This post is from www.louises-country-closet.com
I have been told that you can't make butter from goats milk. So when I found this post I was so excited that I had to share. Louise's blog is full of great ideas. If you have a minute check her out.
Homemade Butter Using Goat Milk
Our first try ended in disaster. We left the milk sit in the fridge for a week but when we skimmed it, it had a very strong goat smell to it. Yuck! We found out the trick to it is pasteurizing the milk first.
After you've finished milking, strain your milk into a pot and heat it up to 165 degrees. When it reaches temp, shut off the burner and wait 15 seconds and then submerge the pot in a bowl of ice water to quickly cool it down.
When it was time to take our jar out (we had saved two days worth), I also took out any others that had developed any cream at the top. I skimmed the cream out with a measuring spoon (a tablespoon to be exact).
I put all of the cream I could get into my mixing bowl and in the end, I was starting to get a lot more than I thought I would. Last year our doe had a hard time producing much cream at all and this year I was getting big chunks of it.
Most people put their cream into a jar and then shake it up but I put mine in the mixing bowl and used my stand mixer to get the job done. It's a little messy but by being careful I was able to not get cream all over the place.
It will start out really watery and then gradually thicken until the butter forms into a ball. I then took the butter out and placed it into a bowl.
When it was rinsed out good, I mixed a little bit of salt into it and then put it in a container and popped it in the fridge. Look at how snow white it is, this is how your butter should be! The butter you get in the store that's yellow is actually food coloring.
So not only do you end up with delicious butter (and no hint of goat now that I'd done it right!) but this yummy buttermilk too. Yum! What would you use your buttermilk for??