Thanks for the clear explanation without twenty minutes of tangential jabbering. It's such a relief to be able to just watch a video and learn without sifting through extra, unnecessary information.
Thanks for this great, to-the-point video! It also reminded me of another resource I had forgotten, so I dug through my bookshelf and found it. There's some info that may be worth your experimentation: It is "The Art of Natural Cheesemaking" by David Asher. He says that fermented goat's or sheep's milk can be churned whole, without separating. "Culturing the milk weakens the protective barrier around its fat globules and when churned, the cultured milks naturally separate their butter." He also says the buttermilk will be thick & delicious, and that both it and the butter will last much longer. He adds kefir or kefir grains for the culture, or allows good, clean raw milk/cream to ferment on its own at room temperature with its own natural flora as the culture. He says many different cultures will work. I expect this would include an active yogurt culture. I'm hoping to purchase a couple of ewe/lamb pairs or ewe lambs from a local Icelandic breeder this spring. I'm excited about that possibility, so... wish me luck & thanks again for your great video!
This is what I do for my cow's milk. 1st you boil the milk leave it without lid to cool, a thick layer cream forms. 2nd pick the cream sheet and store it in a container for a few days until you have desired quantity. 3rd churn it like you did and wash and store in the same manner. I think its more efficient way of collecting cream.
so first off this video is so awesome....short and to the point. But even more so....it's real. the kids interrupting, story of my life! love it! thank you!
@@RealBestLife Last time I was in milk I made kefir every day and loved it! Any suggestions on what type of yogurt? I've seen many types of starters including Greek. Thought I might try that one out.
@@bediaswild6337 I actually really like the yogurt culture from New England Cheese Supply. That way I just keep a bunch of packets in the freezer and can make it any time.
I began practicing Jainism a few years ago as a way to treat my anxiety disorder. Practicing the religion means having to abstain from meat, root vegetables, and butter from a cow. I haven’t asked my guru if goat’s butter is ok but, if it is, then I’ll definitely stock up on some.
Thank you , thank you for this great clip. Our nit so super market Sainsburys have decided(in theur masonic wisdom) to stop stocking goats butter, so with no where else to go I am going to try making it myself !!
Hi , great video! Quick question: what does the butter taste like ? I tried goat milk but it has goaty smell to it. Does the butter has the same smell or it goes away during the process ?
How long did it take using the immersion blender. We just can't seem to get butter no matter what method we try. We lit milk sit up to 6 days collecting the creme from the top, we let the cream sit 24 hrs on counter from fridge temp, no matter what we do it just never makes it passed the whipped look stage
Hi River! I filter, then refrigerate. Generally, because goat milk is naturally more homogenized than cow milk (which I love about it) it takes a few days to start to separate. I know some people who use a cream separator, but I just give it a few. Goat butter doesn't last too long, even salted. I mostly just freeze it, then vacuum seal, and use it one little container at a time.
@@RealBestLife thank you so much for taking the time to reply. I wasnt sure about how long goats milk could be left out before being refrigerated. Also i have researched a little and i was wondering if you can vaccum seal it, thank you so much!
@@riverfala5715 So, I freeze the butter then pop it out of the container and vacuum deal it that way. I also have just frozen goats milk and cream and then vacuum sealed that, too.
So basically the milk you were working with has been refrigerated a few days to seperate, then you scoop out cream on top. Is it still chilled at this point? Or at room temp? Thank you!
I am wondering the same. I have not found a goat cheese that I liked but my husband insist we get goats for but and cheese. I am afraid I would not like the taste.
goat's milk can taste better than cow's milk, almost the same as cow's milk, worse than cow's milk, or way worse than cow's milk. It all depends. Keep searching. Don't give up.
At least you knew what you were talking about a similar person didn't know what the was left when they took the cream off, she ask is this the whey!! duh., and she is doing a teaching video.
Thanks for the clear explanation without twenty minutes of tangential jabbering. It's such a relief to be able to just watch a video and learn without sifting through extra, unnecessary information.
Thanks for this great, to-the-point video! It also reminded me of another resource I had forgotten, so I dug through my bookshelf and found it. There's some info that may be worth your experimentation:
It is "The Art of Natural Cheesemaking" by David Asher. He says that fermented goat's or sheep's milk can be churned whole, without separating. "Culturing the milk weakens the protective barrier around its fat globules and when churned, the cultured milks naturally separate their butter." He also says the buttermilk will be thick & delicious, and that both it and the butter will last much longer.
He adds kefir or kefir grains for the culture, or allows good, clean raw milk/cream to ferment on its own at room temperature with its own natural flora as the culture. He says many different cultures will work. I expect this would include an active yogurt culture.
I'm hoping to purchase a couple of ewe/lamb pairs or ewe lambs from a local Icelandic breeder this spring. I'm excited about that possibility, so... wish me luck & thanks again for your great video!
Ohhhh, I always love learning new things!
Thank you for the clear and concise video that stayed on topic!
Glad it was helpful!
Had to hit the subscribe button when you mentioned the manual butter, churner can be a tedious chore for your children, love it 😂great idea
Thank you for sharing your knolwedge. God bless your channel.
This is what I do for my cow's milk. 1st you boil the milk leave it without lid to cool, a thick layer cream forms. 2nd pick the cream sheet and store it in a container for a few days until you have desired quantity. 3rd churn it like you did and wash and store in the same manner.
I think its more efficient way of collecting cream.
so first off this video is so awesome....short and to the point. But even more so....it's real. the kids interrupting, story of my life! love it! thank you!
Seems easy enough. Well you made it look easy :) Thank you. I'll have to give this a go.
Wonderful!!! You can also just shake a closed jar for about 10 mins in a pinch.
Thank you!
Looks delicious! Can you use pasteurized goat milk, not homogenized? I don’t have a fresh source of raw milk.
Great video that has inspired me to make my own goats butter so thank you .😀
Thank you! We just had our first official milking doe and are excited to make all sorts of tasty things! Great video!
That was EXCELLENT!
I never knew!
Love it! Great video and thank you so much. I'm up to my eyeballs in goats milk and need to learn to use it!
I also LOOOOOVE goat yogurt. I eat it all the time.
@@RealBestLife Last time I was in milk I made kefir every day and loved it! Any suggestions on what type of yogurt? I've seen many types of starters including Greek. Thought I might try that one out.
@@bediaswild6337 I actually really like the yogurt culture from New England Cheese Supply. That way I just keep a bunch of packets in the freezer and can make it any time.
I am looking for me a couple of goats. Hope to find some soon, I LOVE butter and cheese. Your butter looks fab
Thanks! It's delicious and I am so glad to be able to make it every week. It just CHANGES your cooking.
I began practicing Jainism a few years ago as a way to treat my anxiety disorder. Practicing the religion means having to abstain from meat, root vegetables, and butter from a cow.
I haven’t asked my guru if goat’s butter is ok but, if it is, then I’ll definitely stock up on some.
Thank you , thank you for this great clip. Our nit so super market Sainsburys have decided(in theur masonic wisdom) to stop stocking goats butter, so with no where else to go I am going to try making it myself !!
thank you
You're welcome
Hi , great video! Quick question: what does the butter taste like ? I tried goat milk but it has goaty smell to it. Does the butter has the same smell or it goes away during the process ?
Thank you! Just the information I needed!
Thats awesome ! Question have you ever canned this butter or made gee ?
Awesome video Thank You! :)
How does the cream not become whipped cream? Or does it go through that stage before becoming butter?
Fascinating! I’ll give it a go!
How long did it take using the immersion blender. We just can't seem to get butter no matter what method we try. We lit milk sit up to 6 days collecting the creme from the top, we let the cream sit 24 hrs on counter from fridge temp, no matter what we do it just never makes it passed the whipped look stage
Good video, clearly explained!
You put it in the fridge? I've seen people do fridge and leave it in room temperature. Is there a difference?
If I’m getting butter from an independent farmer, will the milk still settle in the fridge to get the cream?
Fantastic thanks ☺️
What breed are the goats you are using to make the butter in this video?
Can you make goat butter with goat milk from the store?
So when you have fresh milk do you leave it out or refrigerate it while the milk and cream seperate? Also whats the shelf life on fresh butter?
Hi River! I filter, then refrigerate. Generally, because goat milk is naturally more homogenized than cow milk (which I love about it) it takes a few days to start to separate. I know some people who use a cream separator, but I just give it a few. Goat butter doesn't last too long, even salted. I mostly just freeze it, then vacuum seal, and use it one little container at a time.
@@RealBestLife thank you so much for taking the time to reply. I wasnt sure about how long goats milk could be left out before being refrigerated. Also i have researched a little and i was wondering if you can vaccum seal it, thank you so much!
@@riverfala5715 So, I freeze the butter then pop it out of the container and vacuum deal it that way. I also have just frozen goats milk and cream and then vacuum sealed that, too.
@@RealBestLife oh wow okay thank you so much this has tremendously helped me out. Thank you so much for your time i really appreciate you.
So basically the milk you were working with has been refrigerated a few days to seperate, then you scoop out cream on top. Is it still chilled at this point? Or at room temp? Thank you!
Wow. This is so cool :D
Don't say "butterjuice" three times. Just sayin.
🤣
How does goat butter taste compared to cow butter?
I am wondering the same. I have not found a goat cheese that I liked but my husband insist we get goats for but and cheese. I am afraid I would not like the taste.
How long it it good for in the fridge?
Awesome! Would a kitchen aide mixer work for this as well?
It should!
I bet so, love.
How many days did you let your milk sit to rise the cream?
Usually it takes about two days. Great question!
Where did you let your milk set? In refrigerator or on counter? Does freezing it first cause problems?
Lots of great questions….inquiring minds want to know 😁
What kind of goats do you have?
Is the same process for sheep?
How to making got milk ghee..?
👌🏼
Does it taste better than goat milk. Haven’t acquired a taste for it
goat's milk can taste better than cow's milk, almost the same as cow's milk, worse than cow's milk, or way worse than cow's milk. It all depends. Keep searching. Don't give up.
Sounded like one of the kids needed a tedious task in this video 😜
At least you knew what you were talking about a similar person didn't know what the was left when they took the cream off, she ask is this the whey!! duh., and she is doing a teaching video.
For how many days can I collect the cream before turning it into butter?
I usually see it rise in 2-3 days. It's when you can see the delineated line.
So you mean when i bring fresh goat milk i put it in the freezer for two days to separate the cream from milk ?
I put it in the fridge.
Too much distractions in vid.
thank you