Yep…I knew you were wondering.
What are those pinkish red things in the picture of her butter?! Well folks – that is what REAL SALT looks like ~ before it is refined into table salt. Lesson of the day: the process of refining salt – into table salt – removes all the minerals that are actually good for your body.
Don’t you worry though…once the Real Salt is mixed into the butter you can’t even see it (yours truly just forgot to snap a pic).
Now let’s get started with making butter – shalln’t we?
This was my first time EVER making butter – besides that time in 3rd grade when we shook cream in mason jars until we were blue in the face.
We prefer to drink raw milk from grass-fed cows over yonder in this house. We don’t own a cow – yet– but luckily for us we live in a state where raw milk is legal. That makes it super easy for us to get our hands on some!
We use WHOLE RAW milk for many different things:
- to drink REAL WHOLE MILK
- to make homemade: sour cream, kefir, yogurt, and cheese
- and of course, to make raw butter
When some people hear that we drink raw milk they always seem to ask what ‘diet’ we follow. Well, we don’t really follow a ‘diet’ per se. We just eat real food – that INCLUDES lots and lots of healthy fats. You won’t find anything fat-free or low-fat in this house ~ save that garbage for someone who wants a chemical crap storm in their mouth! Booya. Yes, it’s like that! 😉
If we HAD to pick one ‘diet’ that we lean more towards it would be the Weston A. Price diet. We seem to follow most, if not all, of the Weston A. Price dietary guidelines. Why? Because it just makes sense to us. Sometimes we may not soak our flour, nuts, oats, and/or beans, but it’s whatever. I do my best. End of story.
Now…back to RAW milk. With raw milk comes CREAM! Yummy, creamy, delicious yellow cream! We buy our raw milk at Hochstetler’s Country Store. A local little country store, a couple towns away, that I just ADORE. They carry RAW milk from Milky Way Farm. There they have Jersey Cows – the best cow for RAW milk (in my opinion). Jersey cows are known to produce the milk with the most cream! Our gallons of milk are usually about 1/4 cream! If When we buy a cow – it will be a Jersey.
We buy a few gallons at a time. We use two gallons a week to make our own butter, yogurt, sour cream, and cheese. We drink the rest. When you drink it , it is the creamiest milk EVER ~ remember…it is roughly 1/4 cream. The milk that you buy at the grocery store does NOT contain cream. Boo….
Now, for the recipe.
How to Make Butter in Five Minutes
You will Need:
- 1 quart (roughly) of Raw Cream {or you can buy 1qt. heavy whipping cream from the store…try to buy organic and/or grass fed if you can}
- Salt to taste (optional) {we use 1 teaspoon REAL SALT per quart of cream)
- Blender, Mixer, or Food Processor
- Bowl- for rinsing the butter
- Spatula (or your hands)
***If using store bought cream you can skip steps 1 and 2!
1. Let your raw milk sit in the fridge for 12-24 hours for the cream to rise to the top (we pour our milk into a gallon glass jar to scoop out the cream).
2. Skim your cream off of the top {once you start seeing the milk in the cream that you are scooping – you are done skimming} and put into blender.
3. Start blending baby! Blend away! I stop every 20 seconds or so-to open the lid and take a peek inside. It will turn from cream~ to whipped cream~ to butter fairly fast- about 2-3 min for my blender.
Raw cream in all its glory!
About 1 min into blending. Nice looking whipped cream!
1 min later we almost have butter! You will know when it is done because you will start to see the buttermilk separating from the butter. I blend for about 3 more seconds…just because!
YUM! Butter AND buttermilk.
4. Pour your buttermilk into a container and save for later use (like yummy pancakes)!
Didn’t even need a utensil. The butter just stayed at the bottom of the blender.
5. Move on over to the sink. Place your butter into the bowl. Run COLD water over it. Squeeze the butter using your spatula (or your hands) in the water. This releases the rest of the buttermilk from the butter. Dump the water, add more cold water, and repeat. You will do this 3-4 times. **This step is important! It allows the rest of the buttermilk to be washed out and keeps your butter from going rancid!
Yep! You’re darn right I was scraping the butter off of the blender lid too!
Add COLD water.
Squeeze the butter!
Squeeze!
6. Add salt (optional). Mix until combined.
REAL SALT.
7. Store in a container in the fridge. Lasts about a week!
Store in container. My butter lasts about a week in the fridge…if it lasts that long in our house! We LOVE butter!
- 1 quart (roughly) of Raw Cream {or you can buy 1qt. heavy whipping cream from the store...try to buy organic and/or grass fed if you can}
- Salt to taste (optional) {we use 1 teaspoon REAL SALT per quart of cream)
- Blender, Mixer, or Food Processor
- Bowl- for rinsing the butter
- Spatula (or your hands)
- ***If using store bought cream you can skip steps 1 and 2!
- Let your raw milk sit in the fridge for 12-24 hours for the cream to rise to the top (we pour our milk into a gallon glass jar to scoop out the cream).
- Skim your cream off of the top {once you start seeing the milk in the cream that you are scooping - you are done skimming} and put into blender.
- Start blending baby! Blend away! I stop every 20 seconds or so-to open the lid and take a peek inside. It will turn from cream~ to whipped cream~ to butter fairly fast- about 2-3 min for my blender.
- Pour your buttermilk into a container and save for later use (like yummy pancakes)!
- Move on over to the sink. Place your butter into the bowl. Run COLD water over it. Squeeze the butter using your spatula (or your hands) in the water. This releases the rest of the buttermilk from the butter. Dump the water, add more cold water, and repeat. You will do this 3-4 times. **This step is important! It allows the rest of the buttermilk to be washed out and keeps your butter from going rancid!
- Add salt (optional). Mix until combined.
- Store in a container in the fridge. Lasts about a week!
Shared On: Homemade Mondays, Show Me What Ya Got, Tasty Tuesday, The Homestead Barnhop, Tuesdays with a Twist
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Mmm I love butter. Thanks for sharing. Hello from Mostly Homemade Mondays!
Lucky for me I live in a state that now makes it illegal to sell raw milk as I got tuberculosis from it as a child. I buy my butter from the local farmers market which is sweet cream butter from sweet grass fed cows. You are lucky to have never contracted TB.
Sorry about your experience as a child. Raw milk has been extremely beneficial to our toddler that has allergies. When she drinks raws milk the allergies are nonexistent. Lucky for us, the state of SC also has strict regulations on the sale of raw milk. Each facility has to be routinely tested for TB and other diseases. We just purchased two Nubian goats for our farm. Hopefully, by this time next year, we will have our own raw milk. There are diseases you can catch from any food bought in the store (including pasteurized milk). I am happy that you buy your butter from the farmers market. I am all for supporting local farmers!
I’m uber sad. Michigan is a no raw milk state. You can sorta get around it because the law says your can’t buy/sell raw milk. But bartering or Co-ops are ok..ish. they just made a co-op dump a couple hundred gallons a few months ago…tragic 🙁 But I’m working on finding my raw-milk source to tide me over until we get our goats.
What do you do with your left over milk that you take the cream from?
Since we never can get all of the cream out of the milk we just use it in place of normal milk! It will be a lower fat content so we try to use it more for baking, but we have used it on homemade granola cereal!
I have recently started straining my butter through a muslin cloth. So much easier and less mess! I pour off my buttermilk into a jar, the dump the butter into the muslin cloth, which lines a colander which sits in a bowl. I rinse in cold water, but just squeeze it with the cloth. I have the bigger bowl because I will have it filled with cold water and dunk the wrapped butter in it, as well. After it’s all rinsed, I open the cloth, salt the butter, squish it all up to integrate, and put it in my container. My hands are relatively clean and clean up is a breeze.
Blessings!