Homemade Goat Sweet Cream Butter

[ozarklady]

I have dairy goats.
I milk them, make yogurt, and buttermilk, plus drink it straight.
I learned a new trick, yesterday...
I made butter, without a cream separator.
Here it is while I was still washing the milk out of it.

We had pancakes tonight, which we love covered with butter.
We did a side by side comparison. Obviously the color is different, goats milk does not turn yellow.
The goat butter melts faster.
Taste test... can't tell a bit of difference in the two.
I have cheese hanging, to drip at the moment.
So, I am enjoying learning new skills and refreshing old ones (cheese making).

[spacecase0]

so what is the new trick ?

[bunkie]

looks and sounds wonderful ol! i'm readying to try making our own yogurt and cheese and butter soon too. any tips would be appreciated!

[ozarklady]

For me, making butter and getting something more than just a mess, was a new trick!

I skimmed the cream and put it in a jar in the freezer, until I had saved up a pint and a half pint. ( If you are not familiar with goat milk, it is naturally homogenized and cream does not rise easily, like it does with raw cow's milk, you need a cream separator that costs big bucks.)

I then thawed it out, and then I put it into a canning jar. It was just over half full.
I took just one beater and put it on my mixer.
The beater was only in the milk by a couple inches.
And I mixed. I wasn't sure that it would work, but the depth of the jar stopped the spatter problem. It finally got to room temp, you could see odd little bits of grains? not much bigger than dust in the milk.
I kept on beating it, and just all at once, the mixer sounded funny, and I looked down, there was butter and whey in the jar.
My past attempts I never got more than a teaspoon of butter, but I got alot of splatters on walls, counters, dirtied lots of dishes trying everything to figure this out.
I watched you tube videos etc. Nothing they did worked for me with my raw goatmilk cream.
I then just had to add cold water and rinse out all the milk. I salted and tasted, it tasted pretty good, kind of like cream cheese, so I rinsed it some more... finally I had butter.
And when the water ran clear, I salted it again, and it tastes just like.... butter from the store.
I did find that putting it into the frig from time to time firmed up the butter and made it easier to work with. I had tried adding buttermilk etc to it, and never got real butter before.

For me, it was a new trick, and to other goat owners who are struggling to use up the milk, it could possibly be a better way to make butter.

[grunt]

MaryAnn: This is going back a few years (early '70's), but I remember collecting the cream to make goat milk butter by pouring the milk into something like a cookie sheet or cake pan, applying very low heat, and skimming the cream off the top as it skinned. Then just but it in a canning jar and shake for a while = doesn't have to be a very vigorous shake, just continuous. Eventually the slosh-slosh of milk turns into a plop-plop of butter. Old low tech hippie method.