Probably my most favorite thing about having a milk cow is being able to make my own butter. The taste and color are just not the same of store bought butter and it’s easy to see. Butter is one of the most vilified foods today and people are more than willing to replace it with toxic margarine or other butter substitutes. To me there is no substitute.
While Westen A Price was doing his intensive studies on non-“civilized” cultures he found that certain groups held butter in high regards, especially during certain times of the year. That time of year was in the early spring and summer when the grass is tender and fast growing. He found that the butter had special properties in which couldn’t be found any other time of the year, he called it the X factor (Why Butter is Better). Now scientist believe that it is vitamin K2 that is the sacred ingredient in this butter that comes from cows grazing on fast growing green grass. Here is another website with more information on the benefits of raw butter: (Benefits of Raw Butter & Why to Avoid Pasteurized Dairy)
With all that said, right now I’m making as much butter as I can and freezing it for the year, since it is such a short window of time to get as much of this “super butter” as possible. The cream is a deep yellow and the butter almost is a light orange, it is truly beautiful.
Without further explanation of the science of butter, here’s how to make it from raw milk. You can use store bought cream, but I cannot guarantee results.
Butter making is quite the simple task and is an absolute must if you have a milk cow! Once again, everything is by trial and error. Don’t get totally discouraged if your first batch of butter doesn’t set up and you have to throw it away. For a long time I couldn’t get all the buttermilk out of my butter, so it was always pretty strong tasting and I would only use it in cooking. Now I’ve figured out how to clean it pretty well and the butter is good for everything, especially on fresh sourdough bread!
Milk/cream is so versatile! Don’t be afraid to experiment with all the possibilities.
4 thoughts on “How to Make Butter: Step-by-step guide with pictures (raw milk tips)”
Looking forward to reading about what you do with Buttermilk! Thank you for your practical approaches to self sustained living! 🙂 Blessings!
I got my post up on what to do with buttermilk! what to do with buttermilk
What do you do with the left over “low – fat” milk once you remove the cream?
I find it’s impossible to remove all the cream, so it’s not 100% low fat, but you are definitely taking the majority of the fat source out of the milk. Probably closer to 1-2% milk than anything 🙂