[Sca-cooks] cow butter?
Rikke D. Giles
rgiles at centurytel.net
Thu Jun 3 11:40:39 PDT 2010
On 06/03/2010 09:58:07 AM, Donna Green wrote:
> > Butter is made from cream rather than milk and is a
> > condensed, emulsified fat.
> Since goat milk is, as I understand it, naturally homogenized and
> not separate into cream, does that mean it is harder or not possible
> to make goat milk butter?
> Juana Isabella
In real life, I own a small, private, goat dairy. I make cheese,
butter, yogurt and more from the milk.
Goat milk does separate, it just takes longer. I let it sit on the
counter, at room temp (in western WA state, so we are talking anywhere
from 60-70 F), for a day or two and skim off the risen cream. There is
still plenty of cream left in the milk to make a semi-skim cheese.
Some people let the milk sit in their refrigerator, which is safer in
warm climates. I don't bother, because I use raw milk and while it's
sitting on the countertop it's culturing for both the butter and the
Goat milk also separates easily with a standard cream separator. I
just haven't bought one yet.
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