Making homemade butter from raw milk is a rewarding process. Here's a step-by-step guide:
Steps to Make Butter from Raw Milk
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Cream Separation: Allow the raw milk to sit undisturbed in the refrigerator. Over time (typically 12-24 hours), the cream will naturally rise to the top. This is because cream is less dense than the rest of the milk.
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Skim the Cream: Carefully skim the cream off the top of the milk. You can use a spoon, ladle, or a dedicated cream skimmer. Ensure you are only collecting the thick, yellowish cream, leaving the watery milk behind.
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Churning/Whipping: This is the crucial step. You have several options here:
- Churn: A traditional butter churn is designed specifically for this process. Follow the instructions for your churn.
- Stand Mixer/Food Processor: Pour the cream into a stand mixer fitted with the whisk attachment or a food processor. Whip on medium-high speed. The cream will go through several stages: whipped cream, then grainy, and finally, clumps of butter will separate from the buttermilk.
- Jar Method: Pour the cream into a sturdy jar, filling it about halfway. Secure the lid tightly. Shake the jar vigorously for 10-20 minutes (or longer!), until butter forms. This can be tiring!
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Separate Butter and Buttermilk: Once clumps of butter have formed and separated from a milky liquid (buttermilk), drain the mixture through a cheesecloth-lined colander. Save the buttermilk for baking, drinking, or other uses.
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Rinse the Butter: Rinse the butter under cold, running water. Use your hands to knead the butter and squeeze out any remaining buttermilk. This is important for preventing the butter from spoiling quickly. Continue rinsing until the water runs clear.
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Salt (Optional): Add salt to taste. Knead the salt into the butter to distribute it evenly.
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Shape and Store: Shape the butter into a log or another desired form. Wrap it tightly in parchment paper or beeswax wrap and store it in the refrigerator. Homemade butter will generally last for about a week in the refrigerator or several months in the freezer.
Tips for Success:
- The temperature of the cream is critical. Ideally, you want the cream to be between 50-60°F (10-15°C). If the cream is too warm, the butter may not form properly. If it's too cold, the process will take much longer.
- Patience is key! It can take anywhere from 10 minutes to an hour or more of churning/whipping to make butter, depending on the method and the cream.
- Use fresh, high-quality raw milk for the best results.
