Today we’re showing the simply process of making butter. We use our raw milk from our jersey cow.
Once we milk the cow we bring it into the house to strain. Then it goes into a cold fridge to allow the cream to rise to the top.
Once the cream rises I scrape it off the top. It will be placed into our gem dandy butter churn.
Once we turn the churn on it runs until the cream turns. First it turns into whipped cream then butter and buttermilk.
The butter and buttermilk will separate from one another and you will be able to scoop the butter out.
Wash in an ice bath to remove any extra buttermilk and store in the fridge or freezer.
Keep that buttermilk for baking!
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Blog : turnerrosehillfarm.com/country-loaf-base-recipe/