How to Make Raw Butter
Easy recipe for homemade butter using raw or pasteurized cream. The method is simple and maximally nutrient-dense when the cream is sourced from pastured cows. This food is considered sacred in traditional cultures.
Ingredients
- 1 quart cream preferably raw and grassfed
- 1 large glass bowl
- 1 hand mixer
Instructions
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Pour the cream into a glass bowl and let come to room temperature (around 68–72°F / 20–22°C). This takes about 1-2 hours and is a very important step. Room temperature cream ensures that the churning into butter takes minutes.
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Turn on hand mixer on medium speed and mix until the cream turns into butter. You will know this because suddenly, the butter will separate from the buttermilk in the bowl and change color to yellow. This takes about 2-5 minutes depending on the temperature of your kitchen.
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Add 2 cups ice cold water and remix for a few seconds. Pour butter mixture into a fine mesh cheesecloth, gather up the ends and squeeze bag to strain out the water mixed with buttermilk. Repeat this rinsing process one or two more times as desired to make sure all the buttermilk is removed for the sweetest tasting butter.
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Scoop the butter into a small container with a lid. Refrigerate. Raw butter will last for many months in the refrigerator. It also freezes beautifully for later use if desired.
Recipe Video
Recipe Notes
If you use slightly soured cream in this recipe instead of fresh cream, you will have cultured butter!