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Making butter out of raw milk

Answered on August 19, 2014
Created December 23, 2012 at 1:06 PM

Anybody every did it? Was it a hard to do? Thanks

62fafa8cb15af7c562fa8c270f7b6174

(619)

on February 17, 2013
at 01:57 AM

I culture with Kefir because the Kefir bacteria and yeast dominate all the nasty critters. Cream is also left to ferment without Kefir, according to google, but I usually err on the side of paranoia. Very responsible of you to make your intentions clear to the dairy. I would say, skip the fermentation process, keep it in the fridge awhile and just make yourself some tasty fresh butter.

Ed0cb30f40daff568778b776b2a5a81d

(943)

on February 16, 2013
at 07:17 AM

I spoke to a dairy which had no problem selling me raw cream but he would absolutely not do sell if it used it for making butter because of the heating outside the fridge. Have you experienced any problems wiht this? I guess the only issue if there are harmful bacteria in the cream.

62fafa8cb15af7c562fa8c270f7b6174

(619)

on February 16, 2013
at 01:31 AM

I'm back at it doing this with Organic Valley grassfed cream. Just the most delicious stuff ever.

62fafa8cb15af7c562fa8c270f7b6174

(619)

on February 16, 2013
at 01:30 AM

I leave it outside the fridge for 24 hours to culture. Then, I put it back in the fridge for half a day at least so it chills. It churns much easier when cold.

Ed0cb30f40daff568778b776b2a5a81d

(943)

on February 15, 2013
at 02:24 PM

In the fermenting process did you leave it outside the fridge? If yes, at what temperature?

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on December 23, 2012
at 02:20 PM

http://www.thehealthyhomeeconomist.com/video-how-to-make-raw-butter/

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5 Answers

1
62fafa8cb15af7c562fa8c270f7b6174

on December 24, 2012
at 03:55 PM

I used to buy an extra gallon of raw milk each week, let it settle for a day, and scoop the cream off.

I'd ferment the cream for a day with 2T fresh home-made kefir to each cup of butter, then chill in the fridge.

This is all in a half-gallon mason jar, which now becomes a great 10 min. 'shake weight' workout. Slosh it back and forth vigorously, it will turn to cream then separate. When the buttermilk washes 95% of the butter globs from the glass jar, I consider it done. Deeee-licious.

Unfortunately, my local raw milk isn't grass fed this time of year.

making-butter-out-of-raw-milk

Ed0cb30f40daff568778b776b2a5a81d

(943)

on February 15, 2013
at 02:24 PM

In the fermenting process did you leave it outside the fridge? If yes, at what temperature?

62fafa8cb15af7c562fa8c270f7b6174

(619)

on February 16, 2013
at 01:30 AM

I leave it outside the fridge for 24 hours to culture. Then, I put it back in the fridge for half a day at least so it chills. It churns much easier when cold.

62fafa8cb15af7c562fa8c270f7b6174

(619)

on February 16, 2013
at 01:31 AM

I'm back at it doing this with Organic Valley grassfed cream. Just the most delicious stuff ever.

62fafa8cb15af7c562fa8c270f7b6174

(619)

on February 17, 2013
at 01:57 AM

I culture with Kefir because the Kefir bacteria and yeast dominate all the nasty critters. Cream is also left to ferment without Kefir, according to google, but I usually err on the side of paranoia. Very responsible of you to make your intentions clear to the dairy. I would say, skip the fermentation process, keep it in the fridge awhile and just make yourself some tasty fresh butter.

Ed0cb30f40daff568778b776b2a5a81d

(943)

on February 16, 2013
at 07:17 AM

I spoke to a dairy which had no problem selling me raw cream but he would absolutely not do sell if it used it for making butter because of the heating outside the fridge. Have you experienced any problems wiht this? I guess the only issue if there are harmful bacteria in the cream.

0
3491e51730101b18724dc57c86601173

(8395)

on February 16, 2013
at 06:59 AM

The buttermilk separates from the butter. Save the buttermilk to drink or use in cooking--you can freeze it if you won't use it right away. Be sure to press all the buttermilk out of the butter or your butter will spoil quickly.

0
Af9fb225a913b2c8aba0af468ecb7e6d

on December 23, 2012
at 07:26 PM

So as you blend, do you keep taking out the liquid? What do you do with the extra liquid?

Thanks!

0
8838443ac82e9f98e4ae9daf80d50eb5

(896)

on December 23, 2012
at 02:45 PM

Food processor on high for about a minute or so. You will see the buttermilk break from the fat and then you have butter! Adding salt is optional.

0
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on December 23, 2012
at 02:29 PM

I made it once and it was VERY easy to do. I spooned the cream off my whole fat raw grass fed milk and into a bowl, where I whipped it until the butterfat separated then I separated the two and put the butter part in the fridge. It was the deepest yellow butter I've ever had and tasted good.

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