Get a jar and fill it 1/2 to 3/4 full with cream (we use the cream we scoop off the top of the raw milk we buy but you can get cream at the grocery store). Shake it for about 15-20 min, or you can use a blender. I like the workout I get so I just do it while I’m doing other things (yes, sometimes one-handed).
Once it has formed a large lump in the jar, pour it into a straining bag, nut milk bag or cheesecloth. Do this over a bowl if you want to keep the buttermilk for use in recipes like biscuits or pancakes.
Squeeze the butter gently and put it into a bowl of ice water. Gently squeeze it every few minutes until it has hardened and creamy liquid is no longer coming out. Empty the ice water so you can use the cold bowl for the next step.
Flip the bag inside out, dumping the butter into the bowl. Using a wooden spoon press and fold the butter which will get a little more of the buttermilk out.
Once it looks pretty solid (see photo below), add salt to taste and mix well.
The last step is to wrap your finished butter in plastic wrap or put it in a small jar or baggie. That’s it! Super simple, delicious and, if you’re making it with raw milk, healthy!
