How To Make Easy Homemade Butter From Raw Milk

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

This simple homemade butter recipe shows you how to skim cream from raw milk or use store-bought heavy cream to make rich, spreadable butter right at home. It is a classic old-fashioned process that fits perfectly with simple homestead cooking at Idie’s Farm.

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Prep Time: 10

Total Time: 10

Servings:

Author: Stephanie

Ingredients

Heavy cream from raw milk
Salt to taste unless unsalted butter is desired

Instructions

Carefully skim the cream off the top of your raw milk using a ladle, turkey baster, or measuring cup. Let the cream come to room temperature.
Pour the cream into your stand mixer and place a splash shield or towel over the top. Start on low speed and gradually move to high. The cream will first turn into whipped cream, then begin to break.
When it begins to separate, pause to scrape down the sides of the bowl with a rubber spatula. Continue mixing on high until the butter fully separates from the buttermilk.
Remove the butter from the whisk and pour the buttermilk into a storage container. Save it for baking.
Place the butter back into the mixer bowl and cover it with cold water. Use your hands to gently work the butter, refreshing the water until it runs clear.
(Optional) Move the butter to a clean bowl and press it gently with a wooden spoon to remove any last traces of buttermilk.
Add salt to taste or leave the butter unsalted. Shape it by hand, press it into a bowl, or use a butter mold for charm.
Work the butter with your fingers, almost like kneading dough, to get the remaining buttermilk out. Refresh your water with more fresh cold water as needed until the water is clear.
Homemade butter freezes well for several months. Wrap it in freezer paper and place it inside a zip top freezer bag.

Notes

Save the buttermilk for baking. It works beautifully in my Buttery and Flaky Easy Sourdough Discard Biscuits, in my Easy Milled Wheat Sourdough Discard Biscuits Recipe, and can be used in my Fluffy Sourdough Pancake Discard Recipe.
If you don't have access to raw cream, you can use regular heavy whipping cream.
Room temperature cream churns faster.
Rinse the butter well with cold water to help it last longer.
Pressing the butter with a wooden spoon removes extra moisture for better storage.
Freeze homemade butter in freezer paper and a zip top bag for longer storage.