EATING GOOD BUTTER IS ONE OF THE GREAT EVERY DAY CHANGES WE CAN MAKE. MAKING BUTTER IS SO SO EASY AND IF YOU CAN GET YOUR HANDS ON RAW COWS MILK FROM GRASS FED COWS THIS WILL BE THE HEALTHIEST BUTTER YOU CAN EAT!!
RICH IN FATTY ACIDS, VITAMIN AND MINERALS, RAW MILK IS UNPASTEURIZED MEANING NUTRIENTS HAVE NOT BEEN KILLED OFF LIKE I OTHER MILKS DURING IN A PASTEURIZATION PROCESS LEAVING ALL THE GOOD BACTERIA OUR GUTS NEED
SADLY RAW MILK ISN’T AVAILABLE EVERYWHERE SO IF YOU CAN GET YOUR HANDS ON IT YOUR LUCKY. RAW MILK CAN ONLY BE SOLD DIRECT FROM THE FARM IT IS PRODUCED ON AND THANKFULLY WE HAVE ONE A FEW MILES AWAY BUT WE HAVE BEEN SURE ENOUGH TO GET OUR HANDS ON ONES UP AND DOWN THE COUNTRY AND HOPEFULLY MORE WILL BE AVAILABLE IN THE FUTURE AND MAYBE (JUST MAYBE) ONE DAY WE WILL GET IT BACKED TO BE ON THE SHELVES OF OUR SUPERMARKETS WHEN THEY DO SOMETHING FOR THE GOOD OF PEOPLE’S HEALTH AND NOT ABOUT HOW MUCH MONEY THEY ARE MAKING! (THAT’S A RANT FOR ANOTHER DAY)
INGREDIENTS
4 (OR MORE) PINTS RAW COWS MILK
ALL MILKS ARE DIFFERENT AND PRODUCE DIFFERENT AMOUNTS OF CREAM SO THE MORE MILK YOU HAVE THE BETTER!!
RECIPE
YOU WILL MOST DEFINITELY NEED A ELECTRIC MIXER TO MAKE IT!
POUR THE MILK INTO A WIDE JAR AND LEAVE IT IN THE FRIDGE TO REST FOR 12 HOURS OR MORE. THIS WILL ALLOW THE CREAM TO RISE TO THE TOP. YOU WILL SEE A LAYER ON TOP OF THE MILK!
CAREFULLY SCOOP OFF THE THICKER CREAM FROM THE TOP INTO A GLASS. DO THIS SLOWLY TO MAKE SURE YOU ARE SCOOPING THE CREAM AND NOT THE MILK.
ADD THE MILK BACK INTO THE FRIDGE.
POUR THE CREAM INTO THE MIXER AND MIX ON A HIGH SPEED. YOU WILL START TO SEE THE CREAM GETTING THICKER
KEEP GOING!! IT WILL TURN FROM A CREAM TO A THICK PASTE AND EVENTUALLY BECOME A LUMPY WHIPPED CREAM….KEEP GOING! YOU WILL NOW WHEN BUTTER STARTS TO FORM WHEN IT TURNS YELLOW IN COLOUR AND THE BUTTER SEPARATES FROM THE BUTTERMILK – SOMETIMES THIS CAN HAPPEN QUICK AND SOMETIMES IN CAN TAKE A WHILE|
I FIND IT AFTER 5 MINUTES IT’S NOT CHANGING THEN IT MY NEED A HELPING HAND AND REDUCING SOME OF THE LIQUID. STOP THE MIXER AND POUR THROUGH A SIEVE TO SEPARATE THE BUTTERMILK. YOU WILL SEE LIQUID COMING THROUGH THE SIEVE AND THE CREAM LEFT IN THE SIEVE. SPOON THE CREAM BACK INTO THE MIXER AND KEEP MIXING. REPEAT IT AFTER 5 MINUTES IT STILL HASN’T TURNED TO BUTTER.
YOU WILL KNOW WHEN THE BUTTER HAS FORMED!
SCOOP OUT ALL THE BUTTER AND SQUASH TOGETHER. DIP IT IN A BOWL OF COLD WATER AND SQUEEZE TO REMOVE ALL THE BUTTERMILK. SPRINKLE AND MIX WITH SALT IF DESIRED TO TASTE.
SAVE THE BUTTERMILK FOR MAKING BUTTERMILK PANCAKES!!
TUDDENHAMS KITCHEN 
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