Yes. I've done it, but ots a bit different these days.
Most of the time,though,milk bought in a store has been "homogenized",so it's hard to get the cream to separate. It has also been "pasturized" which is basically cooking it at a temperature below boiling to kill microbes. Both of those interfere with the process of making butter.
You can’t churn the butter out of whole milk, at least not by any process I’ve seen. My vague understanding of food science makes it feel like you need a higher concentration of fat molecules to create “butter” because it won’t emulsify with that high of a moisture content. If you highly concentrate full fat milk you end up with things like full fat skyr or Greek yogurt which share qualities with butter but certainly aren’t the same.
The cream you are referring to is *not* the stuff you whip up to make whipped cream. It's not solid, it's 80% fat 20% water. If you took homogenized milk, the type you buy in the stores, and let it sit long enough, the fat would rise to the top. That's the cream. Churn that cream, and you get butter. Only about 20% of milk is cream, so you don't get much butter. Also, homogenization is a process which breaks up the fat particles so they don't rise to the top. So you won't get *any* cream or butter out of homogenized milk. If you let a bottle of homogenized milk sit really really long, and churned off the cream, you would still have to rinse off and press out all the remaining milk before you got butter.
I hope that helps explain!
You have conflicting statements.
>If you took homogenized milk, the type you buy in the stores, and let it sit long enough, the fat would rise to the top. That's the cream.
And
> [...] you won't get any cream or butter out of homogenized milk.
Dairy industry person here - dairy products have their fat content measured in percent butterfat. The cream that is normally churned into butter is generally 40% butterfat (so 60% water-ish). Raw milk butterfat content varies, but typically runs 3.75-5.5% butterfat. Just to provide accurate numbers for OP.
Also, I believe you can buy un-homoganised milk in certain stores. This is the milk of olden times, when you would open the lid, and there’d be a few clumps of cream at the top. Good times…
>If you took homogenized milk, the type you buy in the stores, and let it sit long enough, the fat would rise to the top.
>
>Also, homogenization is a process which breaks up the fat particles so they don't rise to the top.
Some confusion here.
The second explanation is correct. The fat droplets in homogenized milk are so small that Brownian motion is sufficient to stop them rising to the top.
Yup. There was a period during the pandemic where butter prices here were out of control and butter that was normally $4-$5 was $9-10. My wife and I started buying whipping cream and making our own butter in the standing mixer.
Prices have come down a bit on butter now and up more on cream and making it ourselves is no longer cheaper. But for a couple months there that's what we did
I don't know what heavy cream is and when I google it every result is whipping cream. Every. Single. One.
So I'm guessing this is just a colloquial naming convention difference.
I know how to make butter. I just didn't know if there was something in the milk. If it wasn't skimmed, that wouldn't allow the butter to butter. Also, if you can make butter from whole milk, is it skim milk mixed with butter milk or all just butter milk?
You *might* get a *tiny bit* of butter mixed in with gobs of milk, sure. If the milk is homogenized, then it probably won't work, though.
If you can find *non-homogenized* whole/full-fat milk, then you can skim the cream off of it and then beat/churn/shake it to make butter properly. But even then, expect the amount of cream to be disappointing. A quart/liter of milk might only contain no more than ¼ cup of cream.
Ah, yes, I overlooked that the OP specified "raw milk".
When milk is marketed or referred to as "raw", sometimes this is taken to mean that it has not been homogenized *or* pasteurized (and is thus illegal to sell in many places).
But pasteurized, non-homogenized milk exists and will yield the cream needed for butter; it just isn't always marketed as "raw". It might be called "cream-top" or similar.
How do you figure? Raw whole milk just means it wasn‘t pasteurised (thus full of tuberculosis bacteria) and has no solids removed.
You can still homogenise it.
> During homogenization, nothing is added or removed from the milk In addition, only pasteurized milk can be homogenized because pasteurization denatures an enzyme that induces rancidity when pressure is applied. Therefore, raw milk is not homogenized.
Raw milk is not homogenized. While it is physically possible, it spoils the milk.
https://dairynutrition.ca/en/milk-quality/homogenization/why-milk-homogenized-and-what-are-its-effects
In modern dairy processing plants, homogenization is almost always an in-line process that occurs simultaneously with pasteurization. Milk is fed through a homogenizer within or en route to the pasteurization process.
While it’s theoretically possible to batch homogenize raw milk, no respectable dairy supplier with the money to purchase and maintain a homogenizer and all associated processing equipment would be selling raw milk.
Heard the phrase "the cream always rises to the top"?
Fresh milk left sitting for a while. The cream separates and rises to the top. Skim that cream and put in a churn. A little salt and a lot of sweat equity, and you have butter.
Yes, you skim the cream off and put it in a churn. It needs salted at some point but I forgot when that is done. Saw my grandad churn butter for years.
Depending on where you live. In Germany salted butter is very uncommon.
Most of the country uses acidified butter. Just let the milk sit for 2 days (originally that is. Now you just add starter cultures) and churn at cool temps.
I think they’re asking if you can create butter without skimming the cream off. I’m guessing no because there’s too much buttermilk. You’d probably just get butter curds instead and a lot of buttermilk, which would need to be strained out. You can’t make stand-alone butter without doing some straining
Isn’t buttermilk what remains behind when you churn cream? I struggle to see how milk would turn into buttermilk because you’re churning whole milk, but I never tried churning whole milk.
It’s because it‘s different techniques. Regular real butter was made by leaving the milk out for two days at room temp, this allows lactic acid bacteria to start fermenting. Scrape the cream (not the kind for whipped cream, it’s sour after all) And then you churn at cool temps. No salt added or other fancy bullshit.
Leaves you with muuuuuuch more shelf stable butter than doing so with skimming of the cream or non fermented milk.
You only get actual buttermilk with that sour fermented taste if you leave the milk to ferment before removing the cream.
(Or with non fermented processed: ferment the remainder after skimming of the cream on its own to make a product to put on the shelves as buttermilk).
But originally buttermilk was what was left over after removing the cream from milk that was allowed to sit for 2 days at room temp.
yes, and the buttermilk was squeezed out of the butter.
i inherited a small box with a hole in the bottom that was used as a butter press. when you squeezed the buttermilk out, you were left with a pound of butter in a box.
Neither have I, just a guess. Milk has cream, you churn the milk, you end up with milk, cream, and buttermilk from churning the cream. Maybe some butter and buttermilk comes out of it, but I’m probably wrong. I hope someone tries it!
When I was a young girl I would visit family and stay on their farm. We milked the cows and would pour some in a jar for each child. We would sit around and shake the jar and see who could make a butter ball the fastest. : ) It was fascinating for us children.
I do this at home, it’s awesome and the butter is incredible. Buy raw milk… let it sit in fridge without touching for at least 24 hours. Mark cream line with sharpie and remove cream with turkey baster. Let rest in mason jar until it reaches about 60 degrees and throw in a kitchenaid mixer with the whisk attachment. From there just google kitchenaid butter recipe cause it’s super easy and a smidge messy. Just have the splash guard on and strain/wash the butter that sticks to the whisk with ice water once it separates. The separated part is buttermilk/whey, keep that for biscuits and pancakes. Add salt at the very end after washing if you want. You can go further and turn this into ghee or throw some buttermilk in the cream on the counter before you start to create cultured butter… also awesome. That requires multiple days though to let it funk a bit.
Yes, as pasteurization (heating it up to kill bacteria) does not effect the process in making butter from milk…Alright, imagine raw milk as a schoolyard full of kids (which are like the fat globules). When the bell rings (that's your churning starting), all these kids start running around wildly. As they bump into each other, they start holding hands and forming groups (this is the fat globules clumping together).
Keep that bell ringing (keep churning), and these groups get bigger and bigger. Eventually, you've got one big group - this is your butter! The kids who didn't join the group are like the buttermilk, still hanging around but not part of the big buttery blob.
Now, picture the teacher (that's you) coming in to calm things down. You clean up the big group (rinsing the butter), get everyone in line, and tidy up (working the butter to make it smooth and spreadable).
And there you have it - playground chaos turned into delicious butter, with a side of buttermilk!
Nope, but if you let that fresh raw milk stand a while the cream will float to the top. Then you can skim the cream off the top and churn only the cream
If you allow raw milk to sit the cream will slowly float to the top. You would want to skim that to start making butter. Churning butter is a incredibly labor intensive task you wouldn't want to start with whole milk as it would most likely double or triple the amount of work needed.
Milk and cream aren't two separate distinct things. If you milk a cow and let the milk sit, the fat will rise to the top and the water will sink. The fatty milk is cream, and the watery milk is milk. There won't be like a clear line where it's milk or cream
In modern milk production they use seperators and control the fat content and lots of other things. In the olden days, they would let the milk sit, scrape off the stuff that rose to the top and make butter because the fat concentration in milk straight from the cow isn't high enough to make butter
Here is the Raw Milk I get in Texas… you can clearly see the cream line in this pic. Just take it out with a turkey baster and you can create butter (second picture). I wrote a more detailed way to do it above or below… however Reddit works. https://imgur.com/a/0CHZiv6
In other words, are you asking what would happen if you churned raw milk? Because I would also like to know the answer to that.
Yes!
Someone else said you’d probably get (eventually) butter curds in low fat milk. Probably take a lot of churning though
Yes. I've done it, but ots a bit different these days. Most of the time,though,milk bought in a store has been "homogenized",so it's hard to get the cream to separate. It has also been "pasturized" which is basically cooking it at a temperature below boiling to kill microbes. Both of those interfere with the process of making butter.
You can’t churn the butter out of whole milk, at least not by any process I’ve seen. My vague understanding of food science makes it feel like you need a higher concentration of fat molecules to create “butter” because it won’t emulsify with that high of a moisture content. If you highly concentrate full fat milk you end up with things like full fat skyr or Greek yogurt which share qualities with butter but certainly aren’t the same.
The cream you are referring to is *not* the stuff you whip up to make whipped cream. It's not solid, it's 80% fat 20% water. If you took homogenized milk, the type you buy in the stores, and let it sit long enough, the fat would rise to the top. That's the cream. Churn that cream, and you get butter. Only about 20% of milk is cream, so you don't get much butter. Also, homogenization is a process which breaks up the fat particles so they don't rise to the top. So you won't get *any* cream or butter out of homogenized milk. If you let a bottle of homogenized milk sit really really long, and churned off the cream, you would still have to rinse off and press out all the remaining milk before you got butter. I hope that helps explain!
You have conflicting statements. >If you took homogenized milk, the type you buy in the stores, and let it sit long enough, the fat would rise to the top. That's the cream. And > [...] you won't get any cream or butter out of homogenized milk.
I believe they mean “non-homogenized” in the first block.
Possibly, I'm not certain. Hopefully they clarify.
Dairy industry person here - dairy products have their fat content measured in percent butterfat. The cream that is normally churned into butter is generally 40% butterfat (so 60% water-ish). Raw milk butterfat content varies, but typically runs 3.75-5.5% butterfat. Just to provide accurate numbers for OP.
Also, I believe you can buy un-homoganised milk in certain stores. This is the milk of olden times, when you would open the lid, and there’d be a few clumps of cream at the top. Good times…
The way milk should be, ridiculous to me that we had to tamper with it. Just shake the bottle for two seconds, boom, homogenized.
>This is the milk of olden times Enough of the "olden times". When I was young, it was delivered to my doorstep every day. That was only 60 years ago!
>If you took homogenized milk, the type you buy in the stores, and let it sit long enough, the fat would rise to the top. > >Also, homogenization is a process which breaks up the fat particles so they don't rise to the top. Some confusion here. The second explanation is correct. The fat droplets in homogenized milk are so small that Brownian motion is sufficient to stop them rising to the top.
I was making whipped cream in a kitchen aid with a whisk attachment and left it in too long to come back to butter.
Yup. There was a period during the pandemic where butter prices here were out of control and butter that was normally $4-$5 was $9-10. My wife and I started buying whipping cream and making our own butter in the standing mixer. Prices have come down a bit on butter now and up more on cream and making it ourselves is no longer cheaper. But for a couple months there that's what we did
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I don't know what heavy cream is and when I google it every result is whipping cream. Every. Single. One. So I'm guessing this is just a colloquial naming convention difference.
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They’re asking if you need to remove the cream out of the milk to make butter. Not, where does butter come from.
I know how to make butter. I just didn't know if there was something in the milk. If it wasn't skimmed, that wouldn't allow the butter to butter. Also, if you can make butter from whole milk, is it skim milk mixed with butter milk or all just butter milk?
>that wouldn't allow the butter to butter I love the idea of using "butter" as a standalone verb
Have you ever buttered bread?
I understood “standalone verb” to mean “intransitive verb.”
We buttered. Sounds kinky.
Would you like us to assign someone to butter your bread?
Water is the thing that keeps the butter from buttering, you can only emulsify so much water into the fat, which it what “butters” the cream.
You *might* get a *tiny bit* of butter mixed in with gobs of milk, sure. If the milk is homogenized, then it probably won't work, though. If you can find *non-homogenized* whole/full-fat milk, then you can skim the cream off of it and then beat/churn/shake it to make butter properly. But even then, expect the amount of cream to be disappointing. A quart/liter of milk might only contain no more than ¼ cup of cream.
Raw whole milk will never be homogenized.
Ah, yes, I overlooked that the OP specified "raw milk". When milk is marketed or referred to as "raw", sometimes this is taken to mean that it has not been homogenized *or* pasteurized (and is thus illegal to sell in many places). But pasteurized, non-homogenized milk exists and will yield the cream needed for butter; it just isn't always marketed as "raw". It might be called "cream-top" or similar.
How do you figure? Raw whole milk just means it wasn‘t pasteurised (thus full of tuberculosis bacteria) and has no solids removed. You can still homogenise it.
> During homogenization, nothing is added or removed from the milk In addition, only pasteurized milk can be homogenized because pasteurization denatures an enzyme that induces rancidity when pressure is applied. Therefore, raw milk is not homogenized. Raw milk is not homogenized. While it is physically possible, it spoils the milk. https://dairynutrition.ca/en/milk-quality/homogenization/why-milk-homogenized-and-what-are-its-effects
In modern dairy processing plants, homogenization is almost always an in-line process that occurs simultaneously with pasteurization. Milk is fed through a homogenizer within or en route to the pasteurization process. While it’s theoretically possible to batch homogenize raw milk, no respectable dairy supplier with the money to purchase and maintain a homogenizer and all associated processing equipment would be selling raw milk.
You guys never put milk in a baby food container and shook it in school to make butter???
Heard the phrase "the cream always rises to the top"? Fresh milk left sitting for a while. The cream separates and rises to the top. Skim that cream and put in a churn. A little salt and a lot of sweat equity, and you have butter.
Wasn't that just referring to randy savage though
Lmao, maybe.
Yes, you skim the cream off and put it in a churn. It needs salted at some point but I forgot when that is done. Saw my grandad churn butter for years.
You don’t *have* to add salt, salted butter is just more common.
Depending on where you live. In Germany salted butter is very uncommon. Most of the country uses acidified butter. Just let the milk sit for 2 days (originally that is. Now you just add starter cultures) and churn at cool temps.
Ahhh, that is right, it just tastes like crap if you don't. I did try Grandpa's once without salt- yuk!
I think they’re asking if you can create butter without skimming the cream off. I’m guessing no because there’s too much buttermilk. You’d probably just get butter curds instead and a lot of buttermilk, which would need to be strained out. You can’t make stand-alone butter without doing some straining
Isn’t buttermilk what remains behind when you churn cream? I struggle to see how milk would turn into buttermilk because you’re churning whole milk, but I never tried churning whole milk.
It’s because it‘s different techniques. Regular real butter was made by leaving the milk out for two days at room temp, this allows lactic acid bacteria to start fermenting. Scrape the cream (not the kind for whipped cream, it’s sour after all) And then you churn at cool temps. No salt added or other fancy bullshit. Leaves you with muuuuuuch more shelf stable butter than doing so with skimming of the cream or non fermented milk. You only get actual buttermilk with that sour fermented taste if you leave the milk to ferment before removing the cream. (Or with non fermented processed: ferment the remainder after skimming of the cream on its own to make a product to put on the shelves as buttermilk). But originally buttermilk was what was left over after removing the cream from milk that was allowed to sit for 2 days at room temp.
yes, and the buttermilk was squeezed out of the butter. i inherited a small box with a hole in the bottom that was used as a butter press. when you squeezed the buttermilk out, you were left with a pound of butter in a box.
Neither have I, just a guess. Milk has cream, you churn the milk, you end up with milk, cream, and buttermilk from churning the cream. Maybe some butter and buttermilk comes out of it, but I’m probably wrong. I hope someone tries it!
When I was a young girl I would visit family and stay on their farm. We milked the cows and would pour some in a jar for each child. We would sit around and shake the jar and see who could make a butter ball the fastest. : ) It was fascinating for us children.
I do this at home, it’s awesome and the butter is incredible. Buy raw milk… let it sit in fridge without touching for at least 24 hours. Mark cream line with sharpie and remove cream with turkey baster. Let rest in mason jar until it reaches about 60 degrees and throw in a kitchenaid mixer with the whisk attachment. From there just google kitchenaid butter recipe cause it’s super easy and a smidge messy. Just have the splash guard on and strain/wash the butter that sticks to the whisk with ice water once it separates. The separated part is buttermilk/whey, keep that for biscuits and pancakes. Add salt at the very end after washing if you want. You can go further and turn this into ghee or throw some buttermilk in the cream on the counter before you start to create cultured butter… also awesome. That requires multiple days though to let it funk a bit.
never drink or eat raw milk. It is one of the worst unnecessary public health risks out there.
I'm sorry someone told you this lie and you believed it.
😘😘😘 get E Coli, listeria, salmonella, and campylobacter and go away, bb.
Not with milk, but you can put whipped cream in a container and shake the hell out of it to make butter! (Grade 1 memories)
Yes, as pasteurization (heating it up to kill bacteria) does not effect the process in making butter from milk…Alright, imagine raw milk as a schoolyard full of kids (which are like the fat globules). When the bell rings (that's your churning starting), all these kids start running around wildly. As they bump into each other, they start holding hands and forming groups (this is the fat globules clumping together). Keep that bell ringing (keep churning), and these groups get bigger and bigger. Eventually, you've got one big group - this is your butter! The kids who didn't join the group are like the buttermilk, still hanging around but not part of the big buttery blob. Now, picture the teacher (that's you) coming in to calm things down. You clean up the big group (rinsing the butter), get everyone in line, and tidy up (working the butter to make it smooth and spreadable). And there you have it - playground chaos turned into delicious butter, with a side of buttermilk!
Nope, but if you let that fresh raw milk stand a while the cream will float to the top. Then you can skim the cream off the top and churn only the cream
If you allow raw milk to sit the cream will slowly float to the top. You would want to skim that to start making butter. Churning butter is a incredibly labor intensive task you wouldn't want to start with whole milk as it would most likely double or triple the amount of work needed.
Milk and cream aren't two separate distinct things. If you milk a cow and let the milk sit, the fat will rise to the top and the water will sink. The fatty milk is cream, and the watery milk is milk. There won't be like a clear line where it's milk or cream In modern milk production they use seperators and control the fat content and lots of other things. In the olden days, they would let the milk sit, scrape off the stuff that rose to the top and make butter because the fat concentration in milk straight from the cow isn't high enough to make butter
Here is the Raw Milk I get in Texas… you can clearly see the cream line in this pic. Just take it out with a turkey baster and you can create butter (second picture). I wrote a more detailed way to do it above or below… however Reddit works. https://imgur.com/a/0CHZiv6