Butter from Raw Milk (Food Processor/Blender Method)

Rich and creamy, butter from raw milk is easy to make and nutrient-dense. It's delicious in baking, cooking, or spread on a piece of toast.

5 from 1 vote

Print Pin

Course: Condiments

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings (1/2 pound)

Calories: 152kcal

Author: Violet Parcha

Pour the cream into a food processor or blender and blend until the butter separates from the milk. Then pour off the liquid buttermilk.
3 cups cream
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.)
1/2 teaspoon salt
Scoop the butter into a cheesecloth and squeeze out any remaining liquid. Enjoy!

To make sure the cream has fully separated, let the milk chill at least 48 hours before skimming off the cream.
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.