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This goat milk butter recipe is super easy to make regardless if you use a blender or butter churn.

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What Does It Taste Like?

Goat milk butter tastes just like regular store bought butter.

It does not have an “off” taste as long as you start with good quality goat milk and heavy cream.

I have never noticed it developing an “off” taste even when I made it and then froze it for several months.

The color is slighlty different because I do not add food coloring to my butter.

The only additives I use are a pinch of salt and on occassion a few dried herbs.

Why Make Homemade Butter?

It is a great way to use the cream off the top of the goat milk as well as the extra goat milk you have on hand before it goes bad.

It is ok to use frozen goat milk or frozen cream as long as you thaw it first.

Homemade butter tastes great plus you know exactly what is in it!

Use homemade butter to sear meat or in anyway you would normally use store-bought butter.

Making Goats Milk Butter Videos

Watch how easy it is to turn jars of heavy cream to finished butter.

In the first two videos a blender is used and in the third video an antique butter churn is used.

Goat Milk Butter Recipe

Author: Sheri Ann Richerson
Yield: 1/2 cup

Print Recipe

Description

Ingredients

2 cups heavy cream – fresh or thawed
1/2 teaspoon sea salt
Goat milk – optional
Spices, dill weed, garlic, nasturtium blooms, lavender buds or rose petals – optional

Instructions

Put the heavy cream into a blender. You can use a butter churn if you have one.
Turn the blender on medium high and blend the heavy cream for about 5 minutes. If the blender seems to be bogging down, add a small amount of goat milk to make the contents less dense.
Once the heavy cream has turned into butter, carefully pour the buttermilk into a container and put it back in the refrigerator. You can use it in recipes or simply drink it.
Scoop the butter out and put it in bowl with cold water (affiliate link).
Wash the butter by using a spoon to press it in the water (affiliate link) to expose all areas of the butter. This washes the excess buttermilk out so the butter does not spoil.
Repeat the washing process several times until the water (affiliate link) runs clear.
Once you are sure the butter is clean, squeeze as much excess water (affiliate link) out as possible using a spoon.
Pour the excess water (affiliate link) off the butter.
Sprinkle the salt on top of the fresh butter and work it in with a spoon. Additional water (affiliate link) will come off the butter. Simply pour this water (affiliate link) off.
Add in any herbs, fresh flowers or other spices you might want and mix well to combine them. This is an optional step.
Refrigerate the butter either in a butter bell or a covered dish.
Keep an eye on it the first day because additional water (affiliate link) will accumulate in the dish. Just pour this off.

Notes

Note: This butter lasts a week in the refrigerator and about two months in the freezer (affiliate link).

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