Holstein milk is 3.2- 3.7% butterfat, Jersey and Gurnsey milk is anywhere from 4.5 - 5.8% and sometimes a little higher butterfat. So the unpastureized milk needs to stand , let the cream rise to the top and then skim off the cream portion , then process the cream to make butter. My grandmother would take the liquid portion from butter and cheese making to rinse her light golden blond hair with it . It had so many highlights just like real gold.