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Homemade Butter from Raw Milk

A simple, old-fashioned method for making rich, creamy butter from fresh raw milk. This traditional homestead skill requires minimal equipment and brings real food back into the kitchen.
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Course: Condiment
Cuisine: Traditional/Homestead
Keyword: butter from raw cream, butter making at home, homemade butter from raw milk, homestead butter recipe, make butter from raw milk, old fashioned butter recipe, raw milk butter recipe, traditional butter making
Prep Time: 10 minutes
Churn Time: 15 minutes
Total Time: 25 minutes
Servings: 1 lb of butter
Pin Recipe
Author: Victoria Herbert

Equipment

  • Wide-mouth glass jar or stand mixer with whisk attachment
  • Fine mesh strainer or cheesecloth
  • Large bowl
  • Spoon or clean hands

Ingredients

  • Fresh raw milk non-homogenized
  • Cold water for washing butter
  • High-quality salt optional (to taste)

Instructions

Let the Cream Rise

  • Pour raw milk into a clean glass jar and refrigerate for 12–24 hours until the cream naturally rises to the top.

Skim the Cream

  • Gently skim the cream from the top of the milk and transfer it to a separate jar or bowl. Reserve skim milk for other uses.

Bring Cream to Room Temperature

  • Let the cream sit at room temperature for 30–60 minutes to make churning easier.

Churn the Cream

  • Jar Method: Fill a jar halfway with cream, seal tightly, and shake vigorously until butter forms.
  • Mixer Method: Whisk cream on medium speed until it separates into butter and buttermilk.
  • Blender Method: Blend cream on medium-high speed until the liquid turns more solid and yellow.

Drain the Buttermilk

  • Pour off the liquid buttermilk and reserve for baking or drinking.

Wash the Butter

  • Place butter in a bowl, cover with cold water, and gently knead. Drain cloudy water and repeat until water runs clear.

Salt (Optional)

  • Sprinkle salt over the butter and knead until evenly distributed.

Store

  • Store butter in the refrigerator, freezer, or butter bell according to preference.

Notes

Washing the butter thoroughly helps extend shelf life.
For cultured butter, allow cream to sit at room temperature 12–24 hours before churning.
*Always source raw milk from a trusted, clean farm and follow local regulations.*
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