I have been infatuated with the idea of raw milk since I learned that Vashon has it’s own certified raw milk dairy. Raw milk is challenging to come by for most people, and there are MANY opinions about it, but after lots of research, I decided it was something I wanted to try. This weekend Matt and I visited the farm stand at Cornerstone Farm on Vashon and picked out a half gallon of raw milk to take home and play with. We really wanted to make butter, and had no idea how much the cream on top of a half-gallon of milk would yield. It was all an experiment!
When we got the milk home, we skimmed off the cream and left it to culture on the counter overnight. The next afternoon, we pulled out the kitchen aid mixer and poured in the cream. We had read a ton of different blog posts about making your own butter, and the estimated times varied greatly. I guess that is what you get when you are working with real, raw ingredients! Each batch will be unique. We beat the cream for nearly an hour before the butter separated from the buttermilk, but the results were worth it! We washed the butter in butter cloth, and formed it into a ball for the fridge. Yield: roughly ¼ cup butter and 1 cup buttermilk. Yum!
Naturally, we had to make buttermilk biscuits to fully enjoy the fruits of our labor. We ate chicken and gravy with fresh buttermilk biscuits for dinner and the fresh butter was out of this world. We are totally hooked! Next time, I will take more pictures with my real camera, since these were just snapped on my phone.