When we first tried to make homemade goat milk butter, it was a little discouraging. We tried to make it with cream from our goat’s milk in a jar. First, we gathered the whole family together and used our new hand crank separator to separate the cream from the milk. This was a pretty messy task. And to top it off, the separator didn’t have any directions on how to use it. Needless to say, it took a while to get it to work. Next, we spent a lot of time taking turns shaking the jar. But the butter wasn’t really forming. Finally, after all the work we did, we didn’t get any butter. We’re not really sure what happened. Maybe the separator didn’t work properly. Perhaps, we didn’t shake it long or hard enough. As I said, I’m not sure, but I do know this – we were all disappointed.
After this, I had settled on the thought that making butter just wasn’t worth it. But, I’m not usually one to give up. Additionally, as I’m now trying to go organic, I changed my mind. I wanted to try it again.
Second Try at Making Goat Milk Butter…
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This time, I decided not to use the separator. I just scooped the cream from the top of the goat milk. And, instead of using a jar, I poured it in my Bosch mixer and turned it onto high speed with the cookie paddle. After about 5 minutes, I checked on it. It worked!! There was actually goat milk butter sticking to the paddles! I was so excited! It was very easy to make, and it turned out perfect!
There are many ways to make your own butter. You can use the cream from your own goat’s milk or cow’s milk, or you can make it with store bought cream. I use the cream from our goat’s milk. We store our milk in half gallon jars. I scoop the cream off the top of the jar before I pour it into a pitcher for daily use. I get about 2-3 Tablespoons from each jar. It’s then put it into a container and frozen until there’s about 1 cup. Then I defrost it and use it to make butter.
You can make your butter in a Bosch or KitchenAid mixer with cookie paddles, a Vitamix blender, or just shake it in a jar (maybe). I like using my Bosch mixer the most. It is very quick and easy to make it this way. And clean up is a breeze with the Bosch!
A Few Final Notes on Goat Milk Butter
You do need to store your butter in the refrigerator as it doesn’t have any preservatives to keep it fresh. Nor is it as firm as the butter you make from cows.
Side note: The butter crock pictured to the left is an amazing tool for keep your butter fresher longer. And the mess stays inside the crock, not outside!
|Prep Time||10 minutes|
- 1 cup Heavy Cream Again, cream from goats, cows, or the store works just fine for this recipe.
- 1/8 teaspoon Salt
- Pour cream into mixer with paddle attachment.
- Add salt.
- Cover so it doesn't make a mess. It will splash a lot.
- Turn mixer on high. It will begin to thicken, then get chunky and start separating into butter and buttermilk. It is done when butter starts clumping and sticking to paddles.
- Pour into a strainer to separate buttermilk from the butter.
- Using a spatula slightly press and turn butter to remove excess buttermilk.
- If desired, you can refrigerate until firm and shape into a cube.
- Place butter in desired butter container and refrigerate until ready to use
I am very excited to be able to make my own homemade butter. I can now have organic butter made with milk from our own goats. Instead of having to buy organic butter at high prices from the grocery store. It is also very handy to know how to make butter. Just in case you ever run out and can’t make it to a store.
This is awesome. I had wondered if it was possible to simply put the cream in a mixer to make butter. You answered my question and it makes beautiful butter too! Thx
You are so welcome!!
My goat cream and equipment is cold but when I started mixing it it stays thickened and whipped but doesn’t clump into butter in the kitchenaid. Any tips?
Maybe the cream wasn’t separated good enough? It didn’t really clump into a chunk. It separates from the buttermilk and thickens (but is still soft), then you strain the buttermilk out of it and form it into a chunk. It hardens after refrigerating it.
I am allergic to cow dairy so I only do goat dairy but I have always been told goat milk is already homogenized so it never forms a cream layer. Now I am totally confused because you say use the cream from the top but the goats milk never forms a cream layer. I will talk again with my goat farmers. I would love to make my own goat butter!
Fresh goats milk will form a cream layer when it’s chilled after about 24 hours. It does take longer than cows milk.
I hope this works for you!
Do you rinse the butter after draining the buttermilk like most butter recipes made with cow’s milk?