Wednesday, March 9, 2011

How To Make Raw Butter!

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Ok, well I am still working on the whole grains post, but want to make sure I put everything in there that you need to know, so I thought I would go ahead and post about how I make my raw butter.  I have had several people ask me how to do it, and I think you will be surprised how simple it is!!  I use my Kitchenaid Stand Mixer, but it can definitely be done without one!  I took some pictures of the process so you can see the different phases the cream goes through.  

The first pic is just the raw cream before I poured it into my mixer.  Just a little free marketing for one of my favorite raw milk dairies, Jersey Girls Dairy in Winsborro, Tx.  The second picture is the cream after it was poured into the mixing bowl.  When you get here, turn the mixer on med/low-med.  You don't want it too high at first or the cream with splash out of the bowl!  As the cream starts to thicken, turn the mixer up to med/high-high.


This next picture is of the first stage the milk goes through.  It basically turns into whipped cream.  The picture after that is the next phase.  It will kind of look like a cross between whipped cream and cottage cheese.


Here is the whipped cream phase.



Looks like whipped cream/cottage cheese.


Next, the butter starts to actually form and you will see it begin to seperate from the buttermilk.  The buttermilk will stay in the bottom of the bowl.  This is not cultured (soured) buttermilk.  It is actually sweet and we often drink it right after making butter.  You can also use it in pancake or waffle mix or in other baked goods.  At this point, you will want to turn the mixer down again so the buttermilk doesn't splash out. 
You can see here how the butter starts to stick together and seperate from the buttermilk.


AND THEN...All of a sudden, your butter will all clump together and stick to the mixing paddle, or whatever you're using to whip it.  Put it into a cheesecloth, double layered paper towels, or dish towel and squeeze the rest of the buttermilk into the bowl.  If you don't get as much buttermilk out as you can, your butter will spoil faster. 



After that you can put it into a butter mold or just into an airtight container.  And there you have beautiful, healthful, homemade raw butter.  I promise that this will be the tastiest butter you have ever put in your mouth!  And if you made homemade whole wheat bread, like we will be talking about next time, it is DEVINE slathered (yes, I said slathered) on top! 



The whole process usually takes somewhere between 10 and 15 minutes in my mixer.  If you don't have a Kitchenaid Stand Mixer, you can do this same thing with an electric hand mixer, a blender, or even by pouring the cream in a glass jar and having your kids shake it until the butter seperates.  That way, of course, takes quite a bit longer, but my 4 year old son loves to help when we have the time! 

So now you know how incredibly easy it is to make your own butter!  I do recommend using raw dairy when at all possible.  I will be doing an entire post about why raw milk is so much healthier than pasturized, homogenized milk. You can go to http://www.realmilk.com/ to find a raw milk dairy in your area.  If you are in East Texas, the two places I get mine are Jersey Girls in Winsborro, Tx and Texas Daily Harvest in Yantis, Tx.  They are both wonderful, family owned operations and they produce the most delicious milk and milk products you will ever taste!  If you simply cannot get raw milk, you can make butter from any heavy cream, but please buy organic and try not to get ultra-pasturized! If you have any questions, feel free to comment here or send me an e-mail at livingwaterhw@gmail.com.


There are so many other wonderful real food bloggers out there, and I encourage you to check them out too!  They have much wisdom to offer all of us! One of them, Common Sense Homesteading, has taught me a lot! Visit her blog today!



Blessings Abundant,

Brandy

My child, pay attention to what I say.  Listen carefully to my words.  Don’t lose sight of them.  Let them penetrate deep into your heart, for they bring life to those who find them, and healing to their whole body. 

Proverbs 4:20-22

This post is linked up at GNOWFGLINS' Simple Lives Thursday

This post is linked up at Nourishing Treasures Make Your Own Monday as well as at Ruth's Real Food's link up!

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21 comments:

  1. omg I need to do this!!! I need a stand mixer for sure. This is going on my to do list for the summer! :)

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  2. It is so easy and so worth it! :) You will love it! By the way, you can buy the stand mixer, or at least learn more about it, in the My Favorite Things Store! :)

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  3. Excellent post -- I like the pictures. :)

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  4. I was just linking up and saw a post on how to make butter - right click open in new tab.
    Hmmm, Living Water is in a tab how'd that happen? Oh, it's the butter one!!!

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    1. Haha! How funny! Yeah I visited the blog carnival site today and found some great link ups! :)

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  5. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    I would like to feature this, but I don't see a link back :(

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    1. Oh my goodness! I am so sorry Lea! I put it in, but sometimes things don't go through right from my phone! :( I'll go fix it right now!!

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    2. Lea, I tried it again and got it to post but I wouldn't let me embed the link so I'll go fix that as soon as I get home. Right now it's just he actual link. :) Sorry about that again!

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  6. I am switching to raw milk next week when I can get to the dairy farm. I can't wait to make this butter! I just have a couple questions - How much butter would a half gallon of cream make? Also, can you make a bunch and freeze some? Otherwise how long will it keep in the fridge (I'd probably add some sea salt to it.) Thanks so much for this post!

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    1. Hi Carrie! So excited for you that you get to switch to raw milk! :) I'm not sure how much butter a half gallon would make. I usually do a pint at a time and that makes about 3/4-1 lb. so I guess a half gallon would make Maybe 3-4 lbs??? I add sea salt to mine as well and it's so yummy!! Enjoy! And let me know how it goes! :)

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    2. Oh and yes, the butter freezes well! I would say it probably would last a week or a week and a half in the fridge so you would definitely want to freeze someone you made a big batch!

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    3. Thank you for such a quick and helpful reply! I'm so excited! We go through so much butter each week (6 kids!) so I will need to make big batches! I'm glad to have fund your site, and I'll let you know how it turns out.

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    4. You're welcome! I think you will be blown away at the taste of raw butter! I'm glad you found my site too! :)

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  7. I finally made it! I went to the farm yesterday and bought 2 gallons of raw milk (didn't want to get too much at once in case my picky family objected - but it is so delicious and no one has complained!) and I got a quart of cream. I just finished making the butter and it was so quick and easy and yummy!! There was a cup of whey milk left over, which seemed like a lot to me, but my daughter and I drank it and it was creamy and really good. I'm really happy!

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    1. Yay carriegirl!!! So glad you all love it! I have been amazed at how quick and easy a lot of homemade goodies can be! And so worth it because of how nutritionally superior they are! I'm so excited for you that you got the raw milk too! :) and yes, the buttermilk left over us really creamy and yummy! We drink it straight and use it in pancakes and waffles too! Thanks for letting me know how it all turned out!

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  8. I am SO shocked at the color! I bet that yours is way more yellow because of the raw factor, ours is yummy - maybe sometime when we have some splurge money I'll go get some raw cream :)

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    1. The bright yellow is partly because it's raw and partly because it's from Jersey cows. Their milk is naturally richer and creamier. You might try making it with Promised Land cream...you can buy it in the grocery store and it's from Jersey cows!

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  9. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

    Btw, I find the process goes much quicker in my food processor: http://www.nourishingtreasures.com/index.php/2007/05/22/make-your-own-butter/

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  10. I was wondering how much sea salt you use per quart of raw milk.

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    1. Hi robin! I don't ever measure the salt. :-/ I just salt to taste, but I would say 3-4 dashes maybe?? Make sure you're using a quart of raw cream, not just milk. It has to be just cream. :)

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