[Sca-cooks] cow butter?

[Rikke D. Giles]

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 
> does
> not separate into cream, does that mean it is harder or not possible
> to make goat milk butter?
> 
> Juana Isabella

Greetings,

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 
cheese. 

Goat milk also separates easily with a standard cream separator.   I 
just haven't bought one yet.

Aelianora