The hardest part may simply be getting the raw milk to make the butter with. We got ours from an amazing family in El Sobrante - hearty homesteaders they. We own a share of the cow they own and get 1 gallon of milk every week from them (which, by the way, I don't have any negative reactions to! YES!!!)
Butter Recipe:
1) Scoop the cream off the top of the milk. (You can tell which part is the cream because it will be a slightly different shade of white at the top of the milk bottle).
2) Put the cream in a blender.
3) Once you've got it all scooped off, turn the blender on low for about 10 minutes or just watch for it to thicken up to the consistency of butter.
4) Drain off the buttermilk (the liquid that is leftover) into a container to use in other recipes later. Using a spatula or wooden spoon, squeeze the butter to get all of the buttermilk out (the buttermilk will make the butter go rancid faster).
Once the buttermilk is drained off, rinse the butter under cold water, squeezing the butter in your hands to get the rest of the buttermilk rinsed off.
Once you've done this, then just put your butter in a container and, voila!, you have unsalted butter. If you want salted butter, which we did, then simply mix in a little salt (to taste) and you've got yourself salted butter. The butter is still soft enough to do this with a spoon.
Easy peasy lemon squeezy! And no preservatives or unrecognizable ingredients (Hydrodrexsitol - wha?!
