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.


Nancy J. Bond said...

I am so impressed! All that work...but what wonderful rewards! that butter looks rich and delicious; but sure to let us know how it is on toast...or anything else. I can just picture this in pound cake!

Vincent said...

Great! I'd like to get a milking goat in the near future. Really reminds me of the goat milk (and goat custard) my Grandmother used to make when I was a kid. Pretty healthy milk too, I've heard.

Shibaguyz said...

BRAVO!! Totally going to get on this project ourself soon... you've inspired us.

Heather said...

Awe-some, and what cute little helpers. Congrats on your new nifty tools and tasty eats.

jack-of-all-thumbs said...


I hope you left time for ice cream during yesterday's projects.


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