Goat Butter

Don't let anyone talk you out of giving this delicious homemade butter a try!
Quite a few people will tell you it is more trouble than it is worth, but let me tell you, it is actually quite simple, and does not require a cream seperator.

What you will need:
- 2-3 quart jars of raw goat milk(preferably from a Nigerian Dwarf or other exceptionally high butterfat content breed) that has set(allowing for cream to rise to the surface) in a refrigerator for 4-5 days.

- 1 Food processor; fitted with standard chopping blade

- Salt (optional & to taste)

Directions:
Carefully remove set jars of milk from the fridge and set on the counter. Using a spoon, slowly and carefully scoop the cream off the top of the milk and put it into the food processor. Make sure to scrape as much of the cream out of the jar as possible(it will stick to the sides of the jar). Once you have as much of the cream as possible in the processor, place cover on and turn it on. Let it process through soft peak, firm peak, and then suddenly it will sieze. At this point it will start sloshing about in the processor. You will notice it seperate into little bits of firm fat and milky liquid... keep going a little longer, until you notice it looking like this:

Drain off the buttermilk into an empty jar/container. You can save the buttermilk for use in cooking, feed it to your chickens or pigs, or just throw it away(though we reccommend using it in a recipe). Pour 1/2-1 cup COLD water in with the butter and blend. Repeat this process until wash water stays clear.
Transfer clean butter to a bowl set over a bowl full of ice(to keep butter ice cold while mashing) and mash with a fork to remove any suspended water.
When no more water squishes out of the butter, you can now sprinkle & mix in your salt(if desired).
Unless you add colorant, your butter will remain nice and snow white. You can now move your butter into a butter crock, ramekin, or waxed paper.

Yeild, about half the amount of cream you started with(depends on the level of butterfat in the milk).

The buttermilk would be great in biscuits, pancakes, pound cake, or homemade bread! If your recipe does not call for buttermilk specifically, just use it in place of whatever liquid it does call for.

Mmm... buttermilk pancakes Yum!
No, drooling smilies? We need one!