How do you separate butter from raw milk?

To separate butter from raw milk, you first need to extract the cream from the raw milk, and then churn this cream until it solidifies into butter. Butter is not directly separated from whole raw milk, but rather from its fat-rich component, the cream.

The Process of Separating Butter from Raw Milk

The process of obtaining butter from raw milk fundamentally involves two main stages: cream separation and butter churning.

1. Separating Cream from Raw Milk

Raw milk, when left undisturbed, naturally separates into layers because milk fat is less dense than the rest of the milk solids and water. The cream, being rich in fat, will rise to the top.

• Gravity Separation: This is the simplest method. Raw milk is poured into wide, shallow pans or jars and left in a cool place (such as a refrigerator) for 12 to 24 hours. Over this time, the cream will collect at the top, forming a distinct layer.
  • When drawing up the cream after gravity separation, it's essential to carefully skim it off. As noted in the YouTube video "How to Make Butter from Raw Milk", it's important to try to avoid getting 'the milk below the cream line,' even though it's "kind of inevitable" to get some regular milk mixed in with the cream during this process. The goal is to obtain as pure a cream layer as possible for the best butter yield.
• Centrifugal Separation (Cream Separator): For larger volumes or faster results, a mechanical cream separator is used. This machine spins the raw milk at high speeds, using centrifugal force to efficiently separate the heavier skim milk from the lighter cream almost instantly.

2. Churning Cream into Butter

Once the cream has been successfully separated, it undergoes agitation to transform it into butter.

• Prepare the Cream: Ensure the cream is cold, ideally between 50-60°F (10-15°C). Cream that is too warm or too cold will not churn effectively.
• Churning Process:
  • Pour the cream into a butter churn, a stand mixer with a whisk attachment, a food processor, or even a jar that can be vigorously shaken.
  • Begin agitation. Initially, the cream will thicken into whipped cream.
  • Continue churning. The cream will then become lumpy and grainy as the fat globules start to clump together.
  • Finally, the fat solids will separate completely from the liquid, forming a mass of butter and a milky liquid known as buttermilk.
• Washing the Butter:
  • Drain off the buttermilk. This liquid can be saved for baking or drinking.
  • Rinse the butter repeatedly with cold water, pressing and kneading it as you go. This process removes any remaining buttermilk trapped within the butter, which can cause the butter to spoil quickly. Continue rinsing until the water runs clear.
• Salting (Optional): If desired, knead salt into the butter. Salt enhances flavor and acts as a natural preservative.
• Storage: Shape the butter as desired and store it in an airtight container in the refrigerator.

Summary of Butter Separation Steps