Making Butter From Raw Milk | Entire Step-By-Step Guide

I’ve recently started on a journey into raw milk simply due to interest and excitement to try something new that would allow me to make so many different things. Join me as I make butter from raw milk for the very first time!

If you’ve ever wondered how to make butter from scratch, you’re in the right place. In this blog post and YouTube video, I’ll guide you through the entire process, step by step:

• 1. Skimming the cream from the milk
• 2. Shaking the cream to make butter
• 3. Draining off the buttermilk
• 4. Washing the butter
• 5. Storing the butter

Video Tutorial

In this YouTube video, I walk you through the entire butter-making process. You can watch it here or by clicking on the video below.

What You’ll Need

• Fresh raw milk
• Sterilized Mason jars and lids
• Ladle
• Fine mesh strainer
• Thermometer

Step-By-Step Process

**Always work with sterilized supplies and the most fresh milk

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.

Step 1: Skimming the Cream:

• Skimming involves separating the cream (the fat-rich top layer) from the milk. This skimmed cream is placed in a jar and can be churned to make butter

How to skim the cream:

1. Allow the raw milk to sit undisturbed in a cool place (preferably in the fridge) for 12–24 hours. This gives the cream time to rise to the top
2. Look for a visible line where the cream separates from the milk below. The cream will appear thicker and have a visible difference in color from the milk
3. Use a spoon, ladle, or cream separator to carefully scoop the cream off the top of the milk. Place a funnel on top of another Mason jar to pour the skimmed cream in. When ladling out the cream, be careful to not mix the cream into the milk

Pro Tips:

• Use chilled milk; warm milk makes the cream harder to separate
• Leave a small amount of cream behind to avoid getting too much milk in your butter

Step 2: Churning the Cream:

Churning is the process of agitating the cream causing the fat (butter) to separate from the liquid (buttermilk). The churning works best when the cream has reached a temperature of 61 -62°F.

How to churn cream:

1. Pour the cream into a Mason jar with an air-tight seal. Fill it only halfway to allow room for movement
2. Shake the Mason jar by hand swiftly for several minutes
3. After a few minutes, the cream will pass through several stages:
   • First, it will thicken into whipped cream
   • Then, it will break apart into clumps of butter and liquid buttermilk
4. Stop shaking the jar when the butter clumps together and separates completely from the buttermilk forming a large ball of butter

Pro Tips:

• Always use a jar that is double the size of the amount liquid. This is needed so the butter can slosh around in the buttermilk to form
• Churning time varies depending on the method but generally takes 5–10 minutes
• If using a traditional churn, maintain a steady rhythm for consistent results
• Alternative ways to churn butter: stand mixer, blender, food processor, or traditional butter churn

Step 3: Removing the Buttermilk:

1. The churning process is complete when you notice clumps of butter floating in the liquid buttermilk
2. Place a fine mesh sieve or colander over the top of a wide mouth Mason jar or large bowl
3. Slowly pour the entire mixture into the sieve, allowing the liquid buttermilk to pass through into the bowl below
4. Store the buttermilk in an air-tight container in the refrigerator. Use it for making pancakes, waffles, biscuits, dressings and more

Step 4: Washing the Butter

Washing the butter removes any excess buttermilk. This step helps improve the butter’s flavor and shelf life.

How to wash butter:

1. Once the butter has separated, strain it through a cheesecloth or fine mesh sieve to remove most of the liquid (buttermilk). Save the buttermilk for other recipes!
2. Rinse the butter under cold running water. Squeeze the butter over and over again until the water running through the butter is clear (it will start out a milky white). Repeat this process 2–3 times, or until the water remains clear

Pro Tips:

• Always use cold water to prevent the butter from melting

Optional: Salting the butter

• If you prefer salted butter, sprinkle a small amount of fine sea salt over the butter during this step and knead it in evenly

Step 5: Shaping and Storing

Shaping the butter:

Once washed, transfer the butter to a clean surface or mold, roll into a log or place in a butter bell

Storing the butter:

1. Wrap the butter in parchment paper, wax paper, or plastic wrap to protect it from air and odors
2. Store in an airtight container in the fridge, where it will keep for about 2 weeks
3. For longer storage, freeze the butter in an airtight container or vacuum-sealed bag for up to 6 months

Pro Tips:

• Divide it into smaller portions before freezing for convenience
• Label your butter with the date it was made

Now that you’ve seen how easy it is, it’s time to give it a try. Trust me, the process is very exciting and rewarding!

Legally Purchasing Raw Milk

Purchasing raw milk is illegal in many states. However, there has been a change in recent times allowing sales direct from the farm to the customer. However, I would be advised to proceed with caution. Be sure that if you are legally allowed to purchase milk in your state, that they are testing their milk and provide clean, sanitary and appropriate conditions for the cows and the milking process.

Caution

‼️ **NOTE: I 100% understand and support the claims that raw milk MAY be harmful to consume. However, I do believe that if you source your raw milk from healthy cows, in safe and sanitary practices, you are at a lower risk of problems. **CONSUME RAW MILK AT YOUR OWN RISK