Wednesday, August 27, 2008


WE DID IT!!!! Goat milk (or cream to be exact) butter! It took a quart of cream, the yield of two gallons of milk, and almost two hours of spinning the churn, but it is butter. It is salted and in the refrigerator waiting to be slathered on toast and waffles in the morning. I did take a taste and ... YUMMMM!

cranking the churn

butter to be pressed and salted

We are effective, but not efficient yet. The whole process needs some tweaking, but it is nice to know that everything works. We still have a quart of goat milk cream to use for butter and (this is the best part) a quart of May's cream (so thick you can stand a spoon in it) that is going to figure prominently in the ice cream making scheduled for Saturday.
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