In our house, I was getting 3 gallons of raw milk a week. And one of my favorite things to do with that milk, was to make healthy, nutritious, and delicious cultured butter.

How do we make butter even better? By adding probiotics to it!

You can make this with pasteurized heavy whipping cream as well.

When I would get my weekly 3 gallons of raw milk, my first task was to let them sit in the fridge for a few hours to let the cream rise to the top of the milk. I would then skim the heavy whipping cream off the top – for butter, cream cheese, half n half for coffee, or whipped cream!

Then it was time to culture the heavy cream. (note: You can easily just make plain butter too. You don’t need to culture it like I do. You can skip the culturing process and just make regular butter).

As you’ll see in my video, you will add a starter culture to a pint of heavy cream. Let it sit out overnight and it will be cultured in the morning. Then you simply add your cream to a food processor and turn on high. A few minutes later, you’ve got butter and buttermilk.

Strain out the buttermilk and your butter is ready for the fridge (or freeze it for later).

My favorite starter culture to use is Cultures for Health’s Buttermilk starter. I got mine from Azure Standard.

And here’s the affordable food processor that I recommend. You can use a high powdered blender like a Vitamix, but you won’t be able to do nearly as much at once.