I've come to the conclusion that not only does my goat milk taste better than cow's milk, and I think I'm going to sell my registerd jersey heifer that I've raised and stick with goats. Is there an easy way to get butter from goat's milk? All the separators I've seen are OUTRAGEOUSLY expensive. Thanks.

-- CJ (cjtinkle@getgoin.net), January 19, 2002

Answers

CJ, I have made butter from goat milk. What I do is start with cultured buttermilk from the store. Add one cup to 3 cups of goat milk let set out of fridge until thick about 24 hours. Put in fridge for 24 hours to chill completly. Then churn using a butter churn of just shake in quart jar. When butter forms use a mesh strainer (save the milk that runs off for your next started batch) or drink as buttermilk. wash in very cold water or I have added ice to the washing water and prepare as you would cow butter. Pinch of salt and dandylion butter color if you want, if you do not add color it will be almost white. Tastes great. This was in a old Countryside mag. by old I mean maybe from the 80's. Enjoy. Linda

-- Linda (awesomegodchristianministries@yahoo.com), January 19, 2002.

Oh wow thanks! I didn't know it could be made without separating the cream, cool!

-- CJ (cjtinkle@getgoin.net), January 19, 2002.

We made goat butter for years when we had goats, and will again when we start here soon with goats. We separated the cream by skimming it off the top of the milk after the milk had been sitting in the fridge for 12 hours. Not much cream there, so we froze it until we had enough. Then you process like cow butter.

-- Chris Tomlinson (horsewhisper411@hotmail.com), January 19, 2002.

That, I'm afraid, would take years...and patience isn't one of my strong points. Just kidding, but other than the obvious method of skimming, if the method of adding it to buttermilk will work, I'm game!

-- CJ (cjtinkle@getgoin.net), January 19, 2002.

This receipe won't give you pounds and pounds of goats milk butter but enough for the table at one time. Get the cream from your milk for a few days enough to fill half of a pint size mason jar or more if you happen to have it. Then shake,shake, shake. It will take about 20-30 minutes to shake it into a soft creamy butter. You can then harden it in the fridge if you want. Give it a try without the expense !! Good Luck !!

-- Helena (windyacs@npacc.net), January 19, 2002.