Join Date: Apr 2008
Location: West Valley, UT
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Yup, we use a cream separator to get our goat butter. And it's weird...because the milk that comes out is DEFINITELY not skim but the cream is the thickest you have ever seen. Like, you put it in the refrigerator and 10 minutes later it is solid. It's heavier than any heavy cream you can buy.
You can leave goat's milk in the fridge for about a week and some of the cream will rise to the top. Then you skim it off and after doing this a few times, you should have enough to make some butter. The flavor is very very very mild...like creamy nothingness.
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