🧈 Homemade Butter from Raw Milk
8 Sticks of Butter & 2 Quarts of Buttermilk!
📌 In This Article
🧈 The Butter Story
"Y'all!!!!! I did it!!!! I made butter!!! Out of 5 gallons of raw milk, I got 2 quarts of Organic Raw Buttermilk, and the equivalent of 8 sticks of Organic Raw Butter!!!!!!!!! I feel SO proud!!!"
There is a profound sense of accomplishment that comes from turning a raw ingredient into a staple pantry item with your own two hands. Making butter from scratch is one of those homesteading skills that feels almost magical the first time you do it.
Starting with 5 gallons of fresh, organic raw milk, this process yielded an incredible 8 sticks of beautiful, golden butter and 2 quarts of fresh, tangy buttermilk.
The taste of fresh, homemade raw butter is unlike anything you can buy in a store. It's rich, creamy, and deeply flavorful. And the buttermilk left over is perfect for pancakes, biscuits, and baking!
💬 The verdict: "I feel SO proud!!!" — As you absolutely should!
💪 Why Make Your Own Butter?
The Ultimate Kitchen Magic!
✨"I got 2 quarts of Organic Raw Buttermilk."
Pure Ingredients
Just cream and salt
Two for One
Butter AND buttermilk
Self-Sufficiency
An empowering skill
Once you taste homemade butter, you'll never go back.
📦 Equipment & Ingredients
You only need one ingredient, but the right equipment makes it easier.
🧈 Ingredients
- 🥛 Heavy cream or raw milk cream – preferably raw, organic, and not ultra-pasteurized
- 🧂 Salt – optional, to taste
🧰 Equipment
- 🌀 Stand mixer or food processor – (or a traditional butter churn!)
- 🧊 Ice water – for washing the butter
- 🫙 Glass jar or butter dish for storage
💡 Pro tip: "If using raw milk, you first need to let the cream separate (rise to the top). You can skim it off with a ladle, or use a cream separator. Let the cream sit out at room temperature for a few hours before churning for faster results."
📝 Step-by-Step Instructions
Step 1 – Whip the Cream
- Pour the heavy cream into your stand mixer or food processor.
- Begin whipping on medium-high speed.
- The cream will go from liquid, to whipped cream, to stiff peaks.
- Keep going! It will start to look grainy and eventually, you will hear a "splashing" sound.
Step 2 – Separate the Buttermilk
- Once the butter has completely separated from the liquid, turn off the mixer.
- Pour the liquid (this is your raw buttermilk!) into a jar and store it in the fridge.
Step 3 – Wash the Butter
- Add a few splashes of ice-cold water to the butter in the mixer.
- Turn the mixer on low for a few seconds to wash the butter.
- Pour off the cloudy water. Repeat this process until the water runs completely clear. (This step is crucial—if you leave any buttermilk in the butter, it will spoil quickly).
Step 4 – Salt and Press
- Add salt to taste (if desired) and mix briefly to combine.
- Use a spatula or your hands to press the butter against the side of the bowl to squeeze out any remaining water.
- Form the butter into a log or pack it into a jar.
⚠️ Important Note
Keep it cold: Homemade butter should be stored in the refrigerator or freezer. If properly washed, it can last for several weeks in the fridge.
❓ Frequently Asked Questions
❓ How much cream do I need to make a stick of butter?
It takes about 1 cup of heavy cream to make roughly 1 stick (1/2 cup) of butter.
❓ Why did my butter take so long to churn?
Temperature is key! Cream that is too cold takes forever to churn. Let your cream sit out at room temperature for a few hours before starting.
❓ Is homemade buttermilk the same as store-bought?
No. Store-bought buttermilk is usually cultured. The liquid leftover from churning butter is "traditional buttermilk." It is thinner but incredibly fresh and delicious for baking.
📄 Printable Recipe Card
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║ HOMEMADE BUTTER FROM RAW MILK ║
║ 8 Sticks of Butter & 2 Quarts of Buttermilk! ║
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YIELD: Variable | TIME: 30 mins | STORE: Refrigerator
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INGREDIENTS
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- Heavy cream (preferably raw and organic)
- Salt (optional)
EQUIPMENT:
- Stand mixer or food processor
- Ice water
- Glass jar
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INSTRUCTIONS
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1. Whip the cream in a mixer until it separates
into butter and buttermilk.
2. Strain the buttermilk into a jar.
3. Wash the butter with ice water until the
water runs clear.
4. Add salt if desired. Press out any remaining
liquid and form into a block.
5. Store in the refrigerator.
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"I feel SO proud!!!" 🧈🥛
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© CanningRebels — Homemade Butter from Raw Milk
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