After reading the threads on how easy it is to make butter I couldn't resist buying the "new" item at a local store today... raw milk. I have a few of questions on how to get started... I know I need to let the cream rise from the milk & skim it off to use to try & make some butter. Should the milk be left on the counter for this process or refrigerated? It's in a plastic 1/2 gal container with a very small top, would it be ok to put in a bowl? How long will it take the cream to rise....if I understand correctly I'll be skimming cream off this milk for several days? Thanks!
http://www.ehow.com/how_5815_make-butter.html may be easier to skim the cream from a stock pot or tall pot Things Youll Need: * Cheesecloth * Heavy Creams * Raw Milk * Salt * Thermometers * Butter Paddles * Quart Jars Step1 If you're using raw milk, separate cream from milk by letting the milk sit for 12 to 24 hours in the refrigerator until the cream comes to the top of the milk. Use a large spoon or dipper to take the cream from the top of the milk. Step2 Let cream sit at room temperature until it is 60 degrees F. Step3 Pour cream into a quart jar and cover with a lid. Step4 Shake jar until globules of butter appear and most of the liquid has turned to a soft solid. Step5 Drain buttermilk from butter. Step6 Add cool water to jar and shake gently. Step7 Place cheesecloth over top of jar and drain. Step8 Rinse butter until liquid poured off is clear. If buttermilk is left in butter, it will give it a sour taste and cause the butter to spoil more quickly. Step9 Dump butter onto a cool surface, such as a marble or wood cutting board. Step10 Squeeze liquid from butter using wooden paddles or spoons to smash butter and pour off liquid. Step11 Add 1/4 tsp. to 1/2 tsp. of salt as you are mixing butter. Step12 Shape butter or place in bowls with a lid and store in refrigerator. Store excess in freezer.
If you have a sun tea jar, they're great cream seperators. After a few months, the little spout will start to leak though. Just put your raw milk in, let the cream rise and draw the milk out the spout at the bottom.
