Making butter from raw milk is a simple process that involves separating the cream, agitating it until the butterfat solidifies, and then rinsing the butter. Here's a step-by-step guide:
- Separate the Cream: Carefully skim the heavy raw cream from the top of your raw milk. Let the milk sit undisturbed in the refrigerator to allow the cream to separate.
- Chill the Cream: Ideally, chill the raw cream to around 50-55°F (10-13°C) for optimal butter formation.
- Agitate the Cream: Pour the chilled cream into a stand mixer (like a KitchenAid) fitted with the whisk attachment. You can also use a food processor, a blender (though this can be messy), a butter churn, or even a tightly sealed jar you shake by hand.
- Churning Process (Stand Mixer):
- Turn the mixer on to medium-high speed.
- The cream will go through several stages: whipped cream, then grainy, and finally, it will separate into butter and buttermilk. This can take anywhere from 10-20 minutes, or sometimes longer depending on the fat content and temperature of the cream.
- Keep a close eye on the cream. You'll know it's done when you see clumps of butter forming and the liquid (buttermilk) separating.
- Separate the Butter and Buttermilk: Pour the contents of the mixer into a fine-mesh sieve or cheesecloth-lined colander placed over a bowl to catch the buttermilk. Save the buttermilk for baking or drinking!
- Rinse the Butter: Place the butter in a bowl of ice-cold water. Gently knead the butter with your hands to remove any remaining buttermilk. Repeat this process with fresh, cold water until the water runs clear. This is crucial for the butter's flavor and shelf life. Buttermilk left in the butter will cause it to spoil faster.
- Salt (Optional): If desired, add salt to taste. Knead the salt evenly into the butter.
- Shape and Store: Shape the butter into a log or place it in a butter mold. Store the butter in the refrigerator or freezer. Properly rinsed and stored butter can last for several weeks in the refrigerator and several months in the freezer.
