Goat buttermilk?

[francismilker]

Does anyone here make cultured goat buttermilk? I've never heard of it before but was reading a thread on the cattle board and someone mentioned making buttermilk out of whole milk and adding some culture to it. I make it with the leftover liquid/buttermilk from making fresh butter.

Have you ever tried making cultured with whole goat's milk?

I don't have a separator so I've never made goat butter.

[papat]

yes it works great 1/4 cup culterd butter milk in a quart jar fill with goat milk let sit out for 12 to 24 hrs a room temp bought cullter but butter milk works just as good

[Alice In TX/MO]

http://www.cheesemaking.com/store/p/...5-packets.html

[LFRJ]

I made it with goats milk. Like yogurt, I purchased buttermilk from the store and used it as a starter culture. Only - with goat milk (our milk anyway, high in butterfat) it was much, much thicker than the store bought stuff. Kinda scared me at first, but someone on this forum explained that this could be quite normal. I was aiming for something I could use for cheese making, so the thickness didn't bother me.

I recently bought on old Dazey churn and made butter from goats milk. I didn't use the excess pour-off for for butter milk though. I'm not sure it would quite have worked out, or I suspect it wouldn't quite have been the same as what we're all used to calling "buttermilk". Seems you need a culture to begin the process. Also, the pour-off was pretty thin. The stuff we're used to from the store is thick, so could be the two "products" are different to begin with.

[francismilker]

Thanks for the info.

[jwal10]

I just put whole goat milk in a quart jar along with a marble and make butter. It is thin just like cows milk buttermilk after making butter. Never made cultured buttermilk. I use this buttermilk in pancakes, biscuits, bread and cake....James

[rabbitpatch]

I made some goat butter that turned out excellent - no cream separator necessary. Depending on how many goats you are milking, it might take a while though.

If you leave the fresh milk in the refrigerator for 24 hours or so, the cream will separate and rise to the top. It's very much thicker than cow's cream, almost a slimy substance, but that's okay. I just skim off the cream and put it in a quart jar that I keep in the freezer. Once I have collected a quart of cream, I let it sit out at room temperature and thaw just enough to get it out of the jar (how long this takes depends on the temperature in the room). Once I can pour the slushy cream out of the jar, I pour it into my food processor (mine only holds a pint of cream at a time or it spills over when it's turned on) and process on high until the butter breaks (this can take 15-20 minutes or so but if you listen closely the sound will change when the break occurs). Then pour the entire contents into my wire strainer (over another bowl to catch the buttermilk). Let it drain until it stops dripping, then turn out into a bowl and stir out the remaining liquid. You must get all of the liquid out or the butter will spoil.

[suzyhomemaker09]

I don't use the expensive packets of culture when I make buttermilk...I do something along these lines....

http://www.everything-goat-milk.com/...uttermilk.html

I use flora danica culture when making chevre so I have on hand..a rather large packet costs me around $16. locally. It makes buttermilk just fine.