How to Make Butter at Home with Farm-Fresh Jersey Cream

There’s nothing better than fresh sourdough and a thick smear of homemade butter—from Jersey cream to table, just like Grandma used to make.

An Easy, Delicious Way to Use Raw Milk from Ropp Family Farm

There’s something incredibly satisfying about making your own butter—especially when it starts with farm-fresh Jersey cream from raw A2/A2 milk. The flavor, texture, and freshness are hard to beat. And the best part? It’s incredibly simple.

Whether you’re using a stand mixer or doing it the old-fashioned way with a jar, homemade butter is a fun, hands-on way to connect with your food and enjoy the richness of real, unprocessed dairy.

Where to Get Cream for Butter Making:

You can make butter with any good-quality cream, but for the richest flavor and best results, we recommend using raw A2/A2 Jersey cream like you can get from Ropp Family Farm

If you’re a current milk customer:

• Skim the cream from the top of your raw milk after it’s been chilled in the fridge, or

• Request separated cream—just give us 24 hours’ notice before your next pickup and we’ll have it ready for you.

If you’re not quite ready to dive into raw milk yet, you can use store-bought heavy whipping cream to give it a try. Just look for one that’s not ultra-pasteurized for best results.

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What You'll Need:

• 1 quart of heavy cream (ideally raw A2/A2 Jersey cream from our farm)

• Stand mixer (Bosch or KitchenAid)

• Cheesecloth for draining

• Cold water

• Pink Himalayan salt (optional)

• Parchment paper, butter molds, or ziplock bags for storing

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Step-by-Step: How to Make Homemade Butter

1. Pour cream into your Mixer: We’ve made butter using both a Bosch and a

KitchenAid mixer. The Bosch tends to turn cream into butter a little faster, but the

KitchenAid works just as well—it just takes a bit longer.

2. Drain using cheesecloth: Once the butter separates, pour the contents into a cheesecloth-lined bowl. Let the liquid drain off, then gently twist and press the cheesecloth to remove any extra buttermilk. This helps the butter stay fresh longer.

Using her hands, Greta rinses and presses fresh butter made from raw A2/A2 Jersey cream to remove the last traces of buttermilk and help it keep longer.

3. Rinse and form the butter: Transfer the butter to a clean bowl. Rinse it under cold running water, using your hands to press, knead, and fold the butter. This step removes any remaining buttermilk. Continue rinsing and pressing until the water runs clear and the butter holds together smoothly.

4. Add Salt (optional): Mix in ¼ teaspoon of salt per 4 ounces of butter, if desired. We love using pink Himalayan salt for its flavor and added minerals. Salt not only adds taste but also helps preserve the butter a bit longer.

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No Mixer? Try the Jar Method!

You can also make butter the old-fashioned way:

• Pour cream into a mason jar (about halfway full)

• Screw on the lid and shake vigorously for 10–15 minutes

• Once it separates, pour out the buttermilk, rinse, and salt like above

This is a great activity for kids and a fun way to experience how food used to be made!

We love shaping our butter into flat ¼-cup portions and storing them in ziplock bags—they thaw fast and are perfect for baking. Prefer the classic look? A silicone butter mold (like the one pictured here) makes standard-size sticks and pops easily into the freezer!

Storing Your Homemade Butter

There are several easy ways to store your fresh butter:

• Silicone butter molds: Pour softened butter into molds and freeze. Once frozen, pop them out and store in a freezer bag.

• Flat disks (our favorite): Shape butter into ¼-cup portions, wrap them in parchment paper, and freeze in ziplock bags. These thaw quickly and are perfect for cooking or baking.

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How Long Does Homemade Butter Last?

• In the fridge: 2–3 weeks

• In the freezer: Up to 9 months

Because our butter is made from raw milk, we recommend refrigerating it and using it regularly for the best freshness and safety.

Ready to Try it?

If you’re already getting milk from Ropp Family Farm, you’re halfway there! Just skim your cream or request some already separated. If you’re new to the idea of raw milk butter, let us know—we’re happy to help you get started.

Making butter at home is a fun, nourishing way to connect with your food and support your local farm. We hope you’ll give it a try!

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Why Raw A2/A2 Jersey Milk?

Raw A2/A2 Jersey milk is one of the richest, most nutrient-dense milks you can enjoy. Unlike most store-bought milk, which contains a mix of A1 and A2 beta-casein proteins, A2/A2 milk contains only the A2 protein, which may be easier to digest for many people—especially those who experience discomfort from regular milk.

Because it’s raw and unpasteurized, our milk still contains natural enzymes, beneficial bacteria, and full-spectrum nutrients that help support digestion, immune health, and overall wellness. And since it comes from our pasture-raised Jersey cows, it’s naturally high in cream, calcium, and flavor.

Whether you’re making butter, baking, or simply enjoying a glass, raw A2/A2 Jersey milk from Ropp Family Farm offers the goodness of real, unprocessed dairy—just the way nature intended.