If you are interested in reading about the beginning of my raw milk adventure, go here.
So, step one... acquire some raw cream. I got mine at the Whole Foods Depot for $10.65.
Step two.. put it into a glass jar and mix it with some cultured milk... I used creme fraiche ($5.79) to culture mine. Leave it on the counter. I left mine out for about 12 hours. I don't know if that is how long your are supposed to leave it out. If I ever find out, I will let you know. You can also use buttermilk from a previous batch of butter.
Step three.. pour through a strainer and the clumps of stuff go into a small jar, along with some of the cultured cream. Label it. This is your starter for next time so you don't need to buy the creme fraiche again. I think if you leave it out longer, you end up with a clabbered cream, which is creme fraiche.
Step four... put the cream into the fridge and get cold. You might also want to refrigerate or freeze your kitchenaid bowl and your wire whisk.
Step five... put the cream into the bowl and it is just like making whipped cream. It took less than four minutes for mine. It passes the stiff peak phase and moves right into the really, really stiff phase and suddenly - BAM - you have butter. Just like a miracle.
Step six... I don't know if this is the right way, but I just poured mine into the wire mesh strainer over a bowl and let the buttermilk drain out. Then I bottled up the buttermilk and eventually used it to culture a loaf of bread. It was so good.
**Changing this a little bit. I forgot something... so sorry. I put my butter back into the mixer and added about 1 tsp of sea salt. This is for preservation and for flavor. THEN move on to...
Step eight... If you want to mold it into pretty shapes.... this is the time.
Step nine.... ENJOY!
Note: I just kept a little on the counter in my butter dish at a time. Then it was soft for use, but the bulk of it I kept in the fridge in a glass jar. Some of it I mixed half and half with my organic, but not raw or cultured, butter. I try to just have enough out for the day. I like to put some into my little butter crock at night and try to estimate how much I will need for the next morning. Remember, if it sours, it is still healthy and good... just sour. Disguise it in something:)