[Sca-cooks] cow butter?

[Honour Horne-Jaruk]

Respected friends:
--- On Thu, 6/3/10, Juana Isabella wrote:

> Since goat milk is, as I understand it, naturally
> homogenized and does not separate into cream, does that mean
> it is harder or not possible to make goat milk butter?
> 
> Juana Isabella
     Yes, it's harder. unless you let the milk sour (which does help the cream rise; but with goat butter OMG the taste!) you essentially end up churning straight from the milk, which means it takes much longer. We now have cream separators which can wring every last speck of cream out of the milk, which makes things much easier.
     I must use "alternative" dairy products, because I can't tolerate cow's milk casein. Goat's milk butter comes in two basic types: 1)Revolting-- the buck lives with the does, and the butter tastes just like he smells. 2)Very mild and quite unobjectionable-- the goat lives on a different farm and the does are milked separately for a week after being bred. For some reason, it doesn't seem to come in a middle version.

Yours in service to both the Societies of which I am a member-
(Friend) Honour Horne-Jaruk, R.S.F.
Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict

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