Anyone make BUTTER w Goat Milk?
- Thread starter Bedste
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michickenwrangler
Loving the herd life
My friend uses a cream separator with her goats' milk. If you can put the goat milk in a shallow pan like a pie pan or something, you can get a little more cream out of it, but goat milk is naturally homogenized and the cream doesn't separate as easily. Which is why in places like Greece and the Middle East where they consume more goat milk, they developed yogurt instead of butter.
Melissa'sDreamFarm
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Yes, I had a friend that has a mixed breed goat. He gave me 1 gallon (one days worth) and I let it sit in the refrigerator for 7 days. I wanted to make some cheese and was getting another gallon the next Saturday. So I left it perfectly still, never moved it for the 7 days. That Saturday I took it out of the refrigerator and scooped out the cream from the top. You will see the cream line. It was gooey and thick. I shook this in a mason jar for about 15 to 20 minutes and made butter. I salted it and we used it on the fresh corn-on-the-cob for supper. We also had tacos with queso fresco I made from the rest of the goat milk. It was yummy. There is a youtube video explaining the process. It worked good for me, but it was a very small amount of butter and only enough for one meal.
Okie Amazon
Ridin' The Range
I made some too, just putting my fresh milk in a shallow pan and letting set for a couple of days in fridge, then skimming off the thick, goopy cream. It was good, but only enough for one meal. Just gently agiated in a jar until it started to clump together.
freemotion
Self Sufficient Queen
I skimmed cream off my gallon jars for weeks and kept adding it to a container in the freezer. When I had a quart I thawed it and put it in my stand mixer with the whip and whipped it on a slow-ish speed. It took a while but then suddenly it was butter. I washed it with lots of cold water and worked it with a spoon to get all of the whey out so it would keep. Then packed it into 4 oz canning jars and froze it. It was delicious and very nutritious, but.....so much work. I can get those nutrients into us by using the whole, unskimmed milk to make cheese, kefir, yogurt, etc, and by drinking the whole milk. It was fun but I don't do it regularly. We eat a lot of butter and lard here....so it was a nice treat, but a lot of work.
A Jersey cow is needed to make serious butter. My grandmother made butter all spring and summer and packed it into big crocks in the cellar for use throughout the year. It took two Jerseys and two Holsteins to meet the needs of the large farm family of 11 kids, although I don't think all 11 were living at home at the same time as the older ones moved out before the youngest were born. Still.....that butter must've been wonderful!
A Jersey cow is needed to make serious butter. My grandmother made butter all spring and summer and packed it into big crocks in the cellar for use throughout the year. It took two Jerseys and two Holsteins to meet the needs of the large farm family of 11 kids, although I don't think all 11 were living at home at the same time as the older ones moved out before the youngest were born. Still.....that butter must've been wonderful!
aggieterpkatie
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I made butter w/ goat cream once. Like Free said, it just takes so long to save up the cream. It was pretty tasty though.
Griffin's Ark
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A Guernsey cow might actually be better. Our cow maybe special though, but she can produce up to 6 gallons a day of milk (when I am milking her twice a day), but just a once a day milking produces enough cream to make just over 5 lbs. of butter a week. Which would be great if we had 11 kids or lots of customers!freemotion said:
One of our partnering farms makes a lot of goat butter. She milks several Lamanchas and gets up to 3 gallons of milk per day. What ever the reason (we have no clue) her milk separates just like our cow milk and she is able to skim the cream and make about a pound of butter a week. I would be interested to know if anyone else that is milking Lamanchas has the same results.
zzGypsy
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we do. (milk lamanchas, and get cream separation.)Griffin's Ark said:
the trick to getting it to separate is a fairly cold fridge and don't touch the jars - if it sits undisturbed it will separate, although not as completely as fresh cow's milk - that is, some of the cream stays in the milk, so the resulting "skim" milk is still richer than it would be for cow's milk.
I've made both goat butter and sheep butter. the goat butter tasted like... butter. like good butter, but nothing extrordinary. the sheep butter tasted like REALLY good butter! also lots of work but if I had enough sheep in milk, I'd probably do the work for the sheep butter.
sheep milk is also less inclined to separate, but will if you let it sit. I want a cream separator though...
Brooke Kilby
Chillin' with the herd
Sheep butter! Must make some once I get enough land to have sheep!
Brooke Kilby
Chillin' with the herd
What breeds of goat and sheep give the most amount of milk btw?
