How To Make Raw Butter At Home

Raw butter comes from milk cream, so it inherently has many of the health benefits of raw organic milk. First, let's talk about why raw milk butter is so healthy, and then I'll show you how you can make raw butter at home (it's really fun!).

Raw Butter Is Healthy

Not just any butter is healthy, but raw milk butter is! Most of the butter found in grocery stores is not very healthy, because it is made from pasteurized milk. Organic raw butter, on the other hand, still has many of the vitamins and minerals found in raw milk, so it's very healthy.

raw butter spread on breadImage: Paul /

Butter is rich in Vitamin D and calcium. Vitamin D helps the body absorb calcium, so the two nutrients work together quite well. Calcium helps the body build stronger bones and muscles, including teeth. It also helps keep the heart muscles strong, allowing the heart to pump the right amount of blood to the rest of the body.

Another amazing nutrient found in raw milk butter is called "Activator X." This wonderful substance helps the body assimilate nutrients from the food we eat. So it helps digestion, and it helps build up the body's immune system. You can learn more about Activator X at this web page, or by searching the web for the phrase "activator x."

So although raw butter is not a curative substance, it is nonetheless a highly nutritious food that can be integrated into a healthy diet to improve your health for years to come. Now, let's talk about how you can make your own nutrient-rich raw milk butter...

How To Make Raw Butter

Raw milk butter is very easy (and fun!) to make, and it tastes much better than store-bought butter. Follow these 3 easy steps, and you'll soon be enjoying your own tasty raw butter...

  1. Separate the cream from the rest of the milk
    You can either buy raw cream (in which case you can now skip to step 2), or you can start out with raw milk. If you're starting with raw milk, make sure the milk is not pasteurized or homogenized, and that it comes from Jersey cows, for best results. Pour the milk into a container that has a very wide mouth, and let it sit in the fridge for a while (a couple hours or maybe a day), until you can see that the creme has separated from the rest of the milk. Then, scoop off the cream from the top, and you're ready for step 2.

  2. Agitate the cream
    You could just mix the cream in a blender or in a bowl with a beater, but it's funner to put it in a jar and shake it (and it gives your arms a workout, too!). Either way, it usually takes about 5 minutes or less. Part-way through the shaking (or blending) processes, you'll notice the cream turning into a heavy whipping cream. Keep shaking (or blending) until finally you notice it clump up. Shake just a little bit longer, and you'll be left with butter and buttermilk.

  3. Drain out the buttermilk
    Once the butter has separated from the buttermilk, drain out the buttermilk. (By the way, you can use the buttermilk to make bread, pancakes, waffles, etc.)

And that's it... you've got butter, now! You can put it in a jar or bowl, and store it in the fridge, the freezer, or just out on the counter. This kind of butter can last for several months before going bad, but because of it's delicious taste, it may not last more than a few weeks before being eagerly devoured! If you let it sit for a few weeks, just make sure that before you use it that you smell it to see if it's still good.

If you prefer to see how to make raw butter, watch this video...

Uses For Raw Milk Butter

There are many ways to incorporate this delicious-tasting butter into your life. You can spread it on bread or crackers (and load it on, without feeling guilty). You can use it in any recipe that calls for butter, like in bread, cookies, cakes. And if you don't mind the taste, you can eat a spoonful all by itself.

So be a little adventuresome, have some fun, and enjoy eating nutrient-rich organic raw butter.

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