We use raw milk here. We drink it, bake with it, make our own yogurt, and of course yogurt. Use at your own risk, and know where your milk comes from. You can get cream from the grocery store as well to make this. Using raw milk is our own personal preference.
There are many ways you can make butter.
The old fashion way with a butter churn
Shaken in a glass jar by an over energetic child (lol)
I use either my Kitchen-aid or Food Processor, it cuts the time in half, I use both. If you are using a Kitchen-aid, make sure you have a cover for the bowl, it will splash out everywhere. I do not have a cover, so I made one out of a styrofoam plate. I cut a hole out of the center large enough to allow the mixer paddle to spin around. You have to put the plate on then the attachment, lower down into your milk, then tape the sides to you mixer bowl.
Ingredients:
2 c milk
1/4 tsp salt (I increased ours to 1/2 tsp)
Pour milk and salt into whichever method you are using, and start. It will take at least 15-20 minutes from start to finish. The butter will start to separate out. When the chunks get big enough I pour it into a strainer over a bowl to save the liquid(buttermilk). While it is straining I do another batch. When all batches are done. I put it all together and give it a good whipping. Here is where you can either roll into logs and refrigerate, put in a butter crock or just a container.
You have not only made butter but now you have buttermilk from it; so you can make those delicious buttermilk biscuits to but your butter on. YUMMY!!!!!
I also take some out of the container and add about 2 TBSP honey and 1 tsp cinnamon to make honey butter.