How To Make Raw Butter

      21 Comments on How To Make Raw Butter
Spread the love
  • 47
  • 5
  •  
  •  
  •  
  •  
  •  
  •  
  •  
    52
    Shares

Homemade Raw Butter - The Self Sufficient HomeAcre

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!)

 This post contains affiliate links for products you may find useful. Please see disclosure below.

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.

Pour cream into blender

Pour cream into blender

 

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.



Raw Butter - The Self Sufficient HomeAcre

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.

 

Rinse with cold water

Rinse 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.


Pat butter dry

Pat butter dry

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!

Butter - The Self Sufficient HomeAcre


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?

 

 

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.

 

 

This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. You will not pay any extra for these products and I’ll earn a small commission to help support this blog.

Spread the love
  • 47
  • 5
  •  
  •  
  •  
  •  
  •  
  •  
  •  
    52
    Shares

21 comments on “How To Make Raw Butter

  1. Pingback: 50 Ways to Save Money on the Homestead - The New Homesteader's Almanac

  2. Pingback: Surplus Milk? Homemade Dairy Products! - The Self Sufficient HomeAcre

  3. Pingback: Butter Mold – The Self Sufficient HomeAcre

  4. H Kevin moore

    We have been making butter from raw cream for a couple of weeks in our stand up blender. The last batch didn’t produce any butter. We left the cream out for about 5 hours (got sidetracked at a family birthday party). While blending we noticed the blender cream got very warm. We may have blended too long as we set it on blend and did some chores while it did its work. Any ideas?

    Reply
    1. Lisa Lynn Post author

      Hi Kevin,
      That’s a shame. I don’t know of any tricks for fixing overblended butter. Leaving it out for 5 hours should not be a problem, since I have talked to people who leave their cream out to culture and still had butter…but it had a very tangy flavor.

      I would suggest using that overblended cream/butter in place of milk for pancakes, muffins, bread, etc and start with a fresh batch. Sorry to hear that!

      Reply
  5. Pingback: Queso Fresco – Easy to Make Cheese

  6. Pingback: Making Raw Yogurt

  7. Pingback: Sour Milk – Don’t Toss it Out!

  8. Pingback: Raw Milk

  9. Pingback: Raw Honey-Butter for the Holidays

  10. Christine

    Adding some sea salt should prevent rancidity as well. The Real Milk website can give you info on where to buy raw milk in your state. The Weston Price Foundation website is a wonderful resource for articles about the benefits of raw milk, why butter is better, and sustainable farming practices as well.

    Reply
  11. Pingback: French Toast Made with Duck Eggs

  12. Donna

    Hi, I buy raw milk from a farmer down the road, and have been making butter from it for a while. I use a couple of wooden spoons to press the butter with to get the whey milk out – works a treat! My husband bought me a couple of real butter paddles to use, but the butter sticks to them and doesn’t stick to my wooden spoons, so the butter paddles stay in the drawer. Lol! I also keep my butter in the freezer and just get out enough for a day, that way I use almost all of it, instead of having to give it to the chooks (NZ-speak for hens) when it goes rancid.
    Haven’t mastered the art of making cheese yet, that’s next on my list of things to try!

    Reply
    1. Lisa Lynn Post author

      Hi Donna!
      Thanks for visiting from down under! Cheese is on my list too! It’s funny how we get things for a specific use and then find something that works better! I’ve been rinsing my butter very thoroughly and that seems to keep it from going rancid before w can use it. But freezing is a great idea too! One of the blogs I read recommended mixing freshly harvested herbs with your butter, rolling it into a log, then slicing rounds to use in cooking and recipes. I need to try that 🙂

      And I love to hear people refer to their chooks 🙂 Sounds much nicer than chickens!

      Reply
  13. Janis

    Lisa, same goes for cows that get into a strawberry patch!! The milk tastes AWESOME!!

    I make kefir with the raw milk I buy from a local dairy with Jersey Cows. Try it. Very simple to make AND you can make cheese from it too– no cooking involved at all.

    Come visit my Vermont herd when you have a chance:
    http://www.tailgait.blogspot.com

    Reply
  14. Terri

    All things come in a full circle! I remember my Mom bringing in the milk and straining it. We wouldn’t drink the milk because we had wild alliums in the pasture and the milk tasted like onions! So she went to the milk man delivering.

    Reply
    1. Lisa Lynn Post author

      I have heard that onions and other strong flavored foods will cause the milk to have a flavor…but never experienced it. What a bummer to drink onion flavored milk!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.