This is the second post in my Raw Milk Cheesemaking 101 (For Beginners & Beyond) Series of Free Classes (Videos & Articles).
Today is all about one of the greatest pleasures in life — butter, real butter. Traditional, homemade butter.
And more so, I’ll be showing you how to make traditional European-style butter that is made with cultured raw cream.
If you don’t have access to raw cream, you can use pasteurized cream instead, but we won’t be culturing it first — rather, it will just be churned into equally delicious sweet butter. All of the steps will be the same, save for the very first one.
See the recipe here: Traditional Irish Soda Bread With Einkorn Wheat & Cultured Raw Buttermilk
For Making Raw Cultured Butter From Raw Cream
Leave your cream out on your counter at room temperature, covered, for 24 hours before proceeding to the following steps.
For Making Sweet Cream Butter From Pasteurized OR Unpasteurized Cream
Do not leave your cream out for any length of time. Simply do the following:
Keywords: butter, homemade butter, raw butter, raw milk, cultured butter, raw milk, grass-fed butter, sweet cream butter