Video: How to Make Raw Butter

by Sarah TheHealthyHomeEconomist May 16, 2012

ButterAh, butter.  Has there ever been a more perfect food?

To the Traditional Swiss living in the isolated Loetschental valley, butter was a sacred food.  Not a pale supermarket type butter, but a golden alpine butter made from the rich, beige cream of cows grazing on thick grass.

The children raised on this nutrient dense, raw butter had strong physiques, wide faces with plenty of room for their teeth, and a high resistance to disease.  There wasn’t a single case of TB in Loetschental despite this illness raging elsewhere in Switzerland during the early part of the 1900′s.  At that time, the Swiss villagers still existed on foods grown or sourced themselves in the valley.  Only salt was brought in from the outside.

The young men raised on this nutrient dense traditional diet with plenty of raw, deep yellow butter were so perfect and pleasing in physique, strength, and character that the Vatican favored them over all others in Europe to serve as the Papal Guard.

The Loetschental Swiss knew that it was this nutrient dense, raw butter with its ample amounts of true Vitamin A, D, and K2 that provided the foundation for their robust health as they would put wicks in bowls of the first spring butter and burn it in their Churches.

The Importance of Raw, Grassfed Butter in the Diet

When I first became knowledgeable on the subject of Traditional Diets, obtaining plenty of raw, grassfed butter for my family became a primary and critical goal of mine.

The problem was that raw butter was not available anywhere near where I lived. I couldn’t even find raw cream or raw milk for that matter!

Determined to have this sacred food for my husband and myself (I was pregnant at the time) and for my oldest child who was a young toddler, I sourced quarts of frozen, raw grassfed cream from elsewhere and shipped in 9 or more quarts a month for my family’s use.

With some of that beautiful beige, grassfed cream, I would make the most tantalizing, golden butter for my family and continued this habit for many years.

I am fortunate that now I am able to obtain raw, grassfed butter locally so I rarely have to make my own raw butter anymore, but I thought it would be helpful to show you how to make this sacred food for yourself in case some of you readers are in the same predicament that I was many years ago – desperately wanting raw, grassfed butter but unable to find any!

How to Source Grassfed Cream

The only thing you really need when making butter is quality grassfed cream. Don’t use anything but grassfed cream else your butter will turn out white or at best pale yellow – not nutrient dense by a long shot!

The easiest route is to buy quarts of raw, grassfed cream from a local farm.  If you don’t have a local grassbased dairy farm nearby, you can request your local healthfood store to stock a pasteurized (not UHT pasteurized) grassfed cream from a company such as Natural by Nature, for example.

If you can obtain raw, grassfed milk but not cream, you could also take the cream off the top of a gallon or two of the milk using a turkey baster and make butter with that cream.

The key is to get creative!

Don’t take no for an answer if you can’t find quality cream where you live.  Figure out where to get it whether it be off a few gallons of grassfed milk or shipped in from another place like what I did.   A great way to find farms that will mail order cream to you can be found in the Weston A. Price Foundation Shopping Guide.

Once you have the cream, making the raw, grassfed butter is easy and fun.  In this video below, I share with you my method for making this sacred food in my own kitchen.

Sarah, The Healthy Home Economist

Source: Nutrition and Physical Degeneration, Dr. Weston A. Price

Picture Credit

 

Comments (152)

  1. Sarah, The Healthy Home Economist
    Sarah, The Healthy Home Economist May 16, 2012 at 9:19 am

    Note that in the video, there was hardly any buttermilk once the cream turned into butter so I went straight into washing the butter. Sometimes you will get a lot of buttermilk when you make your butter, so feel free to pour that off to use for other things before washing the butter.

    Reply
    • Thanks so much for that Sarah! I am American(originally from Louisianna) but live in the southwest of England! We are very blessed with loads of grassfed cows here! raw milk, cream, and yogurt are super easy to get here. They even deliver once a week to my doorstep! So awesome! I recently found your website after reading rami’s book cure tooth decay and fell in love with your videos and tradtional cooking enthusiasm. My two year old is suffering from severe tooth decay so we are trying our best to help him heal naturally rather than have him filled full of toxic drugs and have his teeth capped/filled like they did to me 30 years ago at his age! We never allowed sugary foods and he is breastfed even now. We didn’t know about fermentation of grains til about a month ago and he was fed lots of oats which are apparently the worst! My other son has gorgeous healthy teeth! He’s been very good with his cod liver and butter oil and I load the raw butter on all of his meals! Lol. Anyway thanks so much again Sarah! U are a wonderful inspiration for all moms!

      Reply
  2. What a great video! Thanks for showing how to do it. I have made butter only a few times, mostly because we drink ALL the raw milk available to us and have no cream left over. I have heard that skim milk is not worth drinking, so here is my question: What can be done with the skim milk left from skimming off the cream to make butter????

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      • Ah! The answer to my burning question! I can never find an answer to what to do with the leftover milk.

        Now, is it okay to drink the skimmed milk? Make yogurt with it? I’m concerned about the lack of fat in the milk or yogurt and how it would be digested if the cream is missing.
        Our Small Hours\’s last post: Traditional Foods–Step Three

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        • Sarah, TheHealthyHomeEconomist

          Yes, of course you can use it as long as the rest of your diet is not lowfat. People on lowfat diets are tummy bug magnets (see my post on the reasons for this) and so I never recommend folks on a conventional lowfat diet to drink raw skim milk as they get gastro illness so much that they would probably blame the raw milk when it was something else they ate because they are so predisposed to gastro problems all the time.
          Sarah, TheHealthyHomeEconomist\’s last post: Video: How to Make Raw Butter

          Reply
          • We normally just skim off 1/3-1/2 of the cream that is on top of our milk. Is that okay to do? I’ve never even thought about the fact that we’re drinking a less fatty milk! Maybe because we’re still eating all that cream as well?.

          • Where is your post on this effect of lowfat diets making people susceptible to tummy bugs? Could you provide a link?

            The point is very interesting about the protective qualities of fats and not recommending people on conventional lowfat diets drink raw skim milk since they’d probably blame the raw milk when it was something else they ate as a result of their inadequate lowfat diet. I remember Sally Fallon saying in her DVD presentation that butter has a unique fatty acid profile that supports the immune system and kills pathogens in the gut. The lowfat diet is harmful in so many ways, and the anti-cholesterol campaign so misguided and disastrous. The point about the tummy bug susceptibility is useful to know about in the context of the raw milk movement because of the tendency of mainstream medicine and ER personnel to point the finger at raw milk and not look any further to the cause of food-borne illness once someone says they consumed raw dairy.

            Gotta go eat some raw butter now…

            Thanks, Sarah!

      • Yes, OK, I will keep that in mind. However, it seems an expensive fertilizer, at the price we pay for the milk. My husband calls it “liquid gold” because of the price. Maybe we’ll just keep drinking it. I buy Amish “Minerva” butter, which is pastured but not raw.

        Reply
        • Kim, you don’t have to skim all the cream off either.
          I like to make yogurt with part skim milk. Also, some cheeses actually call for skim or part skim milk. Worth looking in to.
          We have a Jersey cow and she gives a quart of cream on every gallon of milk…that’s more than a little rich for drinking, so we skim about half that for butter and drink the rest. It’s perfect that way!

          Reply
  3. Sarah Robinson May 16, 2012 at 9:40 am

    We have made raw butter before. My daughter loves it my son not so much. My husband was SHOCKED over the rich color of it. That was the fun part.

    Reply
  4. Ilana Grostern via Facebook May 16, 2012 at 10:04 am

    Because it’s so EASY and your energies have been put into tackling the complicated issues! :)

    Reply
  5. The first time I made Raw Butter, I was amazed that it tasted like cream! I was so used to the “butter” tasting like oilyness, it was refreshing to get a fresh cream taste.

    This came in handy when my farmer said that there was wild garlic that got caught in the hay making, so the cream and milk may have an off taste. So, I made Raw Garlic Butter! It was so interesting to learn that the fat really was where all the flavor was, and how intimately I was connected to what Cows eat when I drink their butter. It was probably a defining moment in how I thought about milk.
    AmandaLP\’s last post: Indian Liver

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  6. Do you cook with this butter or just use it raw, would cooking with it destroy its nutritional value?

    Also a little off topic, when you make homemade ice cream what do you sweeten it with? I use my raw cream and milk to make it, but feel like I am ruining it by using sugar to sweeten it.

    Thanks!!!

    Reply
  7. To Sarah or anyone else that may know:
    How long does the raw butter last in the fridge, or out on the counter?
    Also, the butter does change flavor as it gets older. Does this indicate that it is going bad, or is this just some sort of souring that only changes the flavor and not the nutritional quality?
    Thanks ahead of time

    Reply
      • Salting butter was originally done as a preservation method. Butter would get made when cream was plentiful, salted, then wrapped and stored in the cold cellar for the coming months/year. The salt slowed down/stopped the culturing. Since we have refrigeration- it’s really just a matter of taste now.

        Reply
  8. I had been making mine in the kitchen aid mixer while doing other things and it really made it super easy! As soon as it comes together I can hear the difference in the sound it makes. I’m hooked on making my own raw butter! I may have to buy more milk in order to make it but it is so expensive already and I don’t want to have to waste the milk after skimming. Any suggestions on what I can do with that milk? Can I use it to make our yogurt or do I need the full fat??

    Reply
  9. Tawnya Howell via Facebook May 16, 2012 at 10:44 am

    I can buy raw butter from the farm I get raw milk from , but it coasts $29.00 a pound, where as the cream only coasts $11.50 a quart.

    Reply
  10. Hi…can you add salt to the butter. Also, I have had my raw milk butter have a strong smell…I thought that maybe I did not get all of the milk out of it and it may have soured because it smelled like sour milk, and no one will eat it then. How long does it keep? Thanks for all your help and all you do for us traditional food people!!!

    Reply
  11. A HUGE THANK YOU!!!! I cannot find raw butter near me and have been looking for over 2 weeks. Decided I would have to make my own but only remember doing a project with the kids using baby food jars and a marble. And that took *forever*. I do, at least believe my health food store sells the raw cream.
    Adena\’s last post: Juicing for Edema and Blender Bottle Review

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  12. This is great!

    I recently had my hubby make butter because we’d run out and he was headed to the store. Since we don’t have a blender or a mixer (blender broke, saving for a Vitamix!) I told him to put cream in a mason jar and shake it. He didn’t believe it but humored me anyway, then 10 minutes of shaking later exclaimed, “Whoa! There’s something solid in here! I just made butter!”

    Even though it’s labor intensive, I caught him making more butter the same way the other day. He said it was because he wanted the buttermilk to marinade pork chops in. :)

    We found a sources for fresh eggs and milk about a 30 minute drive from us, and at our midwife appointment yesterday met a couple who live over an hour away who have a neighbor with cows and pigs that we can buy into for our deep freezer. Yesterday, my hubby mentioned to our landlord that I’ll only eat hamburger “from one cow” (which is premium price at the artisan meats shop in town), so he gave us 4 lbs of hamburger from his own homegrown cow.

    Love your blog. Real, whole foods are what I always strive to consume, but following your posts has made it less thought and more action!

    Reply
  13. Just to clarify, you’re saying you can leave butter out on the counter for days or weeks and it won’t go bad? It will just change flavor a little as it sours? I hate trying to spread cold butter, but I’m always wary of leaving it out too long!

    Reply
  14. What are your opinions about real cultured pastured butter from the store even though it has been pasteurized? And what about using pasteurized cream, even at a low pasteurization?

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  15. I vaguely remember making butter in grade 1 in the early 70′s. Have to check to see if raw milk or butter can be legally bought here as I think it’s banned.

    Reply
  16. Susan Cline via Facebook May 16, 2012 at 12:56 pm

    I did exactly what you did with raw cream last Nov. and it was mostly buttermilk, no matter what I did, I couldn’t get more than a few spoons of butter (and it didn’t taste like butter, the whole mixture looked like a few curds and milky liquid). Any idea what happened? I would like to try it again.

    Reply
    • Same here. I have failed twice! :-( Try to culture with buttermilk and brought everything to 50-60 degrees and still failed.

      Reply
      • Down below another commenter said sometimes when the cream is too old it want change into butter. Maybe that was my problem, not sure.

        Reply
  17. Wow best video ever! So easy that I’m on my way to buy raw cream and enjoy my raw butter later today! Thank you so much Sarah!

    Reply
  18. We can get raw butter but the first time I got some it smelled so appalling we had to pitch it right away. An elderly friend (my age!!!) frantically said “Get that out of here!!” the minute we opened it.

    I remember eating butter on a farm in Massachusetts (where I grew up) in the 30′s and I thought it was too strong and cheesy then but it was all that was available. Because of that I was leery of trying it again and sure didn’t get miy mind changed. This stuff was much, much worse than the earlier experience.

    I told the woman at the farm we order from and she seemed puzzled but then said the problem might be the season – winter, spring, I don’t remember. I now order butter from another farm and it’s pasteurized – and quite pale – but tastes good at least.

    Had always thought of making my own and may yet – maybe the same day I make kombucha and saurkraut and all those wonderful things I can’t fit into my ultra-complicated schedule. Glad to see how all of these are done – and some day – some day!
    Thanks, Sarah.

    Reply
  19. It’s also worth mentioning that just before the cream hits the butter stage it first hits the whipped cream stage! Delicious! I always have to pause a moment and dip my finger in. No need to ever buy whipped cream either since you can make that, too.

    Reply
  20. I make my own butter every week and here are my observations-

    My butter does not last nearly as long as store-bought (even organic). This is why I am CONVINCED that there is more than meets the eye of any srote-bought butter.
    It only lasts about a week or so.

    When I make it, I knead (or squish) it in my hands to get as much white-milky liquid (buttermilk) out as possible. (This buttermilk is not the stuff you add to pancakes…you’ll want to culture it first) The less buttermilk in the butter, the longer it lasts becasue the buttermilk will sour.
    This is why when I am making it, I send it through “one-go-round” with cold water. It helps rinse the buttermilk out.

    I can add salt or not- it just depends on my wants and desires.

    Buying a quart of raw cream is $12- this makes one pound of butter….not cheap. Ordering cultured butter from the farm here is just as expensive. I make my own- so I know whats in it.

    I make 1/2 pound at a time and use the rest of my cream for making ice cream :)

    Heres how I make it:
    Dump 1/2 quart of raw cream right out of the container in the food processor. Push the on button. When the cream gets hard and yellow (about 3 minutes or so) dump the buttermilk out. (or save it for cultured…) Run the food processor again to get it to work up another batch or buttermilk on the bottom. Dump or save it. “Rinse” the butter with cold water by pouring a bit of water right into the food processor and running again for 30 seconds. Dump the liquid out and squish in your hands to eliminate excess liquid. If the liquid is still whiteish, rinse under the water for a second and squish again.

    You can eat it right away! Thats it! Put it into a container and refridgerate.

    This butter can stay out on the counter for a day or two if you want soft butter. I put out a few tablespoons in a small bowl each day. Otherwise it keeps in the frdge for about a week. When it smells sour, email Sarah- I can imagine she would have some great uses for it! (I just compost it, but we rarely have any left!)

    Suzanne

    Reply
  21. Incidentally, once in a while the cream just will NOT turn into butter. If I have the cream a week or so in the fridge before making butter….I believe this is the result of cream that just too old (not nearly fresh. enough).

    Suzanne

    Reply
    • That was a scene in the movie ‘Tess’: Tess and Angel – the boy she has her sights on – are laboring on a dairy farm.

      The foreman and some others are looking at the butter churn working – but nothing is happening. So he straightens up and says, “Someone is in love”.

      What charming folklore I thought, and I always remembered it.

      Reply
  22. You read my mind. Thank you so much for posting this. I am trying to fix my one 11/2 year old daughters cavities and this in one of the things I am making from quick growing grass grazing cow’s milk! wow that is a tongue twister:)

    Reply
    • You’re probably not getting all the butter milk out. Rinse and squish it some more until the water is clear.

      Reply
  23. Sappho Winder via Facebook May 16, 2012 at 3:48 pm

    I just bought raw butter from the same farm I buy the milk from but it’s white. I thought all butter was yellow. What makes other butters yellow?

    Reply
  24. Sappho Winder via Facebook May 16, 2012 at 3:54 pm

    Never mind, just read the reason in your post – I knew that they weren’t 100% grass fed. Should I still be drinking the raw milk even if they aren’t 100% grass fed?

    Reply
  25. jason and lisa May 16, 2012 at 4:15 pm

    we have 3 local raw milk farms from jersey cows.. all on grass…. all this and not one of the farms makes cream……. i hate it..

    -jason and lisa-

    Reply
  26. Using a mixer to “wash” the buttermilk out of the butter? BRILLIANT! I have read in the past “run water through it” and I thought how do I do that under the faucet? Know I know.

    Reply
  27. I didnt know you could get raw products shipped to you!! Oh boy Im on a mission now!!! And another off topic question since it seems I have a habit of doing this…for the GAPS diet, she uses BIO-KULT and has others for sale on her website but my doctor recommended Pro Bio Gold by Kirkman…have you Sarah or anyone heard of this brand? I called the doc a cpl days ago to ask his opinion about what probiotic I should take and his nurse called back today saying they actually sell the Pro Bio Gold right in the office! Just wondering if anyone knew anything about it. I looked up their website but I dont exactly know everything Im comparing when looking at the two different brands. Even though she talks about it in the GAPS book…its alot to try to grasp all at once. Just looking for some giudance from you’ll lol

    Reply
      • You dont know what you started Sarah! We were planning a trip to South Carolina (I live in MD), and thru research I found out raw milk was legal down there. I had already told my husband when we went down there I was bringing a cooler with ice to bring as much milk home as I could. We can no longer afford to go to South Carolina for a vacation this year, but your comment just got me motivated and Im telling my husband we’re going down there anyways if for only one night so I can stock up on some raw goods!! Thanks for being so determined to keep your family healthy. My husband cant say Im THAT crazy if there are other “normal’ folks out there doing it too! lol

        Reply
      • What is your experience with cream that is too old to make butter out of (see my comment above)? Maybe freezing it prolongs its life to make into butter?

        Reply
  28. Why is it that the two brands of raw milk I buy in France don’t have any cream on top? Plus, I can’t find raw cream for sale anyway.

    Reply
  29. @Sappho 100% grassfed is a bit of a misleading term. The milk from the farm where I buy my dairy isn’t 100% grassfed but the butter is deep yellow and the cream is beige. The pasture is amazing and the cows get very very little grain (only during milking – never at other times). There are other 100% grassfed dairies I’ve seen that I’ve made butter from the cream (skimmed off the milk) and the butter is practically white. The pasture is obviously in poor shape and the cows are getting supplemented with hay and silage only. I would prefer the farm where the cows get some grain in that case. It’s not a black and white issue. In your case, the butter is white so I would seek another farm. If the butter isn’t a good color (except in winter when it is going to be lighter as the pasture grass is nil) then seek another farm regardless of whether you are told it is “100% grassfed” or not. Look for results in the product not words that may or may not be fully accurate.

    Reply
    • Hi Sarah! I purchase some goat butter from a nearby farm where the goats are mainly grassfed. But the butter is white…Do you know if that is how it is with goat butter ? Or should I mainly stick with raw butter from cows? Thank!!!

      Reply
  30. Hi Sarah, I tried to send you this link via your contact page, but it didn’t work, so as a final resort I’ll post it here. This company also sells KerryGold, by the way, so it’s kind of related to this article, but if you want to move the location, I can see why.

    I found this product (liverwurst) today online and thought it could be a great way for people to incorporate grassfed organ meats into their diet. I apologize it you already know about it. Here is the link:

    http://www.grasslandbeef.com/Detail.bok?no=821

    I know it’s not local for most, and the idea of shipping food is counter to the whole idea of getting to know your farmer, but for people who aren’t going to go find a farmer, this might be a way for them to get some healthier food. And who knows, maybe it will pique their curiosity and they will be more motivated to seek out a farmer eventually.

    Hope this is helpful. :-)

    Julie

    Reply
  31. Does anyone know if the skimmed milk left over after taking off the cream
    can be used to clabber and create homemade whey? The only cream I’ve been
    able to source so far is from our milk. I don’t have a farm to spray it on and I’d
    hate to waste it.

    Reply
  32. Am I reading correctly that it isn’t worth drinking the milk once you’ve skimmed the cream off? If so, why is that?

    Reply
  33. I’m learning so much from the comments in addition to the blog posts and videos… This is a great community! Thank-you to Sarah and to all her community!

    I sent an email to a local WAPF chapter and got a response. Sounds like I can go to a meeting in June and get to know them. In the meantime I have a road trip planned soon… now I’m thinking I ought to see if I can’t incorporate the purchase of a stock of raw cream on the way home. It is not legal for sale in my state. Not sure if it is because of my lack of skills navigating the web or if the info is not online, but now I need to figure out where I could buy a high quality raw cream. The only states I can think of would be South Carolina or Pennsylvania which are not exactly on the way, but maybe I could swing through…. hmm… So then the next thing would be to know a source to go to in South Carolina, or if not there then in Pennsylvania?

    Reply
  34. I can make so many things, but raw butter is still so hard for me! Only a couple of times has mine turned to butter. Most of the time I whip and whip and whip and nothing happens with the cream. Any theory as to why this is? I feel like such a dunce with butter.

    Reply
    • Sarah, TheHealthyHomeEconomist

      That is so strange. Do you at least get whipped cream? If so, the very next stage is the magical transformation to yellow butter which is sure to elicit the “oohs” and “ahhs” from your impressed family. I can say that if the cream is really really fresh, it takes quite a while to whip into butter.

      In the video, that cream was 2 weeks old and it took about 3 minutes whipping in a bowl with a hand mixer for it to transform into butter.
      Sarah, TheHealthyHomeEconomist\’s last post: 93% of Seed Varieties Lost in 80 Years

      Reply
      • I know. I must have some bad butter karma or something! One week old raw cream. In a glass bowl using an electric hand mixer on high. 30 minutes. Got a little bit of foam that resembled whipped cream on top, but it never turned.

        Reply
          • that is so nice to comment on! i heard that the butter must be very, very cold and it took me a 10 min. in kitchenaid mixer….
            thank you i will let it room temp. this time!!
            thanks

    • OMGosh Tara I am in the SAME boat. The most I get is some froth on top, not even whipped cream I’ve tried cold and room temp cream, all to no avail. I even burned the motor out of my antique mixer once because I whipped it for 20-30 minutes! Nada! I’ve always used fresh cream though. I was afraid it would sour if left in the fridge too long.

      Reply
      • My first time making butter I used cold, fresh cream. I had to beat for 55 mins, but I did get nice, rich butter. 30 mins isn’t long enough sometimes.

        Reply
      • I made my first batch of raw butter today (Thanks Sara BIG time for the quick lesson!) I used 2 day old milk, turkey baster-ed the cream off, which I got one quart off a gallon of milk, left it in the fridge for a day and this morning mixed and mixed and mixed for 30 minutes (the cream was cold, straight from the fridge), it turned to whipping cream fairly quickly and then just stayed there. I thought maybe it had warmed too much so threw the bowl back in the fridge and I then went online to find out the problem. Very debate-able on the temps and age of the cream, no one answer, either ice cold or room temperature! Or fresh fresh cream or 1 week old cream! Yeesh, soooo with getting no answers, I dug the bowl back out of the fridge and seen that there was some major separation. I scooped all of the heavier fluffy whipping cream off the top into another bowl and drank the ‘almost buttermilk’, holy moly, tasty tasty!! i whipped again for another 15 minutes and got my nice yellow butter! I only got about 1 cup of butter off 1 quart of cream but I assume being winter months in Canada might have something to do with that? Or I have no idea what type of cow I’m getting my raw milk from (will find that out shortly!!) Either way, I washed it and it’s just ‘heavenly’! So all in all what did I learn? Nothing, nothing really than being persistent with the whipping or maybe quicker if I whip then let it sit, take out the buttermilk and whip again? No idea but I WILL master it, it’s just unbelievable! I wish I would have found your site Sara and learned this traditional eating while my children were home, I guess now for myself, my hubby and our grandchildren, our healthy ‘raw’ diet is better late than never!

        Should mention that I am on my 5th batch of Kombucha (luv it!) Also luving my water and milk kefir! Any idea if there is a limit to drinking too much? I would have no problem drinking 2 quarts each of Kombucha and water kefir a day and I could see when those hot summer days come I’d drink more, especially the Kombucha as it’s so refreshing (organic ginger juiced and lemon added for 2nd ferment)

        Have made many many batches of your cold cereal recipe Sara, just awesome, I tweaked it a bit by adding hemp hearts, coconut, ground flax, ground chia, pumpkin seeds and of course soaked Einkorn flour!) It’s my late night snack when I need ‘crunch’ and grandson’s LUV it!

        Reply
  35. I’m guessing it needs to be heavy cream for making butter. Yes? My farmer only sells light cream. Should I let it sit for a week and then skim off the heavy cream? Thanks.

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  36. I love his video! I’ve made raw butter for a few years now but never thought to wash it using the mixer or food processor. I can’t wait to try it, so much easier! Do you use the same mixer washing method for the 2nd and 3rd washings as well?

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  37. You guys are so lucky. I live in Malaysia and it’s very hard to get raw milk, practically impossible to get raw cream or raw butter.

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  38. I can’t get raw milk right now, but I have been able to find the milk that is one step up from raw….is it possible to make the butter from that? And how do I get the cream from it?

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  39. Is it okay to skim the cream off of one half gallon every week and keep adding it to a jar in the freezer til I have enough for butter? I can’t afford that much “fertilizer” :)

    Reply
  40. Pingback: Homemade Butter | Learning To Live On Less

  41. I was very excited to turn my raw cream into butter.I tried it in my food processor and almost immediately it went lumpy but not much liquid and so I didnt think that it was butter yet…So I continued to blend it and it turned into a yellow thick cream but after an hour it still had not seperated…Did I over mix it and should I have stopped when it first seperated.Also what should I do with this cream mixture now?

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  42. I was wondering if you had to order the raw cream from online somewhere are there any recommendations from you guys as to a good source? I have a farm a few hours away that sells raw milk but not raw cream. the cream s still low temp pasturized but I would love a source of raw cream! I am new to the whole raw idea and was just introduced to your site by a friend. I was able to find a farm immediately but can’t find a raw cream source. :( Please help!!!!

    Reply
  43. Do you separate the buttermilk from the butter before you wash it? I used to watch my grandmother milk her cow and clabber the milk by the fireplace in the early 1950′s but she never had time to teach me how to do it and I was very young. She strained the milk from the cow and put some in the icebox, before refrigerator, where the ice man came out and put a block of ice in the box. The rest she put in her churn and it was off limits to everybody in the house, even the other adults. She would let the milk clabber and churn it into butter and always had a lot of buttermilk left over. She washed the butter and put it into molds for her butter. I really want some old time butter, but I remember her butter was white, not yellow and it tasted like heaven. I thought she had a Brown Swiss cow, but I’m not sure. The biscuits and corn bread from the buttermilk were a delight, also. I’m sad she didn’t pass this along, but adults are always too busy for little kids with all their silly questions, I guess. It only takes a generation or two for all the old skills to pass away with the people who have those skills and these videos are a blessing to me. Hope I can find some grassfed cream and try this out.

    Reply
    • Yes, when I made it I reserved to buttermilk then washed the butter and whatever little bit of extra buttermilk got washed away run down the drain. Then I put the reserved buttermilk in the fridge in a mason jar.

      Reply
  44. I’m in Florida and have no earthly idea where I can actually purchase unpasturized cream. Where should I look? I think someone told me the dairies can’t sell it for “human consumption” so what I should be looking for, and how should I be asking for it? (it’s painfully obvious I’m clueless)

    Reply
  45. Pingback: Homemade Raw Cream Butter is Easy and Rebellious- What’s not to Love?! « The Not So Super Mama

  46. Pingback: Raw Butter: Homemade in the Mixer « The Dutiful Bee

  47. This was my first time making raw butter and I’m wondering why I got so much buttermilk? I used half a quart to start and only about 1/4c. of butter was produced.

    Reply
  48. I really don’t have time to read all of the previous comments, so hope this isn’t a repeat. May previously frozen cream be used?
    Great video, very helpful.
    Thanks.

    Reply
  49. Hi Sarah
    I’m trying to make my raw butter by skimming the cream off my raw milk it’s about 4 days old now. How long do you have to beat it? Did I miss that somewhere, it’s taking forever! I’ve been beating it for about 20 + minutes!

    Reply
  50. Hi Sarah,
    I wanted to thank you for this post and video which were very helpful! I made wonderful raw butter last week, and am making another batch, and our whole family loves it. I have a blog on the education of taste French-style (being French, this butter reminds me of my childhood in Normandy!) and I put a link to your video on the blog and FB page, people seemed really interested… I also made creme fraiche which was fabulous. Looking forward to following you!
    Helene @ French Foodie Baby\’s last post: Pablo’s menu this week

    Reply
  51. I read that cooking with ghee helps with mineral absorption of the veggies, etc, but is there a fat substitute if dairy allergies are an issue? Do you get the same nutritional benefit cooking veggies, etc in coconut oil or lard?

    Reply
  52. Pingback: Homemade Raw Butter - The Food Lovers Kitchen

  53. Pingback: Butter is Best

  54. Dear Sarah,
    Thank you for this (and all the other!) wonderful posts.
    I tried to make butter from my local raw milk supplier (i live in Malaysia) and it turned out to be white, not even a pale yellow. So i contacted the supplier and he told me that the cows are fed mostly (60-70% grass, some hay and vegetarian milled pellets that are made out of corn, grain etc). I explained to him that grass fed butter is supposed to be yellow and he said that the colour varies depending on the time of the year that cows are milked, not necessarily based on their diet. I also told him about cows and grains and Omega 6.
    Upon further reading on the internet, various sites have reported differences in the colour of the butter, depending on the type of grass, type of cow etc.
    My question is, is there science to back our claims of white butter being less nutritious?
    Or that yellow better is the most nutrient dense?
    Thanks so much!

    Reply
    • Hi Sumi,

      How do you make your raw butter out of raw milk, if I’m not mistaken it could take awhile to get enough cream skimmed off.

      I live in Malaysia too :)

      Thanks!

      Reply
  55. Hi Sarah, I live just south of St. Pete. We have a wonderful farm locally that I get grass-fed beef, raw milk and cream, and pastured chickens and eggs. I would like to make some butter from raw goats milk but can’t find a source in my immediate area. Is there anything in the Tampa/St. Pete area? Also what’s your take on grain supplementation? I would be happiest if any supplementation was with non gmo and soy-free. Is it worth using chickens/eggs/dairy if there is GMO or soy in the feed even if supplementation is minimal?? Thanks so much! I’m so grateful for your blog – it’s what initially kicked my butt into gear to provide the right foods for my family!

    Reply
  56. i have been making butter from beautiful raw cream, gallons at a time (we’re lucky!) for the upcoming year. but i don’t know what to do with the “buttermilk” i have left over. i have tried to research it. can i culture it with my homemade yogurt (from raw milk) or leave it on the counter? i do not culture the cream prior to making my butter. thank you!!!!

    Reply
  57. Hi Sarah,
    Thanks for your infomative videos – I have learned lots from you.
    I have been making my own butter from grass fed beef now for several months. The last couple of times though the cream seems to whip past the point of separation so fast I miss it. The product then becomes very soft again. Any clues as to what to do? Can I get back to that butter stage again?
    Thanks heaps Susan

    Reply
  58. I’m confused about the yellow color. I get completely organic grass fed raw milk from a friend of mine. I skim the cream off the top and make butter, which is never yellow. Never. It’s always white. Also, it’s not necessary to add the cold water. You can eat it directly after you mix (which we do by hand, not a mixer) and it’s just as lovely.

    Reply
  59. Chelsea the Goat Lady September 13, 2013 at 5:47 pm

    Hey there Sarah!
    I’m a small her goat owner and get my milk fresh every day. I did make the butter as your instructions indicated, but it is COMPLETELY white, not even a little yellow. Is it just a difference in cow vs goat milk (if you know).

    You are my number one trusted source for what to do with all my dairy so far.

    Thanks~
    Chelsea

    Reply
  60. Hi Sarah, quick question, I made butter about a week ago and saved the buttermilk. I kept the buttermilk in the fridge and now its thick. Like really thick and smells kinda strong. Nothing horrible but strong. Is this normal? Does it usually get thicker on its own in the fridge? I thought in order for it to culture it needs to be at room temperature. Can I use this just like cultured buttermilk where a baked good needs the acid to rise? Like buttermilk biscuits. Thanks in advance!

    Reply
  61. Pingback: 5 Reasons You Should Eat Butter (Yes, you read that right!) | Carly Shankman

  62. I just made my first batchS of butter. I purchased a 5 lb tub of pasture fed heavy cream.

    I was a deep creamy yellow and so thick I had to “scoop” it out. It whipped up very quickly into butter curds, next to zero buttermilk in the bottom of the bowel for ALL 8 batches.

    When it came to cleaning up the beaters and bowel, I as blown away I did not need to
    use my “degreaser” dish soap.

    I rinsed the beaters and bowel with hot water first and there was ZERO greasy/oily
    film left…. no need for grease cutting dish soap.

    So this stuff is water soluble which is probably the reason why it’s so dang good for us along with all it’s other life giving goodies.

    Reply
  63. Pingback: Homemade Raw Butter - Building a Humble Home

  64. I have just switched to local grassfed raw milk and just made my first batch of butter and it was white! Is this normal for cream from the winter months, or do I need to switch farmers? I have made butter from local grassfed pasteurized cream (though they are supplemented grains in the winter) and it came out a nice yellow. Is there any benefit in my butter if its white?

    Reply

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