Hand Made Butter (Italian Herb)

When I was a child the word, "BORED" in our house was like a swear word. If my mother overheard you ever utter this word, the rest of your day would be filled with chores! One of her favorite "boredom cures" was to put us to work making butter. At that time my father owned a small dairy (50 cows) so raw milk was readily available to us. In fact, a little TOO readily available. (I can recall having warm milk on our cereal. YUCK!) This chore was actually one that I secretly enjoyed. It is quite remarkable to watch the milk go through a metamorphosis  into butter right in front of your eyes. Making our own butter is an experience I'll never forget, & I think it's one everyone needs to try it at least ONCE; so I've decided to do this instructable on the making of a delicious homemade butter!

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Step 1: Raw Milk

What is raw milk exactly? It's not like we cook it, right? Raw milk is unprocessed or unrefined milk. In other words straight from the animal. (as I mentioned before WARM milk on my cereal) It is also known as cream-line milk because of the destinct separation of the cream that creates a discernible "line" or cream cap. The milk that we buy in the stores has been pasteurized, and homogenized, in order to extend the shelf life of the milk & prevent separation. 

Pasteurizing= We DO cook milk! In simplest terms the milk collected from dairies is super-heated then rapidly cooled. This process kills most bacteria & microbes. It also destroys some of the nutritional value & flavor of the milk, but it does however make it safer to drink & reduces spoilage.

Homogenizing= This process essentially prevents the cream from separating by pushing the milk through a series of screens or tubes at high pressures. This causes the large  fat globules in the milk to be broken into much smaller globules creating more consistent emulsion, therefore no/ little separation. 

 As far as butter making goes, you will get a more flavorful product using the cream from raw milk, however it will spoil faster & has more potential pathogens in it. It is also faster to make the butter because the fat globules are still relatively large so half the work is done for you. We always used the cream from raw milk because it was available to us. My mother would literally walk into the barn & scoop some cream from the bulk. Since raw milk isn't easily accessed now a days, I've done this instructable using store bought heavy whipping cream.

ZoDo2 years ago
mygibzone (author)  ZoDo2 years ago
Thank you!
You aree right, your butter does go with mt bread, Did you read my chocolate sour cream cakr instructable? I grew up with raw milk and all the different ways to use all that cream. That recipe was one of those ways. Looks good!
mygibzone (author)  craftknowitall2 years ago
Those look delicious! It sounds like we had similar childhood experiences! The great thing is there is so much you can share from it! ;)
pezzasaurus2 years ago
Cool to know how to make butter without electricity!
That looks absolutely amazing. I think I'll have to try my hand at this. :D
mygibzone (author)  jessyratfink2 years ago
It's very delicious! I don't like butter normally, but this one i can eat just on a cracker. The "hand" method is fun with raw milk. With the store bought cream I would suggest using an electric mixer instead. Have fun!!!