Raw butter” typically refers to butter that is made from cream that has not been pasteurized. Here is a simple recipe for making raw butter:
Yummy Butter
- 1 quart (946ml) raw cream, from grass-fed cows
1. Pour the raw cream into a large mixing bowl.
2. Using an electric mixer or a stand mixer with a whisk attachment beat the cream on high speed until it thickens and the butterfat separates from the buttermilk. This should take about 10-20 minutes.
3. Make sure to cover your bowl because it can get messy
4. Pour the mixture through a fine-mesh strainer to separate the butterfat from the buttermilk.
5. Rinse the butterfat under cold running water until the water runs clear. This removes any remaining buttermilk, which can cause the butter to spoil quickly.
6. Squeeze the butterfat to remove any excess water.
7. Shape the butter into a log or pat it on a flat disk using plastic wrap or parchment paper.
8. Cover the butter and store it in the refrigerator until ready to use.
Raw dairy products, including raw butter, can carry a risk of foodborne illness. It is important to use high-quality, fresh cream from a trusted source to reduce the risk of contamination. Additionally, raw butter is perishable and should be consumed or stored in the refrigerator to prevent spoilage.
