Why wouldn't raw cream make butter???

[MomOfOneFunOne]

I've been making our butter and buttermilk lately. The butter is delicious and we love the things I make with buttermilk (though we don't really like it straight). I've been using the cream from WF.

 

I finally decided to go out to the dairy not too far away and got some raw milk and raw cream.

 

I'm shocked at how delicious the milk is!

 

When I tried to make butter, following my previously tried and true method, it didn't make butter. It did make a heavy whipped cream with a whey more like milk than buttermilk.

 

Why wouldn't it make butter? It just can't be the pasteurization process! If they had butter at least 2000 years before Christ, I'm feeling pretty sure it should be possible to make butter from unprocessed raw milk.

 

Shouldn't it?

[LibraryLover]

What if you pour off the whey and keep going?

[SailorMom]

Hmmm, was it not cold enough? I think that the fattier something is, the colder it has to be.

[flobee76]

I've made raw butter a few times with the raw cream I purchase and it worked every time. I use my food processor. :confused:

[maddykate]

Maybe you didn't agitate it long enough? I don't know....let us know what you figure out. I am very interested in this topic and can't wait to do it myself soon.

[abbeyej]

Traditionally, the cream would be soured before making butter, but that really shouldn't impact the mechanical transformation to butter. I would say colder cream, colder implements, and stick with it longer to make butter...

 

But you could also try fermenting your cream for a more traditional version of butter.

[SonshineLearner]

I've made it with fresh.... shake three times longer than you think you should have to :) and then put in clean (purified would be best) and shake longer to get any whey?? out... and then put in the fridge :)

I've heard that putting in the blender works, too...

[frankcassiesmom]

Actually room temp raw cream turns to butter faster for me than cold. I have a friend who couldn't get her raw cream to break into butter (in the blender) so I had her do a room temp batch and it worked perfectly. On a side note, I can't stand soured butter. Our local Amish sell it that way and I can't stand it. Now you can culture it with a raw yogurt culture and then make it into butter. I'll be trying that soon. Crossing my fingers about that.

[LauraGB]

I've made raw butter a few times with the raw cream I purchase and it worked every time. I use my food processor. :confused:

 

Me too. What [machine] are you using? Are you letting it whirl long enough?

[LizzyBee]

I grew up on a farm and we made butter from raw cream. We soured it first and then used a churn. Sometimes, it took a long time to turn to butter, but it always did eventually. I'm not sure why it took longer sometimes - if it was seasonal based on the cows' calving cycle or diet, or what. I hope you have better luck next time.

[MomOfOneFunOne]

I did sour it b/f trying to make the butter but then I continued with the cream at room temp. That's how I did it before. I did save the results from yesterday in the fridge. I'll see if I can continue the process cold.

 

Thanks for the replies!

[Melissa in Australia]

I have made butter from raw cream for years.

The cream has to be older than 24 hours, 3 days works best. The cream has to be brought up to room temperature. I find if I leave it at room temperature for a couple of hours, it turns to butter faster. Usually takes me about 5-10 minutes with my old wooden churn.

 

The cow has to have had about a month after having a calf before butter and cheese can be made successfully.(varies between cows)

[farm mom]

we take our 1/2 gallon of cream out of the fridge and put it in a sink of warm waterfor 10 min. Shake 4 times thru out the warm up time to make sure it get warm evenly. Then make butter, We make a LOT of butter here every week and this works for us. You want your cream to be about room temp without souring.