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Homemade raw milk butter shaped into a rustic block and set on a vintage green glass butter dish. A butter knife rests beside it, with a cozy plaid kitchen towel in the background on a wooden countertop. Warm, old fashioned homestead kitchen setting perfect for showcasing homemade butter.

How To Make Easy Homemade Butter From Raw Milk

Learn how to make easy homemade butter from raw milk cream or store-bought heavy cream using a stand mixer. This simple method turns fresh cream into rich homemade butter and leftover buttermilk in just a few minutes.
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Course: Side Dish
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup butter
Author: Stephanie

Equipment

  • Stand mixer with whisk attachment
  • Splash shield or clean kitchen towel
  • Rubber spatula 
  • Wooden spoon
  • Clean bowl
  • Fine mesh strainer, optional
  • Storage container for buttermilk
  • Freezer paper or airtight container for storing butter

Ingredients

  • Raw milk cream or store-bought heavy cream
  • Salt, optional

Instructions

Skim the cream

  • Carefully skim the cream from the top of your raw milk using a ladle, turkey baster, or measuring cup. Let the cream sit at room temperature for a little while so it is not ice cold.
  • If you are using store-bought heavy cream, pour it directly into the mixer bowl.

Whip the cream

  • Pour the cream into the bowl of a stand mixer fitted with the whisk attachment. Place a splash shield or clean towel over the mixer.
  • Start on low speed, then gradually increase to high. The cream will first turn into whipped cream.

Keep mixing until the cream separates

  • Continue mixing past the whipped cream stage. The cream will begin to look grainy, then it will suddenly separate into yellow butter solids and liquid buttermilk.
  • You may hear a splashing sound when this happens. That means the butter has separated.
  • Pause the mixer and scrape down the sides of the bowl with a rubber spatula. Continue mixing until the butter fully clumps together and separates from the buttermilk.

Strain and save the buttermilk

  • Remove the butter from the whisk and pour the buttermilk into a clean storage container.
  • Do not throw it away. Fresh buttermilk can be used in baking and cooking, especially in pancakes, biscuits, and other homemade recipes.

Rinse the butter

  • Place the butter back into the mixer bowl and cover it with cold water. Use your hands or a wooden spoon to gently press and work the butter.
  • Drain the cloudy water and repeat with fresh cold water until the water runs mostly clear.

Press out the liquid

  • Move the butter to a clean bowl. Press it gently with a wooden spoon to remove any remaining buttermilk or water.
  • This step is especially important if you want the butter to last longer in the refrigerator.

Add salt if desired

  • Add salt to taste if you want salted butter, or leave it plain for unsalted butter.
  • Start with a small amount, mix it in, and taste before adding more.

Shape and store the butter

  • Shape the butter by hand, press it into a small bowl, or use a butter mold.
  • Store homemade butter in the refrigerator for short-term use or wrap it tightly and freeze it for longer storage.

Notes

Tips For Making Fresh Butter

Use a stand mixer with the whisk attachment for the easiest method. A blender or food processor can work, but I find the mixer easier to control and clean.
Use a splash shield if your mixer has one, or drape a clean towel over the mixer once the cream starts to thicken. When the cream separates, the buttermilk can splatter.
Let the cream sit at room temperature for a little while before churning. Slightly warmer cream usually turns into butter faster than cold cream.
Use enough cream for the whisk to work properly. About 2 cups of cream is a good minimum for most stand mixers.
Rinse the butter well with cold water if you plan to store it. Removing as much buttermilk as possible helps the butter keep longer.
You can save the buttermilk for baking!