We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Tuesday 12 July 2016
Goats butter
There has been a large amount of cream on Pinkie's milk so I recently skimmed it off, put it through the butter churn and made these two tubs of butter. We will be using some of it to make a herb butter. Watch this space.
2 comments:
Anonymous
said...
What type of butter churn do you use? I have Hand-Shaken a bit of goat's butter in times past. It was delicious, but didn't last long in the refrigerator. My guess is I didn't get enough of the liquid out.....would like to know how you do yours....! Thanks, Goatlover
It's just a small, hand cranked churn. When the butter comes out I use scotch hands to press out any remaining buttermilk. Photo of it at https://www.flickr.com/photos/jonathanwallace/28006382965/in/dateposted-public/
2 comments:
What type of butter churn do you use? I have Hand-Shaken a bit of goat's butter in times past. It was delicious, but didn't last long in the refrigerator. My guess is I didn't get enough of the liquid out.....would like to know how you do yours....! Thanks, Goatlover
It's just a small, hand cranked churn. When the butter comes out I use scotch hands to press out any remaining buttermilk. Photo of it at https://www.flickr.com/photos/jonathanwallace/28006382965/in/dateposted-public/
Post a Comment