Tip - You can freeze the cream to store it up for a larger batch of butter. Put the thick cream in a mason jar and freeze, adding more cream as you get it. Thaw in fridge and make the butter as usual!
- 4 Cups of cream yields approximately 1/2 - 3/4 lb of butter.
- We use a Vitamix but other high powered blenders will probably work fine.
- Cold cream works best so don't let it sit out of the fridge long before making the butter.
- The buttermilk is uncultured. You can keep the buttermilk for baking or feed it to your pigs:)
- Skim the cream off the raw milk once you can see the cream line (a baster works well for the small mouth milk bottles).
- Place the cream into a small jar and let it sit in the fridge undisturbed for at least 4 days, preferably a week to 10 days. (If the cream is too thin, the butter will turn out whitish and "fluffy" and you won't be able to press all of the milk out)
- Skim the thick cream off the small jar with a ladle being careful not to get any of the skim milk at the bottom.
- Put approximately 3 - 4 cups of cream into the blender.
- Blend on high until it turns into whipped cream and the blender changes to a higher pitched noise (usually 15sec - 1min), then turn down to medium (3-4 on Vitamix) and start pushing the cream down into the blades with the tamper.
- Once you start seeing yellow butter against the side of the blender, blend for several more seconds and then shut off the blender.
- Dump the butter and buttermilk into a strainer (you can save the buttermilk if you want).
- Press the milk out of the butter by folding and squeezing it in your hands and rinsing under cool running water. Press and rinse until you don't see any milk. It's important to get all the milk out of the butter otherwise the butter will be sour tasting.
- Weigh the butter and add 1 teaspoon of salt per pound of butter. (don't add salt if you want unsalted butter).
- Weigh 4oz of butter and shape into "logs".
- Store in refrigerator or place on a cookie sheet and freeze.
- Enjoy health and deliciousness!
Boughten stick of butter on the left vs 100% Grassfed, A2/A2, Raw Butter on the right. Amazing!