By | February 27, 2017


  • Raw cow milk*
  • Flaked sea salt


Skim the cream from the raw milk and put it into a glass jar; cover loosely with plastic wrap and place in a warm spot until cream ferments.

Once the cream has fermented, pour it into a mixing bowl and, with a hand mixture, beat the cream until the butterfat globs together.

Pour off the liquid buttermilk and knead the ball of solid butterfat to remove any additional buttermilk.

Transfer the ball of butterfat to a clean bowl filled with cold water and continue to knead against the side of the bowl until the ball solidifies.

Change out the water and repeat the process until the water is no longer clouded.

Add salt to taste.

Wrap the butter into clean parchment and store in an airtight container in the refrigerator, or place on the countertop, away from heat, to continue to age.

* If you don’t have access to raw milk, you can use organic heavy cream that is not ultra-pasteurized. Add a few tablespoons of organic yogurt to the cream and leave in a warm place until cultured, as if making crème fraiche.

Proceed as above.


  • Raw cow milk*
  • Flaked sea salt
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