Learn how to make raw milk butter in a blender with this easy tutorial. Raw grass fed butter is high in nutrients and beneficial enzymes.
Health Benefits of Raw Milk Butter
Raw milk butter, from grass fed cows, is one of the richest and most absorbable source of Vitamin A. It is important for a healthy thyroid and adrenal gland health. The rich yellow butter is also full of Vitamins E and K.
Raw milk butter contains CLA, conjugated Linoleic Acid, which is good for fighting cancer and has immune system benefits.
In our home, we consider raw milk butter, from local grass fed cows, a superfood.
Doesn’t butter give you heart disease?
If you have been hanging around the health food world very long, you probably know this myth was dispelled long ago. Since I am more of a “show you how to make food from scratch” kind of gal, than an educator, I am going to just give you a couple articles here to explore for your researching pleasure. If you’re anything like me, digging in and reading articles like this is actually a FUN hobby and pastime.
If not, just scroll on down to the recipe, because butter.
Who doesn’t love butter?
The Diet:Heart Myth: Cholesterol and Saturated Fat are Not the Enemy
The 20 Health Benefits of Real Butter
The other day my kids and I were trying to figure out if there is a single food in the universe that wouldn’t taste better with a little butter. We literally could not. There are the obvious ways to use it, like smeared on veggies and sourdough toast, but I even love it in my coffee.
Now, all things in moderation. I think there is a reason God didn’t allow cows to give all cream.
Butter is a rich delicious food, but try eating more than a spoonful and your body will tell you to stop. Sometimes I wonder if we should stop listening to all the studies, and just tap into that good old fashioned common sense. I digress.
How to Make Raw Milk Butter in a Blender
- Add fresh raw cream to a blender.
- Blend on high for about a minute. After 30 seconds, the cream will resemble fresh whipped cream. Process it a little longer, and you will start to see the butter separating from the buttermilk. When the blender starts to stall a bit, and you see something yellow sloshing around, it is time to stop.
- Pour the contents of the blender, the butter and buttermilk, into a large bowl.
- Press the butter against the sides of the bowl with a large wooden spoon to separate the butter from the buttermilk.
- When you have the butter formed into a nice ball, rinse off the remaining buttermilk under cool water.
- Add salt to taste.
I have to admit, I use my hands for step 4. I make sure to wash them first, and then just start grabbing at that butter. Trust me when I say, it is just sooo much easier. In fact, I think hands are the most underrated kitchen tool we have. I get some trouble for my liberal use of my “finger spoons” over on my Youtube channel, but some things are just better processed with your hands. You wanted authenticity, right? 😉
Experiment with flavorings for raw milk butter in step 6. You can add dried herbs to make an “herby butter” for mashed potatoes or veggies. Add a little cinnamon and honey for something delicious to spread on a slice of Cinnamon Raisin Sourdough Bread toast.
Butter is so easy to make! If you haven’t made it before, the simplicity of the process may surprise you.
Scroll all the way to the end of this post to watch the video on how to make raw milk butter in a blender. If the process sounded at all confusing, you can watch me make it in my own kitchen.
How much cream should I use to make raw milk butter?
This is completely up to you! This actually depends on how much raw milk cream is available, and how much butter you need. The process is the exact same whether you’re making a lot or a little.
Currently it is springtime here in Missouri, so there is more raw cream available from local farms. We actually have one dairy in our area, that makes butter to sell in these abundant months. Since the cows graze on fresh green grass, the butter is bright yellow. It is so full of vitamins and minerals.
You can bet I stock up!
I have found that butter even freezes quite well, so make sure to get as much as you can when the cows are giving it!
Check out my other posts on Raw Milk
This post is part of a series I am doing on raw milk. I get a lot of questions from readers about our choice to drink raw milk, so I wanted to address your questions and then show you the ways we like to use it in our home. In the “Raw Milk Q&A” video and blog post, I discuss the health benefits and risks of drinking raw milk, and whether or not I drink it during pregnancy. I also talk about where to find it in your area.
We just moved to our new area back in January, but I have already found three sources of local raw milk. I like to have more than one option, for those times of the year when the production is scant.
Our family LOVES raw milk!
How to Make Raw Milk Yogurt in the Instant Pot
Why we Drink Raw Milk | RAW MILK Q&A
How to Make Raw Milk Butter in a Blender Video Tutorial
How to Make Raw Milk Butter in a Blender Recipe Card
How to Make Raw Milk Butter in a Blender
Video
Ingredients
- raw milk cream
Instructions
- Add fresh raw cream to a blender.
- Blend on high for about a minute. After 30 seconds, the cream will resemble fresh whipped cream. Process it a little longer, and you will start to see the butter separating from the buttermilk. When the blender starts to stall a bit, and you see something yellow sloshing around, it is time to stop.
- Pour the contents of the blender, the butter and buttermilk, into a large bowl.
- Press the butter against the sides of the bowl with a large wooden spoon to separate the butter from the buttermilk.
- When you have the butter formed into a nice ball, rinse off the remaining buttermilk under cool water.
Notes
- Experiment with flavorings for raw milk butter in step 6. You can add dried herbs to make an “herby butter” for mashed potatoes or veggies. Add a little cinnamon and honey for something delicious to spread on a slice of Cinnamon Raisin Sourdough Bread toast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Lisa,
I just made butter from raw cream for the first time this weekend. It was a tough process (I read winter cream can be tough to churn to butter). On the second try I was able to get butter! However the butter had a “gamey” flavor to it. It isn’t sour, but I would liken it to the gamey flavor like in lamb or rabbit. Is this normal? After all this hard work I am disappointed in the flavor of the butter 🙁
Appreciate all your content and insight!!
Pauline
I have access to some farm fresh milk and was waiting for you to show me how you make your butter! Thank you! I can’t wait to get my next milk with cream! Growing up my mom and grandma used to separate the cream then let it clabber and we used the old crock with the paddle! Lord it took a long time so I was looking for an easier way! Again… THANK YOU!!
How long can you keep your butter in a butter dish on the counter for? Does it go bad? We like soft butter but I recently did it and it tasted terrible and I think may have been growing mold! How long can it be stored in fridge before freezing? Does adding salt keep it from turning bad for some reason as the salted version seemed fine. Thank you!
Butter from raw milk can begin to taste sour. Usually after 1-2 weeks you will notice a sour taste! It can be best to store fresh butter in the fridge.
We put our cream in the vitamix and did it at a 5 speed but it just got super hot. Is it ruined?
Did it ever separate?
Hello I tried this. It looked like my milk was separated and I dipped it out and into the blender. After 3 minutes on high the top half inch started to yellow and look like cream but underneath was milk. After 5 minutes on high I gave up and pulled the cream out but there wasn’t much of that do you know what I did wrong?
It can take awhile to form the butter! I would keep going.
Hi Lisa, what do you do with your “buttermilk” once you strain your solid butter out of it ? Can you use it as buttermilk or do you need to add something else to it ? How long does it last?
It should last around a week before it starts to taste sour. Buttermilk is always good for biscuits!
Thank you so much for the video. I was wondering do you culture your cream? Is it necessary to culture before making butter?
Thank you
I don’t usually and it is not necessary to make butter.
I use cultured, aka soured, raw cream to make butter. It’s a great way to use up extra cream and traditionally a lot of butter was made from soured cream.
Cultures (often GMO) are only used in pasteurized dairy to make so-called ‘cultured butter’. Traditionally cultured butter is simply made from raw cream that has soured a bit. Most people in US don’t use raw milk anymore and therefore don’t know how dairy products were actually made, they just have store-bought artificially-made versions using pasteurized milk….like store-bought buttermilk and store-bought cultured cream for example.
Hi Lisa,
Question, can you still make butter when the milk turns sour or should I make sour cream instead? Will it give it a funny taste?
Thank you 🙂
You definitely can, but it will be sour!
Hello,
Love the home made butter recipe. I will be trying to make that here at my home.
Thank you!
Great! Good luck.
Hi! I was wondering if there’s a shelf life on the butter (frozen and not frozen) and the buttermilk as well?
Thank you in advance!
This is my first time commenting or asking a question so I wanted to let you know…
I am in love with your website, recipes, and the way you do life!! Thank you for taking the time to educate everyone else so that we can benefit as well! We have been in the process of switching over to more of a “homesteading” lifestyle as much as we can while we don’t have our own farm and are living a super busy rodeo lifestyle, which doesn’t always call for us to be home so it’s nice to have healthy foods we’ve made up ahead of time to take with us or have when we get back! While we are waiting to have that full farm lifestyle back, we are doing what we can with we have, and you’re a huge help with that! I’ve decided to start making my own butter, because more and more, I have stopped trusting the items they are putting on the shelves in stores, even if they do say all the right things! I was dumbfounded when I saw you had a tutorial on this as well!! Every time I think I might want to try something new, I search it on your website, and there it is! Thank you again! You have such an awesome calling, and I personally (and some of my family) are so grateful that you’ve followed it!!
I’m so glad to help. I love that you are trying to make more things from scratch! Butter will last up to 3 weeks in the fridge and up to 9 months in the freezer.
Thank you so much!!
Shelby & Lisa,
I started out taking butter I bought on sale and making ghee. We love it because of it’s high temp frying property. Then I saw a youtube video on canning butter. We just opened a jar from the pantry that I canned about 4 months ago. It’s great and no refrigeration required. Check out RoseRed Homestead, Homesteading Family, Whippoorwill Holler. There are a ton more if you have the time.