Making my own butter has long been something I’ve wanted to do but never really got around to. Now that we are getting raw milk every week, I figured I had no more excuses not to!
This was my first attempt at making raw butter, and it worked amazingly. I filled a pint mason jar halfway with cream and let it culture on the counter at room temperature for 24 hours. After 24 hours, I took the mason jar and shook it with all my might. After 5 minutes, the buttermilk came out with a big SLOSH!
I kept shaking vigorously until I thought most of the buttermilk had come out of it, and then I poured the buttermilk into a small jar to save for smoothies. I shook it again and poured out buttermilk again. I did this a few more times and then mushed it around with a spatula to get more buttermilk out.
I wasn’t sure if I got all the buttermilk out or not, and I read somewhere that butter will spoil if there is any buttermilk left in it, so I ended up freezing it for good measure. I usually buy butter in bulk and freeze what I’m not using, so freezing butter something I do normally anyway.
How do you make butter? Any suggestions for getting out the buttermilk?