How To Make Fresh Raw Butter and Buttermilk
Photo above: Raw Spring butter from grass-fed Jersey cow. Below are ingredients, books and kitchen tools that can be used in this recipe and ordered from Amazon: Directions for making butter: 1 quart of sour cream (store bought or homemade Sour cream) or 1 quart raw cream left at room temperature for about 8 hours to sour Place soured cream in a food processor fitted with a steel blade and process until butter forms. You will notice that it first turns to whipping cream and then at one point the whipping cream separates into small clumps of butter and a creamy looking liquid (buttermilk). Pour butter and buttermilk into a strainer lined with a cotton cloth with a bowl below to catch buttermilk. Squeeze until all the buttermilk is out. Wash the butter by adding a little water and squeezing some more. Repeat until butter no longer exudes buttermilk. Pat it dry and place butter in a crock or container and buttermilk in glass containers, cover and chill well. (This may be frozen for long-term storage.) Check out the photos below for all the visual details. Variation: Sweet Use fresh cream that has not been soured. Add 1/2 teaspoon sea salt if desired. Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters. Check out Shopping Guide for food sources. Enjoy! Lorraine
Photo above: Skimming cream from fresh whole raw milk.
Photo above: Pouring cream into food processor
Photo above: This shows the cream just before the butter separates from the buttermilk.
Photo above: Separated from buttermilk.
Photo above: pouring into a cotton cloth to strain all the buttermilk.
Photo above: Squeezing out buttermilk.
This is what "real" butter looks like. The deep yellow is from the Jersey cows grazing on fresh spring grass. Go back to Dairy Products or top of butter page. Please Leave a CommentI would love to hear from you! What Other Visitors Have SaidClick below to see contributions from other visitors to this page... Debbie Blanchard What do you do with the buttermilk that has separated from the butter? It does not taste tangy, nor is it thick like commercial buttermilk. Do you just ... |
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