Asking a question is never stupid.  The liquid left after making butter is buttermilk.  There's nothing else to do.  I use it in my baking or freeze it and use later.  It's not as thick as what you would buy in the store because it's not a cultured product but the actual thing.  Enjoy.

lizzie said:

Thank you Kellyb, just want to use everything up because the raw milk is so expensive here, its $10.00 a gallon, but it tastes so wonderful.  I was also reading that when you use the raw butter for baking, it has a higher butter fat content then store bought butter and one should account for this in any baking recipe, wondering if anyone has found this to be true?  I have about two pounds in the freezer so far and was saving it for special occasions.  

lizzie,

That may be true concerning the butterfat but if you think about it, butter no matter where it comes from is fat.  I rarely use my butter for baking simply because it's normally devoured on toast etc.  I wouldn't hesitate to use it in my baking and probably wouldn't adjust anything unless I found the that the end product needed adjusting.  Enjoy you butter and your skill in making it. 

I'm fortunate, my raw is either free from a friend when she's milking or $5/gallon from a farmer about 45 minutes away.   It's good stuff! 

Lizzie, one of the best things you can do for anyone who has an upset stomach is to drink it especially if it is from food eaten recently. I drank it once when I got some bad tomato juice and it healed the stomach immediately. Works great for any uneasy stomach. You can make buttermilk cheese also, just cook it down until it becomes cheese. Eat on salads–then feed the whey to the chickens.