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How To Make Butter

November 6, 2013 - 79 Comments

How To Make Butter | The Elliott Homestead (.com)

Okay, seriously. Not to brag or anything, but I just have to say it: I have the best danged dairy cow in the history of the world.

She's so good to me! Not only does she provide me with fresh, raw milk to drink twice daily, but she gives me so much that I'm able to utilize the milk for a variety of dairy goods, such as cheese, yogurt, sour cream, kefir, butter, and fresh cream. She taught me how to make butter.

Sally girl. I love ya.

And because I'm such a stubborn, jump-in-the-deep-end type of person, I've decided to quite buying all of our dairy products and make them instead. Because, seriously, who has a need for store bought butter when their cow is giving 30% cream? Add in a bit of elbow grease, a few minutes of time, and the possibilities are endless.

raw cream in shallow dish

So, here we are. Just me. A bunch of cream. And dreams.

Dreams of luxurious, velvety, smooth butter.

That's what I think of when I'm hunched up next to Sal's flank at five ‘o clock in the morning. *Squirt, squirt, squirt.* Butter. Lots and lots of butter. *Squirt, squirt, squirt*. Visions of butter dance through my head while Sal and I finish our morning routine of listening to Christmas music on my phone and having a morning chat with God. I must admit, I've grown quite fond of our morning time together. The earth is still quiet. And dark. And cold. It's kind of a beautiful thing.

But that is not the point of this post.

This post is all about the butter. Cultured or uncultured. Salted or unsalted. Just as you'd like it.

butter chunk on parchment paper

How To Make Butter

You will need:
– Fresh cream (raw is best), preferably from your dairy cow named Sal
*If using store-bought cream try and find organic, grass-fed cream (NEVER ultra pasteurized)
– 1 tablespoon buttermilk (reserved from previous batches of butter OR organic, cultured buttermilk from the store)

buttermilk in Mason jar and shallow dish

1. If you're using farm fresh cream from your cow, you've got to separate the cream from the milk – this is easy enough to do as the milk naturally settles and the cream floats after just a few hours of refrigeration. I use a turkey-baster and simply suck up the cream off the top, usually leaving about 1″ of cream on each gallon of milk for flavor (ain't no need to be greedy, man).

(Georgia's drinking the cream… stinker…)

Georgia sampling cream

2. Combine the cream and buttermilk together in a bowl. Let sit at room temperature for eight hours. This is the “culturing” part of cultured butter and is a process of fermentation. During the culturing, bacteria converts the milk sugars into lactic acid. The result is a much more flavored butter. It makes it… well… more “buttery”.

perspective shot of a Kitchenaid mixer mixing butter

3. Pour in your stand mixer, food processor, or blender. Turn it on medium and allow the cream to whip. It'll start to look just like whipped cream – that's just what we're looking for! But then just keep it going!

Here's a breakdown:

Cream.

Whipped cream.

Thick whipped cream.

Lumpy whipped cream that will start to flick drops all over your counter.

Weird, funky, chunky looking whipped cream.

Liquid with bigger chunks that no longer resembles whipped cream.

Large chunks of butter floating in milky liquid.

mixer coated in homemade butter

butter being whipped in a mixer

butter forming from liquid in a pot

Shazzam. Fat from heaven has been created.

Shaye holding a lump of cultured butter

chunky cultured butter in a bowl

4. Remove the butter chunks from the bowl and knead together to combine. Run under cold water and massage and knead the butter for three minutes, or until buttermilk is no longer running out of the butter. You'll notice that the buttermilk has a milk-like-color and it's important to get as much buttermilk out of the butter as possible, as this will cause it to spoil quickly. Often times, I'll stick my entire slab of butter in a bowl of cold water and just massage it gently. Then, I'll dump the water out, refill the bowl back up with fresh water, and continue to massage until the water stays clear.

cultured butter being massaged under water

5. At this point, the butter can be eaten, salted, or frozen. I simply wrap my butter ball up in a small piece of parchment and tuck it into a bag in the freezer for preservation. I'm stocking up! Girlfriend can't ever have enough butter stored up. Especially with the holidays approaching!

cultured butter wrapped up with label

In all fairness, the first time that I made my butter, I thought I'd done something wrong. It took longer than I originally anticipated and I totally thought I'd messed it up somehow. But fear not, my friend. If you're starting with cream, you really can't mess this up. Just be patient! It'll get there.

And please note (seriously. go grab a pen. write this down.) I've found that the cultured cream turns in to butter much faster than if I'm starting with uncultured cream. It still takes me about fifteen minutes to mix up but thankfully I've got my handy mixer to do all the work for me! So active participation on my part only involves pouring the cream into the mixer, turning it on, covering it with a towel (to avoid it splashing all over my counters), and peeking in on it every couple of minutes to see if it's ready.

Normally, I'll just mix it up while I'm washing up lunch dishes or something. I'm already in the kitchen anyway. Always. In. The. Kitchen.

But if butter is what comes out of my time spent in there, than I certainly don't mind it.

It's butter, baby! Cultured. Flavorful. The fat of heaven.

Here's my video on how to make butter, for those visual-learners out there:

https://www.youtube.com/watch?v=3B3VQe418gk

How To Make Butter

Easy. Luxurious. Real. Butter.
4.80 from 5 votes
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Ingredients
  

  • Fresh cream raw is best (If using store-bought cream try and find organic, grass-fed cream (NEVER ultra pasteurized)
  • 1 tablespoon buttermilk reserved from previous batches of butter OR organic, cultured buttermilk from the store

Instructions
 

  • If you’re using farm fresh cream from your cow, you’ve got to separate the cream from the milk – this is easy enough to do as the milk naturally settles and the cream floats after just a few hours of refrigeration. I use a turkey-baster and simply suck up the cream off the top, usually leaving about 1″ of cream on each gallon of milk for flavor .
  • Combine the cream and buttermilk together in a bowl. Let sit at room temperature for eight hours.
  • Pour in your stand mixer, food processor, or blender. Turn it on medium and allow the cream to whip. It’ll start to look just like whipped cream – that’s just what we’re looking for! But then just keep it going!
  • Continue mixing until it is large chunks of butter floating in milky liquid.
  • Remove the butter chunks from the bowl and knead together to combine. Run under cold water and massage and knead the butter for three minutes, or until buttermilk is no longer running out of the butter.
  • At this point, the butter can be eaten, salted, or frozen. I simply wrap my butter ball up in a small piece of parchment and tuck it into a bag in the freezer for preservation.

How to Make Butter

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Comments:

  1. Ashley

    November 6, 2013 at 9:56 pm

    turkey baster. so useful. never thought of that one…gonna have to try it!

    Reply
  2. Denise

    November 7, 2013 at 12:47 am

    That looks awesome! (Do you know anyone in south Puget Sound who sells homemade butter? You, perhaps?)

    Reply
  3. Jessica

    November 7, 2013 at 5:31 am

    So my question is this. How do you get cultured buttermilk? I get how you get buttermilk from making butter, but how does it get cultured?? (not that I am lucky enough to have a Sal of my own, just so curious)

    Reply
    • Shaye Elliott

      November 7, 2013 at 7:55 am

      I reserve a bit of buttermilk from each butter batch to culture the next batch! Once your first batch of cream is cultured, the resulting buttermilk from making the butter will be cultured as well. It’s a continual, beautiful, cycle 😉

      Reply
      • Liz

        May 5, 2020 at 8:04 pm

        I’m hesitant to let the cream sit on the counter for 8 hours.
        My husband has a real sensitive stomach. The only dairy he can digest is raw milk yogurt that I cook for 24 hrs in a yogurt maker. He is super sensitive to spoiled food….
        Thoughts?

        Reply
      • Nargis parvin

        June 22, 2020 at 12:21 am

        Can we make butter from local pasteurized milk??😋

        Reply
      • Helen

        October 30, 2020 at 8:04 pm

        How can we culture the buttermilk?

        Reply
  4. Marissa

    November 7, 2013 at 6:09 pm

    I love fresh butter!! We don’t get that much cream for our Highland/Jersey right now so I mostly save it for my morning coffee but after she has her next calf, we will be enjoying it again. And yes cultured is so good and turns so much faster. Using my blender I can make butter in literally under a minute. Now when we use the hand churn that I grew up with…well, it takes quite a bit longer!

    Reply
    • Tamara

      November 26, 2020 at 5:21 pm

      Sweetheart! How do you make butter in blender? What speed? How long? What type of blender? I have Blendtec, VitaMix…Thank you!!!

      Reply
  5. Emma

    November 7, 2013 at 6:42 pm

    Terrific! I currently make butter the same way but without the culturing part, I will start doing this from now on as it will save me from having to buy a special culture and I do love to save cash when I can! We are getting a gallon a day from our jersey (we’re milking sharing with her calf) and the cream we get is amazing. The next thing is having a bash at cheese….

    Reply
  6. Rebecca

    November 8, 2013 at 6:31 pm

    cream always whips up faster if its allowed to come to room temp first

    Reply
  7. Jamie

    November 10, 2013 at 10:17 am

    Amazing life! Please don’t mind me if I live vicariously thru you till it’s my turn to live the dream 😉 thanks for sharing so beautifully!

    Reply
  8. Lauren

    November 13, 2013 at 9:34 am

    I hope we can come visit soooooon! <3

    Reply
    • Shaye Elliott

      November 14, 2013 at 7:37 am

      PLEASE DO!!!! I’m going to put Alex to work milking the cow and you and I can get busy making cheese! 😉 We love y’all and can’t WAIT to see you again.

      Reply
  9. Amber

    November 13, 2013 at 11:36 am

    How long does the buttermilk last? We don’t have a cow, but I’m starting to buy raw milk from a local dairy. I’m curious to know how long I can keep the butter and the buttermilk in the fridge. I’m buying some milk today! Would LOVE to try the butter at home this weekend! YUMMO!!! Looking forward to not having to buy the stuff at the store!

    Thanks for sharing!!!

    Reply
    • Shaye Elliott

      November 14, 2013 at 7:35 am

      Amber, I believe the buttermilk will last for a few weeks. I freeze my butter and then move it to the fridge when I’m ready to use it. I keep it in the fridge always. It’s difficult to get all of the buttermilk out when doing it by hand and so to keep it from spoiling too quickly, we keep it cool. Good luck this weekend!

      Reply
      • Jeri

        December 3, 2018 at 12:22 am

        How much cream do you use with the buttermilk?

        Reply
    • Shaye Elliott

      November 18, 2013 at 9:17 pm

      I’m not really sure on the buttermilk… a few weeks, perhaps? I’m getting ready to make buttermilk pie with mine tomorrow. YUM!!!

      Reply
  10. Steffanie Hagan

    November 17, 2013 at 4:10 pm

    How long do you think the butter would remain good in the freezer?

    Reply
    • Shaye Elliott

      November 18, 2013 at 9:04 pm

      Years? I have no idea… mine never lasts that long 🙂

      Reply
  11. Megan

    November 17, 2013 at 5:16 pm

    So maybe a dumb question, but, what if I can’t find cultured buttermilk from the store? For that first batch of butter can I forgo adding the buttermilk and then next butter batch add the buttermilk from my initial first batch of butter? I will be using raw grassfed cream skimmed from my milk! 🙂 Also wouldn’t the butter be okay if left at room temp because of the live cultures in it? Thanks! And love reading your blog!

    Reply
    • Shaye Elliott

      November 18, 2013 at 9:03 pm

      Megan, my first batch I just didn’t use the buttermilk and then saved the buttermilk from that initial batch. Cultured buttermilk from the store has so many ingredients – it’s pretty nasty stuff. It’s really difficult to get all the buttermilk out so it will spoil quickly at room temperature which is why I stick ours in the fridge. A small amount out at a time would work well though! And thanks for reading 🙂

      Reply
    • Zainab

      June 11, 2019 at 9:19 am

      Hi, i was making butter with cream. After it released buttercream i still whipoed it and now the butter has all the buttermilk. What do i do? Can i have my butter back somehow

      Reply
  12. Lauren the Librarian (@anovelintro)

    November 22, 2013 at 12:24 am

    As someone who will likely never milk a cow in her life or make butter from scratch, this post was gorgeous and delightful. Thank you for sharing the beauty that is “fat from heaven.” The pictures made me want to rub bread on my screen. Seriously, that was amazing.

    Reply
  13. Shannon

    November 22, 2013 at 10:23 am

    I’m curious why you have to mix with the buttermilk to get it to culture? We just got a cow share and are LOVING our milk. So was reading about making butter. In the book I have, Nourishing Traditions, it says to just leave the raw cream at room temp and this cultures it. Just curious your thoughts for adding the buttermilk. Thanks!

    Reply
  14. Janet

    December 6, 2013 at 1:42 pm

    Do you use 1T of buttermilk, no matter the quantity of cream? I let mine set overnight and made it this morning. I used 4c cream and the 1T buttermilk. Turned out good, but a bit more spreadable consistency than I thought.
    Also–how much salt (if desired)?
    You’ve taught me so much!

    Reply
  15. Rhonda

    December 15, 2013 at 8:56 pm

    Love this thank you so much for sharing your knowledge and experience with us. God Bless you and Sal.

    Reply
  16. Leslie

    December 26, 2013 at 11:23 am

    What kind of cow is Sally? We (read, ME) are researching dairy breeds for when we finally find that perfect piece of property.. It would be a family cow only, so does not need to be a giant producer, and we rather like the small-breed cows..

    Reply
    • Shaye Elliott

      January 7, 2014 at 1:54 pm

      She is a Jersey.

      Reply
    • Lawrence

      February 15, 2014 at 8:02 pm

      Leslie, have a look at Milking Devons. Butter from their milk is magnificently yellow. http://www.milkingdevons.org

      Reply
  17. Cynthia Vanden Beukel

    January 22, 2014 at 11:38 am

    I WANT A COW!!! Can’t get grass fed dairy products here in Canada….

    Reply
    • Kathy

      February 11, 2014 at 10:47 am

      1 T buttermilk to how much butter and how do you salt it and how much salt please.

      Reply
      • Shaye Elliott

        February 11, 2014 at 8:58 pm

        I use the cream of two gallons of milk per tablespoon of buttermilk – this is usually around 1/2 gallon of cream. I never salt mine so I’m unsure about the amount you’d need – I would guess about a teaspoon or so.

        Reply
  18. Nihal

    January 24, 2014 at 4:11 am

    I think if you don’t have access to buttermilk for the first batch, one can make the first butter the regular way and keep the buttermilk from the process for the next batches right? I used to have access to fresh milk (already stripped of its cream mostly) to make yogurt and used to take the cream of yogurt to make a tiny bit of butter inside a jar. It used to taste divine! Can’t wait to get a fridge so I can start making yogurt and butter again.

    Reply
    • Shaye Elliott

      February 11, 2014 at 9:33 pm

      Yep – just make it without the buttermilk the first time. No biggie!

      Reply
      • Dawn

        February 2, 2020 at 7:46 am

        Do you still have to let the cream sit out for 6 hrs

        Reply
  19. Pia

    February 9, 2014 at 6:49 am

    Thank you for writing such an informative and funny blog. I have a question that I have no idea if you can answer… I’m sadly lactose intolerant and don’t own a cow, (really, where would I put it in our tiny flat? I hear my man say, Oh but one day! I answer) so whenever we want butter (and we are slowly moving away from margerine) I make it from lactose free cream from the store. It is amazing, nothing like anything straight from a cow (which I have tasted several times as a child and still dream about), but still very, very good. the colour and taste even varies according to the season, just like the ‘real deal’. Oh the question, right: Is there any point in leaving the cream out to culture, when it doesn’t contain any lactose?

    By the way, In case anyone is wondering, yes, I still dream of getting a cow in spite of the intolerance because a) I pray that I will some day be healed from it, b) some lactose intolerant people can tolerate milk with lactose straight from the cow and c) you can remove the lactose at home with enzymes, just like they do on a commercial scale.

    Reply
    • Shaye Elliott

      February 11, 2014 at 9:00 pm

      I really am unfamiliar with lactose-free products so I have no idea! Best of luck, though!

      Reply
  20. Rob

    February 15, 2014 at 7:19 pm

    Hey wouldn’t it be neat if they bred sub miniature Jerseys that would give a qt of milk a day after grazing on your organic 10ft by 20ft urban lawn! We eat a lot of virgin coconut oil which is a fair substitute for butter but really there is nothing like butter spread on warm home made whole wheat bread! Thanks to my wife LaRenne!

    Reply
  21. Sarah

    March 6, 2014 at 7:25 am

    I’ve read other cultured butter recipes that substitute 1/4 cup whole unadulterated yogurt for the 1 Tbsp buttermilk (although the buttermilk from a previous batch is also listed as a potential inoculant). Would you agree or disagree?

    Reply
    • Shaye Elliott

      March 6, 2014 at 3:41 pm

      I can’t say, Sarah. I’ve never tried it!

      Reply
  22. Margaret Anne @ Natural Chow

    April 5, 2014 at 4:57 pm

    Okay, I have to say something. I found your blog today and now all I want is a cow named Sally, a farm, butter, a little more butter, your whisk attachment, and some more butter. Your pictures are beautiful, your blog is SERIOUSLY professional looking and purty, your child is beautiful, and you are one convincing woman. I think I’ll peruse around the site a little longer, pray for a cow named Sally, and hopefully make some butter soon. Thanks for the recipe!

    Reply
    • Shaye Elliott

      April 8, 2014 at 9:18 pm

      This made me smile, Margaret Anne 🙂

      Reply
  23. Sally

    April 8, 2014 at 9:01 am

    Hi Shaye! Thanks so much for this detailed post, you’re making me rethink my decision to go for Nigerian dwarfs over a jersey. Was scared I wouldn’t have time to use up all that milk/cream, but you make it look easy! Oh and please tell me where you got those cute cow labels! Thanks!

    Reply
  24. Megan

    April 9, 2014 at 11:29 am

    So you start with regular ‘ol fresh raw cream skimmed off the milk and make that into butter, with no cultures in the cream whatsoever, and then use the buttermilk from that butter to “culture” your next batch of butter? Sorry I’ve read through all the comments and I’m just a little confused because you said “I reserve a bit of buttermilk from each butter batch to culture the next batch! Once your first batch of cream is cultured, the resulting buttermilk from making the butter will be cultured as well. It’s a continual, beautiful, cycle ” And from that response it seems like you start with cultured cream? Maybe I’m being dense. Sorry I know you have more important things to do like tend to kids and farmlife but just wanted to clarify as I have made butter but still not sure how to culture it properly. 🙂 Love the blog!

    Reply
    • Shaye Elliott

      April 9, 2014 at 8:54 pm

      Yes! Your first batch of butter you make just do no cultures – start with regular ‘ol cream. Then, from that batch, keep a bit of buttermilk and culture the next batch. Thanks for reading, Megan!

      Reply
  25. ginger

    May 27, 2014 at 5:39 pm

    Ok, I have made 2 attempts at butter from our jersey’s raw cream. It would be sweet cream butter as I have not cultured it yet. It keeps going to a very fluffy?!?froth texture. I could not knead mine like you did in your video. Also it is not yellow at all? she has just been put out on pasture though. Am I not whipping it long enough? I shook it in a jar after last nights failure. It never separated like in your pictures. HELP!!! ANy suggestions?

    Reply
    • Shaye Elliott

      June 1, 2014 at 10:48 pm

      Yep – sounds like you need to whip it further. Mine usually takes about 5-10 minutes PAST that frothy stage you’re talking about. Also, try letting it sit for a few days in the fridge. Older cream churns better.

      Reply
      • Cynther

        July 3, 2021 at 8:01 am

        5 stars
        I’m getting my whole raw organic milk from a local farmer up the road. Jersey ladies they are 🙂 I’m now hooked on making butter and buttermilk (both kinds, lumpy and smooth, so to speak). No more store bought for me! Thank you for the tip that older cream churns better. And thank you for you post and the very helpful video! All the best to you and your family on the farm!

        Reply
  26. Rue

    August 29, 2014 at 4:08 pm

    I wonder if you could use your electric mixer to help with the process of getting all the buttermilk out of the butter. You may have to change the water a few times so that it stays cold, but it seems as if the mixer would help beat out the milk.

    Reply
  27. Hannah K

    October 15, 2014 at 2:07 pm

    where did you get your adorable cow tags!?

    Reply
  28. Letia

    December 1, 2014 at 7:33 am

    why not ultra pas? I think OG may be pasturized but UP….

    Reply
  29. Tatiana

    December 24, 2014 at 7:34 pm

    Can you freeze the cream from the raw milk till you get enough to make the butter at one time?

    Thanks

    Reply
    • Shaye Elliott

      January 6, 2015 at 11:39 am

      I’m not sure – I haven’t tried to freeze any.

      Reply
  30. Mary

    January 18, 2015 at 6:49 am

    I don’t have access to fresh cream. If I go the store route, what should I buy. Is it the heavy cream?

    Thanks!!

    Reply
    • Shaye Elliott

      April 7, 2015 at 12:59 pm

      Yep!

      Reply
  31. Karen

    January 21, 2015 at 10:40 am

    Just came across this and can’t wait to try it with our own beautiful milk, but PLEASE do tell where you got those GORGEOUS labels!!! Thanks in advance 🙂

    Reply
    • Shaye Elliott

      February 11, 2015 at 12:38 pm

      I can’t even remember now… I’ve had them forever…

      Reply
      • Karen

        February 11, 2015 at 8:25 pm

        How funny – I just got on to check details again and here was your answer! My butter’s a-churnin’ right now in the mixer!

        I would buy a scan of that label and I bet others would too…hint, hint 🙂

        More thanks in advance 🙂

        Reply
  32. Melissa

    May 21, 2015 at 8:11 pm

    What speed do you run your mixer on? Mine has been going now for over half an hour on speed 5/6. Thanks!

    Reply
  33. Heidi

    June 16, 2016 at 4:50 pm

    Growing up we put our cream in a mason jar and shook the heck out of it! 6 kids and we took turns. It was delicious but something we always had so we didn’t think anything of it I guess!

    Reply
  34. Anna

    October 4, 2016 at 3:34 pm

    That butter looks amazing! I didn’t know you could just wash the butter under the faucet with your hands like that. I thought you had to whip fresh water into it (using a blender or food processor or mixer etc) and pour it off when it gets cloudy. Keep repeating until clear. Going to have to try the kneading by hand under the faucet method!

    Reply
  35. Roshni

    January 9, 2017 at 7:34 am

    5 stars
    I wanted to know if the cream you used is the same cream that can be collected after boiling milk. A heavy layer that settles on top after it boils and cools down.

    Reply
    • Shaye Elliott

      January 17, 2017 at 2:55 pm

      Nope – this should be fresh cream.

      Reply
  36. Kristal

    January 23, 2017 at 9:20 am

    So I made my first batch of uncultured butterand the first batch turned out tasting well but was very unspreadable. Will culturing it make it more spreadable if not what do I do?

    Reply
  37. Bevin

    September 10, 2017 at 3:49 pm

    If you were to add salt at the end, how much and what kind?

    Reply
  38. MeLynda

    January 1, 2018 at 10:34 am

    5 stars
    You say to NEVER use Ultra pasteurized cream. At the moment, with no access to raw cream, that is all I have. What will it do?

    Reply
  39. JETHRO PAUL RAYMER

    January 26, 2018 at 1:14 pm

    4 stars
    CAN YOU PLEASE SIGN ME UP FOR YOUR NEWSLETTERS.

    Reply
  40. Jerry

    March 14, 2018 at 8:03 pm

    We just seem to be getting really hot cream, what are we doing wrong? Are we running the blender to fast?

    Reply
  41. Pam

    August 26, 2018 at 8:23 am

    Hi,
    I have made your butter twice now. It’s great. The first time I poured out the buttermilk not thinking, this time I saved it for pancakes…..
    do I have to add vinegar or lemon juice as they do with milk? Have not been able to come up with an answer on the internet.
    Thank you!

    Reply
  42. Megan

    January 21, 2020 at 4:10 pm

    How much cream? I bought a half gallon of organic whole milk will the cream top from that be enough?

    Reply
  43. Angeline Martin

    January 31, 2020 at 6:21 am

    Thank you for sharing. I live in South Africa, I don’t have my own cow, but am keen to source some local, raw milk.
    Please add me to your mailing list if you have one so I can stay connected and receive your posts.
    Thanks, and God bless. 💖🌸💖

    Reply
  44. Dawn

    February 2, 2020 at 7:46 am

    Do you still have to let the cream sit out for 6 hrs

    Reply
  45. Elisheba

    April 10, 2020 at 3:01 pm

    Hello! Thank you for sharing your adventures with homemade butter and sorry if this question has already been answered but I couldn’t find it in any of the posts above. If I skip the buttermilk for the first time, do I still need to let the cream sit out for 8 hours? Or can I make my own buttermilk with raw milk and lemon juice??

    Reply
  46. Helen

    October 30, 2020 at 8:15 pm

    We have a dairy farm in our place, just a few heads & i don’t know what to do to our fresh milk because we produce a lot of milk more than we can consume. So i’m looking for any ways we can sell it in a form of butter, cheese, & the like so we can have an income out of our fresh milk. Please help me.

    Reply
    • Calvin Wilson

      September 1, 2021 at 3:02 am

      People are always looking for somewhere to buy fresh milk, i’m in Ga. And no one around here has fresh milk.
      I finally found a place i can buy goat milk but only once a week and it’s not cheap.

      Reply
  47. Aimee Gosse

    November 5, 2020 at 3:45 pm

    Amazing blog! We are bringing our Jersey cow home this weekend. My question is how much cream to the ratio of 1 tbsp of cultured buttermilk?

    If we lived closer I am sure we would be friends. We live very similar lives 😊

    Reply
  48. Caesar

    December 7, 2020 at 4:24 pm

    Home made butter and Ray Lamontagne. Could it get any butta.
    Love it

    Reply
  49. Allison

    July 16, 2022 at 4:39 pm

    The pictures of the stages so so helpful. I was getting nervous and then bam… butter! Thanks so much

    Reply

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