Butter

Ingredients

Cold cream works best so don't let it sit out of the fridge long before making the butter.

Skim the cream off the raw milk once you can see the cream line (a baster works well for small mouth milk bottles).
Place the cream into a small jar and let it sit in the fridge undisturbed for at least 4 days, preferably a week. (If the cream is too thin, the butter will turn out whitish and "fluffy" and you won't be able to press all of the milk out)
Skim the thick cream off the small jar with a ladle being careful not to get any of the skim milk at the bottom.
Pour cream into high-speed blender.
Blend on high until it turns into whipped cream and the blender changes to a higher pitched noise (usually 15sec - 1min), then turn down to medium and start pushing the cream down into the blades with the tamper.
Once you start seeing yellow butter against the side of the blender, blend for several more seconds and then shut off the blender.
Dump the butter and buttermilk into a strainer, saving the buttermilk, if desired.
Press the milk out of the butter by folding and squeezing it in your hands and rinsing under cool running water. Press and rinse until you don't see any milk. It's important to get all the milk out of the butter to avoid the butter tasting sour.
Weigh the butter and add 1 teaspoon of salt per pound of butter.
Store in refrigerator or place on a cookie sheet and freeze.
Enjoy health and deliciousness!

by Caleb & Faith Schrock