Homemade raw, grassfed butter---so much easier than you think!

 

::  I am going to start teaching some classes out of our home on homemade dairy products...kefir, butter, ice cream, yogurt and the like.  Many of these I have made for years now. However, the butter I had tried once and failed.  I had too much milk in the cream, which does not turn into butter!  It just whirred around for 45 minutes and became nothing but frothy milk.  Well, I wasn't going to let that stop me from trying again.  Especially since I thought I knew what the problem had been.  This time, I am glad to say, it worked out wonderfully deliciously.

:: You're going to need a good mixer such as a Bosch or Kitchenaid---probably a hand mixer would work as well, yet you'd have very tired arms, and the motor may not be powerful enough. Some people have luck using their blender for this. Also, I highly recommend using raw cream, although store bought would work here as well.  I don't recommend anything that says ULTRA-PASTEURIZED.  I found the two farms where we now buy half of our groceries using the website local harvest.  Check there for places to find raw cream in your area, if you like.

 :: Pour your raw cream into the mixing bowl--letting it ripen at room temp. for a couple of hours is helpful, but don't let it sit too long, or it will be too acidic. I skipped that step and just used it straight from the fridge.  ( If your cream has soured a bit that you intended for other use, make butter with it instead of throwing it out.)

 :: I let the mixture go close to it's highest speed.  I don't have a splash guard, so I laid a towel over the mixer in that area, which cut down on the splashing that occurs a bit during the process.  The cream will change a lot over the course of the mixing.  Cream, whipped cream, harder cream, and then all the sudden it gets very liquidy again--and you think, oh no!  I ruined it!  But, just hold on for a few seconds to a few minutes more, and you will see butter.  The liquid is buttermilk with bits of solid butter in it, and soon it separates into butter and buttermilk. 

:: Above is the whipped cream stage.  I know you're dreaming of brownies with this on top,  but don't stop yet! You can do that next time.  On with the butter...

 

:: There is your butter and buttermilk.  After the separation of the butter, you'll need to wash it, which helps it to last longer.  Remove buttermilk, and add 1/2 cup or so ice water to the bowl.  Mix it around for a bit to wash your butter. Repeat this step a few times til' the water is clear.  Drain that water from the bowl as well.  Add some salt---I used around a half teaspoon---to the butter and mix this into it. I recommend celtic sea salt as the healthiest in my opinion, but it's a bit pricey.

 :: From a quart of cream, I got 2 cups of buttermilk.  I soaked this buttermilk with 2 cups of freshly ground whole wheat flour to make these yummy buttermilk pancakes for supper tonight.  This butter will be slathered on them....yummmm! Freeze the buttermilk for future use if you aren't going to use it right away.

 :: And now, the moment we've all been waiting for...the taste test.

::  Yes! It's a winner says my little buckaroo!

:: Congratulations....you have now brought forth your inner Laura Ingalls!  (Sorry....been watchin' too much Little House on the Prairie lately.)  I put mine in small portions in little glass canning jars.  Since raw butter doesn't last very long, I put all but one of the jars in the freezer.  Remember, salt will help to preserve the butter.

 

Have a wonderful day,

~Joy~

{This post is part of Monday Mania, Works for me Wednesday, Real Food Wednesday, and Pennywise Platter}

 

Comments

[Barb @ A Life in Balance]

I've been wondering how to incorporate hormone-free butter into my grocery budget, completely forgetting that I could make my own. I'm ordering my local cream today!

[Tracey]

I have not made homemade butter in years! Our old cow passed away and I think it's now time to get another one. Your son looks so cute waiting to sample.

[Joy Y.]

Barb,

Hope you have fun making your own butter...I don't know how budget friendly it is since I haven't really looked at the cost vs. how much I got yet. However, it is INCREDIBLY healthy and we have to factor that in as well! I do also have a post on my blog as to how to make kefir...that is about 1/4 to 1/3 of the cost in the store. Very budget friendly!

So very glad you came by!

Tracey,

I'm so excited and jealous you're getting a cow. I want a jersey very badly, but probably have to wait til next year. This year it's chickens and goats! So glad you came on over today! Thanks for the comment about my buckaroo...I happen to think so too!

Blessings,

~Joy~

[Georgia]

Hello, found you on soulemamas blog. I've made butter with the kids using some clean marbles in a jar and lots and lots and lots of shaking. everyone had to have a go, and we all burned some calories too. It was delicious, and didn't last long.

[rebecca]

I'm re-reading the little house books...I just finished the part where Ma makes butter. I mixer sound much easier and faster than a butter churn!

[Joy Y.]

Georgia,

How fun to do this with the kiddos....learning and doing along with my children is one of my greatest joys in life! I'm glad yours turned out deliciously!

Rebecca,

The Little House books are so well worth re-reading. We have gone through the whole series once, and now my eldest at 14 is reading them again for fun. And, yes, the churn would be fun for nostalgic reasons...but the mixer is MUCH more practical for us!

Love Easter to the both of you,

~Joy~