Do you want to make sweet butter at home? Do you want something healthier than "margarines"? Fresh home churned butter will change the way your family eats, once they've tasted it on toast or fresh out-of-the-oven biscuits.
Things You Will Need1. Churn. If you have no churn, a jar, or slow mixer will also work;
2. Large spoon;
3. Cold Water;
4. Fresh raw milk.
Step 1Let your milk set in the refrigerator overnight or two days until you see a definite line of cream. The cream in the milk will separate and rise to the top.
Step 2Take the milk out of the refrigerator, taking care not to agitate it and cause the cream to mix back into the milk.
Step 3Using a ladle or large spoon, take the cream off the top of the milk, carefully, not stirring it back into the milk.
Step 4Put the milk back in the refrigerator and set the cream, covered until it is at room temperature.
Step 5Once the cream has reached room temperature, pour it into the churn, jar, or mixing bowl. Do not fill more than 1/3 of the capacity.
Step 6At this point, you agitate the cream. In a churn, you use a medium speed. With a jar, you shake it moderately. If using a mixer, use the slowest speed. After a few minutes, from 10 to 20 minutes, the butter will start to separate out from the liquid. Continue until you have one ball of butter.
Step 7Pour the liquid into a separate container. This is true old fashioned buttermilk. Refrigerate the buttermilk, or discard, if you don't like it or have no animals to feed it to.
Put the butter into a large mixing bowl. You are now ready to "wash" the butter.
Step 8You now "wash" the butter. This is to remove any remaining buttermilk that may be mixed into the butter. If it isn't removed the butter will sour quickly.
Put the bowl with butter under a very slow running cold tap water. As the water turns milky, pour it out. Take a large spoon and begin to mash the ball of butter flat , you are kneading the butter as if you were trying to mix the cold water with it. Continue to do this until the water in the bowl is clear. Once it is clear, your butter is "washed".
Step 9At this point, you have butter. You may now put it in a dish, mold, etc. and refrigerate.
The steps are not complicated. I made more steps than necessary to show the simplicity.