First get yourself one of these:
Or worst case scenario, one of these:
After milking, let the milk rest in the refrigerator for at least 12 hours to naturally separate. Skim the cream off the milk. With jerseys, you get a LOT of cream, it's easy to see the line separating the milk and cream. Goat and sheep milk are naturally homogenized, but I have Nigerian Dwarfs and their milk is high in butterfat and separates somewhat. Cow's cream normally yields yellow butter, and in the spring on fresh grass, it's so bright that it almost looks fake. Goats convert yellow beta-carotene into a colorless form of Vitamin A, so you'll get white butter from them unless you add coloring to it (kind of defeats the purpose of 'natural' though, don't you think??)
Pour cream into the food processor, taking care not to fill it past the liquid line. Turn on the processor and let it go. The cream will go from liquid to whipped cream to butter. The pitch in the noise of my processor changes when butter forms and the liquid starts sloshing around differently than with whipped cream. Some days it only takes a few minutes for butter to form, others longer.
Usually the temp of the cream is the deciding factor, but if you making many batches of butter, the processor may get hotter changing the time it takes to make it butter. Around 60-65 degrees is ideal. Once I made it when it was too warm, it didn't get to butter, more of a melted whipped cream bunch of yuck.
Turn off the processor, and pour the contents through a sieve, capturing the buttermilk in another container for other uses. Put the butter back into the processor and add ice water (filter through the strainer to capture any ice) and proceed to wash the butter in ice water. I usually only turn on the processor for a 30 seconds to a minute at a time to clean out all the buttermilk. Rinse and repeat about 4 or 5 times. If you do not clean all the buttermilk out of the butter, it will start to smell and go rancid....no one wants butter that smells like feet!!
Once it's done rinsing, I wear gloves (to make cleanup easier) and squeeze all the water out of the butter. What a workout for your hands!! I then either put it in a container to use daily on toast or put it in one of the nifty adjustable measuring cups that you can push the contents out, nicely forming a full cup of butter (or whatever measurement you choose!) I wrap them in waxed paper and then into a freezer ziploc bag and freeze them for up to a year. You can find some nice butter molds online if you want to give your butter away.
It's a nice treat for the hens. Since they gift me with so many eggs and keep the bug population down, I like doing something special for them.
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