On Sunday we stopped at the farm and picked up our bi-weekly order of raw milk. Not only do we make our own yogurt with this milk, but we also make our own butter and buttermilk. Making butter is so easy you will be surprised.
First off, you definitely do not need a butter churn. If you want to go extremely simple, the only thing you need is a mason jar. We were using a mason jar for awhile, and it works great, but I prefer using the Chef’n Buttercup Butter Maker. Using the Chef’n Buttercup Butter Maker actually simplifies the process even more!
Butter is not only nutritious (despite what conventional wisdom believes), but it’s also so much fun to make!
“When luminary researcher Weston A. Price traveled the world in search of the secrets to robust health, he discovered many traditional societies that thrived on raw, whole-fat milk, cream, cheese and nutrient-rich butter. Vibrant with physical strength, stunning beauty and energy, he noticed a remarkably effortless joy and exuberance in these remote animal-fat eating villages. Price attributed many of these characteristics to the life-giving, nutrient-rich whole food diets that sustained these individuals. He was particularly captivated by the perceived benefits of one of their most sacred foods: butter.
The valuable information from Price’s elegant cross-cultural research was published in 1939 in a book entitled Nutrition and Physical Degeneration. His messages in his incredible work however, were partially overshadowed by several tragically botched mid-1900 studies which mistakenly vilified butter as a risky health-destroying food associated with weight gain and heart disease. Luckily, recent reviews of nutritional research have confirmed that contrary to what these popular anti-saturated fat studies stated, a diet high in butter DOES NOT have a statistically significant link to high cholesterol levels, heart disease or obesity. In fact, in accordance with the intuitive knowledge of traditional cultures as explained by Dr. Price, butter actually contains a harmoniously orchestrated collection of synergistic factors that work to regulate appetite and metabolism, ensuring the proper assimilation of nutrients for maximum health benefit.”
Making butter involves only 5 simple steps, but why should you even bother making your own butter when you can buy butter in the store? Unlike the butter you can buy in the store, homemade raw butter is not processed nor is it made from milk that has been pasteurized or homogenized meaning that you are getting the full nutrition from the milk and experiencing butter as it should be.
“With all of the health benefits of butter, why not run to the store and gather up a box of wholesome sticks of the stuff right now? Not so fast. Unlike the real, raw, organic, deep yellow, grass-fed butter enjoyed traditionally, most commercial butter is mass-produced from pasteurized and homogenized milk. While still beneficial, such products are made from cow’s milk that has been harshly heated and pressure processed, depleting many of the wonderful enzymes and fracturing fragile nutrients. What’s more, these unstable products are often filled with rancid fats and oxidized cholesterol. It is possible to find organic, grass-fed butters in the store, but keep in mind that due to FDA regulations, these are generally not raw. Keep in mind however, that even supermarket butters are far superior to vegetable oils- so in a pinch, don’t hesitate to get creative and use what you can find!
The very best thing you can do is to make your own butter from local raw cream.”
So how exactly do you make raw butter?
The first step to making butter is to skim the cream off of your milk. It’s very simple to do, and very easy to see where the cream is vs. the milk because cream rises to the top. If you look closely at the picture below, you can see where the creamline begins. Everything above that line is cream! Just take a spoon and carefully skim the cream into either your mason jar or Chef’n Buttercup Butter Maker.
Once you have skimmed all the cream into your mason jar or Chef’n Buttercup Butter Maker, now it’s time to start shaking! This process takes awhile, but it’s fun and amazing to see the actual butter process take shape. At first, the cream is all liquid. As you keep shaking it will start to thicken up, but don’t stop yet even though it looks like butter! Keep shaking until the solids separate from the liquid. The liquid you will see is buttermilk. Keep that, don’t get rid of it.
Why should you keep the buttermilk? Not only is buttermilk nutritious, but you can also use it for many different purposes such as in pancakes, mashed potatoes, and to soak chicken to make it more moist and tender. You can even drink buttermilk directly.
“Buttermilk is high in vitamins, potassium, and calcium and is lower in fat than milk (as most of the fat has been removed in the butter making process).
Research has shown that regular consumption of cultured dairy products lowers cholesterol and protects against bone loss. In addition, cultured dairy products provide beneficial bacteria and lactic acid to the digestive tract. These friendly creatures and their by-products keep pathogens at bay, guard against infection, illness and aid in the fullest possible digestion of all food we consume.”
Whether you use the mason jar method or the Chef’n Buttercup Butter Maker, the next step would be to drain the buttermilk. This is where the Chef’n Buttercup Butter Maker makes butter making an easier process. With a mason jar, you will need to pour your butter into a strainer with a bowl or jar underneath to separate the butter from the buttermilk. With the Chef’n Buttercup Butter Maker all you need to do is unscrew the top of the jar where there are little holes. Just get a jar and pour the buttermilk right into the jar. No strainer is needed.
This next step is super important, and it’s another reason why I like the Chef’n Buttercup Butter Maker better than a mason jar. You need to wash the butter to make sure you have removed all the buttermilk. Using the mason jar method, you need to put the butter in a strainer and run cold water on it as you press down on the butter with your hands. It gets messy and you could lose some butter if you press down too hard. You need to do this until the water runs clear. With the Chef’n Buttercup Butter Maker all you need to do is pour water into the canister. Then tip upside down to drain. The small holes that helped to drain the buttermilk, keep the butter inside and lets the water drain. Just keep filling and draining until the water runs clear. No mess. No worry of losing butter.
If you were using the mason jar method and your water has run clear, you’ve got butter! Now just place it in a jar or special butter container and put it in your fridge. If you were using the Chef’n Buttercup Butter Maker, just unscrew the bottom of the jar! The bottom of the jar is a little ramekin and now that your butter is solid it has settled to the bottom. You can just place the ramekin in the fridge. Make sure to cover it to keep your butter fresh.
Making butter is fun and easy, not to mention nutritious and delicious, and you also end up with two products in the end (buttermilk and butter). Give butter making a try. You will be surprised by how easy it is!
For More Information On The Chef’N Buttercup Butter Maker: