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Making Raw Jersey Cow Milk Butter

One of the many perks of owning a Jersey milk cow or two (or 12) is making your own milk products. Raw Jersey milk cow butter is one of the richest and most healthy forms of butter you can eat. You get all the creaminess of Jersey cow milk, plus the amazing health benefits from consuming butter made with raw A2 milk.

You don’t need to feel intimidated by the prospect of making your own butter. It’s not difficult when you follow the basic steps that we’ve outlined later in this blog. Once you make your own raw Jersey cow milk butter, you’ll never go back to store-bought again.

In this blog, you’ll learn:

  • Can you make butter out of Jersey cow milk?
  • What are the benefits of making raw Jersey cow milk butter?
  • How much butter do you get from 1 gallon of raw milk?
  • Can you sell butter made from raw Jersey cow milk?
  • What are the steps to making raw Jersey cow milk butter?
Jersey milk cows yield the tastiest raw milk for many all sorts of milk products.

Can you make butter out of Jersey cow milk?

Absolutely. On our homestead, we make as many milk products as we can from our raw Jersey cow milk. Our Jersey cattle yield more than enough to satisfy our daily needs. Most Jersey milk cows can produce an average of 6 gallons of 5 percent butterfat raw milk each day.

The recipe featured below requires at least 1 gallon of raw Jersey cow milk. You certainly can make more if you desire. The steps are the same whether you whip up a small or large batch of this creamy spread.

What are the benefits of making raw Jersey cow milk butter?

I know what you’re probably thinking: doesn’t butter cause heart disease and other health issues? That myth was debunked a long time ago, so you can stop stressing about it. Like raw Jersey cow milk, butter made from it has many health benefits. Here are just a few:

  • It’s rich in vitamin A. Why does this matter? Well, vitamin A keeps your thyroid and adrenal glands healthy.
  • It’s rich in vitamin K. This building block for the proteins in our bodies helps our blood clot and keeps our bones strong and healthy.
  • It has cancer-fighting properties. Butter made from raw Jersey cow milk is packed with conjugated linoleic acid (CLA), which has cancer-fighting properties and other immune system benefits.
  • It can keep the weight off. You heard right. Eating butter made from raw Jersey cow milk can help you maintain a healthy weight thanks to its CLA levels.
  • It reduces your grocery bill. One word: inflation. With food prices continuing to soar, you might want to make more of your own food products at home to reduce your weekly grocery bill. Butter, milk, cheese, and yogurt from raw Jersey cow’s milk are easy to make when you follow our easy raw milk recipes.

How much butter do you get from 1 gallon of raw milk?

Butter yields from Jersey cow milk depend on the experience and skill of the person making the butter. If you follow the recipe below, 1 gallon of raw Jersey cow milk should yield one-third to one-half pound of butter.

If you want to make a full pound of butter, you’ll need to churn at least 2.5 gallons of raw Jersey cow milk.

Can you sell butter made from raw Jersey cow milk?

The answer to this question depends on where you live. Some states are more lenient than others in allowing homesteaders to sell their homegrown food products, including butter made from raw Jersey cow milk.

Selling anything made from raw Jersey cow milk across state lines is a big no-no. The Food and Drug Administration (FDA) outlawed the practice in 1987. It’s best to check out your local and state ordinances on this topic before you try to sell your homemade butter. Here’s a handy guide to get you started with identifying whether your homestead is in a raw-milk-friendly state.

What are the steps to making raw Jersey cow milk butter?

Here’s the part you’ve been waiting for: step-by-step instructions on how to turn that gallon of raw Jersey cow milk into delicious, mouth-watering butter.

Skimming the cream off the top is the first crucial step to making raw Jersey cow milk butter.

Step 1: Skim the cream off the top

One of the biggest differences between raw Jersey cow’s milk and the stuff you buy at the store is the insane amount of cream that rises to the top. That cream is chock full of healthy vitamins and nutrients. It’s also what gives raw Jersey cow milk a unique flavor.

Blend the cream on high but be careful not to over-blend it.

Step 2: Blend the cream

Once you skim the cream off the top, put it in a blender. You’ll want to blend it on high for the best results. The milk first becomes a whipped cream consistency before it reaches the butter stage. You’ll want to monitor it closely, so you don’t over-blend it. Once you’re finished blending, drain any excess water.

Remove any excess whey from the blended product.

Step 3: Wash/Knead the butter

Use multiple pans of clean water to wash/knead the butter with a wooden spoon in the water. The purpose of this step is to remove any excess whey from the butter. Once all the whey is strained out, transfer the butter to a paper towel and apply pressure to remove any leftover water.

Store your butter on waxed paper or in a serving dish for use.

Step 4: Store on wax paper

Once all the whey and excess water are removed, you can transfer your raw Jersey cow milk butter to wax paper for storing. You don’t have to refrigerate your butter if you plan to eat it within a few days.



In our kitchen, we only use cultures from Cultures for Health.
Get yours here and start culturing today.

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Hi there! I’m Kelsey! I am a wife, a mother and homesteader. I’m also a Certified Natural Health Practitioner so health is very important to me. I love to help people with their health journey. A HUGE part of that process is through high quality milk. I am a massive proponent of rich, high quality milk from Jersey Cows.

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