Butter

[michickenwrangler]

BTW, goat milk *should* be at 55 degrees for ease of separation.

Once you make it, it's better than anything at the store!

 

[aggieterpkatie]

Sorry - Yes, I meant goat's milk.

So you freeze the cream you skim off, and once you have enough frozen you make your butter?

Yep, that's the plan! Only I haven't gotten around to it yet. I have a good bit frozen, but lately I've stopped skimming cream because I just forget.

 

[glenolam]

Sorry if I'm going to sound redundant, but once I skim the cream off, will the milk left over still be good enough for soap?

My thought is that the cream in the milk is a great addition in my soaps (which I LOVE making, btw!) and if the cream is now missing the milk won't be as thick...

Actually, I'll start another thread for this since it's off topic.....