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.
Pin it for later
Lisa,
Thank you for sharing your knowledge and experience!
I want to get a buttermilk that i can use to re-batch more buttermilk.
If I get raw cream, and let it sit out to culture- then churn it, will the buttermilk I have make a good starter for more buttermilk batches?
Yes, you could do that! I usually just let it sit out.
Absolutely amazing so easy.🤩🤩🤩🤩🤩
Hi there ! What do you do with the leftover residual after making the butter? The milk I get but the part that comes out when blending the butter is what I am curious about.
I just made two batches and have the residual from the blender and I just jarred it up.
Are you talking about buttermilk? I like to use it in bread recipes or for corn bread.
Hi Lisa,
I made butter from raw cream for the first time this weekend. It was difficult (I read winter cream can be harder to churn to butter) but on the 2nd try I made some butter! However, the butter has a “gamey” flavor to it. It is not sour, but I would liken it to the gamey flavor in lamb or rabbit. After all this hard work, I am disappointed in the flavor. Is this normal or has the butter gone bad?
Appreciate all your content and insight!!
Pauline
Hi Pauline! I’ve always had my butter turn out nicely. I have read that depending on what you feed your cow, it can determine what your milk tastes like.