I have been making homemade butter from raw cream for more than a year now. And I've actually had this post sitting in my drafts for that long. I'm not sure why I never posted it... I think I just forgot about it. I thought I had posted it, actually. I didn't realize I hadn't until recently when a friend asked about making homemade butter. I went to direct them to my blog post... and couldn't find it anywhere. So... here is my post on how to make homemade butter... finally!
Making Homemade Butter from Raw Cream
Begin by skimming the cream from the tops of your jars of real, grassfed milk. I use half-gallon mason jars to store my milk and purchased a small stainless steel gravy ladle to skim the cream. The fresher your cream, the sweeter your butter will be. But it is not harmful at all to use cultured (or soured) cream… your end result will just be cultured butter, which is filled with healthy probiotics and has sort of a sweet and sour taste to it.
I make both cultured butter and sweet cream butter. I like them both quite a lot. Kevin prefers the sweet cream butter and I do like the fact that I can also always use the buttermilk from the sweet cream butter for baking or in smoothies (or for soaking grains when I used to make things with whole grains). You can use the buttermilk from the cultured butter at times, but if it smells stinky at all, you need to throw it away. This is quite a common occurrence when making cultured cream/butter in the warmer months, especially, since the cultured cream can get quite ripe. So I do tend to make sweet cream butter most often.
I tend to make butter every other weekend since I get my milk on Fridays... although I do skip it at times and only make it once a month if I've found too many other uses for the cream. It all works out, though, because I always have a decent stash of homemade butter in the freezer. I’ll skim the cream from each jar of milk during the first week and place it into another half-gallon jar. Then when I get my milk in the second week, I skim the cream and add it to the half-gallon jar I have reserved last week’s cream in. I usually end up with 2 to 2 1/2 quarts of raw cream if I don't use the cream for other things during the weeks. Each quart of cream will yield about a pound of butter.
When you are ready to make your butter, you will want to use chilled cream. Pour the cream into your stand mixer bowl with a wire whisk attachment on your mixer. Turn your mixer to a medium to medium-high speed and just let the mixer do the work.
Go unload your dishwasher, call your grandma, throw a load in the washing machine… while your mixer does all the work for you. Your butter should be done in about 10 minutes or so. (You can also use a food processor to make butter, but you don’t want to use anything that will warm the cream as it churns (some blenders will do this).)
I want to also note that you should not try to make too much butter at once. The cream will expand and turn into whipped cream through the process of making butter, so you want to make sure you have plenty of room in your mixer bowl for this to occur. Once the butter and buttermilk start separating, it can also get kind of messy if you have too much (and sometimes even if you have too little) in the bowl as the butter splashes around in the buttermilk. (Note: I normally make much larger batches of butter than are pictured here... on this particular week when I took pictures, I had used most of my cream for the two-week period in coffee and other items... so I didn't have much cream to make butter with.)
Once your butter has formed and the solids have separated from the buttermilk, pour everything through a strainer. The liquid milky stuff is buttermilk. It won’t look like the buttermilk you buy in the store – it won’t be thick – but you can use it as you would buttermilk… in baking, in smoothies, for soaking grains, etc. I often will freeze mine if I don’t have a use for it that week.
Transfer your butter to a clean bowl. Now it’s time to wash your butter. Sounds kind of funny, doesn’t it? Well, you need to wash it to make sure you extract all of the buttermilk. This will make your butter last much longer.
To wash the butter, you will need to add cold water to the butter. Don’t add too much so your not splashing all over the place, but add enough to wash. Use a wooden spoon to press and fold the butter. This will extract the buttermilk. Pour the water off (don’t save this stuff). And add more cold water to repeat the pressing and folding. You will need to repeat this step until your water remains totally clear. At that point, you’ve removed all of the buttermilk from the butter. Remember – the cleaner the butter, the longer it will last.
Pour off the clear water. Press and fold your butter a few more times to extract any remaining water. Pour that off. Now you can mix in salt, if you want. I don’t, as I find it more convenient to add salt when I use the butter.
If you have a butter mold, transfer your butter to the mold. I don’t have a mold, so I just plop the butter onto a sheet of parchment paper or natural wax paper and shape it into a rectangular cube. I usually use natural wax paper now... even though that is not what is pictured here... but these pictures were taken more than a year ago. Then I fold up the sides to seal it and place it in the refrigerator or freezer. I freeze most of the butter I make fresh for later use, but if I know I’ll be baking or needing a lot of butter during the week, I’ll keep the fresh stuff in the fridge. It will keep for 2-3 weeks in the refrigerator.
Nothing beats homemade, fresh butter. And it’s honestly a very simple, very low-effort, economical thing to make! People always laugh at me when I tell them I make my own butter because they think it’s going to be some super labor intensive task (think back to the butter churn days). They are always surprised to hear how effortless it really is with the use of modern technology (a.k.a. my stand mixer). So, if you don’t already make your own butter – I challenge you to try it some time. I bet you’ll be pleasantly surprised at how easy it really is!
** NOTE: If you do not have access to real milk, you can follow this same process using the cream you skim from non-homogenized, pasteurized milk, or from a carton of good, quality heavy cream.
This post is linked to:
Fat Tuesday @ Real Food Forager
Traditional Tuesdays @ Delicious Obsessions
Real Food Wednesday @ Kelly the Kitchen Kop
