How to Make Butter from Raw Milk - Easy Recipe
The process of developing butter from raw milk is simple and the starting point is the whey, which is similar to yogurt. Lactobaccillus is added to whole milk and allowed to ferment for 12-14 hours at a low temperature. You can add lime or pieces of butter so the final product has more flavor and texture. It's posible to make a butter substitute at home with raw milk. The important thing is to use freshly milked raw cow milk.
- Cow's milk (raw)
The first step you'll need to take in order to make butter from raw milk is to leave the milk in the refrigerator for at least 12 hours in a glass container. It takes about two liters of milk (67.6 fl oz) to get butter.
Remove the cream that has accumulated at the top of the milk into a jar with a spoon. This ivory coloured film will be the basis of the rich butter.
Repeat this operation on successive days until you have 1/2 liter of cream.
Put the cream in a clean bottle. Stir well and cover it evenly, until the butter starts taking on its texture which will float in the serum. Make sure you place the cream outside the fridge, with the top closed and in a cool place.
You will have to shake it more and more but not too hard every 1/2 to 1 hour.
Once lumps of butter have formed, open the bottle and pour the contents into a large colander. This will allow you to get rid of the buttermilk that has formed in it.
Collect the butter with wet hands (previously washed in cold water). Gather it into a ball of butter and put it under slow running cold water until the remains of the serum are washed away but the butter remains compact.
Get hold of a container and carefully add the butter, making sure the whole surface is complete and there's no air in between layers. Refrigerate the butter and it's ready to spread!
You can also season it with a drop of vinegar or lemon juice so it lasts a little longer. Before refrigerating, add a drop of liquid and stir well.
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- Alternatives to vinegar or lemon juice are: 1 ¾ teaspoon cream of milk 1 cup or ¼ cup milk ¾ cup plain yogurt.
- Make sure you don't take too long to separate the buttercream from the butter or the mixture may turn sour.