Learn how to make real butter in a Kitchen Aid or blender.

Health Benefits of Raw Milk Butter

Raw milk butter from grass-fed cows is one of the richest and most absorbable sources of Vitamin A. It is important for healthy thyroid and adrenal gland health. The rich yellow butter is also full of Vitamins E and K.

Raw milk butter contains CLA, conjugated Linoleic Acid, which is good for fighting cancer and has immune system benefits.

Things You Will Need:

1 qt Heavy Cream or Raw Cream if you have the sources (any amount will do, I am writing amounts for recipe purposes)
Salt
Kitchen Aid w/whisk attachment (or hand mixer, blender, or even a bowl with a lid, instructions will be for kitchen aid, but principals still apply for others)
Mesh strainer (optional)
Bowl with ice water
1-pint mason jar w/lid (or container to store your buttermilk)
Find a video tutorial on my YouTube channel.

Instructions

Pour your cream into your kitchen aid bowl and attach your whisk attachment.
Turn your mixer on, (faster means quicker) I usually turn mine on medium speed, as long as it isn't splashing out of the bowl you can do it as fast as you like.
At about medium speed, it should take just under 15 minutes to make your butter, Your cream will go through a couple of different stages before you have butter, it will turn into whipped cream, then it'll start to look a little clumpy, then you should start to see the butter separating from the buttermilk, when this starts to happen you will want to slow your mixer down because it will splash out of the bowl (don't ask me how I know lol)
Take your mesh strainer place it over a bowl and pour your contents into it separating the butter from the buttermilk (You can also just use your hands to bring the butter together and set it aside if you don't have a mesh strainer.)
Seal your buttermilk up and write the date on it so you know when you made it.
Place your butter in your bowl of ice water and start squeezing the remaining buttermilk out of the butter. (We do this so your butter will last longer in the fridge, if you're going to use your butter right away then you don't have to do this step.)
Fold salt into butter (optional)

Results: With 1 qt of heavy cream, I got 1 pint of buttermilk and 12.6oz of butter in less than 15 minutes!

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How much cream to use?

The simple answer is as much as you like, there is no set amount that you should use, experiment with it and see how much you use in a week or two, and go from there.

Note: Butter freezes well so if you come into a lot of cream and don't know what to do with it all, make butter and freeze it!

If you have any questions, feel free to message me! until next time my friends!

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