When we first learned about the benefits of raw milk (and the harm of pasteurized milk from non-A2 cows) we decided it was worth switching to healthier dairy products. Buying a herd share was a no-brainer first step. Our herd share enables us to obtain raw milk from the cow we lease and yogurt and cheese made from her milk. We’re not big milk drinkers so keeping our consumption (both for straight drinking and baking) to 1 gallon a week works fine for us. Unfortunately we’re not able to purchase pre-made butter at the same time.
That’s too bad because though we don’t drink much milk, we do use a lot of butter. A lot. I seriously considered purchasing a second herd share just to have a enough cream for butter making. Unfortunately that’s not in the budget at this time. So instead, I’ve been making a habit of skimming the cream off our weekly gallon of milk and freezing it. I skimmed the milk by pouring it out of a gallon milk jug and into a gallon container with a wide mouth and lid. After a day or so the cream rises to the top and easy to scoop off. (You can see the cream line in the picture below).
After four weeks of skimming I ended up with about 7 cups of cream. These jars look very full, and they are, because of course the cream expands as it freezes. I want to be sure to say that I only filled them about ¾ full before placing them in the freezer. Filling them to the top would cause them to burst.
After collecting to jars’ worth of cream, I decided it was time for my maiden voyage into butter-making.
First I put the frozen jars into the fridge (on the bottom shelf because it is the warmest place in my refrigerator). I couldn’t tell you exactly how long it took the cream to thaw, but it was somewhere between one-and-a-half and two days. With thawed cream on hand, I was ready to begin.
How to Make Butter from Scratch
These are the tools and ingredients I used:
- 3.5 cups of cream (approximate)
- A blender or food processor
- 1 cup of ice water
- A strainer
- A medium to large sized bowl
- A spatula
- Paper towel or a cheesecloth
- Wax or parchment paper
- Bakers twine
- Salt (optional)