Out of a gallon of raw Jersey milk, leaving about a half inch of cream on the top, I got 9 oz of butter, and 12 oz of buttermilk.
At my last store adventure, I priced 16 oz of butter at around $2.60, a gallon of milk at around $3.00, and buttermilk runs around $3.50 per half gallon. I paid $3.00 for a gallon of raw milk and made both butter and buttermilk, and had 3/4 of a gallon of raw milk left. Do the math!!!
Skim the cream off the raw milk after it has risen to the top. Place the cream in a food processor and turn on. Process until the butter separates from the buttermilk. Strain the buttermilk from the butter, and rinse the butter in cold water. Now shape it any way you want, refrigerate and drink the buttermilk before anyone gets to it!
Butter separated from buttermilk after running the food processor
Barbara H. Peterson