Making your own butter is really quite simple! It only requires one ingredient and a little love and patience. But the taste is incredible!
Ingredients
- Raw, unpasteurized milk (or you can start with cream)
- Salt (optional for taste)
This is a perfect way to support your local farmers! Look into getting a milk share. This is where you ‘invest’ in the actual animal, essentially taking ownership of the cow or goat. You’re then allowed to use your unpasteurized milk products from your animal. (selling or buying raw milk is illegal in some states)
Instructions
Separate your cream from your milk
Beat your cream using a mixer (this can take 10 minutes up to an hour depending on temperature, milk fat quality etc)
It will look like whipped cream, then it will look like it’s curdling and start to separate – keep going!
Eventually butter will start to form and stick together, separating itself from the buttermilk
Strain out the buttermilk and use it in another recipe (like these amazing bran muffins!)
Add water to your butter and beat it again to pull out more of the milk liquid
Strain the milky water out into the sink
Repeat until the water runs clear
Store and enjoy your butter!
Butter
Making butter from Raw, unpasturized milk
Ingredients
- Raw milk/cream
- salt (optional)
Instructions
- Starting with raw milk, allow a day or two for the cream to rise to the top and separate
- Scoop out the cream, careful to not get too much of the milk with it
- Place cream into a mixer and mix
- It will create a whipped cream, continue past this stage and keep whipping
- It will start to liquify and separate, keep whipping
- eventually the milk solids will stick together and leave you with a buttermilk and butter
- Pour your buttermilk into a jar (reserve and use in another recipe)
- Add water to your butter and mix that (the idea is to 'rinse' any leftover milk off your butter for better preservation
- Drain the milky water into the sink and repeat a couple times until the water is clear
- Store and use your butter!
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