Collect milk from cows or other animals such as goats, sheep or even buffalo.
Separate the milk from the
cream. This can be done using a cream separator or allowing the cream to rise to the top of fresh milk. Be sure the cream is sweet and free from other flavors.
Add cultures to ferment milk if that is the flavor desired. This is most often done in butters from Europe and is call ripening.
Age the cream about 12 to 15 hours in a cool place. This allows the butterfat to crystallize making sure the
butteris churned properly.
Churn cream until the butter begins to form. You will be left with a soft mass of butter and the remaining liquid. This is buttermilk.
Remove the butter from the buttermilk and wash in cool water to remove any remaining buttermilk. This ensures the butter will not spoil.
Salt butter to improve flavor and increase shelf life. If butter is to be use for baking, leave it unsalted.