Raw Butter -

Raw organic grass fed butter in a glass container.

Equipment

Stand mixer or hand held mixer
Whisk attachment for kitchen aid
Bowl
Ladle
Splash guard or tea towel
Airtight container

Ingredients

1 quart Raw milk
Cold water
Salt (optional)

Instructions

Start by separating the cream from the milk. Add the raw milk into your mixing bowl.
Turn on the mixer to low speed for 2 - 3 minutes. It should have already passed the "whipped" stage and you will begin to see small curdles of butter. This process will get messy so add your splash guard. If you do not have one drape a tea towel over your mixer.
Next turn the mixer to medium speed for 2 - 3 minutes. You should start to see more curdles at this point. They will begin getting larger.
Then turn the mixer up to high speed for 5 - 7 minutes or until you see the butterfat separate from the buttermilk.
Next, remove the butter from the buttermilk and put the butter into a separate, clean bowl. Pour the buttermilk into a separate container and refrigerate.
Run Cold water over the butter and begin folding and squeezing the butter to remove the buttermilk. You want to continue doing this until the water runs clear and the water has no more cloudiness/milk left. This process will take several minutes.
After the water runs clear remove any excess water from the butter. At this point you can add salt to your butter but this is completely optional. Place the butter in a clean, airtight container.

Notes

It is important to note that how fast the butterfat begins to separate from the buttermilk is dependent upon the temperature of your cream. For less mixing time let your cream sit at room temperature for 20 - 30 minutes before beginning the butter making process.

Nutrition

Serving: 1tbsp | Calories: 60kcal