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After making homemade raw butter once in my KitchenAid Stand Mixer, I couldn’t believe my taste buds – It was so silky and full of flavor! Plus, the byproduct when making butter is Buttermilk… perfect for those who love to bake. 

This stand mixer butter is my favorite way to use up all of my skimmed heavy cream. How simple is it to make butter with a kitchen-aid or stand mixer? As easy as a flip of a switch!

Learn how to make raw milk butter in a stand mixer with this easy tutorial. Raw grass fed butter is high in nutrients, beneficial enzymes and precious fats that deeply nourish.

If you have a stand mixer and some heavy cream, you can make stand mixer butter in about 10 minutes. It’s incredible. It feels like you are cheating it’s so simple.

This is a part of our weekly kitchen restock for my family so I am so excited about sharing it with you!

Health Benefits of Raw Milk Butter

Raw milk butter, from grass fed cows, is one of the richest and most absorbable source of Vitamin A (which is really hard to find in our modern diet). Vitamin A is responsible for a healthy thyroid and adrenal gland health. And if you are wondering why raw butter is so rich and yellow it’s because it’s full of Vitamins E and K.

Raw milk butter contains CLA, conjugated Linoleic Acid, wh

ich is good for fighting cancer and aids in your immune system as well.

Strong Bones and Teeth

Want your kids to absorb calcium more efficiently? Vitamins A and D in butter are essential to absorbing calcium. Keep your kids bones and teeth strong and healthy by buying not just good quality whole milk, but good quality butter as well! Ands here’s another bonus! Butter has anti-cariogenic effects and has been proven to protect against tooth decay!

Raw Butter and Gut Health

Butter contains a special category of fatty acids that protect against GI infection & the cholesterol in butter also promotes the healthy of the intestinal wall which in turn gives added protection against colon cancer. The short and medium fatty acid chains (not the long ones in fake butter) actually help protect against pathogens and have strong anti-fungal effects.

How much cream should I use to make raw milk butter?

This is completely up to how much crew you want to use and how much you have, I know my recipe says “one pint” but you can just use as much as you have and adjust the salt as needed. The process is the exact same whether you’re making a lot or a little.

Since the cows that make our butter have access to graze on fresh green grass, the butter is bright yellow. It is so full of vitamins and minerals.

Did you know you can freeze butter as well? I have found that butter even freezes quite well, store it up and use it as you go. 

INGREDIENTS AND TOOLS

You don’t need much to make homemade raw butter. Here’s what you’ll want to make sure you have ready to use:

• Heavy Raw Cream – I let my raw milk separate and just skim off the heavy cream on top. Store bought Heavy Whipping Cream can be used but make sure it is full fat. Not light cream, not half and half, not whole milk. Real heavy cream. It doesn’t have to be raw, but it is more nutrient dense if it is raw.
• Ice water – This prevents the butter from getting to soft and melting while you rinse any remaining buttermilk particles off. Make sure you have enough ice before you get started.
• Unrefined sea salt – Optional! If you want to make a mineral rich salted butter, fine Celtic sea salt will flavor the butter without making it grainy.
• Stand mixer with whisk attachment – I used a 5 quart tilt-head KitchenAid mixer. You can use a hand mixer, but you need to be mixing on high speed for a long time so make sure you are prepared for that kind of workout!
• Mixing bowl shield or tea towel – Most KitchenAid mixers come with a plastic bowl shield (with a funnel). The raw cream splashes a lot at the beginning and a lot at the end of the butter making process once it separates. If you don’t have a bowl shield, you definitely just use a towel.
• A medium or large mixing bowl – For rinsing the butter.
• Sturdy spatula or wooden spoon – The butter gets firm in the ice water and you need to be able to press it and smush it around to rinse it. A flimsy spatula is not going to cut it!
• Metal Strainer – You don’t need one of these but I found it was much easier to pick smaller pieces of butter out of the ice bath with the help of a metal strainer.
• Paper towels or cheese cloth – To dry the butter off and absorb any excess water and buttermilk.

How to Make Raw Milk Butter in a Stand Mixer

There are a lot of different ways to make homemade butter out there — and there are even several different stand mixer butter methods out there- but here is my favorite method.

The first step of making butter is to let the cream sit out for a little while at rootemperature (about 30 minutes) before you get started. This encourages the cream to separate. If you can let it sit for more like 60 minutes, that’s even better- but don’t let it get warm!

Pour your cream (in this case, 2 quarts) into your mixer. Make certain you have the wire whip attachment in place. Start on the lowest setting and then gradually increase speed to the highest setting. Use a Kitchenaid shield or a teat towel to keep cream from splashing out.

 

First, the heavy cream will whip up into an enticing and tempting whipped cream. But if you let it keep going, it will start to break apart and start to change colors and texture.

It will become more of a yellow-ish color and look kind of lumpy/ grainy. You might see butter sticking to the walls of the bowl, and you might even hear or see small amounts of buttermilk in the bottom of the mixing bowl. This means you are close but you are not done yet!

I always know my butter curds are formed when the sound changes. You will hear the sloshing (5-10 minutes) as the butter separates and becomes more solidified. This happens in a span of about 15-20 seconds. And you’ll definitely want to have that bowl shield in place when it does!

Let the butter curds stick together and gather in the whisk. You cannot really hurt the butter by going too long.

Once your raw milk butter is formed and stuck together, pour off your buttermilk! Save it through! I always use buttermilk when I make biscuits, pancakes or milk bread.

Now you are almost done but not quite. You have to rinse your butter in an ice bath or almost freezing water. Your butter needs to be free from buttermilk or else it will spoil.

I rinse my raw butter by squishing and squeezing it with my hands in an ice bath and changing out the water until the water stays clear.

Once the water runs clear, press the butter against the walls of the bowl one final time to press out any last tiny drops of buttermilk. Then (if you want to be super through gather the butter back up in a clean nut bag or paper towel and squeeze well to press out any excess water. At this point your butter is ready to be salted or flavored and stored!

You’ve made homemade raw butter. It’s that easy and you will never go back to store bought butter again.

STORING AND FREEZING RAW BUTTER

Store homemade butter in the fridge in an airtight container or a butter bell. If using a butter bell make sure you change out the water once a day or every other day.

How Long Does Raw Butter Last

How long it lasts before it spoils depends on how well you’ve rinsed the butter — it can stay good for up to 2-3 weeks if you’ve rinsed most of the buttermilk out. If you haven’t rinsed it thoroughly, it will might start to sour after about a week.

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Homemade Raw Butter In a Stand Mixer

Yield: 6

This homade raw butter recipe is so simple and delicious! I hope you give it a try

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Ingredients

• 1 pint of raw heavy cream
• 1 bowl of ice water
• 1/4 tsp of unrefined salt

Instructions

1. Let the cream sit out for a little while at rootemperature (about 30 minutes) before you get started. This encourages the cream to separate

2. Pour heavy cream into stand mixer bowl, fitted with whisk attachment. Place bowl guard/pouring shield or towel on bowl to prevent splashing.

3. Gradually increase mixer from lowest to highest setting. This should take 20-30 seconds. After about a minute or so it will look like whipped cream.

4. Keep going at full speed — after about 3-5 minutes it will separate (if really cold it could take up to 10 minutes). The butter will collect inside the whisk and the buttermilk splash around in the bottom of the bowl.

5. Spoon any lumps of butter out of the buttermilk and smush them onto the butter in the whisk.

6. Save and pour the buttermilk into a separate container and set aside. You can use it for baking, drink it, or freeze it for later.

7. Fill a bowl with 3 cups of water and a few ice cubes. Use a spatula to knock the butter off the whisk into the water. Swirl the butter around, then start gathering the pieces together on a paper towel, cheese cloth or metal strainer.

8. Change the ice water a few times as needed until it runs clear. Then smush and fold the butter firmly against the walls of the bowl to press out any left over buttermilk.

9. Wrap the butter in several layers of cheese cloth or two layers of paper towels and squeeze to remove any additional moisture. Flatten the butter into a disc between two paper towels, then fold back into a ball and repeat, until the paper towels aren't picking up any moisture.

10. Place the butter back in the mixer bowl and beat on medium with the paddle attachment. Add salt, honey or any herbs to taste and beat again to combine.

11. Wrap butter well in an airtight container and chill or use a butter bell and change out water everyday.