It is almost magical, kind of like alchemy of the Middle Ages. But instead of turning lead into gold, my little cow turns sunlight, in the form of hay and grain, into glorious, cream-rich milk. And then I take that glorious, cream-rich milk, skim the cream, and make golden butter.
Does it get any better?
I have been noticing a persistent trend, and I love it, of women in particular realizing that society has trained us to accept that the little things we do at home are meaningless and unproductive. So I push back against that, relishing the days when I am doing laundry and bustling around the kitchen and milking my cow and gathering eggs and making butter and stockpiling butterballs in the freezer.
Let’s redefine productivity. It can’t all be measured.
Song Dog Journal 
I love the life you are living! Do you have to pasteurize the milk before drinking or making butter? I can taste that delicious butter on a biscuit. Love your country ranch life!
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I don’t pasteurize! There are a lot of benefits to drinking raw milk, so I choose to not pasteurize and just make sure to keep my process sanitary!
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Years ago when we lived on ranches and had milk cows, we used to make our own butter. I miss it.
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It is a special process!! I love being so connected to the critters that are feeding us!
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Me too!
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Sadly, I must use store-bought cream, but the butter is better than store-bought butter.
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