Re: homemade raw milk butter

[Guest guest]

There are direction in nourishing traditions.

We do it every so often. no big deal.

skim, run it through your food processor till it gets chunky.

Before you make the cream to butter, it works well to leave it in a

warm place for a couple of days to culture it beforehand too.

After you process it (with kitchen-aid, mixer, food processor -

whisk/fork if you have the stamina), when it is chunky, be sure to

rinse it well with ice water - till the water runs clear (push the

butter into a clump in the bottom of a bowl, put in some ice water and

squeeze, push at it until it stops forming cloudiness.) If you don't

rinse it, it goes bad faster - smells yucky.

yes, homemade butter from raw milk is yummy.

> my local organic farmer treated me to a quart of raw milk with my

> order yesterday, and i am wondering if any of you have ever made your

> own butter by skimming the cream off of the top.