Homemade goat butter
The trick to successful homesteading is really utilizing the resources you have. Having dairy goats means milk for cheese, soap, and even butter! I will most likely share recipes for my goat cheese and soaps later, but this blog is all about the butter, baby! Since I started homesteading I’ve been cooking and baking a lot more than usual and making a lot of recipes from scratch which means I’ve been using a lot more butter too. There is nothing wrong with store bought butter, but just like most things, making your own is better!
I also use this same recipe for raw cow milk. It’s illegal in many states but I live on the border of Pennsylvania where it is legal (my nearest neighbor is also a dairy farmer so it’s not hard to come by). The difference between the two is goat milk is naturally homogenized while cows milk isn’t so if you’re using raw cows milk you only have to let it sit for 12-24 hours before the cream separates. Other than that the recipe is the same.
You will need:
1 quart of raw goat milk
REAL salt (not that Morton’s shit. Lol)
Food processor or blender
Spatula
To get cream from goats milk you will have to let it sit for 3-7 days. Once the cream has formed a layer on top you will skim that off (if it doesn’t make a whole quart you can freeze it for freshness while you continue to collect cream). Put the cream in the blender and blend for 10-15 minutes or until you see the buttermilk separating from the butter. Strain out the buttermilk (you can save that for biscuits or pancakes!)
Run cold water over the butter then squeeze very hard with a spatula. Do this 3-4 times until the moisture is gone. Add salt to taste.
That’s it! You’re done!
I also use this same recipe for raw cow milk. It’s illegal in many states but I live on the border of Pennsylvania where it is legal (my nearest neighbor is also a dairy farmer so it’s not hard to come by). The difference between the two is goat milk is naturally homogenized while cows milk isn’t so if you’re using raw cows milk you only have to let it sit for 12-24 hours before the cream separates. Other than that the recipe is the same.
You will need:
1 quart of raw goat milk
REAL salt (not that Morton’s shit. Lol)
Food processor or blender
Spatula
To get cream from goats milk you will have to let it sit for 3-7 days. Once the cream has formed a layer on top you will skim that off (if it doesn’t make a whole quart you can freeze it for freshness while you continue to collect cream). Put the cream in the blender and blend for 10-15 minutes or until you see the buttermilk separating from the butter. Strain out the buttermilk (you can save that for biscuits or pancakes!)
Run cold water over the butter then squeeze very hard with a spatula. Do this 3-4 times until the moisture is gone. Add salt to taste.
That’s it! You’re done!
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