It was much easier than I thought it would be! Here are photos from my second batch. One of these days I'll get good at taking photos one handed, for now there are still a few fuzzy ones.
|It takes a few days for the cream to separate from goat's milk. This milk is about 4 days old. It's hard to see in the photo where the cream is, that's why my finger is there.|
Make sure that your cream is a little cooler than room temperature before you start shaking it. It turns into butter much more quickly that way. My milk was about 60 F when I started. The temperatures I've read are between 55 F and 66 F.
|I rinsed until the water ran clear. It took about 4 times. I learned that I have to be a little gentle with the mushing part, or I end up with more butter on the sides of the measuring cup than I do in a ball.|
|Final product! Yay! |
The butter is very white. I read that is because goats are more efficient with their use of food and all the carotene has been converted into Vitamin A. A cow isn't as efficient so some of the carotene finds it's way into the cream which is why cow milk is yellow.
I used the milk that I had skimmed the cream from to make some mozzarella. It worked just fine and it doesn't seem any drier than the full fat mozzarella! I'll use the milk leftover from making the butter in bread, just to see how it turns out. I might try to turn the leftover milk from the butter making into buttermilk by adding some cultured buttermilk to it. I wonder if someone let the leftover milk sit out and 'ripen' like making clabbered milk? Hmmm..... more experiments to try!
I probably won't make alot of butter this way. But I probably will make butter this way for special occasions like Thanksgiving and Christmas and parties without little kids.