The biggest difference between raw butter and pasteurized butters is the heating process. Because raw butter has never been heated, it naturally possesses an abundance of bioavailable bacteria and active enzymes that aid in digestion.

The Pennsylvania Department of Agriculture does not consider any products made with raw milk fit for human consumption under any circumstances. We are a Grade A milk facility that produces all of our products to human consumption standards. We sell and advertise our products for Cats and Dogs.

In Ohio, raw milk sales for human consumption are prohibited. However, raw milk can be obtained for personal use through cow-share or herd-share programs. These programs allow individuals to own a share of a cow or herd and receive a portion of the milk produced.

To make butter from raw milk, separate the cream from the raw milk, then skim the cream off the top and pour it into a glass jar. Let the cream sit out for 5 to 12 hours so it can ripen. Next, agitate the cream until the butter solids separate, pour off the buttermilk, and wrap the butter solids in cheesecloth.