If you’ve ever skimmed cream off the top of a glass jar of raw milk, you’re already halfway to butter.
With just a stand mixer and a few simple tools, you can make delicious, spreadable raw butter in your own kitchen—no churn required.
This guide walks you through each step, from whipping the cream to rinsing and storing your finished butter. It’s based on the same process used at a working Texas farm where fresh dairy is part of daily life.
Whether you’re part of a herdshare, curious about raw dairy, or just looking for a hands-on food project, homemade butter is surprisingly easy to master.
🧈 What You’ll Need
- Raw cream (skimmed from raw milk or purchased from a local herdshare)
- Stand mixer (like a KitchenAid or similar)
- Fine mesh strainer or cheesecloth
- Very cold water
- Salt (optional)
- Spatula or wooden spoon
- Container, mold, or butter crock for storage
🥣 Step-by-Step: Making Raw Butter at Home
1. Fill the Bowl (But Leave Room)
Pour raw cream into the mixer bowl, but no more than halfway full. As butter forms, the liquid will splash and expand—so leave space to prevent spills.
2. Whip the Cream
Use the whisk or paddle attachment and start the mixer at medium-high. You’ll first get whipped cream—soft peaks and all. Keep going.
One of our diary farms recommends a KitchenAid mixer for this—but any sturdy stand mixer will do the job.
3. Watch for the “Break”
As you continue mixing, the fat will suddenly clump together and separate from the liquid. This is your butter moment.
You’ll see solid yellow butter form, and the remaining liquid is buttermilk.
4. Strain Out the Buttermilk
Pour the mixture through a strainer or cheesecloth to separate the butter from the liquid. Save the buttermilk—it’s perfect for pancakes, biscuits, or baking.
5. Wash the Butter
Return the butter to the bowl and add very cold water. Mix slowly or knead gently to rinse out any remaining buttermilk.
Drain the cloudy water and repeat until the rinse water runs mostly clear. This helps preserve the butter and improves flavor.
🧂 Why rinse? Residual buttermilk can cause homemade butter to spoil more quickly. Rinsing helps extend fridge life.
6. Salt to Taste
Once rinsed, you can add salt and mix again. This adds flavor and helps with preservation. Drain any excess liquid that appears during salting.
🧈 Storing Your Homemade Butter
Fresh butter can be stored in several ways:
- In a small covered dish in the fridge
- Formed into blocks using a mold and wrapped in parchment
- In a butter crock or “butter bell” for room-temp spreadability
Fridge shelf life: 2–3 weeks
Frozen shelf life: Up to 12 months
🌿 Why So Many People Prefer Raw Butter
Butter made from raw, grass-fed cream isn’t just richer in taste—it retains nutrients and beneficial enzymes that are often lost in pasteurization.
Many raw butter enthusiasts point to:
- Higher levels of vitamins A, D, E, and K2
- Conjugated linoleic acid (CLA), linked to reduced inflammation
- A natural balance of saturated fats that support hormone and brain function
- Easier digestion for some people
- Deep, complex flavor from seasonal pasture
It’s the kind of food your grandparents might’ve made—and a great way to reconnect with simple, nourishing traditions.
💭 Curious about the safety of raw milk?
We break down the risks, the research, and why some farmers—and food lovers—still choose it.
👉 Is Raw Milk Safe? What the Science and Farmers Say
👩🌾 Want to Learn Butter-Making on a Real Farm?
We offer a private, hands-on Yogurt, Kefir & Butter Class in North Texas, where you can learn traditional dairy skills from a real raw milk farmer.
You’ll get to:
- Work with raw milk from pasture-raised cows
- Try your hand at multiple fermentation and preservation methods
- Take home what you make (and the knowledge to do it again)
- Available by request.
Perfect for homeschool families, food lovers, or anyone curious about traditional food skills.
