Homemade Butter

Homemade butter is an ancient recipe that our ancestors perfected. Today we are recreating the recipe with raw milk which is hard to find nowadays. The most important thing is to find milk with high fat content. The rest requires some patience and hard work. The results are worth the effort trust us. Here is our recipe if you try it make sure you share your experiences with us. Enjoy!

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3 L whole milk, preferably raw milk or high in fat content milk, half & half cream would do great as well
Cold water
Ice

• Pour the milk in a pot and simmer it over 70C (160F) for 20 minutes to kill bacteria.
• After it boiled let the milk cool down in room temperature.
• Then collect the top layer of fat that deposits after it cools down. You can collect top of the cream in bowl to make butter, every time when you boil milk that has high fat or make your yoghurt at home. Half &half cream or any cream has around 10% fat content.
• Chill the cream in the refrigerator 2 to 3 hours before you're ready to make the butter.
• For manual method of separating the butter from the cream, add water and ice to the collected cream.
• Shake the cream until separate from milk and have chunks.
• For practical way, add the collected cream in a food processor and add cold water and ice.
• Pulse until a yellowish butter separates from the cream in chunks.
• Put the chunky butter in a large bowl and put more ice on it.
• Press the butter using spatulas. This should separate the buttermilk from the butter. This buttermilk can be used in cooking or making curd cheese.
• Then put into ice bath to further solidify and separate from the milk.
• Shape the strained butter into desired shapes and store in the refrigerator.
• Use it within 2-3 weeks. You can use it for cooking, and you can butter your toasted bread. Bon a petit!



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