I’ve read that you need a cream separator and butter churn for making goat milk butter, but we’ve come up with a method that doesn’t require either of those pieces of equipment. Instead, we manually separate the cream from the goat milk and use a KitchenAid mixer to churn the butter.
It takes a few days, but the cream in the goat milk does separate and rise to the top of the jars we use for storing the milk; so we just spoon the cream off and add it to a freezer container of accumulating cream. We store the cream in the freezer to keep it fresh and prevent it from developing a “goaty” flavor.
The milk that’s left after removing the cream is still very sweet and good (doesn’t seem watery like skim cow milk) – maybe that’s an advantage of having Nigerian Dwarf goats with their very high butterfat content milk.
After we’ve accumulated about a quart of cream in the freezer, I let it thaw and put it in the mixing bowl of the KitchenAid mixer. The churning process goes faster if you put the mixing bowl and whisk into the refrigerator for 30 minutes before churning. Once the cream’s in the mixer, I just turn the KitchenAid up to high and let it whisk.
After whisking for a while, it will form whipped cream.
If you have splatter guards for your mixer, it’s a good idea to put them on after whipped cream has formed.
After mixing for a while more at high-speed, the buttermilk will start separating from the butter – and it will splatter all over.
After mixing for a while more, most of the buttermilk will have separated from the butter and the butter will cling to the wire whisk.
The buttermilk that accumulates in the bottom of the mixing bowl is true buttermilk, not “cultured” buttermilk like you buy in the store today. We save it and use it to replace other liquids in baking – the chickens also love it.
I pour off the buttermilk and continue to mix the butter for a bit more to see if I get any more buttermilk out – when it stops coming out then it’s butter. I’ve read recipes that call for “washing” the butter with cold water, but we haven’t seen the need for that step yet.
Goat milk butter is pure white, so you can add yellow food coloring and salt at this point if you want. We prefer unsalted butter and don’t mind that it’s white, so we leave it as is.
We don’t have any butter molds yet, so I just put the finished butter in ceramic dishes and refrigerate. It appears that we’re yielding about two cups of butter when starting with a quart of cream – and I’m thrilled to be making our own butter with equipment on hand – it’s so sweet and delicious!
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