Butter is made from milk fat through a process of separating the fat, then agitating it until the fat molecules clump together.
Separating the Cream
First, you need to obtain the cream. This is the fattiest part of the milk. One method is to let raw milk sit for several hours; the cream will rise to the top. You can then skim this cream off.
Churning the Cream
Once you've separated the cream, the next step is to agitate it. This process, often called churning, forces the fat globules in the cream to collide and coalesce, forming butter. Traditionally, this was done using a butter churn, but you can also achieve this by vigorously shaking the cream in a jar for an extended period.
Separating the Buttermilk
After churning, the butterfat will separate from the remaining liquid, which is called buttermilk. You can then drain off the buttermilk, leaving the butter solids behind.
Finishing the Butter
Finally, the butter solids are often washed to remove any remaining buttermilk and then worked to remove excess water. Wrapping the butter in cheesecloth helps to further remove moisture and shape the butter.
Steps Summarized:
- Separate the cream: Let raw milk stand to allow cream to rise, then skim off the cream.
- Churn the cream: Vigorously agitate the cream until butter solids separate from the buttermilk.
- Separate the buttermilk: Drain off the liquid buttermilk.
- Finish the butter: Wash, shape, and optionally salt the butter.
Example: Using a glass jar, let the skimmed cream sit for 5-12 hours to ripen before churning. This helps ensure a smoother, richer butter.
