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My wife decided to get some raw pastured cream and then try to make butter out of it! It surprisingly worked very well, and only took around 25 minutes for her first attempt. What she did first was took the cream and put it in the blender. We have a multi speed blender, and I believe she had to use various speeds at different times. While blending the cream, the fats started to clump up and separate from the other liquid (milk). This only happened to a point in the blender which prompted her to take the giant clump out and start pressing on it. Pressing on it and working with it pushes the extra milk out of the butter. She did this until it was a nice workable ball as shown in the picture. She then put it all in a dish and we now have it in the fridge, ready to be enjoyed! We did not sea salt it so that we can choose later if we want to add sea salt.
We used cream that was from fresh unpasteurized pasture fed milk, so this butter is as natural and nourishing as it can possibly be! This leaves all of the nutrients intact which pasteurization would have destroyed. Pasteurization started as a way to sanitize milk from harmful bacteria, but it also eliminates most of the benefits of raw milk and can cause many health problems. More about that later…