Sunday, November 21, 2010

Goat Butter, Nothing Better

You have to have cream to make butter.

After I milked my Jersey cow, I would simply strain the milk, put it in a ½ gallon jar and place it in the refrigerator to cool. The next morning I could easily skim off the cream and start making butter right away.
The milk jars are from Valley Farms
Not with goats. Goat cream is thick, and because its molecules are smaller than those of cow cream, it suspends differently in the milk. Goat cream must be mechanically separated, as only a little will rise to the top of a container of milk. If you have milk goats, and plan on turning the cream into butter for all your baking and bread-slathering needs, a cream separator is a MUST. My separator is mechanical, hand operated, not electric and it works just fine. To make butter, goat cream requires more "thrashing" than does cow cream might, and the jar-shaking method of making butter from cream may prove unreliable. I have used all of these antique butter churns pictured but the best I have found for making goat butter is a blender, the same thing I use to make my margaritas.

1 comment:

  1. We need more info! Put goat milk in blender? Churn up? Drain anything off or does it become butter? Add salt?