How to Make Butter and Ghee from Raw Milk

Photo by Galiiya

There’s something special about starting with raw milk and ending with rich, golden ghee. It’s a process that feels like stepping back in time—simple, satisfying, and surprisingly easy. If you’re new to raw milk or looking to make the most of every drop, learning to make butter and ghee from raw milk is a skill worth adding to your homestead kitchen.

In this post, I’ll walk you through the entire process—from skimming cream off fresh milk to clarifying that butter into shelf-stable ghee. You’ll also find fat content for each stage, storage info, and ways to use your finished ghee. And yes, there’s a free printable recipe at the end!

Step One: Skim the Cream from Raw Milk

If you’re using raw, non-homogenized milk straight from your cow (or from a herdshare), the cream will naturally rise to the top after chilling. I like to let my milk sit in the fridge for at least 12 hours—overnight is even better. You’ll notice a thick layer of cream floating on top, and that’s your gold.

To skim the cream:

• Use a ladle, slotted spoon, or a shallow scoop.

• Gently lift the cream off into a clean jar or bowl.

• Store your skimmed cream in the fridge until you’re ready to churn.

Fat content of raw cream:

Raw milk cream typically contains 35–40% milk fat, depending on your cow breed (Jersey cows are especially rich).

➡ From 1 gallon of raw milk, you can expect to collect 1 to 1½ cups of cream.

Step Two: Churn the Cream into Butter

Once you’ve saved up a pint or two of cream, it’s time to make butter. You can do this with a stand mixer, food processor, hand mixer, or the old-fashioned way—in a jar.

How to churn cream into butter:

1. Let the cream sit at room temperature for 1–2 hours to soften slightly.

2. Pour it into your mixing bowl or jar and begin beating or shaking.

3. First, it becomes whipped cream.

4. Keep going—eventually, the fat will clump and separate from the liquid. That’s when you’ve made butter!

5. Strain off the liquid (this is real buttermilk—save it for pancakes or biscuits).

6. Knead the butter under cold water to rinse out remaining buttermilk.

7. Add a pinch of salt, if desired.

Fat content of homemade butter:

Raw milk butter has 80–85% butterfat, with the remaining 15–20% being water and milk solids.

➡ From 1 pint of cream, you’ll get about 6–8 oz of butter and ½ to 1 cup of buttermilk.

Step Three: Clarify the Butter to Make Ghee

Now let’s take it a step further. When you simmer butter until the water evaporates and the milk solids caramelize and sink, you’ve made ghee. Ghee is shelf-stable, beautifully golden, and incredibly flavorful.

To make ghee:

1. Place your raw butter in a heavy-bottomed saucepan over low heat.

2. Melt it slowly and allow it to bubble. This is the water boiling off.

3. After 15–25 minutes, the milk solids will begin to brown and sink.

4. The butter will turn clear and golden. That’s your ghee!

5. Strain it through cheesecloth or a fine mesh strainer into a clean, dry jar.

Let the ghee cool before sealing. The aroma is warm, nutty, and slightly sweet—just the way it should be.

Fat content of ghee:

Ghee is 99–100% pure butterfat. The moisture and milk solids are completely removed, which gives it a long shelf life.

➡ From 1 pound of butter, you’ll get about 12–14 oz of ghee.

How to Store Ghee

Ghee is one of the most stable fats in your kitchen. Because there’s no moisture left, it won’t spoil the way butter can.

• Room temperature: Store in a dark, cool spot for 3–6 months.

• Refrigerator: Lasts up to a year or more.

• Always use clean utensils to avoid contamination.

How to Use Ghee in the Kitchen

Ghee has a high smoke point (about 485°F) and a rich, nutty flavor. It’s perfect for cooking and baking, especially when you want buttery flavor without burning.

Photo by kubba

Favorite ways to use ghee:

• Frying eggs or meats

• Roasting vegetables

• Sautéing onions and garlic

• Making popcorn or rice pilaf

• Spreading on sourdough toast

• Stirring into mashed potatoes

• Swirling into oatmeal or porridge

Since ghee contains no lactose or casein, it’s often safe for people with dairy sensitivities.

Making butter and ghee from raw milk is more than just a fun homestead skill—it’s a way to stretch your resources, nourish your family, and reconnect with real food traditions. If you’ve been saving your cream or wondering what to do with your raw milk bounty, this is a perfect place to begin.

Don’t forget to download your free printable recipe card!

Want more ideas for culturing milk? We have them right here!