Goat milk butter

 

 

 

 

 

Today we were given another bucket of goat’s milk by the neighbour as I had one lot of soft cheese still draining from the batch I made yesterday, we thought it would be a good idea to look into alternative things you can do with the goat’s milk. Brainwave: butter. First we pasteurised the milk in the normal way: strain into a saucepan and bring gently to the boil. Let it rise twice and then remove from the heat. We then found and cleaned some wide-mouthed jam jars. We poured the milk into the jars and left to cool before putting int he fridge.

The idea is that after 7-10 days you skim off the cream and then shake to get the butter.

I’ll keep you informed of how it goes.

Skim cream into a clean jar.

Let the jar sit at room temperature for an hour.

Shake the jar for 10-15 minutes until you can hear the sound of a lump of butter inside.

Remove the lid and rinse with cold water until the water runs clear.

Pat into shape or into a mould or small dish with the back of a teaspoon to remove as much water as possible.