Wednesday, February 23, 2011

Goat Cream Butter

Goat’s cream should be at around 55° F
Fill the Mason jar only about 1/2 full
Put the lid on tightly and start shaking
After 10 to 20 min. the cream should 
separate into solid and liquid.

Washing The Butter!
Drain off the milky liquid which can be used for cooking
Fill half way with very cold water (you can add some crushed ice)
Shake to wash the butter, drain and repeat until water is clear.
If you don’t wash the butter it will get bad (rancid) fast.

  Salt and Squeeze out Water!
Put the butter in a shallow bowl and sprinkle with salt
(A little less than 1/4teasp. of salt for 1/2 pound of butter)
Now squish the butter with a spatula to get all the water out and
 Work the salt in.

Put in food storage container, label with date and content
Will keep two weeks in refrigerator and
Several months in freezer.

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