Raw Milk Turns Into Many Homestead Products

As I sit here this evening, while the cool fall air swirls around the trees to pull off the dead leaves and floats them to the ground, today was a good productive day.

You might remember the other night I went to a secret location and got some raw, right from the cow, milk. Now before you start posting your thoughts of how bad raw milk is for you, I will not listen to your nonsense. Your wasting your time preaching to me about all the things bad with raw milk, and if I wanted to waste my time I would combat and debate the issue with you. But I am not going to do that.

As I used a method taught to me by my Mom, I had confirmed the technique of separating the cream from the top of the milk. So out of the milk I got I ended up with enough cream to make nearly three pounds of butter. You see I dodged that “how much cream did you get” bullet? I didn’t measure my cream as I should have because I forgot to and just moved into butter production first thing this morning.

So, I know your ready to get into the whole butter production, but I wanted to let you know in my useful gadgets I have a Mixer Stand like the one I used to make my own butter. One of these days I am going to blog a list of stuff I make with my Kitchen Aid stand mixer.

So I started out by allowing my cream sit overnight and then just chilled it a couple hours. I added some into the stand mixing bowl, and kept adding until the mixer was going on high and I always make a foil bonnet around it to keep it full.

 So as it starts to churn, it will thicken up and the milk and as you can see in the photo below, the level of milk has dropped compared to the one above. Generally I just keep adding cream until I get enough where I know my machine can handle the butter.

So by adding foil around the edge, tucking it in, I can fill my mixer up pretty full without spreading milk all over the kitchen.

Taking a peek in, can you see the noticeable change it texture and color?

Well it won’t be long until my butter starts to clump and balls together. When it is at this point it is time to take it out and strain it.

Now it is time to start cutting the butter, if you don’t cut it, it will become rancid very soon and you have wasted all your cream, time and effort. Cutting the butter with a pastry cutter and cold water will clean out all the residue milk that has been collected during butter making process. Ice cold water added, than cut it for a couple minutes, strain add new cold water, and repeat until your butter cuts clean in water. I use 1/2 cup cold water during my first cut and mix that with my buttermilk. The remainder several batches after the first one I toss out.

This is my last cut, clearly from the first photo you can see the water color get much clearer.

Now I will strain the butter one last time and begin to press it into containers for long term storage. Notice the water coming out?

Don’t be afraid to poke your fingers down into the butter to remove the air pockets and the water will also continue to come out. Now it is time to smooth it out for long term storage…

Some advice, never share your source for raw milk by bragging about it, share with people you know if the farmer allows it. Make sure to visit your farmer and make sure they are a clean milker. If your lucky as I am, mine doesn’t use hormones and mine grazers and produce organic milk for the market.

So tomorrow for breakfast I will have homemade buttermilk (made from my by product from butter production) pancakes with my homemade butter covered in my homemade maple syrup…. I feel pretty proud to say all those homemade words in one sentence….


  1. We also drink raw milk exclusively, and have for years. I make butter in the blender–it only takes about 5 minutes or less. I recently got a high powered mixer, so may have to try that to make larger quantities.

    Why do you let the cream sit out overnight? I always make my butter with cream straight from the refrigerator.

  2. Thanks for the post. I haven’t tried to make butter yet; I started drinking raw milk 2 months ago (I buy in Mass. where they are allowed to sell on site) and I separate the cream because I like cream in my tea. I was looking for what to do with the rest of the liquid and I found this: http://www.cookinggodsway.com/plants-enjoy-raw-milk-just-like-you-do/

    I am going make soup with some and I will try giving some to my plants come spring. Just a suggestion, unless that’s what you meant already by “toss out”.

  3. Hi there, I just wanted to comment that my brother’s, sister’s and I were raised on raw milk (we called it cow’s milk), there are 8 of us kid’s and we did not have anything fancy, we used a 2 quart jar and just took turn’s shaking it until the butter formed. It never lasted long enough to go bad. We never had store bought anything growing up, if we did not kill it, raise it, can it or make it we did not have it. Mom made 12 to 15 loves of bread twice a week. I still do the home made thing as much as I can. Love your post. I need to try to make some for long term storage.

  4. Great post! I buy 1/2 a gallon of milk every week. I make my butter by hand shaking it in a canning jar. I LOVE raw milk!!!

  5. I drank raw milk as a child. I also gave it to my children when they were young. Now We have dairy goats and I drink raw goat milk. I make butter, cheese, yogart and kefir with it. I just put the cream in a mason jar and shake it. I made it that way as a child and I make it like that now.

  6. I make butter in my food processor the only difference seems to be that I cannot make as much at a time as you were able to with your mixer. Love this post!! Love that there are others out there who appreciate raw milk. I put that mixer on my Christmas wish list for my husband along with many other things, lol.

  7. Hey, MP, great post! I’ve been drinking raw milk since 2000, and don’t drink anything but. However, I buy my raw butter. I haven’t tried to make it. After seeing your instructions, I know I could. How long do you run the machine? I need to get one of those mixers! I have another question, do you ever heat the maple syrup or is it raw from the tree? You probably have a post on that. – Kaye

    • I dropped the ball on this one… Sorry… Kaye, I am going to do a video of it soon, and I ran it for about 20 minutes for a few pounds that would fit in my bowl. Sap is drawn from the tree, it is boiled down over a hot wood fire for many hours, there are other methods to cook it down, mine is primitive. It takes 45 gallons from a Sugar Maple, and 55-58 gallons of sap per gallon with other Maple Trees. The sweetness is concentrated as it is cooked down, the sap.

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