Goat butter without a cream separator

[TwoAcresAndAGoat]

Goat butter without a cream separator.

I was making mozzarella cheese from my goat milk. If you have ever made it you will notice a thick white liquid come out when you work the final stage of the cheese where you heat it and stretch it.

I use a microwave oven for the final heating and stretching. Put the mozzarella cheese in a microwave safe bowl and heat it for 30 seconds on high. I use a rubber sieve over a bowl and work the cheese with the back of a spoon, A thick white cream come out of the cheese. Put the cheese back into the bowl and 30 more seconds in the microwave. Put the cheese back in the sieve and work more cream out of the cheese. Save the cream and put it in the refrigerator to chill (over night) there is not a lot but I did not want to waste it. Then I put the cream in a bowl and beat it with an electric hand mixer. I got about a quarter cup of creamy white goat butter.

[petaddict]

Cool, I'm going to try that. Thanks.

[madness]

Really??!?! Wow, I'm making mozz on Saturday. I do the stove method but I might have to switch to see how this works! Wow....

[Freeholder]

I'll try it, too -- I need to make some more mozzarella.

Thanks!

Kathleen

[Laverne]

I've been making moz lately and saving the cream. I am going to make butter. I have a quart of cream, no messing with the separator, it's great. Moz is the best. I made homemade bar-be-que chicken pizza yesterday. It also freezes well. The yield is terrible though, out of 5 gallons of milk I got 2 lb.s 4 oz. but a quart of cream. Now I'm going to see how much butter I get.

[Whisperwindkat]

I do something similar without making mozzarella (since I don't know how yet). I keep my milk in glass jars in the fridge and then each time I open a new jar I skim off the cream and place in another glass jar which then goes into the freezer. I just keep adding to this freezer jar until I have a quart of cream. I then let it thaw out overnight on the counter. The next morning I pour half the cream into another quart jar making that two quart jars each with a pint of cream in them. Then I start shaking and shake until the butter granules stick together. I then pour in a collander lined with clean muslin and rinse, rinse and rinse some more. Absolutely delicious goat butter and with all the shaking of the jars I figure I have just gotten an excellent workout for my arms.