How to Make Butter from Raw Milk

Make homemade butter from raw milk.

Butter is one of the easiest dairy products to make, especially with the use of modern kitchen equipment. Raw butter from grass-fed cows is especially nutritious and is considered by native-diet followers to be a superfood. It's important to make sure your raw milk is from an excellent source, where raw milk guidelines are followed and the entire operation is clean because there is no heat processing in the making of butter.

Things You'll Need

• Raw milk
• Blender or stand mixer
• Salt
• Wooden spoons
• Butter mold

Instructions

1. Allow raw milk to settle in the refrigerator in a glass container with a wide opening for one to two days, until the cream and milk separation line is clearly visible.

2. Use a small ladle or large spoon to remove the cream from the top of the milk and put it into the blender or mixer bowl. Be careful not to dip below the cream line because adding milk will make the process take longer. You want the thickest cream for the best butter.

3. Place the blender on its base, or the bowl into the stand mixer with a blender attachment, and begin to process the cream on low-medium speed.

4. Stop the blender occasionally and use a spatula to scrape the cream and any clumps back down to the rest of the cream.

5. Watch for the formation of solid globules and clumps. Turn it off when the butter forms into a big clump inside the stand mixer attachment or the blender.

6. Drain the buttermilk -- the thin liquid in which the butter floats -- into a jar for future use.

7. Use a wooden spoon to press together the butter. Knead out any remaining buttermilk, add salt to taste, and knead the salt into the butter.

8. Press butter into a butter mold or a class or stone container. Cover and refrigerate until use.

Tips & Warnings

• The higher the milkfat content in your raw milk, the better. Jersey and Guernsey milk has more cream than Holstein milk.

References

• Mother Earth News; How to Make Butter and Buttermilk; William Rubel; July 2009

Resources

• Read this Article in Spanish