Last Updated on December 9, 2022 by Griselda M.
If you’d love to enjoy your butter from whole milk, you want to know how to make it right. We’ve gone past the times when you need to own a cow or ranch to enjoy fresh milk or butter supply. You can whip one in your kitchen without breaking a sweat or limb.
For one, milk is obtained from dairy, and it only makes sense that you can extract butter too from milk. But there is a special way to get it done if you want to make the best quality butter from whole milk. But before I share with you how to make butter, especially from whole milk, let me first share some of the benefits of whole milk.
Why Choose Whole Milk
When it comes to making butter from dairy, you want to be selective of milk choices. And if you are familiar with the different types of milk available, you will agree that they differ in several ways. One of the main differences is in their fat content. And while others have their fat altered, whole milk retains its natural fat, which is why it is often referred to as regular milk.
This rich fat content in the whole milk variety makes it the best choice for making butter. Some other ways the body can benefit from whole milk include:
- Drinking two glasses of whole milk daily is an excellent way to improve your skin complexion.
- Milk is high in calcium, which helps to promote healthy bones and teeth.
- You can also notice an improved growth in muscle with a whole milk diet. This is why most people looking to gain weight choose this type above the others due to the added fat.
- The vitamins and minerals in dairy are linked with stress relief. So you could also feel more relaxed with a whole milk diet.
- There is also a boost in energy with the rich protein and fat in whole milk, so if you are feeling down and tired, a glass or two could help revitalize the body.
- You also benefit from improved eyesight, lower cholesterol level, improved heart and liver health, and reduced stroke risk.
Step by Step- How to Make Butter from Whole Milk
The one reason why people choose skimmed milk is due to its low-calorie content. And it’s the other way around for the whole variety. But the skimming of fat is what you need to do when it comes to collecting your dairy. You want to make available the required ingredients before getting into the preparation proper.
- Half a gallon of whole raw milk (This should be enough to prepare half a cup of butter). You will have to use more milk if you need to yield more butter.
There are different stages involved in the preparation, and it is essential to follow the steps below accordingly.
Read more about Best Organic Baking Powder For Home Cooking
The first step is the skimming and ripening of the milk. To do this, you will have to leave the milk in a wide-mouthed jar to refrigerate for a day or two. This allows all the nourishing cream required to prepare the butter to get to the jar’s top, where you can easily scoop it once ready.
The next step will be to sterilize a glass jar and ladle the spoon in boiling water. This helps to kill any germs that may contaminate the butter during preparation.
Take the spoon and scoop out the cream from the jar’s top and collect it in the sterile glass jar. Keep skimming the cream from the top until you get them all into the clean jar.
You can then screw the lid on the jar and leave it to ripen in a close contained filled halfway with warm water. The jar should stay for 6 to 12 hours and after which you can transfer it to an ice cooler. This allows the butter to chill, so it can quickly solidify.
After chilling in an ice bath for up to 10 minutes, you can now shake the jar continuously until you notice a change in weight as the liquid begins to lump up.
Once you have enough lumps in the jar, you will need a strainer and butter muslin (a fabric used to sieve homemade butter).
Place the butter muslin over the strainer and keep it in a bowl to collect the liquid inside it.
Gently pour the liquid into the muslin fabric and watch it collect even the tiniest particle of butter.
Wrap the muslin fabric collecting the butter in the middle, and dip it in an ice-cold bath. This helps with solidifying any liquid butter residue left behind.
Knead the butter with a wooden spoon and drain out the water.
You can choose to add in flavor or salt the butter and then store it in an airtight container for not more than three weeks.
How Many Gallons of Milk to Make a Pound of Butter?
You probably haven’t thought about it, but the whole of America is covered in cows, and the fact that nine states currently have more cows than people supports that. Here’s the ultimate example that might knock you off your feet, South Dakota has 844,877 people and 3,650,000 cows. How crazy is that, right?
In a nutshell, it takes about 16 cups of milk to make 1 pound of butter. This is equivalent to about 3.84 liters or 1.03 gallons. If it seems to you that it is quite a lot, you aren’t wrong! Namely, did you know that most dairy cows produce only six or seven gallons of milk daily? Hence the price.
How Long Does it Take To Shake Milk Into Butter?
People have been making homemade butter for hundreds of years, but somehow it seems to us that its popularity has been declining lately, which is not surprising considering its wide availability. It’s quite sad because it’s not complicated, all you need is to agitate the milk to encourage the fat molecules to clump together and separate from the liquid.
Not to prolong it too much, it can take from a few minutes to a few hours to shake milk into butter, depending on the method and equipment used. So, the duration will vary depending on whether you use a butter churn, food processor, or electric mixer. Furthermore, the time required will also depend on the type and freshness of the milk, as well as the desired consistency of the butter. However, don’t let that stop you from trying it yourself as it typically takes about 10-15 minutes of continuous churning on average to turn the milk into butter.
How to Make Butter at Home from Buffalo Milk?
To make butter from buffalo milk, you will need to follow these steps:
#1: First, pour the buffalo milk into a large bowl and let it sit at room temperature for several hours or overnight to allow the milk to sour.
#2: After the milk has soured, use a hand mixer or stand mixer to whip it into a thick, creamy consistency.
#3: Continue beating the milk until it begins to separate into butter and buttermilk. Don’t rush the process, it won’t take too long, just a few minutes, but each one is crucial.
#4: Pour off the buttermilk and save it for another use once the butter has formed.
#5: Gather the butter with a spatula or spoon and roll it into a ball.
#6: Rinse the butter under cold water to remove any remaining buttermilk, then let it sit in the refrigerator to chill and firm up before using.
How Do You Make Butter Out Of Half and Half Milk?
Have you ever thought about the origin of the name half and a half? What does that mean? When we realized what the trick was, we almost started crying with laughter; half whole milk, half cream. Half and a half just don’t have enough fat. There are much better options to choose from, therefore, rather pass on this one.
How Do You Make Buttermilk From Powdered Milk?
If you like to experiment with new things, we suggest you try making buttermilk from powdered milk. The process is very simple and won’t take much of your time. Here’s everything you need to know:
- 1 cup of powdered milk
- 1 cup of warm water
- 1 tablespoon of something acidic such as white vinegar or lemon juice
#1: In a medium bowl, combine the first two ingredients on the list (milk powder and warm water) and stir until the powdered milk is completely dissolved.
#2: Add vinegar or lemon juice, whichever you prefer, to the mixture and stir until well combined.
#3: Let the mixture sit for about 10 minutes until it thickens and curdles slightly and that’s it. Congratulations, you have officially made your own, homemade buttermilk!
Also, do you know what’s best of all? You can use this buttermilk in any recipe that calls for buttermilk. Trust us, you won’t notice any difference!
How Do You Make Butter From Sheep Milk?
As for making homemade butter from sheep’s milk, it is very easy to make, but it takes a little bit of your time. Read the list of ingredients and everything you need to know about the making process below.
- 1 quart of sheep milk
- A pinch of salt
- 1/4 cup of heavy cream (optional, but highly recommended not to skip it)
#1: The first step depends on whether you have your sheep or buy a fresh one. Therefore, either collect sheep milk in a clean container or buy raw sheep milk from a local farmer. In either case, make sure the container is clean to avoid spoilage.
#2: Stir in a pinch of salt to add some flavor.
#3: Leave the milk to sit at room temperature for 12-24 hours, or until you notice that it has thickened and clabbered.
#4: Pour the clabbered milk into a food processor or blender and process it for 1-2 minutes or until it forms a smooth, thick mixture.
PRO TIP: If you prefer your sheep’s milk butter to have a richer and creamier texture, we suggest adding a bit of heavy cream.
#5: Process for a few more moments, or until it forms a thick, smooth paste.
#6: Transfer the butter to a clean bowl and knead it with your hands for a while to remove any excess liquid.
#7: Shape the butter into a ball or log after it has achieved the desired consistency. Feel free to keep it in the refrigerator until ready to use.
Can You Use Evaporated Milk to Make Butter?
If you are a fan of baked goods like us, you have probably cracked a can or two of evaporated milk at least a few times in your life. Do you know what we especially like? It is a good option if you want to make your butter at home. The only problem you may face is if you buy or have evaporated skimmed milk at home, this is not ideal for making butter, which itself is known for its incredibly high-fat level.
So yes, evaporated milk can be used to make butter, just make sure not to use fat-free milk, otherwise, all your efforts will go down the drain.
You can follow the procedure above to learn how to make butter from whole milk, but remember to use good quality ingredients to have a quality and nutritious final product.