Cream Separation and Butter

Method

1. Obtain raw milk that has been cold-pasteurized (cooled to 0°C and microfiltered).
2. Shake the milk and pour it into a glass container.
3. Cover with plastic wrap and refrigerate for 24 hours.
4. After 24 hours, you will see cream has risen to the top.
5. Using a small tube, extract the milk from the bottom, leaving the cream in the container.
6. Optionally, save the skimmed milk for other uses.
7. Take the cream and whip it with a whisk until stiff peaks form (whipped cream).
8. Continue whipping the cream, adding a pinch of salt, until the butter separates from the buttermilk.
9. Strain the butter to remove excess liquid. The butter is ready.