Making Raw Butter

Butter produced with grass-fed raw milk is jam packed with nutrients and the flavor is amazing. Making your own may seem a little intimidating, but it really is easier than you think. Plus, you also end up with buttermilk to use in delicious recipes!

We have used both fresh and frozen cream with success. Butter made from frozen cream is a little bit grainier after separating, but once rinsed and pressed we see no difference.

Raw Cream is available to purchase at our farm! We don’t have it often during the colder months of the year, but in the summer the cows give more milk and we are able to separate the cream from the excess. We'll post in our social media stories when we have it in stock, or you’re always welcome to check in with us through email, a text, or a phone call to find out availability.

If you don’t want to culture the butter, simply skip the Flora Danica and steps 2-4 below. You’ll just start with your cream at 60-65 degrees and go from there.

Cultured Raw Butter Recipe

Ingredients:

• 1 quart cream

• scant 1/8 teaspoon Flora Danica

 1. Place your quart jar filled with raw cream into a large pot filled with hot tap water.

2. Sprinkle a scant 1/8 teaspoon of Flora Danica on to the surface of the cream. Let it sit on top of the cream for about 5 minutes to rehydrate, then stir for a minute.

3. Cover the pot with a clean dishtowel and let sit for 8 to 12 hours. After the first 4 hours, refresh the water bath with another round of hot tap water.

4. When the cream has cultured, it will have thickened and will smell quite tangy. If desired you can scoop off the thickest layer on top and save it for later—that’s crème fresh (also known as fresh sour cream). 

5. Check the temperature of the cream. You’re aiming for 60 to 65°F. If it’s too warm, place the jar in the refrigerator until it reaches the desired temperature.

6. Once it has reached temperature, pour the cream into a churn. (If you don’t have a churn, a stand mixer with a whisk attachment or a blender can achieve the same goal.) The cream will first turn into whipped cream, and then will begin to separate into buttermilk and butter. 

7. Line a colander with cheesecloth and place the colander inside a bowl. Pour the butter and buttermilk mixture through the cloth. The buttermilk will collect in the bowl below. Gently tighten the cheesecloth to squeeze out more of the buttermilk from the butter solids, then remove the butter from the cloth and place it into a clean  bowl. Pour cold water over the butter and knead it gently. This is called “washing” the butter and it will extend the butter’s shelf life.

8. If desired, you can add salt to taste and knead the salt into the butter. Salt aids in preservation, so if you keep butter out on the counter, it’s a good idea to add some salt.

We purchased our butter churn from Wisemen Trading. The butter mold was purchased from Bob White Systems.