Calliopia
Ridin' The Range
I saw this on another goat board and thought it might be of interest here. I haven't tried it yet because my helpful little helpers drank ALL of the milk this weekend so I have to build up a reserve again.
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I just dredged up the butter recipe for using goat milk only, from
the May-June 1992 issue of Countryside. I have used this many times,
though not for a long time, and it always worked very well for me,
and hope it will for you all too. Here it is:
Add 1 cup of live, cultured buttermilk to half a gallon of
whole goat milk, and let stand at room temperature until thick (12-24
hours.) *Note: it will culture best at 65-80 degrees F, and try to
have it in a room with the same temperature range.
Chill and churn until the butter "gathers" (usually around 30
minutes). After it has formed butter, process as with any butter
(wash and work it until the water runs clear (water should be cold)
salt it, if desired, pat dry.)
I used a small electric churn, but assume it will work well in a
manual churn too. Remember never to fill the churn more than half
full-it needs the air space to churn properly. If you use a manual
churn, keep your speed moderate. If you churn too fast, the butter
will not gather.
You will not get absolutely all the cream out but most of it, and the
leftover buttermilk is great for drinking, cooking, and baking.
The woman who originally submitted the recipe to Countryside, Luisa Tschetter from Missouri, said she usually got 4-6 oz of butter from her Nubians, and that was my experience too.
********
I just dredged up the butter recipe for using goat milk only, from
the May-June 1992 issue of Countryside. I have used this many times,
though not for a long time, and it always worked very well for me,
and hope it will for you all too. Here it is:
Add 1 cup of live, cultured buttermilk to half a gallon of
whole goat milk, and let stand at room temperature until thick (12-24
hours.) *Note: it will culture best at 65-80 degrees F, and try to
have it in a room with the same temperature range.
Chill and churn until the butter "gathers" (usually around 30
minutes). After it has formed butter, process as with any butter
(wash and work it until the water runs clear (water should be cold)
salt it, if desired, pat dry.)
I used a small electric churn, but assume it will work well in a
manual churn too. Remember never to fill the churn more than half
full-it needs the air space to churn properly. If you use a manual
churn, keep your speed moderate. If you churn too fast, the butter
will not gather.
You will not get absolutely all the cream out but most of it, and the
leftover buttermilk is great for drinking, cooking, and baking.
The woman who originally submitted the recipe to Countryside, Luisa Tschetter from Missouri, said she usually got 4-6 oz of butter from her Nubians, and that was my experience too.
