- Keith Pricktt's Food Blog

Homemade Butter from Raw Milk

August 26th, 2009

 Bread and butter

Who needs pasteurization?  Not Europeans and not me!  Our neighbors and good friends (Tyler and Alicia) down the street have a farm and on their farm they have a cow.  No, not Old MacDonald, but their cow recently had a calf and we are reaping the benefits here at the Prickett household.  Yesterday I received a day-old half gallon of raw, whole, real, enzyme-full, sweet, delicious milk.  I am starting to remind myself of the Goode’s.

Scooping the cream off the butter

I have another friend who once told me that you can make butter by simply blending heavy whipping cream beyond whipped cream in a kitchen aide.  When I received the milk from Tyler and Alicia the other day the first thought into my head was: “Butter!”  Maybe I was inspired by the recent “Julie and Julia” movie.  I scooped the cream off of the top of the milk after it had risen to the top and I was off to work.

Pouring the cream into mixer

You can make butter from pasteurized heavy whipping cream no problem.  But perhaps you should consider finding a local farmer or friend who has a cow too?  You can help support the livelihood of a community member and have fresh, great tasting milk.  Try asking vendors at your local farmer’s market.  The rules and regulations for selling raw milk are pretty strict.  For example, in Oregon, farmers aren’t allowed to advertise that they sell raw milk so everything is sold via word of mouth.

Mixing the cream

I didn’t get that much butter from 1/2 gallon of milk (about 1 cup of cream, 2 tablespoons of butter).  I think a lot of that is because there was a lot more liquids than solids in the 1 cup of cream I scooped off the top of the milk.  I think I could save the cream from a few days and make a much more substantial amount of butter.  Here’s what I did:

Solids and liquids


  • 1 cup of cream (more or less accordingly)
  • Pinch of salt (more or less to taste)

Straining the butter and buttermilk


  1. Pour cream into mixer or food processor
  2. Mix as high as possible without all the liquid flying out everywhere for a good number of minutes.
  3. With raw milk the buttermilk separated from the butter as I blended, with store-bought heavy whipping cream the cream whipped and then thickened even more as I blended.
  4. If there is a substantial amount of liquid (buttermilk or whole milk) in the mixer strain it off, reserving it for your coffee or just drink it.
  5. You can blend the butter a bit more
  6. Use immediately on Zucchini bread or refrigerate for a later use.

I hope you enjoy it.

One Response to ' Homemade Butter from Raw Milk '

  • Yana says: [November 11th, 2009 12:42 pm]

    Hi, I need you help. I came fron Ukraine three days ago in salem to visit my friend. And of course as for Ukrainian I can’t drink that milk from a shop. Could you help me where I can fine the real milk, I would like to cook curd cheese and just drink the real milk. thanks for your help. My e-mail is

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  » By Keith Prickett