The thing about raw milk, though, in addition to being unpasteurized, is that it is unhomogenized. The fats haven't been distributed throughout the milk. Instead, they just rise to the top as cream. Joe Rush's milk is from grass-fed Jersey cows and has a very high percentage of butter fat.

If you squint really hard and use your imagination, you can see the line where the thick, pure white cream starts about 2/3 of the way up the jug. It is there, it just didn't photograph well.
After hearing that someone had used this cream to make butter, I decided that was too crazy not to try. I mean, make your own butter? Wow. And apparently, it wouldn't be that hard. Hmm. So, a friend loned me her butter churn, which is a crock with an egg beater attached, and told me what to do. I enlisted my other friend to help who had made butter before.
First, I needed some way to get the cream out from the milk jug, so I figured I would pour all the milk into something with a wide mouth. First, I tried to sterilize a glass sun tea pot/ pitcher that I had bought at Target. I boiled some water, let it cool a few minutes and then poured it into the pitcher. The pitcher promptly cracked beyond repair. So, instead I used the large pot that I had boiled the water in and poured the milk into there. I have since realized that using two see through 1/2 gallon orange juice/ kool aid/ lemonade pitchers would be wiser. But anyway, I let that sit in the fridge for about 18 hours or so.
The next day, I sterilized the equipment (the crock and egg beaters) by putting them into a canner filled with boiling water. Shortly after I took them out, I put them into the freezer. Not a good idea. The crock cracked. Very slightly, but still. And it isn't mine. Sorry! So, the moral there is, sterilize the night before. Let the crock come back down to room temperature. THEN put it into the fridge overnight (which is actually what my friend had told me, but I didn't read her instructions until it was too late).


all we got was frothy cream. We had to go to do other things, believe it or not, so, I put the crock with cream into the fridge to try later. When later came and my daughter and I churned for 30 more minutes and nothing happened, I decided to forgo tradition and enter the modern age. I had read that one could make butter in a blender or a mixer. So, that's what I tried next. http://www.cookingforengineers.com/article/113/Making-Butter


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