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Step 1
Collect milk from cows or other animals such as goats, sheep or even buffalo.
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Step 2
Separate the milk from the
cream . This can be done using a cream separator or allowing the cream to rise to the top of fresh milk. Be sure the cream is sweet and free from other flavors.
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Step 3
Add cultures to ferment milk if that is the flavor desired. This is most often done in butters from Europe and is call ripening.
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Step 4
Age the cream about 12 to 15 hours in a cool place. This allows the butterfat to crystallize making sure the
butter is churned properly. -
Step 5
Churn cream until the butter begins to form. You will be left with a soft mass of butter and the remaining liquid. This is buttermilk.
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Step 6
Remove the butter from the buttermilk and wash in cool water to remove any remaining buttermilk. This ensures the butter will not spoil.
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Step 7
Salt butter to improve flavor and increase shelf life. If butter is to be use for baking, leave it unsalted.
