With hobby and backyard goat keeping on the rise, I was wondering this morning whether or not you could easily make goat butter with goat milk. Nigerian dwarf goats can deliver up to two quarts of milk a day, so what better use of all that milk (besides making cheese, of course), but to try to make goat butter?
Well, it turns out that goat butter, although different in taste from cow's milk based butter, is totally possible for someone who raises goats. The butter produced is perfectly white (since there is a lower amount of Vitamin A in goat's milk versus cow's) and has a lower melting point given the higher percentage of unsaturated fatty acids.
How does making goat butter differ from making butter from cow's milk? Well, really, all you need differently is a cream separator for larger volumes and, if you don't want to spring the money for this expensive piece of equipment, you can read about how to separate it manually here. If you don't have enough cream initially to make butter, just freeze what you do get off, cream-wise, until you have enough. One quart of cream makes a pound of butter.
So, once you have enough cream stored up, head on over here for instructions on how to turn it into butter - the method is the same. The resulting butter is (from what I've read) creamy, mild, and not "goaty" tasting. Store your butter in the fridge or, for the long-term, freeze it for up to six months.
I'm not sure how possible it is if you are relying on homogenized goats milk from the store, since it would be too difficult to separate the cream, but if you want to try and report back, by all means, go for it!
Any of you out there ever made goat butter?