Content

• Ingredients
• To step
• Method 1 of 1: Fix failed butter
• Tips
• Necessities

Making butter from raw, unpasteurized milk is an interesting process, but most people don't know how to do it anymore. Chances are your (great) grandmother knew how to make butter, but you don't! Fortunately, making butter is relatively easy.

Ingredients

• Raw cow's milk
• Yogurt or buttermilk (alternative)
• salt

To step

1. Cream the milk. Let your milk settle in a transparent container in the refrigerator for at least a day, until you can clearly see a cream rim at the top. Two days should be enough to separate the cream from the milk.
   • Depending on the cow breed and the season, the amount of cream in the milk will differ. For example, during the winter, the amount of cream in the milk will be greater, and it will decrease in the summer months.
2. Use a ladle to skim the cream off the top. You can get 450 to 900 ml of cream from 4.5 liters of raw milk. Pour the cream into a glass jar with a lid.
3. Ripen or cultivate your cream (optional). You don't have to cultivate your butter, but doing so will give you a richer, more flavorful butter. In the past, people cultivated the butter to prevent it from spoiling. Today, enthusiasts cultivate the butter because it tastes good. There are two ways you can cultivate your cream:
   • Set it on the counter for about 12 hours or until the cream is between 21 and 24 degrees Celsius and smells slightly sour. This is a natural way to cultivate the cream and develop a slight acidity in the butter.
   • Speed ​​up the process by adding some culture yourself. The live cultures in yogurt or buttermilk work great to speed up the process. Add a tablespoon of yogurt or buttermilk for every 450 ml of cream. Stir to let it dissolve. In a warm environment, the cream will be cultivated within 5 - 6 hours instead of after 12 hours.
4. Shake the cream until solid butter separates from the buttermilk. If your butter is in a closed jar, you can shake it back and forth for 5 to 15 minutes. You should feel the weight of the pot change as the solid butter solidifies. When the cream starts to slosh against the jar and you can feel the weight of the butter, shake more slowly.
   • A quick way to shake is to use a mixer or blender. Fill the jar half full with cream. Start mixing at medium speed until either the motor pulls down or you see lumps floating upwards. Then use the lowest setting to finish the churning.
5. Drain the buttermilk that has now separated from the butter. You can save the buttermilk for use in cooking or baking.
6. Put the butter in cheesecloth or butter nettle cloth. Pass the butter covered with cheesecloth through a bowl of ice water. This process will "clean" the butter and further separate any cream from the solidified butter to make a richer butter.
   • When the water turns milky, discard the water and the bowl again with ice and water. Repeat the cleaning process until the water no longer turns milky after you put the butter through.
7. Knead the butter with a wooden spoon. Discard the cheesecloth (you can reuse it if you wish) and place the butter in a bowl. Knead the butter with the wooden spoon. This will again release small amounts of water and / or cream from the butter, making the butter even greasy. Do this until the butter is completely free of liquid.
8. Add salt, spices or other seasonings to the butter (optional). While kneading the butter, add salt if you want your butter to be salted (butter without salt is much sweeter). If you are going to salt it, start with 1/2 teaspoon of salt per 1/2 cup of butter, adding more if you like. If you want to add herbs or spices to your butter, try one of the following:
   • Chives
   • Orange, lemon or lime zest
   • Rosemary or thyme
   • Garlic or ginger
   • Parsley
9. Press the butter firmly into a container. A small butter dish looks nice and allows you to serve the butter in individual portions. Refrigerate or freeze leftover butter.
10. Enjoy it!

Method 1 of 1: Fix failed butter

1. Correct acidic or "not fresh" butter. If your butter tastes slightly sour or not fresh, chances are that the milk has been standing too long before the cream is removed. If you buy the raw milk from a farmer, ask for very fresh milk.
2. Correct butter that is too soft or too warm. We've gotten used to butter of just the right consistency. Making butter of this consistency sometimes presents difficulties:
   • Like butter too soft is: The cream has been warmer than 24 degrees Celsius when it was shaken, or it has not been shaken long enough. It should be shaken by hand for at least 5-10, but no more than 30 minutes. If you have butter after shaking for 5 minutes, chances are you started with cream that was too hot.
   • Like butter too hard is: The cream was too cold when it was shaken or has been shaken for too long. Butter should be shaken at a temperature of 21 - 24 degrees Celsius and no longer than 30 minutes.
3. Correct waxy butter that doesn't melt in your mouth. This type of butter is usually over worked during the final stages of kneading.
4. Correct butter that sweats too quickly. If moisture builds up on the surface of your butter, it could mean it hasn't been rinsed properly or the salt isn't evenly mixed in.

Tips

• The buttermilk that you pour can be used for baking cakes, biscuits, pancakes, etc. or to make ricotta.

Necessities

• Come for washing
• Food processor
• Small bowl to put in the end result