Rich, creamy, and so delicious, butter from raw milk is easy to make and packed with nutrition. It’s the ultimate condiment for everything from vegetables to homemade bread!
Raw milk has been a staple in our home for a while, but I always thought making butter seemed too difficult or time consuming. When I finally decided to try it, I realized that I couldn’t have been more wrong!
Making butter from raw milk is quick, easy, and so much more delicious than anything you could get at the store! It’s packed full of healthy fats and other nutrition and takes foods like oat flour banana bread and gluten-free oat pancakes to the next level.
Why You’ll Love this Recipe
Quick & easy – You’ll have fresh butter ready to enjoy in just 10 minutes!
Rich, creamy flavor – It tastes so much better than anything you could buy at the store.
Great way to preserve cream – Butter lasts so much longer than regular cream, and it can even be frozen!
Nutrient-dense food – The amazing taste isn’t the only reason butter has been a staple for thousands of years!
How to Store
Raw butter can be stored in the fridge for up to two months or in the freezer for up to a year. If you prefer to leave it at room temperature, it’s best eaten within a couple of days.
Tips for Success
Let the milk chill overnight before skimming off the cream – You need to allow enough time for the cream to fully rise to the top of the milk.
Be patient – Give the butter enough time to fully separate from the buttermilk.
Add salt (if desired) after rinsing off the buttermilk – If you add salt at the beginning, your buttermilk will also be salted.
How to Use Buttermilk
Traditionally, butter was made from cultured cream so the buttermilk had a sour flavor. These days, sweet cream butter (uncultured butter) is the most popular, so the buttermilk is not sour.
For this reason, sweet buttermilk from this recipe will not work in recipes calling for buttermilk. You can simply pour the buttermilk back into the container of milk, and use it like regular milk.
If you’re interested in making old-fashioned cultured butter and buttermilk, you can purchase an heirloom buttermilk starter from Cultures for Health.
FAQs
The amount of butter will depend on how much cream is in the milk, however typically it will take about 2 gallons to make a pound of butter. Most milk will have 2-3 cups of cream which will yield 1/3 – 1/2 pound of butter.
Homemade raw butter will last about 60 days in the fridge or 1 year in the freezer.
A food processor of high-speed blender can turn cream into butter in about 5 minutes or less. Churning butter with a mixer or by hand takes significantly longer.
First, remove the cream from the milk and “churn” it in a food processor or high-speed blender until the liquid separates from the butter.
Yes, raw milk makes delicious butter that’s perfect for baking, cooking, and using as a condiment.
Violet’s Tips for Serving
Butter from raw milk can be used just like regular butter. From spreading on bread to cooking with it, the options are endless!
Tools You May Need
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Ingredients
Step-By-Step Instructions
Step 1: First, pour the cream into a food processor and blend until the butter separates from the milk. The time this takes will vary significantly depending on how powerful your food processor is. If you’re not sure if it’s ready, it’s probably not.
You can also use a high-speed blender for this.
Step 2: Then pour off the liquid buttermilk from the butter.
Now remove the food processor blade and pour enough cold water over the butter to fully cover it. Use a spatula to stir and smash the water into the butter to rinse off access buttermilk, and then pour off the water.
Step 3: Repeat the previous step until the water is mostly clear when stirred into the butter.
Step 4: Then place the blade back in the food processor, add salt if you would like, and turn it on for a few seconds to form the butter into a ball.
If you added salt, you’ll need to let the food processor run a little longer to make sure it’s thoroughly mixed.
Step 5: Finally, scoop the butter into a cheesecloth and squeeze out any remaining liquid.
Step 6: Now you can enjoy your own homemade raw butter!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Raw Milk Recipes
Homemade Yogurt without a Yogurt Maker
How to Make Whipped Cream in a Food Processor
Butter from Raw Milk
Rich & creamy, homemade butter from raw milk is easy to make and packed with nutrition. It's the original clean eating condiment!
Ingredients
- 3 cups cream
- 1/2 teaspoon salt (optional)
Instructions
- Pour the cream into a food processor and blend until the butter separates from the milk.
- Pour off the liquid buttermilk from the butter.
- Remove the food processor blade and pour enough cold water over the butter to fully cover it.
- Use a spatula to stir and smash the water into the butter to rinse off access buttermilk, and then pour off the water.
- Repeat steps 3 and 4 until the water is mostly clear when stirred into the butter.
- Place the blade back in the food processor, add salt if you would like, and turn it on for a few seconds to form the butter into a ball. (If you added salt, you'll need to let the food processor run a little longer to make sure it's thoroughly mixed.)
- Scoop the butter into a cheesecloth and squeeze out any remaining liquid.
- Enjoy your homemade raw butter!
Notes
- The time it takes for the butter to separate from the buttermilk will vary significantly depending on how powerful your food processor is. If you're not sure if it's ready, it's probably not.
- Traditionally, butter was made from cultured cream so the buttermilk had a sour flavor. This recipe is for sweet cream butter (uncultured butter) so the buttermilk is not sour. For this reason, buttermilk from this recipe will not work in recipes calling for buttermilk. You can simply pour the buttermilk back into the container of milk, and use it like regular milk.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 50mgSodium: 78mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
If you loved making butter from raw milk, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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