Utterly buttery

Finally, we get to grips with butter making

With two goats in milk, the twice daily routine was taking much longer and was tough on the hands, so when we were given an ancient Alfa Laval milking machine (just like the one on Wartime Farm, if anybody is watching it), we were delighted.  It needed quite a bit of work to restore it to full working order but once it got going, it made our lives so much easier and the goats don’t mind it either.

We have been busy making cheese, ice cream and have finally after many false starts, managed to make butter.  In the past when we’ve tried, we’ve ended up with a solid cream instead of the butterfat separating from the buttermilk.  Therefore, it was an exciting moment when we ended up with our first dish of home made goat’s butter!

Rather than the usual yellow colour we are all familiar with, goat’s butter is pure white but with a sprinkling of salt, it tastes delicious.  It also makes great pastry, even though it’s a little difficult to handle (can’t imagine anyone on the Great British Bake Off using goat’s butter pastry) and of course the buttermilk is perfect in scones or soda bread.

It takes a while to make it.  Firstly the cream needs to be separated from the milk and this needs to be collected for about 3 days before there is enough for a decent amount of butter.  The cream then has to be beaten until it separates and when drained is shaped using the antique butter pats that we bought especially.

Perfect on home made rolls, muffins and crumpets.

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