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Homemade Raw Butter and Buttermilk

3.5 from 4 reviews



  1. Allow raw milk to sit at room temperature for 8 hours.
  2. Line a glass bowl with a strainer and a coffee filter.
  3. Scoop cream from the top of the raw milk and place into a food processor or blender.
  4. Blend cream until the butterfat begins to separate from the liquids, approximately 2 minutes.
  5. Pour liquid and butterfat into the lined strainer and allow liquid to strain through. Gently press butterfat to remove additional liquid.
  6. Remove butterfat to a clean cloth.
  7. Wrap the cloth around the butterfat and squeeze gently to remove remaining liquid. Allow liquid to strain through the strainer.


* if you want salted butter, add 1/4 tsp of salt per 2 cups of raw cream