I made my own butter last night and it was really pretty simple. So, here’s the recipe:
– Start with ~1 pint of fresh cream. Pour the cream into a quart jar and close the jar, securing well. SHAKE, SHAKE, SHAKE and keep shaking it until it thickens. The butter milk will then separate from the butter…you will be able to see it through the glass when this happens. Shake just a little more. Pour the butter milk into a container and save for future use. I actually poured it all through a strainer and let it drain for a little while. Then, put the butter in a container and, if you want, add a little salt (it will help the butter last longer) to taste. And, Voila, you’re done! Next time, I may add some honey to the final butter, mmmmm.
You know, I’ve never seen goat butter, have you?? I don’t see why it couldn’t be done with fresh goats milk either.