How to Make Homemade Butter with Raw Milk

There’s something special about the simplicity of making homemade butter with raw milk. The rich creaminess and unmistakable flavor make it a treat worth savoring. It is not like anything you can purchase from the grocery store, even if you buy grass fed butter.

Why make homemade butter with raw milk?

Raw butter is made with cream from unpasteurized, unhomogenized milk. It has higher levels of vitamins such as A, D, and K2, minerals, and beneficial enzymes than store-bought butter, making it more digestible too!

Raw butter is full of omega-3 fatty acids, immune-supporting vitamins, good cholesterol, antioxidants, and fatty acids.

It has a rich, velvety texture and is mildly sweet. Raw butter elevates any dish and will leave you wanting more!

Ingredients for homemade butter with raw milk:

• Fresh, raw cream (ideally from grass-fed, local cows)
• A pinch of salt (optional)
• Herbs (optional)

Equipment:

• Stand mixer, hand mixer, or blender (I recommend a kitchenaid mixer)
• Large bowl
• Jars for butter and buttermilk storage

Step-by-step instructions for homemade butter with raw milk:

*Start on step 4 if you are starting with cream already skimmed from the milk.

Step 1: Gather quality raw milk

For the best homemade raw butter, start with high-quality, fresh raw milk. Look for milk from grass-fed cows, as it will provide a rich golden hue and enhanced nutritional benefits.

Check out this website to find raw milk near you.

Step 2: Allow the cream to rise

Allow the raw milk to sit in the refrigerator for 12 to 24 hours. The cream will naturally rise to the top. Be sure to use a container with a wide enough mouth to fit a large spoon or ladle to skim the cream for step 3.

Step 3: Skim the cream

Using a spoon or a ladle, skim the cream layer off the top of the milk. Transfer the cream to the mixing bowl. Do your best to get only cream, no milk (a small amount will be fine).

Step 4: Churn the cream

Place the cream into your stand mixer, blender or use a hand mixer in a mixing bowl. Add a pinch of salt if desired. The salt enhances the butter’s flavor but is optional.

You may also add herbs such as rosemary, thyme, parsley, etc. to elevate the flavor profile.

Start the mixer on low speed and gradually increase to medium-high. As you whip the cream, it will go through several stages: first, it will become whipped cream, then thicken to soft peaks, and finally, it will separate into butter and buttermilk.

Step 5: Strain off the buttermilk

Once the butter has fully separated from the buttermilk, pour it into a separate jar.

Step 6: Rinse the butter

With clean hands, rinse and squeeze the butter under cold water to remove any remaining buttermilk.

Step 7: Shape and store

Form the butter into whatever shape you’d like. Store it in an airtight container. Store the homemade raw butter in the refrigerator for up to two weeks or freeze it for longer shelf life.

Homemade butter with raw milk Q & A

Why is homemade butter better than store-bought butter?

Homemade butter gives you the freedom to use high quality ingredients with higher nutrient values, control over the salt content and/or flavor profile if you want to add any herbs. It also means you avoid any additives, artificial flavors, hormones, and/or antibiotics that store-bought butters most likely contain.

But don’t just take my word for it. Go check out this awesome raw dairy farm in California and see why they think raw milk butter is the best!

Can you make butter with pasteurized cream?

Yes, pasteurized milk is an option. The butter produced with pasteurized milk, however, will have a slightly different flavor and texture as well as nutrient profile.

Is raw milk safe to use for making butter?

Absolutely! Raw milk is a very taboo topic these days. There are people who claim the dangers of consuming raw milk. I have been drinking raw milk for a long time and have never had any health issue as a result. Raw milk is a super food and I wish more people would try it! It is important to know your raw milk source and know that they follow safe handling procedures, but that is true for any food source.

How long does it take to make homemade butter with raw milk?

It can be as quick as 10 minutes. The churning takes less than 5 minutes in a kitchenaid mixer, rinsing is really quick, and then you store it. That’s it! Super quick and easy!

What do you do with the leftover buttermilk?

What can’t you do? Buttermilk is a great addition in baking, fried chicken, and even some drinks!

Check out Farmhouse on Boone’s buttermilk pancake recipe!

Conclusion

Now you may enjoy your fresh raw butter from real ingredients. This recipe is so simple you will find yourself making it as soon as your done your last batch. Making homemade butter with raw milk is one of the most basic skills you can learn on your journey towards connecting to your food and learning how to homestead.

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