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!

5 from 1 vote

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Course: Clean Eating Condiments

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: /2 pound

Calories: 152kcal

Author: Violet Parcha

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!

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.