Kinder goat milk is approximately 9% butterfat and perfect for
making butter! Goat milk is naturally homogenized. That means the fat globules stick together. You do not need a cream separator to make butter!
making butter! Goat milk is naturally homogenized. That means the fat globules stick together. You do not need a cream separator to make butter!
Step 1. Strain your milk with a dairy filter into a lasagna pan.
Step 2. Let the milk sit in the refrigerator or cool spot for 1-2 days.
Step 2. Let the milk sit in the refrigerator or cool spot for 1-2 days.
Step 3. Skim off the butterfat with a small cup and put into bowl
Step 4. Mix with hand or electric mixer until you see butterfat separate from skim milk. You can also do this in a blender.
Step 4. Mix with hand or electric mixer until you see butterfat separate from skim milk. You can also do this in a blender.
Step 5: The process will be: first whole milk, then whipping cream stage (it is hard not to use this), then you will see the butterfat amalgamate and skim milk separate.
Step 6: Strain the skim milk from the butterfat
Step 7: With a spatula smash the butter to get out skim milk from the butter. This makes your butter last longer and not go rancid so quick.
Step 7: With a spatula smash the butter to get out skim milk from the butter. This makes your butter last longer and not go rancid so quick.
Step 8: Taking the spatula scoop up butter from the bowl and put into a flexible mold.
Step 9: Cool the butter and then remove from the mold
Step 9: Cool the butter and then remove from the mold
Step 10: Enjoy real homemade butter with no flame retardant!
More How to's..........to come.
Thank you Celeste!
More How to's..........to come.
Thank you Celeste!
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