Kristi Cook

Homemade butter is a simple pleasure that you can easily create in a short period of time.

Once you tackle the self-reliant lifestyle, you quickly discover there aren’t many things you can’t make yourself — and make better. For our family, this means better produce, better eggs, better meat, and much better dairy products. Among our favorites are homemade butter, sour cream, and farmer’s cheese. And you don’t even have to own a cow.

Select a milk. Raw milk, or milk that has not been pasteurized or homogenized, produces the best tasting products. Goat, cow, sheep, even llama milk may be used, with each lending its own distinctive flavor and texture to the final product. This variety is what makes raw milk products so appealing.

However, if you’re unable to obtain raw milk, or just not comfortable with the whole idea, you can still make great tasting dairy products with pasteurized milk or cream. Just make sure the milk says "pasteurized" rather than "ultra-pasteurized," as ultra-pasteurized milk often will not work.

Two types of butter. Cultured butter is the butter your great-grandparents likely enjoyed and is produced with cream that has fermented, or "soured." It’s flavor is rather distinct, ranging from slightly tangy to profoundly soured. The intensity depends on how ripe the cream is and does require a bit of familiarity with your specific cream’s characteristics since various creams ferment at different rates. When obtaining cream for cultured butter, use only raw cream because pasteurized cream has lost the ability to ferment and must have cultures added in order to ripen safely (which is not covered here).

7/26/2018 7:58:41 AM

Yay!! I am so excited to try this. We have a dairy nearby that sells raw milk products, so I am looking forward to paying them a visit for some cream.

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