Ingredients

* Cheesecloth
* Quart Jars
* Raw Milk
* Salt
* Spoon
* Thermometer
* Wooden Paddle

Method

* Separate the cream from the raw milk, by letting the milk sit in the refrigerator for 12 to 24 hours, till the time the cream comes at the top.
* Take a large spoon and remove the cream from the top of the milk and put it in a bowl. Let the cream sit at room temperature till the time its temperature comes down to 60 deg F.
* Take a quart jar and put the cream in the jar. Cover the jar with a lid and set aside.
* After a few seconds, hold the jar and shake it vigorously, till the time you see globules of butter appearing and the liquid turning into a soft solid form.
* Drain buttermilk from butter. Now, add cold water to the jar (with butter in it). Shake the jar very gently.
* Take the cheesecloth and cover the jar with it. With the help of the cheesecloth, drain the water from the jar.
* Again rinse the butter with cold water and continue doing so till the time the drained-out liquid becomes clear.
* Take out the butter from the jar and put it on a cool surface, like wood cutting board. With the help of a wooden paddle, smash the butter till the time it becomes completely devoid of any liquid.
* Mix the butter, along with ¼ to ½ tsp salt. Now, put the butter in a bowl and place it in the refrigerator.