I bought some raw cream a few days ago and have been wanting to make raw butter. I finally found the time and I realized that making raw butter is so much easier than it looks. Here goes.
You need:
4 cups raw cream
1/2 tsp sea salt
And about 25-45 minutes depending on the temp of the cream (more room temp is faster)
Pour the cream into a mixer and turn on low.
Mix for a few minutes until you start to see a few little bubbles. (took me about 5 minutes)
Then turn the mixer up to medium and sprinkle in the salt. (make sure the cream isn’t splashing out)
Mix for another 10 minutes.
Then I turned the mixer up another notch (still not splashing out) for 10 more minutes
I did slow it down for another 5-7 minutes towards the end as the cream starts to separate from the buttermilk and begins to look more like a butter texture.
Let the butter stay on the mixer part separate from the remaining buttermilk.
Take off butter and put it in a strainer. Then place on a towel and keep patting all the leftover buttermilk out.
Here are a few pictures of the end stages. It was a lot of fun and the smell and taste of the butter is incredible!
Can you make a double or triple batch of this and then freeze it safely? Also, approximately how much butter did this make? I am definetly going to try this, thanks so much for the super easy directions!
I have never tried to double or triple the batch. You may have to mix it faster and a little longer. I would first try to double it…just to make sure. My recipe equals 1 pound of butter (give or take a little). It freezes nicely. Try to freeze it as fresh as possible. Good Luck ! HTH
still waiting for my butter!