Homemade Raw Milk Butter
Butter made with raw milk is extra nutrient dense. It can’t really compare with butter from the grocery store!
Print Recipe
Ingredients
- 3 cups raw cream
- 1/2 tsp salt
Instructions
Shaker Method
- Add cream and salt to a mason jar, being sure not to fill the jar more than about halfway. If you let your cream come to room temperature first, this process will be faster. But you don’t have to.
- Screw on a tight-fitting lid, and shake for 7-8 minutes until the butter solids separate from the cream. It might take longer than this, and that’s okay. Just keep shaking until butter forms.
- Once you feel that a clump has formed inside the jar, keep shaking for another minute, then strain and rinse the solidified butter under cold water. Store in the fridge and use within a week.
Stand Mixer Method
- Pour in the cream and mix on high using a wire whisk attachment. Cover with a tea towel or splash guard to contain any mess.
- The cream will first start forming peaks (feel free to stop at this point if you want some incredible whipped cream). Then, the butter will start to solidify and separate from the buttermilk. This usually takes anywhere from 5-10 minutes.
- Once you see clumps of butter, turn off the mixer and remove the bowl. Press the butter against the sides with a large wooden spoon or spatula.
- Pour everything into a mesh strainer with another bowl or jar with funnel underneath.
- Add the salt and use a wooden spoon, spatula, or your hands to get as much buttermilk out as possible.
- Form into a ball and rinse with cold water until it runs clear. Spread into a mold or store in a lidded container.
Blender Method
- Pour the cream into the blender and turn it on high for about one minute. At first you will see it turn into whipped cream. But keep it going just a little longer and you’ll hear and see the butter separating from the buttermilk.
- The blender may start to sound like it’s working hard, and that’s because there’s a big chunk of butter in there! This is when you want to turn it off.
- Pour the contents into a bowl, pressing the butter against the sides with a wooden spoon or spatula. Then run it through a mesh strainer, being sure to place a bowl or other vessel underneath to catch the buttermilk.
- Add the salt and use a wooden spoon, spatula, or your hands to get as much buttermilk out as possible.
- Form into a ball and rinse with cold water until it runs clear. Spread into a mold or store in a lidded container.