Butter is a staple in many households, but have you ever considered making your own butter using raw milk? Not only does it taste better, but it can also be more nutritious than store-bought butter. In this post, we’ll cover everything you need to know about using raw milk to make butter.
The Benefits of Raw Milk Butter
Raw milk contains beneficial bacteria and enzymes that are destroyed during pasteurization. These bacteria and enzymes can help with digestion and boost the immune system. When you use raw milk to make butter, these benefits are retained in the final product.
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Additionally, many people who are lactose intolerant find that they can tolerate raw milk products because the lactase enzyme is naturally present in raw milk.
Finally, when you make your own butter from scratch using high-quality ingredients like grass-fed cream from pasture-raised cows or goats (or even sheep), you have complete control over what goes into your food. You don’t have to worry about added preservatives or other chemicals commonly found in store-bought products.
How to Make Raw Milk Butter
Making butter from scratch might seem intimidating at first glance, but it’s actually quite simple. Here’s how:
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- 2 cups of fresh heavy cream from grass-fed cows
- A pinch of sea salt (optional)
- Pour the heavy cream into a large jar with a tight-fitting lid.
- Let the cream sit out at room temperature for several hours until it reaches around 60°F – this will help speed up the process.
- Once the cream has reached its ideal temperature range between 55°F – 65°F place the lid on tightly and shake vigorously for approximately ten minutes.
- After shaking for some time clumps will start forming which indicates that fat separation has occurred leaving behind liquid whey mixture which should be strained off by pouring it out.
- Continue shaking until a solid mass of butter has formed and separated from the buttermilk.
- Strain off any remaining liquid whey using cheesecloth or a fine-mesh strainer if necessary.
- Add a pinch of sea salt to taste, if desired.
Congratulations! You have now made your own fresh raw milk butter!
How to Store Raw Milk Butter
Raw milk butter can be stored in an air-tight container in the refrigerator for up to two weeks, or you can freeze it for longer-term storage.
It’s also important to note that because raw milk contains beneficial bacteria and enzymes, it’s more susceptible to spoilage than pasteurized dairy products. Always make sure your equipment is sterile before making butter with raw milk and refrigerate or freeze immediately after making.
Making your own raw milk butter is not only fun but also rewarding as you get full control over what goes into your food while enjoying all the nutritional benefits of high-quality grass-fed cream from pasture-raised cows or goats (or even sheep). With this simple recipe, anyone can start their journey towards enjoying deliciously creamy homemade raw milk butter on toast, pancakes or baked goods – which will undoubtedly impress family and friends alike!