How to make Homemade Butter with Raw Milk

There’s nothing quite like the taste of fresh, creamy butter made right in your own kitchen. If you’ve got access to raw milk, you already have the main ingredient for the best butter you’ll ever spread on warm bread.

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Instructions

Start by letting your fresh raw milk chill in the fridge for at least 12–24 hours. This allows the cream to rise to the top naturally. Skim the cream off gently with a spoon or ladle and place it in a jar. If you can shake a jar for awhile, or pass it around the table to share the shaking, then this butter will be ready in no time

All you have to do is vigorously shake the jar. First, it’ll turn into whipped cream—keep going! Soon, the butterfat will separate from the buttermilk. Once you see yellow clumps and watery liquid, you’ve officially made butter.

Pour off the buttermilk (save it for pancakes or biscuits!) and rinse your butter in cold water, kneading gently can also help remove any remaining buttermilk. This step helps your butter last longer without spoiling. Sprinkle in a pinch of salt if you like it salted, or keep it plain for baking.

Store your butter in the fridge for daily use, or freeze it for later.

Homemade butter isn’t just tastier—it’s a connection to the land, your animals, and a slower way of living. Every bite is a little reminder of the beauty of working with your own hands..

Flavor & Use Ideas

1. Can I make flavored butter?
Absolutely. You can mix in fresh herbs, garlic, honey, or spices once the butter is formed for a delicious homemade spread.

2. What do I do with the leftover buttermilk?
The liquid you drain off is traditional buttermilk. Use it for pancakes, biscuits, bread, or even marinating chicken.

Troubleshooting (quick fixes)

Why is my butter too soft or crumbly?
The temperature of the cream affects texture. If it’s too warm, the butter will be soft. If too cold, it may turn crumbly. Let cream sit at room temp for a bit before churning for best results.

FAQ

1. Can I use store-bought cream instead of raw cream?
Yes, you can use pasteurized heavy cream to make butter. However, raw cream often gives a richer flavor and more nutrients since it hasn’t been processed.

2. How much butter will I get from raw cream?
On average, 1 quart (4 cups) of cream makes about 1/2 -1 pound of butter. The exact yield depends on the fat content of your cream.

3. Do I need special equipment to make butter?
Not at all! You can use a stand mixer, food processor, blender, or even shake it in a mason jar. The process may take longer by hand, but it works.

4. How long does homemade butter last?
Fresh butter made from raw cream usually lasts about 7–10 days in the fridge. If you wash it well (to remove buttermilk) and add salt, it can last up to 2–3 weeks. You can also freeze it for several months.

5. Do I have to wash the butter after it forms?
Yes! Washing butter in cold water removes leftover buttermilk, which prevents spoilage and keeps the butter fresh longer.

8. Is raw cream butter safe to eat?
If your raw cream comes from healthy, pasture-raised cows and is handled safely, it is generally safe. Always be sure your source is clean and trustworthy.

9. Can I churn butter from milk instead of cream?
Yes, but it will take much longer since cream has a higher fat content. Skimming the cream off the top of raw milk first makes the process much faster.

🧈 Farm Favorites for Homemade Butter

• Half-Gallon Wide-Mouth Mason Jars — perfect for skimming cream and shaking butter.
• Silicone Spatulas — scrape every last bit of butter out of the jar.
• Butter Molds — shape butter into sticks or fancy blocks for the table.
• Cheese Cloth — line strainers for rinsing butter or draining buttermilk.
• Measuring Cups & Spoons — for adding just the right pinch of salt or herbs.
• Glass Storage Containers — airtight storage to keep butter fresh in the fridge or freezer.

If you liked this, join The Herd for weekly farm tips & small-batch dairy recipes, and grab my Rustic Recipe eBook. Coming Soon: Foolproof Raw Milk Feta.

🧊 Raw Milk Handling & Safety Guides

Proper handling makes all the difference in quality, flavor, and safety:

• How to Store Raw Milk for Freshness
• How to Tell If Raw Milk Has Spoiled

🧀 What to Make With Fresh Milk

Once you’ve got milk in the fridge, here’s what you can do with it:

• Homemade Feta Recipe

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👉 Head to the Farm Favorites Shop 🐄

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