Freshly made butter cannot compare to the commercial products sold in stores. Butter made from goat's milk tastes sweet and creamy and the buttermilk has a pleasant tang. If you have access to fresh milk from a goat, you can make your own buttermilk. This does not work with homogenised grocery brands of goat milk, so find a local goat farmer in your area or see if someone sells fresh goat milk at a farmer's market. Another plus to making your own butter and buttermilk: you control the amount of salt and additives in the final product.
- Skill level:
Things you need
- 4 (9 x 13-inch) glass dishes
- 5 to 6 gallons of fresh goat milk
- Wide spoon or paddle
- Resealable 2 pt. jar
- Food thermometer
- Stand mixer with balloon whisk attachment and mixing bowl
- Measuring cup
- Resealable container
- 1 c. ice water
- Mixing bowl
- Wooden spoon
- Salt (optional)
- Resealable container
Divide 2 gallons of milk into the four 9 x 13-inch dishes.
Place the dishes in the refrigerator for 24 hours without disturbing.
Spoon the cream that rose in the dishes off the top of the milk, and transfer it to the jar.
Discard the remaining milk in the pans or use it as skimmed milk for drinking and baking.
Repeat the settling and skimming process with the remaining 4 gallons of goat milk over the next two days, placing the accumulated cream into the jar. Store the jar of cream in the refrigerator before it is ready to use.
Set the jar on the counter with a food thermometer in it. Pour the cream into the mixing bowl when the temperature warms to 11.1 degrees C.
Whip the cream on high speed until the goat butter solids separate from the buttermilk, about 5 to 10 minutes. Alternatively, shake the jar with the cream until the butter separates, about 15 to 30 minutes.
Pour the excess liquid (buttermilk) off of the solid butter into a measuring cup. Save this goat buttermilk for up to one week refrigerated in a sealed container for use in recipes or drinking.
Transfer the butter to a mixing bowl from the jar, or leave in the mixer's bowl and add one cup of ice water to rinse the tangy buttermilk away from the goat butter.
Knead the butter with a wooden spoon to push extra buttermilk out of the butter. Pour the extra liquid worked out of the butter off and discard.
Repeat rinsing the butter by kneading in and pouring off ice water by one cup at a time until the liquid poured off looks clear.
Fold 1 to 2 tbsp of salt into the butter at this point for salted butter if desired.
Pat the butter into a round cake shape and place in a resealable container. Store in the refrigerator and use within one week as a cow's milk butter substitute.
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