Wanna learn how to make homemade raw milk butter with this super simple recipe? Raw milk butter is packed with good fats and healthy vitamin and minerals essential for our bodies function. Its also just too darn good to pass up!

Freshly made organic raw milk butter laying on a piece of parchment paper next to butter crock and butter knife.

Why Raw Milk Butter?

Okay, we all know that butter is close to the best fat on the planet, if not, the absolute best fat! Its so flavorful and rich you just want to put it on everything!!! Well, at least that’s how I feel. We put butter on fresh baked sourdough bread, grains, roasted vegetables, mashed potatoes, sourdough biscuits and even my eggs in the morning! Oh, but raw milk butter… This stuff is on another level of good.

I love the richness of the fat!! It’s also way better for you than store bought butter. Most of the butter from the store is made from milk that has been pasteurized (meaning all the milk was heated to kill off bacteria). This means all the good bacteria with the bad, so then you’re left with what I like to call flat butter: butter that has little nutritional value.

Homemade raw milk butter is the easiest food you can make with raw milk by far and something always worth having around!

How to Make Raw Milk Butter

Ingredients

4 cups Raw Cream

Tools needed

1/4 Measuring cup
Stand Mixer
2 Kitchen Towels or Tea Towels
Bowl scraper
Small bowl
Parchment paper
Paper Towel or another Kitchen towel

How to make butter from raw milk

Separate cream from milk using a small 1/4 measuring cup. I do this by dipping the cup just under the surface of the cream, never letting the cup dip down past the cream line. I continue to do this until the cream line is about at a centimeter from the milk (this is when it becomes too difficult to continue to skim the cream off). Each time the cup fills with cream I pour it into the stand mixer bowl.
Once I have skimmed off 4 cups of raw cream I immediately put the milk back into the fridge (don’t worry I got your back)! Then I fit the bowl in the stand mixer and cover my mixer with two kitchen towels. This is to make sure that when the butter forms that your butter milk doesn’t splatter all over the place making you a huge mess to clean up.
Now you can either turn the mixer on to begin mixing or you let the cream sit to slightly warm so that it will turn to cream faster. If I do this step I wait at least an hour to get the butter to a slightly warm temp. If not, the cream will just take a tad bit longer to cream. No worries!
Now that you are happy with the cream temp, you can now proceed with beating the cream. I like to turn my stand mixer all the way up to an 8 speed or a medium high speed. I’ll let the butter cream for about 5-10 minutes before checking it.
After 5-10 minutes check to see if the butter has begun to separate from the cream, and if not, then continue to let it churn until you hear an almost sloshing sound of the butter milk splashing up over the sides because the butter fat has started to coagulate.
Once you hear or see the butter separate, turn the mixer off and collect the butter al together and set into a bowl of cold water. Now take your mixing bowl and pour the butter milk that has just formed into another bowl with a mesh sieve over the top of the bowl to catch any remaining clumps of butter. Now take that extra butter and add it to the smaller bowl with cold water in it.
Now you must clean the butter to slightly clarify it. This is by no means ghee. It just cleans some of the butter milk or milk solids away from the butter which extends it’s shelf life. Do this until your water runs clear.
After your water has run clear, now you can remove the butter from the bowl and begin to shape it. You can do this one of three ways; hand shaping it with tools you already have in your kitchen (my preferred way), using butter molds, or using butter paddles to shape the butter. Using butter molds is by far the easiest, and butter paddles takes some learning as there is a specific technique. Here, I’ll explain how you can shape your butter only using a bowl scraper, which works just fine. I like to do this by laying a sheet of parchment paper in a large cookie sheet and use a bowl scraper to remove all the butter bits from the bowl. Then I place the butter glob in the center of the parchment sheet and I use the straight side of my bowl scraper to form a rectangular butter shape.
- I start by taking the straight side of the bowl scrapper and firmly placing it on the parchment. Then I firmly pull the edge of the scraper towards the butter until it forms a straight line against the butter. Now I slide the bowl scraper side to side gently to loosen the butter from the scraper. Now I gently pull the scraper up into the air to “release” it from the butter. I continue to do this on every side of the butter to form straight edges.
- As you do this water from the butter will begin to come out, this is okay because it will help the bowl scraper to not stick so much to the butter. Once you are done shaping take a piece of paper towel or a a kitchen towel and dab up any of the drops of water that have come out. You don’t want this in your butter once you store it.
- Now place your butter you just formed into the fridge to allow it to harden before you wrap it with parchment paper.
Once your butter has fully hardened (around 4 hours) take it out and wrap it in parchment to preserve the flavor and keep it clean.
The butter can placed in the fridge or the freezer for long term storage.
Happy butter making!! 🙂

Tips for Making the Best Butter

Use Organic, grass-fed cows milk. This is by far the absolute best quality cream you could ever use to make butter. Organic cows milk is much richer in vitamins and minerals because the cows are consuming all the lush grass that is so nutritious.
Be patient while you skim your cream from the milk! If you use patience it will be better in the long run because you won’t accidentally get milk in your cream which cam make the churning process take longer and the need for you to clean your butter more.
Let the cream warm before you try to churn it because it will help the cream to churn faster. It also can culture the cream slightly, which leaves a pleasant flavor full of probiotics!!
Add salt while you wash the butter to help it to release more of the buttermilk solids.