- 1). Allow raw milk to settle in the refrigerator in a glass container with a wide opening for one to two days, until the cream and milk separation line is clearly visible.
- 2). Use a small ladle or large spoon to remove the cream from the top of the milk, into the blender or mixer bowl. Be careful not to dip below the cream line, as adding milk will make the process take longer. You want the thickest cream for the best butter.
- 3). Place the blender on its base, or the bowl into the stand mixer with a whipper or blender attachment, and begin to process the cream on low-medium speed.
- 4). Stop the blender occasionally and use a spatula to scrape the cream and any clumps back down to the rest of the cream.
- 5). Watch for the formation of solid globules and clumps. When the butter forms into a big clump inside the stand mixer attachment or the blender, turn it off.
- 6). Drain off the buttermilk (the thin liquid in which the butter floats) into a jar for future use (it's great for pancakes and waffles. Keep refrigerated.
- 7). Use a wooden spoon to press together the butter. Knead out any remaining buttermilk, add salt to taste, and knead the salt into the butter.
- 8). Press butter into a butter mold or a class or stone container. Cover and refrigerate until use.
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