Cream to Culture: From Milk to Magic (pt 2)

Welcome to Cream to Culture! In this series, we’re turning raw milk and cream into extraordinary staples while healing our guts and gaining confidence in the kitchen!

Each recipe is simple, hands-on for a few minutes, then mostly hands-off. By the end, you’ll wonder why you ever bought these at the store.

Growing up we always had plenty of milk on hand thanks to my grandparents and their dairy.  

I was so accustomed to my Grammy’s ever-present jug of buttermilk in the fridge that I didn’t even notice it most days.

But once I had my own family and we were trying to heal our bodies from migraines and persistent ear infections, I learned that a little jug of buttermilk plus raw milk were the keys to nourishment and healing for my family.

Over the next few weeks, I'm walking you through the easiest upgrades you can make to your raw milk and gut health!

Last week, we covered the simplest- sour cream. Go back and make it now if you missed it. You'll need to start with sour cream for this one.

Now for everyone’s favorite.

✨Butter is magical ✨

Cream transforms before your eyes into golden deliciousness, leaving probiotic rich buttermilk behind.

Bonus: you get freshly churned butter and liquid gold for baking while building your health

What You’ll Need

• Cream (preferably a few days old or cultured)

• Bowl

• Cold water

• Mesh strainer or colander with cheesecloth

• Jar with lid or mixer

• Salt (optional)

  
  

Method

1. Warm the cream: 60–65°F is ideal. Too cold = stubborn fat globules.

2. Agitate:

   • Jar method: Half-fill a jar and shake.

   • Mixer method: Pour cream into a bowl and mix on medium.

   • First, whipped cream appears. Keep going — soon butter solids will separate from thin buttermilk.

3. Strain: Pour through a strainer or cheesecloth. Save the buttermilk for baking or future butter/sour cream culturing.

4. Wash: Knead butter under cold water until the water runs clear to prevent spoilage.

5. Finish: Add salt if desired. Shape and store: room temp a few days, fridge 2 months, freezer 6 months.

   
   

Troubleshooting

• White grains, no yellow: It’s still butter! Strain and rinse — the yellow will reveal itself. Often caused by cream warmer than 65°F.

• Cream smells off: Likely naturally cultured — totally fine. For milder flavor, clarify: melt gently, skim milk solids, pour clear butterfat into a jar.

• Using creamline milk: Works, but takes longer. Skimmed or purchased cream is faster.Butter feels impressive. It’s golden, it's rich, it makes everything better.

Slightly tangy, cultured butter? Impossible to go back from.

No wooden churn or bonnet required.

There is something deeply satisfying about turning cream into butter. It feels slightly old-fashioned, slightly rebellious, and entirely practical.

And once you’ve done it once, you’ll never look at a jar of cream the same way again.

Keep an eye out for more info on upgrading raw milk, and my Cream to Culture class coming soon!

From my kitchen to yours,

Brianne

Iron Oaks Farmstead

Info@IronOaksFarmstead.com

386-209-6150

PS- If you're interested in finding the best raw milk and cream around, send me a message! I'd be happy to help you.