It is impossible to buy raw milk butter. If you drink it, you know how hard it can be just to find raw milk. Raw milk butter? Out of the question. Thankfully, butter is extremely easy to make. It takes about 20 minutes. You will need:
- Raw milk cream, chilled
- A blender
- A bowl, preferably with a lip (for easy pouring)
- A stiff spoon
- A pitcher of cold water
- Salt (if desired)
- Container (for storage)
If you can buy raw milk cream, use that. If you prefer, you can also skim the cream off of your raw milk. It’s easy to do. Just let your raw milk sit in the fridge, undisturbed, for at least 8 hours. The cream will rise to the top. I like to use a 1/4 cup to gentle ladle the cream out of my milk.
STEP ONE: BLEND THE CREAM
Make sure your cream is chilled when you start. This will help the butter particles to separate. The cream will first enter a whipped stage, and then little balls of butter will start to form and the buttermilk will separate out. I use a fast blender speed, and this part takes awhile. Maybe 10 minutes. It should look like this once it’s done:
*If you have been blending for over 20 minutes without results, check to make sure the cream isn’t warm. If it is warm, the cream is still ok. Put the blender pitcher into the fridge and try again once it’s chilled.
STEP TWO: POUR OFF THE BUTTERMILK
I transfer all the blender contents into my bowl, and I try to get as much of the butter off the blender blades as possible. Break up the butter with your spoon to get as much buttermilk out as possible. It’s rich and delicious stuff. From here, I pour the buttermilk into a jar. It’s great to use in cooking. I like making pancakes or biscuits with it.
STEP THREE: WASHING THE BUTTER
Your goal is to get all of the leftover milk out of the butter. If you leave milk in the butter, it will spoil. If you wash it properly, the butter will last for weeks and weeks.
Pour chilled water over the butter. Break up the butter and pour the water off. Pour on more water. Press your spoon against the butter to squish out the milk. Pour the milky water off. Repeat. A lot.
I keep my butter in a glass Pyrex dish, so I like to pour the water into there, and then empty it. That way, if butter particles fall in, I can put them back in the bowl. Also, because the bowl is glass, I can easily see how milky the water is, and it’s easy to tell when I’m done.
STEP FOUR: ADDITIVES
Do you want salted butter? Honey butter? Orange marmalade butter? This is the time to mix it in.
Then put your butter into its container, seal it up, and you’re done!