The Cellar - Homemade Butter

From the net... I think Australian which would explain how he bought raw milk in a store.

Quote:

K, so I’ve been making butter since last summer and I figured Id make a post about it. I USED to make butter from the heavy cream I would get at the big chain grocery store but I stopped because the butter I would end up with was nearly white!! I found out that the darker yellow your butter is the more nutritious it is and since I wasnt getting yellow butter I quit doing that. Now that Im buying my milk from the health food store and getting RAW non-homogenized milk I figgured why not do it the old fashioned way, I put my milk in 4 wide mouth quart mason jars so it would be easier to scoop out the cream and ended up with 2 pints of thick cream. Then I took each pint and took two more jars and filled them ½ way, sealed them and started shaking them. Each ½ filled jar took 10 minutes to turn into butter :) YELLOW butter! From there I just strained it out rinsed the butter off with cold water and then stored the butter milk and butter in separate jars :) IM SO HAPPY I CAN FINALLY MAKE QUALITY BUTTER! It took 2 quarts of cream to get just under 8oz of butter, and now I have more butter milk for pancakes and other yummy stuff.