Comments on: Homemade Cultured Butter from Cultured Goat Milk

By: Dryflour

Dryflour — Mon, 08 Aug 2011 18:28:40 +0000

My raw goat’s milk separates naturally as fast as it can! I had a glass gallon jug full sitting outside on my porch (exposed to sunlight and temperature between 55 and 65 degrees) and in just one day all of the cream (about 1/3 of the gallon jug) was sitting on top of the skim milk. It had cultured and separated and I wish I had used it to make butter, but instead I made feta.
Now I am absolutely obsessed with the idea of making goat’s milk butter. I wonder why no one is marketing artisan goat’s butter…

By: Megan

Megan — Sat, 15 Jan 2011 23:19:39 +0000

Hi!

I am a 27 year old with a 1 year old, a 2 year old and a 3 year old. We live in British Columbia on 2 acres. I have decided to start living off the land. Just made Almond milk and almond cheese, delish! Our goats have yet to have babies, so I guess we have to wait until April or May?? As you can tell, Im super new at this and have NO CLUE what Im doing!! Any advise or anything would be amazing!!

By: Wardeh

Wardeh — Mon, 04 Oct 2010 00:33:22 +0000

Frankie — We have Nubians. Certainly some cream rises to the surface, but nothing like cow cream. Plus I’m pretty impatient to save the milk that long. How much cream do you get in 3-4 days. Some of our goats have creamier milk than others. Have you noticed that, even within the same breed? Anyway, good for you on getting all that cream!

By: Frankie

Frankie — Sun, 03 Oct 2010 07:12:46 +0000

I’m not sure what kind of goats you all have that you’re not able to get the cream at the top of the jars?! All of our goats (French Alpine, Oberhasli, Oberhasli/Boer and LaMancha) their cream rises to the top. It takes a few days though (3/4) and all of our friends that have Nigerian Dwarves have even richer cream.

We make the yummiest butter and amazing cheeses too!

By: teri

teri — Wed, 30 Jun 2010 18:47:38 +0000

wow i have to apologize for the terrible spelling! no more posting late at night for me!

By: Wardeh

Wardeh — Wed, 23 Jun 2010 13:35:08 +0000

Teri – Thanks for the ideas and you tested it, too! I do have a cream separator now – not that I’ve used it yet. I am waiting for other projects to be done so we can build a little table for it and install it.

By: Wardeh

Wardeh — Wed, 23 Jun 2010 13:34:22 +0000

Teri – The cultured butter has more probiotic benefits, and it also stores longer. More good cops to keep the bad cops down! (You know I am referring to bacteria.)

By: Teri

Teri — Tue, 22 Jun 2010 22:05:40 +0000

at this point we shake ours in a jar lol eventually we want a hand crank one. What is the difference between cultured and not health wise and storage wise when you are just using cream do you know? And does it taste different?

By: Teri

Teri — Tue, 22 Jun 2010 21:49:43 +0000

a shallow pan or a wide bowl are definately needed for a decent yield but maybe you could find a cools spot? not the fridge? I know i know fridge but maybe? I have had good success with it that way but I may try this! i looked it up as i just separated some cream from a few gallons and wanted to see what this post had been about. Snap! lol

NOW if you or a dear one is industrious enough ( my DH is but hasnet got to it yet…we are ssure to have little to know electric someday so hand crank of course like my flour mill …which he is finally putting to an old bike!!! )

I have an ‘exlosion’ of an old hand crank machine that i may be able to find a gain for you. It has all the work done just follow it and make the centerfuge as they did.These are the original cream seperato! How lucky was I to find that? Let me know and i will ge tit too you.

By: Tuesday Twister – Cultured Butter | GNOWFGLINS

Tuesday Twister – Cultured Butter | GNOWFGLINS — Tue, 08 Jun 2010 14:05:12 +0000

[...] the sour thing. I got back to making cultured butter. I’ve made it before from goat milk cream. My friend Jami (the author of the amazing cast iron seasoning post) had some spare Jersey cream [...]