Raw Milk Butter

Making raw milk butter is a simple yet rewarding process. Here's a step-by-step recipe for making your own fresh raw milk butter:

Ingredients:

• 1 quart of raw cream (separated from raw milk)

Equipment:

• A stand mixer, hand mixer, or food processor

• A bowl (for draining butter)

• A spatula

• Cold water (for rinsing)

• Cheesecloth or a butter muslin (optional for draining)

Instructions:

1. Separate the Cream:

   • If you're using raw milk, allow it to sit in the fridge for several hours or overnight. The cream will rise to the top, and you can skim it off with a ladle. Use about 1 quart of cream for making butter. If you're using store-bought cream, you're ready to go.

2. Churn the Cream:

   • Pour the raw cream into the bowl of a stand mixer, or use a hand mixer or food processor.

   • Start mixing at a medium speed. You'll first notice the cream turning into whipped cream (about 5-10 minutes of mixing).

   • Continue mixing, and the whipped cream will begin to separate. The butter will start clumping together and the liquid (buttermilk) will separate. This can take an additional 5-10 minutes.

3. Drain the Buttermilk:

   • Once the butter has separated, carefully drain off the buttermilk (you can save this for baking or cooking, as it has a tangy flavor).

   • Use a spatula to press the butter into a ball, squeezing out any remaining buttermilk. Be thorough to ensure the butter is not watery.

4. Rinse the Butter:

   • Place the butter in a bowl of cold water and gently knead it with a spatula or your hands (use gloves if you prefer). This helps remove any residual buttermilk and prevents the butter from spoiling quickly.

   • Change the water a few times, kneading until the water runs clear.

5. Salt the Butter (Optional):

   • If you like salted butter, add salt to taste. A typical ratio is about 1/2 teaspoon of salt for every cup of butter. Mix it in thoroughly.

6. Store Your Butter:

   • Transfer the butter to a clean container, shaping it as you like (a log, ball, or simply scoop into a jar).

   • Refrigerate it for long-term storage. If you prefer, you can leave a small amount out at room temperature for spreading on bread.

Tips:

• For a more traditional touch, you can also press the butter into molds or shape it with your hands for a rustic look.

• If you want flavored butter, try adding herbs, garlic, or honey to your fresh butter.

Enjoy your homemade, fresh raw milk butter!