Monday, July 22, 2013

Raw Homemade Butter


2 Gallons Raw Milk

Sea Salt

High powered blender

metal mesh strainer

1 large bowl

1 smaller bowl or butter crock



1. Take two gallons of raw milk and allow them to sit still so the cream will rise to the top. Be sure to keep the milk chilled. When you are ready, you will pour the cream off the top of the milk and into the blender pitcher. You want to pour carefully so you are just getting the cream.

2. Turn the blender on high for 1-2 minutes. Stop and check the cream. You are looking to see that the milk fat is sticking together into small beads. you may need to blend for another minute.

3. When you see the small beads and you notice the buttermilk separating from the butterfat, you will pour the contents of the pitcher into a large bowl. Use a strainer to catch the butter as you are pouring.

4. Use a spatula to press the buttermilk out of the butter and let the buttermilk fall into the bowl.

5. Place the butter into a new clean bowl. Run cold water over the butter and continue to use the spatula to press the buttermilk out of the butterfat. In this step you are basically using the water to rinse the buttermilk out of the butter. If you are going to consume the butter quickly (consume in the next three days) you can skip this step. If you want to be able to enjoy your butter for several weeks, then continue to press the buttermilk out of the butter and rinse it in the cold water. The buttermilk will not spoil the butter, but it will cause the butter to culture and take on a sour flavor.

6. Mix some salt to taste into your butter and enjoy!

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