that you trust your source of raw milk, or you follow strict cleanliness protocol when milking your own cows. Strain and chill milk quickly and store in clean, glass or stainless steel jars.
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.
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.
Pat the butter dry with a paper towel or linen cloth. Eat and enjoy, use in recipes, or refrigerate for later.
Read how to make Raw Honey Butter!
Update: I pasteurize milk before using it now. This is a personal choice and I encourage you to read about the pros and cons of raw milk consumption.
Do you make your own butter? Do you use raw milk?