I’ve been wanting to make my own butter for a while now. However, the last time I made it, I just became frustrated. Trying to extract the raw cream from the top of the milk, in a gallon jug, through the small opening, proved to be a challenge. My first time making butter wasn’t a success.

I use raw milk from a local dairy called Hammer Time Hollow. (In Florida, all raw milk is sold for pet consumption). We receive a weekly delivery from Hammertime Hollow and sell it in our online farmers market here (for pet consumption). If you are local to our area it is available to pick up at our honor-style farm stand.

In anticipation of this week’s milk delivery, I decided to check out cream separators on Amazon. I was taken back by how expensive they were, with prices over $100—way more than I wanted to spend.

I had an idea to try an oil-fat separator. In theory, the cream should rise to the top like it does in a gallon jug. And with the help of the bottom spout on the oil-fat separator, I should be able to release the milk from the bottom, leaving just the cream. After finding a reasonably priced option on Amazon (under $25), it arrived in time for me to try it with our fresh milk delivery.

I poured the milk into the separator and let it sit in the refrigerator overnight. As expected, the cream rose, and the milk settled at the bottom. It was time to separate the milk from the cream. Placing the separator atop a large glass mason jar, I pressed the lever on the separator, allowing the milk to flow into the jar. I repeated this process until I reached the cream line, and it worked! The separator left me with just the cream.

In the next step, I transferred the cream to my quart tilt-head kitchenaid mixer and set it to a 4-speed setting until the fat (raw milk butter) separated from the liquid. The remaining liquid is buttermilk. To complete the butter-making process, collect all the fat/butter solids and shape them into a ball or form that can be squeezed to release any remaining buttermilk liquid. Rinse it under cold running water or, alternatively, dunk it in a bowl of water with ice cubes. Squeeze again and repeat this process several times to remove excess water. The goal is to remove as much buttermilk as possible to prevent the butter from going rancid. You now have unsalted butter.

If you prefer salted butter, you can add sea salt at this stage. If incorporating salt, continue squeezing liquid from the butter after adding the salt, as salt can introduce more moisture. At this point, you can shape the butter into your preferred form or use it in a lot of different ways like to make compound butter; adding herbs, seasonings, edible flowers, etc.

I find the raw butter to be softer than the hard solid butter bought at the grocery store. Which makes it the best butter for easy spreading.

One Simple Ingredient: Milk with Cream

Directions:

Start with “cream on the top” milk. We use raw milk from a local dairy.
Allow the cream to rest outside of the refrigerator and come to around 60°F. This step helps the fat globules in the cream bond together more effectively during the churning process.
Pour the room-temp cream into the mixing bowl of a stand mixer.
Using the whisk attachment, turn the mixer on to speed 4.
As you mix, the cream will go through distinct stages. First, it will become whipped cream, and then it will begin to separate into butter and buttermilk. This process usually takes around 10-15 minutes and can take longer depending on the temperature of the milk being used and the speed of whisking.
Once the butter has formed, strain off the liquid buttermilk. Save this byproduct for later use in baking or cooking.
Rinse the butter under cold water to remove any remaining buttermilk. This step is crucial for preventing your butter from turning rancid too quickly.
If you prefer salted butter, knead in a pinch of salt during the rinsing process. This step adds a delightful savory note to your homemade butter. Salt will add moisture so be sure to keep squeezing any excess buttermilk out.
If you prefer, add in any seasonings, herbs, edible flowers, etc.
Shape the butter into a block or roll and transfer it to a jar for storage. Keep it in the refrigerator, and you’re ready to enjoy fresh butter on toast, in cooking, or however you please!

Versatility in the Kitchen

Homemade butter can be used in a multitude of ways:

Baking: Elevate your pastries, cookies, and bread with the superior taste and texture of your own butter.
Cooking: Use it for sautéing vegetables or searing meats for an added depth of flavor.
Spreads and Toppings: Enjoy it plain on toast or turn it into compound butter with herbs and spices for a gourmet touch.

Troubleshooting Tips

While making butter from raw milk is a relatively straightforward process, a few tips can ensure success:

Homogenization: Ensure that the milk has been left undisturbed long enough for the cream to rise fully. This can take up to 24 hours.
Temperature Control: Cold temperatures can hinder the cream’s ability to separate into butter. Make sure the cream is at around 60°F before churning.
Patience: Don’t rush the rinsing process. Properly removing all the buttermilk is crucial for the longevity and taste of your butter.

Flavored Butter Variations

Making your own butter gives you the unique opportunity to experiment with flavors and create variations that can elevate your culinary creations. Here are some delightful flavored butter ideas:

Herb Butter: Blend fresh herbs like parsley, chives, and dill into your freshly made butter. This herb-infused butter is perfect for adding a burst of flavor to grilled meats, vegetables, or even spreading on warm bread.
Garlic Butter: Mince a few cloves of garlic and mix them into your butter for a savory addition that pairs wonderfully with seafood, steaks, or pasta dishes.
Honey Butter: Mix honey and a pinch of cinnamon into your butter for a sweet and aromatic spread that is perfect for breakfast items like pancakes, waffles, or toast.
Citrus Butter: Add zest from lemons, limes, or oranges to your butter. This refreshing citrus butter can be a delightful addition to seafood, chicken, or as a unique spread for scones.
Spicy Butter: Incorporate crushed red pepper flakes or finely chopped jalapeños. This will give your butter a kick that can complement corn on the cob, grilled veggies, or even a juicy steak.

Storing and Serving Your Homemade Butter

To keep your homemade butter fresh and flavorful, proper storage is essential. Here are some tips for storing and serving your butter:

Refrigeration: Always store your butter in an airtight container in the refrigerator. This helps to maintain its freshness and prevents it from absorbing any unwanted odors or flavors from other foods.
Freezing: Homemade butter can also be frozen. Divide it into small portions and wrap each one tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag. This way, you can thaw just the amount you need.
Butter Dishes: For immediate use, store your butter in a butter dish with a lid. This will keep it soft and spreadable while protecting it from contaminants.
Serving Temperature: Bring your butter to room temperature before serving to ensure it’s soft and easy to spread. Simply take it out of the fridge about 30 minutes before you plan to use it.

Serving Suggestions and Pairings

Homemade butter can enhance a variety of dishes, making them even more delicious. Here are some pairing ideas to get you started:

Bread and Rolls: Freshly made butter is the ultimate spread for warm, crusty bread or fluffy rolls. Its rich taste will elevate even the simplest of meals.
Vegetables: Toss steamed or roasted vegetables in melted butter for an added layer of flavor. It works particularly well with asparagus, green beans, and carrots.
Pasta: Mix softened butter with freshly grated Parmesan cheese and toss into hot pasta for a quick and delicious sauce.
Seafood: Use flavored butters as a topping for grilled or baked fish to add richness and depth. Garlic butter, in particular, works wonderfully with shrimp and shellfish.
Desserts: Spread honey butter on warm muffins or scones for a sweet treat. You can also incorporate citrus butter into baked goods for a tangy twist.

Experimenting with Churning Techniques

Churning butter can be an enjoyable process with a few varying techniques to try. Aside from using your KitchenAid stand mixer, you can explore these methods:

Hand Churning: Use a hand churner for a more traditional approach. This can be a fun activity to do with family or friends. The process might take longer, but it’s rewarding to see the transformation up close.
Shake Method: Place heavy cream in a large mason jar and shake vigorously until the butter forms. This method requires some effort but can be done without any special equipment, making it great for those without a mixer or churner. And fun for kids too!
Food Processor: If you have a food processor, you can use it to make butter quickly. Simply process the cream until the butter separates from the buttermilk. Remember to rinse and knead the butter as usual.

Store-Bought Heavy Cream Option

If you don’t have access to raw milk, you can still make butter using store-bought heavy cream. The first step is to pour the heavy whipping cream into your KitchenAid stand mixer or the bowl of your stand mixer. Attach your plastic bowl shield if you have one—the liquid will splatter as the fat separates to make your very own stand mixer butter. Lock in your whip attachment. Turn your mixer on medium speed and then high speed. Small pieces of butter will collect on the sides of the bowl. That’s ok, just be sure to incorporate those into the butter that forms around the whisk in the mixer. The rest of the process remains the same: strain, rinse, knead, and store.

I hope these tips help you feel more confident and excited to embark on your butter-making journey. Happy churning!

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*The information and other content provided in this blog, website or in any linked materials are not intended and should not be considered, or used as a substitute for, medical advice, diagnosis or treatment. This blog does not constitute the practice of any medical, nursing or other professional health care advice, diagnosis or treatment.*