Making Goat's milk butter without a cream separator

[maertzda]

A pastured Guernsey will produce orange butter.

[maertzda]

As far as I know, only goats make white butter. It may be that cafo'd cows produce white butter but that is because they don't have access to green grass and the omega 3's therein.

[MountainManD]

awsome video thanks so much ,,,,who cares if its pretty as long as its good ,,,mmmmm looks good to me

[marshwoodgirl123]

can you completely clean the milk by just boiling it them putting it in the fridge?

[Michigansnowpony]

@marshwoodgirl123 Generally, you would strain the milk through some sort of filter to clear any debris that may have fallen in during the milking process (bits of hay, hair, etc.) then, you can pasteurize it on your stovetop to kill any bacteria present. I have another video which shows you how to do this. Boiling the milk gives it a cooked flavor which many people don't care for. Pasteurization holds the milk at a high temp for a set amount of time, but you don't let it boil / cook.

[ShotgunAndAShovel]

Apparently I need more goats. :| lol

[greenbean1981]

This is probably a stupid question, but does it taste like butter from the store?

[HorseyHow2Channel]

how many goats do you have and what breeds

[Michigansnowpony]

@HorseyHow2Channel -- At the moment, four, with the littlest to be sold before Fall. All are Alpines.

[renagade12]

@Michigansnowpony

this is very coool thank you

[jmdowd1]

Great video. We are expecting our first kids in a couple of weeks. I am using this "waiting" time to learn all I can about using goats milk . Can you freeze the butter? How long would it be good in the freezer?

[irisdixie321]

thank you soooo much this helped me:)

[rebmahendy]

Okay, I see. Thank you for your response. I have to ask these types of questions so that I won't skip that step when I finally try this. I am the queen of short cuts;)

[Michigansnowpony]

@rebmahendy  Haha -- me too (the queen of short cuts, that is). If I can't figure out the reason for something, I am very apt to dismiss it as unneccesary. Meanwhile, my husband seems very adept at incorporating extra steps into every project to safeguard his success. This tendency often drives me nuts when we try to do things "together". I have to admit, however, he seldom has disasters or "do-overs". ; ) Opposites attract as they say.

[rebmahendy]

Why do you have to rinse the butter? Does that have to be done?

[Michigansnowpony]

@rebmahendy -- You rinse the butter to remove as much of the liquid (buttermilk) as possible. If you don't rinse it well, your butter will likely develop an off-taste and/or go rancid.

[theprepperswife]

A friend of mine has a jersey cow and she uses a sun tea gallon jug with the spigot in the bottom to remove the milk from below the cream. Then scoops out the cream. Maybe that would be helpful way to do this process?

[Michigansnowpony]

@theprepperswife -- That's an excellent idea with the sun tea jug!!! Your friend is a clever girl. : ) Volume-wise it would be a bit of overkill for me with one goat, but for someone with a cow. . perfect! Goats milk is a bit different than cow's milk in that it's naturally homogenized. That is, the cream doesn't separate out as easily and quickly as cow's milk will, so you have to give it awhile. I've thought of using one of those fat separator pitchers that Lehman's sells too.

[PrescottCreative]

A very informative video. You described things so well that I feel confident that I could give it a try. I think that in addition to most people not realy having the means to do this (or the will) confidence plays a big role. I look forward to more videos.

[sherrilenett]

Just made butter tonight, thank's for your helpful video. WOW it's so much better than store bought!=]]

[Michigansnowpony]

@sherrilenett -- Woo hoo!!! It's fun too, isn't it? I just dried off our dairy goat as she's due the first week in April and had to buy milk from the store for the first time in ages this week. Usually, I have some put away in the freezer, but didn't have room. (Must get a larger freezer this year!) I can't wait until I have two does to alternate in milk so I never have a dry spell.

[sherrilenett]

Thanks so much for sharing, we make goat's milk soap and simple farmers cheese. I really want to try the butter making and your video was perfect!=]

[Wags374]

I have Nigerian Dwarf goats and they have a high enough butter fat that I can just shake a half filled quart jar of whole raw goats milk to make butter. I really appreciate you posting this video though - saves me from having to go to the trouble to make one myself. :)

[mcfsharp]

Hi again, I'd like to try your method. You mention that your goats milk can last up to two week, I was wondering if this is raw or pasturized milk.

thanks again

[Michigansnowpony]

@mcfsharp I always stove-top pasteurize my milk. So, my butter is made with pasteurized milk. I know there's lots of supposed benefits from raw milk, but that is out of my comfort range.  I find we like the taste of pasteurized milk better and it lasts infinitely longer in the fridge for us.

[mcfsharp]

Hi, thanks for uploading this video. I've been wanting to buy a cream separator but I found it too expensive AND like you we don't have a lot of butter to make, we are milking 2 goats a Saanen and Toggenburgh can't wait to try this.

thanks again for sharing.

[22justus2]

@BIBLEVERSEBREADS

our cow's butter was a light golden yellow also

[22justus2]

Hey ....just make it easy on yourself. This is how we did it 'back in the day'.

Pour off the excess clabbered milk. Place the ball of butter on a small luncheon type plate. Sprinkle some salt over the butter. Then with a dinner knife simply work the butter around smoothing and re-scooping it over itself until all the whey is removed. Shape, cover and refrigerate. May add a little food grade yellow dye if wanted for color. Do not rinse the butter; any remaining milk adds flavor!

[DanaTellier]

mine never turned to butter, do you know why?

[FFarmerCharlie]

so how many goats would it take to have a lifetime supply of butter?

[crazyoldhen]

How rude, my comment as "templewhore" was deleted. All I did was say how informative the video was and suggest more butter might need to be worked in order to keep it. Somebody's got their pants in a knot, I guess about the word "whore" which occurs 65 times in the King James BIBLE.. I came by to say thanks again as I tried this recipe today. Now I'm just pissed off.

[TheMrsVolfie]

I have a 6 quart icecream maker..wouldn't that churn the cream..just not pack ice and salt around it?? Also My aunt used to use a wooden spoon to work the butter in the bowl between rinsings..to work out the rest of the butter milk.

[Michigansnowpony]

@TheMrsVolfie -- All you can do is try it. I don't have an icecream maker myself, so no experience there. You can still find wooden butter paddles in antique stores or from catalogs like Lehmans what help squeeze the whey out of the butter like your Aunt did with a wooden spoon.

[labartic]

If you eat the cream straight, what does it taste like?

[themudball]

@labartic fantastic!!!

[VivianRinSC]

I've been subbing you for some time and totally forgot about this vid. Back in February, I had no idea we'd get an Alpine goat. I'll be skimming the tops of our milk jars to get some butter! The hard part is we rarely have milk past 3 days. lol. Now to go back through all your goat vids... lol

[christo930]

You sure did waste a lot of water! Turn it off between filling the jar. What does the butter taste like? Is it the same as store bought butter?

[Michigansnowpony]

@christo930 -- To us it tastes the same as "regular butter", however, if you don't rinse the whey out well, it will go rancid quickly.

[crazyoldhen]

@christo930

It is not the same for us folks who live in the country and are on well or spring water. Our spring is running 24/7 whether we use the water or not. Also the water here goes into a septic tank and ends up percolating back into the groundwater.

[fmaneko217]

My butter gets too hard to use in the fridge after a day or two, what am I doing wrong?

[Michigansnowpony]

@fmaneko217 -- I'm not sure I understand the question. All butter gets hard in the refridgerator??  Do you mean it won't soften up a bit when left out, or won't melt on toast or??? I don't think it's anything you did wrong, just the nature of butter. I've always wondered what they add to the spreadable stuff to keep it soft in the fridge. Probably something not good for us! : )

[fmaneko217]

@Michigansnowpony What I mean is that it gets so hard within a day or two that I can barely cut it with a very sharp knife and the butter is almost powdery. Does the milk not have enough fat or something?

[Michigansnowpony]

@fmaneko217 - I'm sorry, but I have no idea what would make your butter turn out like that, especially the powdery aspect of it. Wish I could be more help, but I'm stumped.

[VivianRinSC]

@fmaneko217 Could it be it's drying out? Do you have it in a sealed container?

[ziggy2sound4u]

Really nice job, Michigansnowpony!

I just bought an Alpine buck kid and a La Mancha doe kid, from whom I hope to get milk, and milk products from(cheese and butter), as well as goat meat a year from now!

Keep up the informational videos, for they will be greatly useful later!

[Michigansnowpony]

@ziggy2sound4u  -- Thank you, I usually take youtube along on all my homestead experiments. : ) I wonder what kind of ears you're going to get from that cross?

[ziggy2sound4u]

@Michigansnowpony

Well, they say the La Mancha ear "style" seems dominate even in crosses.

I guess I'll have to see!

Of course, I'm going to look for a couple of other doe kids, probably a different buck, and maybe one or two whethers to keep a buck company, while the other is reproducing.

I'd like to get a small herd started very soon(considering the economic climate)

Hopefully, God blesses me with these for a reasonable price(I got the first 2 for

$ 50.00 each)!

[Michigansnowpony]

@ziggy2sound4u -- I'd just wait until I had the inevitable buck kid from my own breeding to keep the spare buck company rather than buy one.

[ziggy2sound4u]

@Michigansnowpony

O.K.

Thanks a lot!

Yeah, that WOULD save me some money!

Was my idea about obtaining a couple of whethers to keep the buck company a good idea, as I understand after mating, the buck should not be left alone, yet can't run with the does, as he will taint the milk?

Any information you can give will be appreciated.

[Michigansnowpony]

@ziggy2sound4u -- Well, during mating season (Fall, like deer) I'm not sure how a buck would react with a wether around. . . Most people that I know keep them by themselves, but being goats are herd animals, I think it would be a much nicer existance for the buck to have other goats around. You'll just have to see how they get along.

[ziggy2sound4u]

@Michigansnowpony

Thanks, Rene(Spelling?)!

I appreciate your insights!

[ziggy2sound4u]

@Michigansnowpony

Well, Rene, since we last spoke, my Alpine buck died(killed himself trying to get under the fence).

I have since purchased a pure Saanen Buck kid, and doe(which is already pregnant), a pure Midget(wife thought it was cute) and a Kiko/Boer cross buck kid(whose daddy looked like a small bull).

Still have the La Mancha doe, and though small yet, she is doing well :)

I am looking forward to this fall, for next spring's "harvest" of goats.

I paid $70 or less for all of them.

[ziggy2sound4u]

@ziggy2sound4u

I figured, I breed the two unrelated Saanens(and perhaps the pregnant Saanen's kids, should they turn out to be does) this fall, and the Kiko/Boer cross to the other two.

This way, I can have the best of both worlds(I hope), dairy and meat.

Give me your thoughts................

[ziggy2sound4u]

@Michigansnowpony

I have no clue, however, but I understand, that the La Mancha is dominate in crosses.

I hope to obtain at least 2 more does, 1 more buck, and a whether to keep one buck entertained, while the other mates.

Hopefully, I can get these at a reasonable price(I only paid $ 50.00 each for the first two)!

What blood lines do you think I should look for next?

[ziggy2sound4u]

@Michigansnowpony

I hear La Mancha is the dominate trait, but I guess I'll wait and see.

I'd like to get at least 2 more does and 1 buck, plus 1 whether.

That away, the whether can keep the buck entertained, while the other buck mates.

Hopefully, I can obtain these for a reasonable price(paid 50.00 each for the first 2)

Which breeds would you suggest for the next buck(want to keep the genetics mixed up, no 2 headed goats, please)!

[Michigansnowpony]

@ziggy2sound4u Actually, you don't have to mix breeds to insure no inbreeding. Within one breed, there is plenty of variety in the gene pool. I tend to stick to purebreds simply because the extra offspring are generally easier to sell. Each breed has it's own pros and cons, and when mixing them, predicting the outcome is kinda a wild card.

[ziggy2sound4u]

@Michigansnowpony

Ok.

Thanks for the information.

I didn't know that about goats!

So, I should have just stuck with an Alpine doe(even if it was a sister?) to go with the Alpine buck?

Will a second generation mating(father/daughter) produce Alpines, then?

Was my general concept O.K. otherwise?

Any information you can give will be greatly appreciated.

Should my second buck be another Alpine?

[Michigansnowpony]

@ziggy2sound4u -- Okay, you're mixing two different things here: First of all, A purebred Alpine bred to a purebred Alpine will produce a purebred Alpine, period. HOWEVER -- inbreeding (father / daughter, mother / son, sister / brother) is not advised. Doing that DOES increase the likelyhood of mutations and undesireable consequences. If you decide to breed purebred animals, you'll want to get unrelated stock.

[ziggy2sound4u]

@Michigansnowpony

Hey, thanks a lot!

Yeah, thats what I want to avoid(two headed goats, LOL)!

You're not being confusing(line breeding) but VERY helpful.

This is my FIRST major livestock attempt, and I'd like it to be successful!

[Michigansnowpony]

@ziggy2sound4u -- One more thing to add to the confusion: (smile) There is something called linebreeding. That's where a common ancestor appears in an animal's pedigree several times, either on one side, or both sides. Some folks really like certain characteristics of a certain line and hope linebreeding will amplify those positive traits and/or make them more likely to show up and be passed on.

[the1969info]

I seen your comment about your corn that didn't turn out well. Thought you might want to look into making compose tea, its very easy and is suppose to do a good job with all your veggies.

[Michigansnowpony]

@the1969info @the1969info - Hi, I've actually looked into the compost tea. I decided I probably wouldn't be able to make enough for the size of my gardens.  I think the reason I've not had much success with corn is more along pollination lines. . . I am planning on planting it this year in a bigger garden using the mound / three sisters method.

We'll see what happens. I'm also going to be trying a new organic fertilizer recipe I got out of the book "Gardening When It Counts".

[bobinmissouri]

i have about 1 ac give or take a few feet lol

[Michigansnowpony]

Plenty of space then, depending on the lay of the land and such. Around here, a person is more restricted by zoning than anything else. For example, we're on 10.6 acres, and allowed 11 animal "units" -- I think one unit is a dozen chickens, one horse or cow, three sheep, and so forth. Zoning is often the stumbling block when it comes to what you can do with your property in regards to homesteading. If you live in an unzoned county -- woo hoo -- freedom!

[Michigansnowpony]

Ugh -- not county, I should have said township.

[bobinmissouri]

how much land is consider a homested?

[Michigansnowpony]

Hi Bob, Well you know, I don't think there is any set or official size to be considered a homestead -- it's more about what is done with what you have.  For example, have you seen what the DerVae family does in the middle of Pasadena on 1/5 of an acre city lot, of which they only use half for growing / homesteading. Watch this youtube video if not:

watch?v=mCPEBM5ol0Q

[bobinmissouri]

ty so much

[22justus2]

@bobinmissouri usually 5 acres...

[VivianRinSC]

Great vid. Just found you today and hope to watch your other vids soon!

I've made butter for fun with my kids with store bought cream the same way as you showed here. Plus there's a local dairy that offers non-homogenized milk so we can scrape off the top of their whole milk and use it on bread or hot cereals.

Thanks for sharing this!

[CombatWarrior420]

Wow thats amazing!

How much do goats cost?

[HomesteadAcres]

Great vid! I've done it once like this to, when we used to have goats. Sure miss them!

Kim

[kokonutbaby1]

i think what your doing is great, i wish i could commit to milking a goat twice a day but thinking about going out there in the cold twice a days is kinda like brrrr rabbits, no way! lol...cant u just be my neighbor? lol

[Michigansnowpony]

Now that's interesting because I found the colder my cream was, the longer it took to form butter. BUT -- maybe the marble acts like those little beads in nail polish to aid with the mixing.

[22justus2]

@Michigansnowpony

butter is better made at room temperature.

We always set the milk into the churn overnite (left out of cooler) and churned it the next morning to make butter. The milk was saved as buttermilk to drink and make bread. All the milk fat is scooped off into a platter, salt sprinkled on and then worked with a bread knife to extract the whey. Shaped up, covered and refrigerated.

[Michigansnowpony]

I'm like a little kid -- it doesn't take much to thrill me. : )

[kevincandi1998]

Have you tried putting a larger amount into a food processor and running it to make butter? Just wondering because I saw that on the foodnetwork.

[Michigansnowpony]

No, I'm afraid I don't own a food processor.

[Deenanemily]

I haven't read through all the post so forgive if this is a repeat. But when I make butter from cows milk this way, I don't rinse it...why do you rinse it?

[Michigansnowpony]

That's a great question -- should have mentioned this in the video. When I was doing my "research" on how to make butter, it was recommended to rinse the butter because buttermilk left in the finished product will make it have an off-taste and/or go bad (rancid) quickly. That's why many butter paddles for working the butter have holes in them -- to help squeeze out the buttermilk.

[VivianRinSC]

It may not be necessary to rinse if you go through butter like my family. lol. All butter has milk solids still left in it that's why in some recipes you have to clarify the butter (which means removing the milk). lol. Also, I think, if you add salt, it helps preserve the butter (hence why store butter usually has salt and unsalted can cost more, more perishable).

[Dixie096]

As usual Renee, fantastic job on using all your resourses to the fullest and making great vids on cool homemaking ideas. Definately going to try that with store bought cream. Thanks!

[Michigansnowpony]

Thanks Dixie.  Glad you liked it.

[scallopwaters]

awesome... thank's for the info.... 5*s....

[BLBMZ]

Great video, very informative and one handed too! Thanks for sharing.

[fatpius]

Great job! My grandmother made her own butter. I hated pumping that machine..it was bigger than I was. But, the butter was awsome. Just ordered my pressure cooker/canner today from ebay. Now, to find recipes and how to books.

[Michigansnowpony]

Sally -- I'm finishing up a video series on homestead books that may help you pick and choose from the many. AND -- not to spill the beans, but I have a new book coming that I'm going to be doing another giveaway with. This time I ordered it on purpose. IMHO, it's one of the best homestead books out there.

[R1phish]

You are an inspiration to many. Thank you.

[Michigansnowpony]

Thank you. That's my goal, or at the very least, amusing because these days, we all can't laugh or smile too much.

[mountaincavedwellers]

Another great video, thanks.

[Mofila]

Thanks for helping me make my first butter. I just made some about an hour ago. It was great.

[Michigansnowpony]

OMG - you just made my day!!!! Now that's what I'm video-ing about. : )

[GoatHollow]

LOL our conversation the other night Renee!

Good video 5*****

[Michigansnowpony]

Ugh -- sorry Doug, I accidently replied to David under your comment, so ignore that last e-mail.

Yeah, I told ya I was making butter! See!?! ha ha

[dsarti1]

I am too impatent LOL I bought a cream seperator

[Michigansnowpony]

Ha ha -- well, I only have one milk goat at the moment. Hopefully, when she kids in May, we'll get a daughter to keep and eventually will be milking two goats. I may need the extra for the neighborhood kids by then. . . . When I have that amount of milk to work with, I'll dig out my cream separator. Mine is a tabletop model made someplace overseas -- I think in Yugoslavia maybe?? Can't remember.

[Michigansnowpony]

BTW David -- You're kinda creeping me out. . . I am working on a series of videos on homestead books at the moment. In one segment, I cover cookbooks specifically for "extended pantry" cooking (food storage). My two favorites that I've found are both written by Mormon women. What you said in your recent video about the Mormons knowing what they're doing with food storage was nearly exactly what I said in my video!!! Now I'm going to look like I am copying you when I post my vids LOL

[dsarti1]

Dont worry when you make your vid send it as a video reply to mine I will gladly share the links..And I promis not to sue you for intulectual thought theft LOL

[Michigansnowpony]

Snort!!! Intellectual thought theft -- love it!

[ninastjohn]

Whilst watching your video on goats butter I was wondering if it might be quicker to take off the cream with a turkey baster or by pouring the milk out through a gravy jug that has a bottom spout. I haven't tried it myself yet though so just a thought :)

[Michigansnowpony]

Ahhhh yes! I have had my eye on a "thingee" in the Lehman's catalog. It is a cup with a spout coming off of the bottom, made to separate the fat from pan drippings to make gravy. (Is that what you are speaking of with gravy jug?) In looking at its design, I'm thinking it would work great to pour off the milk (from the bottom) leaving the cream at the top and in the cup. Great minds think alike, eh? : )

[ninastjohn]

Yes, the gravy jug is that fat separation thingy. Lots of stores have them and I even saw one in our local dollar store last week.... now I'll have to go back and get one for when I get some goats to milk :)

[Michigansnowpony]

I've never seen them in the store, but then, I haven't really been looking for one as the one in the Lehman's catalog was the first time I'd ever seen such an invention. And you know, all kidding aside, that's a great plan: Until you get on your homestead, it's a good thing to work on amassing the "tools" you will need once there, both big and small.

[ninastjohn]

Hey Renee,

I found your youtube channel a couple of months ago whilst looking for videos on lasagna gardening. My family and I are moving to acreage in a couple of months as I am craving the whole self-sufficient organic lifestyle. Your videos are such an inspiration! I have learned so much from you already - BIG thanks! ...

[Michigansnowpony]

Oh how exciting!!!! Will this be your first homestead? If so -- yeehaw!!! You're on your way!!! You will never regret it no matter how tired you are at night. Now, I am glad you are finding my videos helpful. Just remember, I am merely documenting what I / we do on our place. No real expertise here, which is my point in making videos -- if I can do this stuff, anyone can. P.S. the lasagna garden might become a hoophouse this year. . . stay tuned. : )

[58belvedere]

great video thank you! i bet its real good i would like to try goats butter

[Michigansnowpony]

Thank you. : ) Glad you liked it and let me know if you give it a shot.

[n2wds]

How long do you boil the milk for? Thanks!

[Michigansnowpony]

No no -- no boiling the milk!!! I'm assuming you mean to pasteurize the milk after milking? If so, I do it on the stovetop and heat my milk to 162 degrees F after straining it through a coffee filter. If you go much higher in temp, your milk will have a "cooked" taste. See my previous video on the subject if you want to see how to process milk step by step (or at least, how I do it.)

Thanks for watching.

[n2wds]

Yes, I should had said pasteurize! Thank you for the reply! Enjoy your channel very much, are learning from you, although at this time we don't have goats...we did in the past. We had 4 Nubians that we milked. We made cottage cheese and ice cream!!! Thinking seriously of getting a couple of goats once again. Thanks again!

[Michigansnowpony]

No, thank you for commenting and being so complimentary. : ) I've not had much luck with my soft cheese attempts thus far. But I'll try again and hopefully, eventually get it right.

[Michigansnowpony]

Oh my gosh -- I know exactly what you mean. My first taste of goat's milk was from the store and I was quite sure there was a little dead billy goat in the bottom of the carton -- NASTY stuff! Took me YEARS to try goat's milk again (from a friend's goat that time). So, I am not surprised to hear commercially prepared goat butter might have an off flavor as well. The butter I've made tastes just like regular butter. My husband is a FINICKY one and he pronounced it "good". Thanks

[Octahoney]

i love your videos! The topics are always interesting and cool.

[Michigansnowpony]

Thanks - I'm just learning as I go. If I can do this stuff, anyone can.

[atticus9799]

Great vid! Glad your butter worked out! I did want to let you know however, the butter in the store doesn't have color added to it, if it is labled all natural. The color of cows milk butter is determined by the diet of the cow. Cows that are able to graze on certain kinds of grass produce yellow-er butter. In the winter when they are fed more hay and feed, the butter is paler yellow. European butters from France and Ireland are very yellow, as is the Red Feather canned butter. Thanks!

[Michigansnowpony]

Hi Noreen, I didn't know that butter could naturally be yellow(ish) -- interesting! I was just going by the ingredients listed on the boxes we buy. I thought / wondered if maybe the coloring started being added when margarine came to be. Hey -- how is that Red Feather canned butter? I have some but haven't opened any up to try it. Any idea of the shelf-life on it? How are you storing it? Shelf? Fridge? Freezer? Thanks for watching and commenting!

[atticus9799]

The Red Feather Butter is OK. It is not the butter we are used to, I think the way it is canned and processed makes it kind of, well, wierd to me. My husband and my kids liked it, we did use one can we bought to sample. I would buy some for the pantry. My mom and I thought it tasted like old fashioned Oleo which was the original margerine. I thought it left a filmy feel on the roof of my mouth. In a pinch It would do. It is supposed to last for 30 years unopened. I want to try canning.

[Michigansnowpony]

Good to know. I figured it would be best used in cooking rather than on bread. 30 years, eh -- well that's good to know! Have you ever tried butter powder? I don't want to open up a #10 can, but am dying to know how it is too! I want to try canning butter too! I've seen two different methods from youtubers -- one processed the butter in a canner and one just boiled it and poured it into the jars. I think I'd go with the processing method. It's supposed to last longer.