Homemade Grass Fed Butter| A Nutrient-Rich Delight

We have been getting our Raw Milk for a couple of months now. Where we live we drive about 45 minutes to get our milk from a grass fed farm. The drive has been a little long- so we are switching over to a closer farm here in the coming weeks where we will join a herd-share and receive about a gallon a week.

We are a family of five- and honestly my kids don’t love the taste of the raw milk alone- so I have been using it to cook with mostly. I add it into mashed potatoes- I have been making my own kefir milk, and I have also been making butter!

This has been a pretty exciting learning experience for me- I was not raised on raw milk and I honestly did not know much about making my own butter or kefir. However, in recent years I have been trying to educate myself on proper health and nutrition for both me and my family and raw milk is so so good for you!

Packed with essential vitamins and nutrients like calcium, iron, vitamin A, D, and K, zinc, omega-3 fatty acids, and phosphorus- it is such a healthy food to consume! Our raw milk has been pasture raised- so our cream has been thick and yellow- there is nothing quite like the color of grass fed cream and butter! It is gorgeous!

I love the process of skimming my cream. When I get my raw milk I let it sit in the fridge over night, then I skim off the cream from the top the next day. I store it in a quart size jar with a plastic lid until I am ready to make butter. I do try to make butter pretty quickly after I get our raw milk so that I don’t waste any of that cream!

I have also been purchasing a separate quart of cream from our milk supplier for the sole purpose of making butter. I wanted to make extra butter and store it and so I decided having extra cream would be great! You can always find a use for it- either adding it in with your coffee, making your own sour cream, and even whipping up homemade whipped cream to add into recipes (like homemade banana pudding).

Don’t allow the process to intimidate you at all- it is actually very simple to make your own butter. It can be a bit messy depending on your method (whether you are using a kitchen aide mixer, blender, or food processor) I definitely suggest having a shield for your mixer or using a tea towel to help keep the splashing at bay- but the butter is so delicious it is absolutely worth the mess.

You can store your homemade butter in parchment paper or an air tight container and it will keep in the fridge for 2-3 weeks or your freezer for up to 9 months. So if you can get your hands on extra cream now- it would be wise to make butter up and freeze it to have for over winter! You will be so happy you did so for your own health and taste buds!

I will come back and post photos of the step by step process/ for now I will share the instructions and you can also watch the full video on YouTube that will walk you through the process!