I recently talked about raw dairy and then provided an almond milk alternative. Next I’m going to provide a series of posts on a few homemade goodies you can make with your raw dairy. All of these can be made with pasteurized dairy if raw dairy is not available in your area, you can’t fathom the idea of raw milk, or whatever the case may be. But remember, if possible, try to get your hands on low-temp pasteurized, non-homogenized, grass-fed, organic, etc. The least processed and from the healthiest of cows, the better.
Okay, first up: B-U-T-T-E-R!
Raw cultured butter. It doesn’t get any better.
My husband used to hate butter. The thought of eating fat was gross to him. We never buttered much of anything and really only had it in the house when I needed it for baking. And the rare time we did use it, it was usually with some wanna-be butter…the fake spreads full of refined hydrogenated oils and trans fats (and even artificial color to give it that nice yellow butter color) that people actually think are healthier for you because they’re NOT butter.
Butter is full of healthy saturated fats. Yes, I said it…HEALTHY, SATURATED FATS. Coconut oil is all saturated fat, too…everyone’s jumped on that bandwagon. It’s time to jump on the butter bandwagon, too! Remember, don’t be scared of fats! Butter is also full of Vitamins A, D, E, and K2, calcium, and other trace minerals in highly absorbable form. And when you culture it, now it’s got loads of beneficial bacteria and probiotics to keep your gut healthy. It’s a win-win, honestly 😉
And you won’t believe how easy it is to make! Here goes it:
For every cup of cream, I stir in one tablespoon of my plain finished kefir and leave it on the countertop to culture overnight, or up to 24 hours (in a glass or plastic bowl, not metal). You could also culture it with buttermilk instead of kefir. I normally do 4 cups of cream at a time cultured with 4 tablespoons of plain kefir. **Note: raw cream can be left out to culture by itself without adding a cultured product, but I do it anyway because it speeds the process up and I always have lots of kefir on hand. If you leave pasteurized cream on the countertop by itself, it’ll just spoil, so don’t do that.
Once cultured, place the cream in the fridge for a few hours to get cold, and place the bowl of your stand mixer and wire whisk attachment in the freezer (this will make the process much faster).
When you’re ready to be a butter-making bad ass, transfer the cream to the frozen bowl and begin whisking on high speed. Before you know it, you’ll have whipped cream. Just keep going.
Depending on how thick your cream was and how cold everything was, this could take anywhere from 1 minute to 10 or 15 minutes. Just keep going. Believe me, you can’t mess this up.
Keep an eye on it, because when the fat solids separate from the liquid, you’ll have buttermilk splashing everywhere. You might want to keep a towel draped over the mixer just in case!
As soon as the liquid is released and you see butter, you can stop. Remove all the butter chunks, leaving all the liquid in the mixing bowl (don’t strain it over the sink!). Start rinsing the butter with cold filtered water (the colder the better, so it doesn’t start getting too soft and melty in your hands). It’s best to rinse out all the buttermilk so it doesn’t spoil quickly…but don’t worry about that too much. At this point you can salt your butter to your liking. I usually have my husband grind pink salt over top while I massage it all in. Now, place however much you’d like in your butter dish of choice, and whatever is left you can wrap in parchment paper and store in the freezer. I usually keep half out and store the other half in the freezer.
Go back to your mixing bowl and pour all the liquid into a mason jar. You now have fresh, cultured buttermilk. You can use it for buttermilk biscuits, buttermilk pancakes/waffles, or whatever your favorite buttermilk recipe may be. You can also use that liquid to culture your next batch of cream for butter 🙂
I like to use this butter for spreading/melting on things versus baking. It’s raw butter with live cultures so I prefer to leave it that way and use Kerrygold butter or ghee for baking and higher-heat cooking.
I hope I’ve inspired someone to make butter…it’s so easy and gratifying. Because seriously, who makes their own butter?! Only BMBAs, obviously 😉