Unlock the secrets of a truly decadent culinary experience: crafting your own butter from raw milk. Imagine the rich, creamy texture and unparalleled flavor that surpasses anything store-bought. This process, while seemingly ancient, is surprisingly straightforward and rewarding. Embark on this journey to elevate your cooking and rediscover the pure essence of dairy. Moreover, making butter at home allows you to control the quality of ingredients, ensuring a wholesome and natural product free from additives and preservatives. Furthermore, the satisfaction derived from transforming simple raw milk into a golden block of butter is truly unmatched. So, gather your supplies and prepare to indulge in the freshest, most flavorful butter you’ve ever tasted.
First, acquire fresh, high-quality raw milk. The cream content plays a crucial role in butter yield, so prioritize milk with a higher cream content whenever possible. Consequently, allow the raw milk to sit undisturbed in a cool environment for 24 to 48 hours, allowing the cream to naturally rise to the top. Once a distinct layer of cream has formed, carefully skim it off using a ladle or a wide-mouthed spoon. Next, transfer the collected cream to a clean glass jar, leaving some headspace to allow for expansion during the churning process. Now, the real magic begins. Secure the lid tightly and begin shaking the jar vigorously. Alternatively, if you have a stand mixer or a blender with a churning attachment, utilize that for a less labor-intensive approach. Initially, the cream will thicken into whipped cream; continue the process patiently. As you persist, you’ll notice the mixture separating into butter and buttermilk. This transition signifies that you’re nearing the finish line.
Subsequently, once the butter solidifies and separates completely from the buttermilk, strain the mixture through a cheesecloth-lined strainer or a fine-mesh sieve. Collect the buttermilk in a separate container; it’s a valuable byproduct with numerous culinary uses. Next, rinse the butter under cold water while kneading it gently to remove any remaining buttermilk. This step is crucial for preventing spoilage and ensuring the longevity of your homemade butter. Furthermore, kneading also helps to achieve a smooth, creamy texture. Once the water runs clear, shape the butter into your desired form – a classic block, individual pats, or even decorative rolls. Finally, store your freshly churned raw milk butter in an airtight container in the refrigerator. It will typically last for several weeks, although its unparalleled flavor may tempt you to consume it much sooner. Enjoy the fruits of your labor on freshly baked bread, warm biscuits, or as an enhancement to any dish that calls for a touch of rich, creamy goodness.
Letting the Cream Rise: The Separation Process
Making butter from raw milk starts with a crucial step: separating the cream from the milk. This is where the magic begins! Raw milk, unlike its pasteurized counterpart, naturally separates into two distinct layers when left undisturbed. The cream, being lighter and richer in fat, rises to the top, leaving the denser skim milk below. This natural separation is key to creating that rich, flavorful butter we all crave.
Methods for Cream Separation
There are a couple of ways you can go about separating the cream. Traditionally, this was a passive process, simply letting gravity do the work. However, modern tools can speed things along while still maintaining that homemade goodness.
Gravity Separation: The Old-Fashioned Way
This method is as simple as it sounds. Pour your fresh, raw milk into a clean, sterilized jar or container. Cover it loosely with a lid or cheesecloth to prevent anything from falling in while still allowing air circulation. Then, place the container in a cool, undisturbed spot like your refrigerator or a cool cellar. Let it sit for 24-48 hours, depending on the temperature and the fat content of your milk. The cream will slowly rise to the top, forming a distinct layer. The colder the temperature, the longer the separation process will take, but it will result in a thicker cream layer. This is a great choice for smaller batches and those who prefer a more traditional approach.
After the waiting period, you’ll see a beautiful layer of thick cream on top. Carefully skim the cream off the top using a ladle or a wide-mouthed spoon. You want to get as much cream as possible without dipping into the skim milk underneath. Transfer the collected cream to a separate container, ready for churning into butter. The remaining skim milk can be used for drinking, baking, or making cheese – nothing goes to waste!
Here’s a handy table summarizing the gravity separation process:
| Step | Description | Time |
|---|---|---|
| Pour Milk | Pour raw milk into a clean, sterilized container. | A few minutes |
| Rest | Cover loosely and place in a cool, undisturbed spot. | 24-48 hours |
| Skim | Carefully remove the cream layer from the top. | A few minutes |
Cream Separator: A Modern Approach
For larger quantities of milk or if you’re short on time, a cream separator is a worthwhile investment. This nifty device uses centrifugal force to quickly separate the cream from the milk. Fresh milk is poured into the separator, and as the internal mechanism spins, the heavier milk is pushed outwards while the lighter cream collects in the center. This process takes just minutes compared to the hours required for gravity separation.
Cream separators come in various sizes, from small countertop models suitable for home use to larger, industrial-sized versions for farms and dairies. While they require an initial investment, they offer a significant time-saver and are especially beneficial for those consistently making butter or other dairy products.
Regardless of your chosen method, the result is the same: a beautiful layer of rich cream, ready to be transformed into golden, delicious butter!
Skimming the Cream: Harvesting the Butter Base
Raw milk, fresh from the cow, is a treasure trove of natural goodness, including the rich cream that rises to the top. This cream is the key to making truly delicious, flavorful butter. Harvesting this cream is the first crucial step in your butter-making journey. Here’s how to do it right.
Gathering the Cream
After milking, the fresh, unpasteurized milk should be poured into a clean, sterilized container – a wide-mouthed glass jar works particularly well. Cover the jar with a lid or cheesecloth secured with a rubber band and allow it to sit undisturbed in a cool environment (ideally around 50-60°F or 10-15°C) for 24-48 hours. During this time, the cream, being lighter than the milk, will naturally rise to the surface, forming a distinct layer. The colder the temperature, the longer it will take for the cream to rise, but the separation will be more complete. Avoid temperatures below 40°F or 4°C, as this can hinder the separation process.
Tools for Skimming
There are several tools you can use to skim the cream off the milk. A shallow ladle or a wide, flat spoon works well for smaller batches. For larger quantities, a specialized cream skimmer, which is a shallow, wide-mouthed utensil designed specifically for this purpose, is ideal. You can even get a little more fancy and use a dedicated cream separator, a mechanical device that efficiently separates the cream from the milk by centrifugal force. The choice depends on your volume and preference.
Skimming Techniques for Optimal Butter
Once the cream has formed a thick layer on top of the milk, it’s time to skim. Gently and slowly insert your chosen skimming tool just beneath the surface of the cream layer. Try to avoid disturbing the milk below to prevent it from mixing with the cream. Carefully scoop or slide the cream towards the edge of the jar and gently lift it out, transferring it to a separate clean container. It’s perfectly okay if a little milk comes along for the ride – a small amount won’t hurt your butter, but aim to get as much pure cream as possible. Repeat the process until you’ve collected all the cream. For thicker, richer butter, allow the cream to “ripen” at a cool room temperature for 12-24 hours. This process develops lactic acid bacteria, which contributes to the butter’s flavor and texture. You’ll notice a slightly tangy aroma and possibly a thicker consistency when the cream is ripe. Below is a quick summary of some different tools you can use to make the process smoother.
| Tool | Pros | Cons |
|---|---|---|
| Ladle/Spoon | Simple, readily available | Can be slow for larger batches |
| Cream Skimmer | Designed for skimming, efficient | Requires an additional purchase |
| Cream Separator | Fastest, separates large volumes effectively | Most expensive, requires cleaning and maintenance |
Now that you’ve successfully skimmed your cream, you’re ready to move on to the exciting part: churning your butter!
Culturing the Cream (Optional): Adding Depth of Flavor
Culturing your cream isn’t essential for making butter, but it does add a wonderful complexity and tanginess reminiscent of European-style butters. This process essentially involves introducing beneficial bacteria to the cream, which ferment the lactose (milk sugar) and produce lactic acid. This acidification not only adds a pleasant tartness but also helps inhibit the growth of unwanted bacteria, extending the butter’s shelf life. Think of it like making yogurt – you’re using good bacteria to transform the cream and unlock deeper flavors.
Choosing Your Culture
You have a couple of options when it comes to culturing your cream. You can purchase a direct-set starter culture specifically designed for butter making. These cultures usually contain a blend of bacteria strains chosen for their flavor profiles and ability to thrive in cream. Follow the manufacturer’s instructions for the best results. These cultures offer a predictable and consistent outcome, and you’ll find a variety available online or in specialty stores.
Another option, and perhaps a bit more adventurous, is using a small amount of store-bought buttermilk or plain yogurt with live and active cultures. This method introduces a mix of bacteria that may vary depending on the brand, leading to slightly different flavor profiles each time. It’s a great way to experiment and see what you prefer. Just make sure the buttermilk or yogurt isn’t flavored or sweetened.
The Culturing Process
After you’ve chosen your culture, the process is pretty straightforward. Pour your cream into a clean glass jar, leaving a little headspace. If using a direct-set culture, add it according to the package instructions. If using buttermilk or yogurt, add about 1-2 tablespoons per cup of cream. Stir gently to distribute the culture evenly throughout the cream. Loosely cover the jar with a lid or cheesecloth secured with a rubber band. This allows air circulation while preventing dust or insects from getting in. Now comes the waiting game. Place the jar in a warm spot (ideally around 70-75°F) for 12-24 hours, or until the cream has thickened and developed a tangy aroma. The exact time will depend on the temperature and the activity of your culture. You’ll know it’s ready when it has a pleasantly sour smell and a slightly thickened, yogurt-like consistency. Don’t worry if it separates a little – that’s perfectly normal.
Troubleshooting and Tips
Sometimes, culturing doesn’t quite go as planned. If your cream hasn’t thickened after 24 hours, it might be too cold. Try moving it to a slightly warmer location. On the other hand, if it develops a strange or unpleasant odor, it might be contaminated. Discard it and start again with fresh cream and a new culture. Remember to always use clean utensils and jars to avoid introducing unwanted bacteria.
Culture Incubation Times and Temperatures
| Culture Type | Temperature (°F) | Approximate Time (hours) |
|---|---|---|
| Direct-set Butter Culture | 70-75 | 12-18 |
| Buttermilk | 70-75 | 18-24 |
| Plain Yogurt | 70-75 | 18-24 |
Once your cream is cultured, it’s ready to be churned into butter! The culturing process adds a depth of flavor that elevates homemade butter to a whole new level.
Washing the Butter: Removing Buttermilk for Freshness
Once your butter has formed those lovely, golden granules, it’s time for a crucial step: washing. This process removes lingering buttermilk trapped within the butter, which, if left behind, can lead to a sour taste and quicker spoilage. Think of it like rinsing soap from your hands – you want the good stuff to remain, and the unnecessary residue to disappear. This rinsing process isn’t difficult, but it does require a bit of patience and attention.
The tools you’ll need for this step are simple: a bowl of ice water and a utensil for stirring or pressing. Some folks prefer a wooden butter paddle, but a sturdy spoon or spatula will do the trick. The key is to have something that allows you to agitate and work the butter effectively. The ice water is essential, as the cold temperature helps to firm up the butter and separate it from the buttermilk.
Begin by pouring the ice water over your freshly churned butter. You want enough water to cover the butter completely. Now, start working the butter. If using a paddle, press down and against the sides of the bowl, almost as if you’re kneading dough. If using a spoon or spatula, gently stir and press the butter, ensuring all surfaces come into contact with the cold water. You’ll notice the water becoming cloudy – this is the buttermilk being released.
The process involves repeating the draining and rinsing steps until the water runs clear. This usually takes several rounds. Don’t rush it! Each rinse contributes to a purer, sweeter, and longer-lasting final product. After each rinse, carefully pour off the milky water, replenishing with fresh ice water. You’ll be surprised how much buttermilk is hidden within those seemingly solid butter granules.
Here’s a helpful table outlining the washing process:
| Step | Action | Observation |
|---|---|---|
| 1 | Pour ice water over butter. | Butter is submerged, water is clear. |
| 2 | Work the butter (press/stir). | Water becomes cloudy with buttermilk. |
| 3 | Drain milky water. | Milky water is discarded. |
| 4 | Repeat steps 1-3. | Water gradually becomes less cloudy with each rinse. |
| 5 | Continue until water runs clear. | Butter is clean and free of buttermilk. |
Once the water runs clear, give the butter one final drain. At this point, you can further enhance the butter’s texture and remove any remaining water by working it against the sides of the bowl or using a clean cloth to gently press and squeeze. This final step helps create a smooth, creamy butter ready for spreading or storing. Congratulations, you’ve successfully washed your homemade butter!
A Note on Salting
If you’re planning on salting your butter, now is the time. Sprinkle the desired amount of salt over the butter and work it in thoroughly. Taste and adjust as needed. Salted butter offers a longer shelf life and, of course, that wonderful salty flavor many of us enjoy.
Salting Your Butter (Optional): Enhancing Flavor and Preservation
While unsalted butter showcases the pure, creamy flavor of the milk, adding salt offers several benefits, both in terms of taste and longevity. Salt acts as a natural preservative, inhibiting the growth of bacteria and extending the shelf life of your homemade butter. It also enhances the flavor, adding a depth and complexity that many find irresistible.
How Much Salt to Use?
The amount of salt you add is entirely up to your personal preference. A general guideline is to use about ½ to 1 teaspoon of salt per cup (2 sticks) of butter. Keep in mind that fine-grained salt will distribute more evenly than coarse sea salt. If you’re unsure, it’s always best to start with less and gradually add more until you achieve the desired taste. You can even taste-test as you go, by taking a small pinch of butter and assessing the salt level.
Different Types of Salt for Butter
Experimenting with different types of salt can add another layer of nuance to your homemade butter. Common table salt is a reliable choice, but consider exploring other options such as:
| Salt Type | Flavor Profile |
|---|---|
| Sea Salt | Offers a briny, slightly mineral flavor and a pleasing crunch if coarsely ground. |
| Kosher Salt | Larger flakes dissolve easily and provide a clean, salty taste. |
| Flavored Salts | Infused with herbs, spices, or smoked salts, these can add unique dimensions to your butter. Consider garlic salt, smoked paprika salt, or even a herbed salt blend. |
Mixing the Salt
Once you’ve decided on the type and amount of salt, the next step is to incorporate it thoroughly into your butter. There are two primary methods for doing this:
Method 1: Dry Salting: Place the butter in a clean bowl and sprinkle the salt evenly over the surface. Using a spatula or wooden spoon, gently work the salt into the butter, folding and pressing until it’s distributed throughout. Be careful not to overwork the butter, which can make it greasy.
Method 2: Brine Salting: Dissolve the salt in a small amount of water, creating a brine. Pour the brine over the butter and gently mix it in. This method is particularly effective for ensuring even salt distribution, but it can result in a slightly softer butter due to the added moisture. If you choose the brine method, reduce the water content as much as possible. Start with a tablespoon and dissolve the salt. Add more water sparingly only if needed. The goal is just enough water to dissolve the salt and distribute it evenly. This minimizes excess moisture in the final product. Pat the butter dry after salting with a clean cloth to remove any surface moisture.
After salting, give your butter one final kneading and shaping before storing. Now you have a delicious, perfectly salted homemade butter ready to be enjoyed!
Storing Your Homemade Raw Milk Butter
So, you’ve churned your own beautiful batch of raw milk butter – golden, fragrant, and oh-so-delicious. Now, how do you keep it tasting its best? Proper storage is key to maximizing the shelf life and preserving the quality of your homemade butter. Let’s delve into the best ways to store this culinary treasure.
Refrigeration
For short-term storage (up to a couple of weeks), your refrigerator is your best friend. The cool temperature slows down the growth of bacteria and helps maintain the butter’s freshness. Ensure your butter is in an airtight container. This prevents it from absorbing odors from other foods in your fridge and keeps it from drying out. A good quality butter crock or a tightly sealed glass jar are excellent choices. Avoid storing your butter in the door of the refrigerator as this area experiences temperature fluctuations every time the door is opened and closed.
Optimal Fridge Storage
Aim for a consistent temperature between 35-40°F (2-4°C). This temperature range keeps the butter firm yet spreadable. Avoid storing the butter near strong-smelling foods like onions or garlic, as it can readily absorb these aromas.
Freezing for Long-Term Preservation
If you’ve made a large batch of butter or simply want to keep it fresh for an extended period, freezing is an excellent option. Properly frozen butter can last for several months, retaining its flavor and texture. Before freezing, be sure to wrap your butter tightly in freezer-safe wrap or aluminum foil to prevent freezer burn. For added protection against off-flavors, place the wrapped butter in an airtight freezer-safe container or a heavy-duty freezer bag.
Freezing Tips for Success
For ease of use later, consider portioning your butter before freezing. You can cut it into sticks, pat it into small discs, or even freeze individual pats in an ice cube tray. Once frozen, transfer the portions to a freezer bag or container. Be sure to label and date your frozen butter for easy identification.
Thawing Frozen Butter
When you’re ready to enjoy your frozen butter, transfer the desired amount to the refrigerator and allow it to thaw slowly. Avoid microwaving or using hot water to thaw the butter, as this can negatively impact its texture and flavor. Once thawed, the butter will be best used within a week. It’s perfectly normal for thawed butter to have slightly altered texture; it may be a bit crumblier than freshly churned butter, but the flavor should remain excellent.
Storing Butter in a Butter Crock
Butter crocks are a charming and traditional way to keep butter fresh at room temperature. These crocks create an anaerobic environment that inhibits bacterial growth. Fill the crock with fresh, cold water, pack the butter firmly into the crock, leaving about an inch of space at the top. Invert the lid and place it in the crock, creating a seal.
Butter Crock Maintenance
Change the water in the crock every 1-2 days, ensuring the water remains fresh and cool. Avoid placing the crock in direct sunlight or near heat sources. With proper care, butter stored in a crock can last for up to two weeks at room temperature.
Choosing the Right Butter Crock
Look for a high-quality stoneware or ceramic crock with a tight-fitting lid. Ensure it is large enough to hold the amount of butter you typically use. Consider the aesthetic appeal of the crock as well, as it often sits on the countertop.
Storage Duration Guide
Here’s a handy table summarizing the various storage methods and their respective durations:
| Storage Method | Duration |
|---|---|
| Refrigerator (airtight container) | Up to 2 weeks |
| Freezer (wrapped tightly) | Several months (up to 6 months for best quality) |
| Butter Crock (with fresh water) | Up to 2 weeks |
Enjoying Your Freshly Made Raw Milk Butter
Now that you’ve churned your own raw milk butter, the real reward comes in enjoying its rich, creamy goodness. The flavor of raw milk butter is unlike anything you can find in a store – deeper, more complex, and incredibly satisfying. Let’s explore some delightful ways to savor your homemade creation.
Savoring the Flavor
The simplest way to enjoy your raw milk butter is to spread it generously on a slice of warm, crusty bread. The contrast of the warm bread and the cool, creamy butter is a classic for a reason. You’ll notice the unique nuances of flavor that come from the raw milk, reflecting the diet and environment of the cows. It’s a truly farm-to-table experience.
Pairing with Breads and Baked Goods
Experiment with different types of bread to find your perfect pairing. A rustic sourdough, a hearty rye, or a simple baguette all offer different textures and flavors that complement the richness of raw milk butter. Biscuits, muffins, and scones are also excellent vehicles for your homemade butter. Try slathering some on a warm cornbread muffin for a true taste of comfort.
Culinary Applications
Raw milk butter isn’t just for bread. It’s a versatile ingredient that can elevate your cooking. Use it to sauté vegetables, adding a depth of flavor and richness to the dish. Melt it over steamed asparagus or freshly popped popcorn. Incorporate it into sauces for pasta or vegetables, where it will create a smooth, velvety texture and add a luxurious touch.
Baking with Raw Milk Butter
Using your raw milk butter in baking will transform your cookies, cakes, and pastries. The higher fat content in raw milk butter contributes to a more tender crumb and a richer flavor profile. Your baked goods will have a golden color and a delicate, melt-in-your-mouth texture that you won’t achieve with store-bought butter. Imagine the flaky layers in your pie crust or the crumbly texture of your shortbread cookies enhanced by the unique taste of your homemade butter.
Preserving Your Butter
To make your raw milk butter last, proper storage is key. You can store it in an airtight container in the refrigerator for up to two weeks. For longer storage, consider freezing your butter. Wrap it tightly in freezer paper and then place it in a freezer-safe bag or container. Frozen raw milk butter can last for several months, allowing you to enjoy its fresh flavor long after churning.
Making Compound Butter
Elevate your raw milk butter even further by creating compound butters. These flavorful mixtures combine softened butter with herbs, spices, or other ingredients. Try mixing in roasted garlic, fresh herbs like rosemary or thyme, or a touch of honey and cinnamon. Compound butters are perfect for spreading on bread, topping grilled meats, or melting over vegetables. They add a gourmet touch to any meal and allow you to showcase the versatility of your homemade raw milk butter.
Health Considerations and Raw Milk
While raw milk butter offers a delicious and unique flavor, it’s important to be aware of the potential risks associated with consuming raw milk products. Raw milk has not been pasteurized, which means it may contain harmful bacteria that can cause foodborne illness. Those with weakened immune systems, children, pregnant women, and the elderly are particularly vulnerable. Understand the risks and source your raw milk from reputable farms that adhere to strict hygiene standards. Consider the health implications and make informed choices about consuming raw milk products. This is crucial for ensuring your safety and well-being.
Nutritional Benefits of Raw Milk Butter (Compared to Conventional Butter)
Raw milk butter, while higher in calories and fat, can offer some potential nutritional advantages over conventional butter. It may contain higher levels of certain vitamins, such as vitamin K2, and beneficial fatty acids like conjugated linoleic acid (CLA). However, it’s essential to consume butter in moderation as part of a balanced diet. Here’s a simple comparison table:
| Nutrient | Raw Milk Butter | Conventional Butter |
|---|---|---|
| Vitamin K2 | Potentially Higher | Lower |
| CLA | Potentially Higher | Lower |
| Omega-3 Fatty Acids | May Vary | May Vary |
Remember that further research is ongoing regarding the specific nutritional differences between raw and conventional milk butter. The actual nutritional content can vary depending on the cows’ diet and other factors.
Sharing Your Homemade Butter
Sharing your homemade raw milk butter is a wonderful way to spread the joy of this delicious treat. Package it attractively in small jars or containers and give it as a gift to friends and family. They’ll appreciate the time and effort you put into crafting this special treat. Consider including a small card with serving suggestions or a recipe featuring your butter. Sharing your homemade butter is a thoughtful gesture that will be sure to impress. It’s a great way to share the fruits of your labor and introduce others to the unique flavor of raw milk butter. You might even inspire them to try making their own!
Crafting Butter from Raw Milk: A Step-by-Step Guide
Making butter from raw milk is a rewarding process that connects us to traditional food preparation. While pasteurization offers safety advantages, some prefer the distinct flavor and texture attributed to raw milk butter. However, it’s crucial to acknowledge the potential risks associated with consuming raw milk products. Ensuring the milk comes from a reputable, clean source and adhering to strict hygiene practices throughout the process is paramount to minimizing potential health concerns.
The process itself is relatively straightforward. Begin by allowing the raw milk to sit at room temperature until a thick layer of cream rises to the top. This cream is then skimmed off and gently warmed. Next, the cream is agitated, traditionally by churning, until the fat molecules separate from the liquid, forming butter granules. These granules are then rinsed and worked together to create a smooth, cohesive butter. Salt can be added for flavor and preservation.
Finally, the freshly made butter should be stored in a cool environment. Refrigeration is recommended, especially for raw milk butter, to slow down any potential bacterial growth. Enjoy the rich, creamy flavor of your homemade raw milk butter on bread, vegetables, or in your favorite recipes.
Frequently Asked Questions About Making Raw Milk Butter
Safety Concerns
Is it safe to make butter from raw milk?
Consuming raw milk and its products carries inherent risks due to the potential presence of harmful bacteria. While many enjoy raw milk products for perceived flavor and nutritional benefits, these must be weighed against the potential health hazards. It’s essential to source raw milk from a trusted, clean farm and maintain stringent hygiene throughout the butter-making process. Children, pregnant women, the elderly, and individuals with compromised immune systems are particularly vulnerable and should exercise extreme caution.
How can I minimize risks when using raw milk?
Minimizing risk begins with sourcing high-quality raw milk from a reputable farm that adheres to strict cleanliness standards. Thorough handwashing and sanitizing all equipment used in the butter-making process is crucial. Promptly refrigerating the finished butter will slow bacterial growth. However, it is important to understand that these steps do not eliminate all risks.
Process and Techniques
How long does it take to make butter from raw milk?
The time required varies depending on the quantity of milk and the method used. Allowing the cream to rise can take 12-24 hours. Churning or agitating the cream typically takes 20-45 minutes, followed by rinsing and working the butter. Overall, the process can span from one to two days.
Can I use a blender to make raw milk butter?
Yes, a blender can be used as a modern alternative to traditional churning. However, care must be taken to avoid over-processing, which can result in a greasy texture. Short bursts of blending are recommended, checking the consistency frequently.
What should I do with the leftover buttermilk?
The liquid remaining after churning, known as buttermilk, is a valuable byproduct. Raw buttermilk can be used in baking, smoothies, or even enjoyed as a tangy drink. However, similar safety considerations apply to consuming raw buttermilk as they do to raw milk.