We get two gallons of raw jersey cow milk every week. I ladle the cream off the top – I get approximately 2-3 cups of cream per gallon. You can also use pasteurized cream from the market. I then let the cream set out for an hour or so until it is room temperature. This is not necessary but the cream will break and turn into butter faster if it is room temp.
The cream then goes into my Kitchen Aide with the whisk attachment. You can also make butter in a blender. I always put a towel over the mixer because once the cream separates into butter and buttermilk it will be messy! Whisk the cream on a med-high setting and just let it go. I rarely peek in on it while it whisks, I just listen for the sloshing of liquid when the butter separates from the buttermilk.
It will look like this when it is done. It normally takes 15-20 minutes.
Scoop the solid butter out and put it into a bowl of ice water. You will then knead and massage the butter until most of the buttermilk has been squeezed out. The buttermilk will cause your butter to small funky and go rancid, no good. Once this process is complete you can put the butter back into the mixing bowl and add a little salt, herbs and spices, or honey and mix it all in.
Pack it into a cute little jar and enjoy your beautiful, fresh butter! Mine keeps for up to a week in the refrigerator, maybe even a bit longer, but it has never lasted that long for me to see! 2 cups of cream makes 1 cup of butter. The “buttermilk” you are left with can be used in other recipes to replace milk or you can drink it. But it is not sour so do not replace actual buttermilk with it. I find it is similar to skim milk and use it as such.
There you go, easy peasy! Happy butter making, friends!