Devonviolet Acres

[Mini Horses]

I looked back into some threads & she says she heats to 100 degrees. Coming out it isn't much warmer, so I could just not frig & by time I get everything out, OK to go.

I have made butter by letting milk sit and skim. Just don't get a lot like you do with a cow because natural homogenized goat milk. But, you can get some. Prefer more, faster. Tonight will be spin the milk -- for cream.

 

[farmerjan]

Just a thought, with cow milk it always will do more/better in a separator if it is warm....cow temp warm. So running the separator is usually done after milking before it is put in the fridge. Skimming works best if the milk is VERY COLD.

 

[Mini Horses]

Thanks Farmerjan. Last night I spent time disassembling a new to me separator. No book came with it, so Utube was my option. Then the real thing. Then too late for me to feel like I even WANTED to run the milk.

Of course, the kids are now trying to use both sides....I knew it would help when I milked out to balance the sides & bring that teat in line with other one. That means I will get some milk but not gallons as I will in a month. Will warm & spin some out in a day or so from frig stock, just to give it a whirl. Then pretty much wait for much more until kids wean. Will have two big does in full milk then...cream & cheese days.

Actually works best for me as I have a heavy work schedule this time of year & it will slow down then. Makes things work way better for me! Have to get a shed rebuilt by then to house bucklings! At least the fence is up and lumber on site. Son says he will do for me....like 1/2 day job for him or couple for me. Yeah -- it's his job!!

 

[Devonviolet]

Do you run your milk thru your separator cold or room temp or just milked? Do you find any difference in results when cold or warm?

YES!!! I am milking and ready to use the separator I don't even need the cream just want to do this because I have waited so long to be able to. You know the excitement!

I looked back into some threads & she says she heats to 100 degrees.

Yes, I warm it as Mini Horses said.
Since the milk is naturally homogenized, it separates out more easily, when it is warm.

And yes, I totally get your excitement! The first few times we separated the cream out, I just stood and watched in amazement!

I really like goat butter. However, it doesn't really taste like cow butter. I think it needs salt, to give it more flavor, and it melts a lot faster than cow butter.

 

[Devonviolet]

I haven't had much time, or energy, to get onto BYH lately. Last week I was pretty sick with a bad cold. This week, DH has it.

The kids will be a month old on Friday, and are doing great. They love going out in the back pasture, to run around, when their Mama browses on the grass & weeds. We have logs, fire wood and mounds of dirt for them to jump and climb on.

 

[Mike CHS]

They look content and I don't think you can ask for more.

 

[Mini Horses]

Sorry you have been sick. Hope you are doing well and you don't "get it again" from DH.


Well, I didn't fully disassemble, I found. So, when I added some water instead of milk to run thru -- it went all over. Cut off, clean up, figure how to FULLY disassemble. Inside this thing, are the 12 little funnel looking discs and whomever used it last did not remove #12, so it was stuck with some leftover milk on the edge. Cleaned it all, reassembled, all worked nicely.

Then, disassembled, dumped out water -- this one is made so that there is an amount of fluid still in unit...like 1/4 cup .. in those discs. Now, add warm milk to the top, start up (sounds like an airplane LOL) and when at speed, begin milk flow. Only did 1/2 gallon milk and have just shy of 3/4 pint of cream. Lovely taste! Sweet cream! Put the milk output back in frig to use for cheese.

NOW -- disassemble and clean AGAIN!!! Thinking, this is a LOT of work for some cream. But remind myself it isn't just this cream but being able to use the milk for that and what can be made from it. After all, milking the goats and way more milk than I can drink when in full production. Then consider "on farm" provided to feed self.

This thing is pretty big. I can easily put 3 gal in the hopper. So that means it's a once a week (?) job to run milk thru. Then, I look at the cheese press, remind myself that that is also a torturous time to wait for cheese to drain, dry, age. I'll need to retire just to have time to use these things! No wonder a good block of cheese costs so much! And it's looking like a deal when you do it from step 1.

I am thrilled with the cream but, will need to get over the hassle to disassemble and clean. My discs now have 1 thru 12 scratched on them. No time to decide which one is next in the pile, just read a number.

Goat butter. When I made it before, I did add a little salt at the end. Plus it's white -- you can buy special coloring. When using cow milk you can let it set out overnight and it develops -- not quite sour -- which does add taste. I will try that with a batch of goat milk to see what develops.

Devon do you use a mixer for butter? I shook mine in a jar. Texture is different that way, but time consuming -- again!
Do you form yours into a bar or use from a dish, etc?

 

[Baymule]

We had a cup of coffee with DV and her husband shortly after she got her cream separator. Cream? She handed us a spoon with a glop of cream on it that was so thick, it mounded up like sour cream that you buy at the store. That stuff was GOOD!

 

[Bruce]

Plus it's white -- you can buy special coloring.

Um, why would you want to do that? Nothing at all wrong with goat butter being its natural color.
I would thing your goat is sick if it were producing yellow butter, kind of like the cows that make orange cheese

 

[Mini Horses]

Bruce, I do leave it white. Just mentioning that it IS white and can be altered if anyone has issue with white butter.

Bay -- yes, cream is thick!!! When it come from machine it can pour but, once in frig you spoon it. So sweet and rich. Can't wait for ice cream made with it.

I love the products and hug my goats! But it is not without effort. Once I've done it a couple times, won't be so bad but it isn't just dump & whirl. Takes a while to disassemble, wash , dry and reassemble. You sure can't leave it as the milk will dry and sour -- then a real mess. And while I got a deal, the equipment is quite expensive. An investment!