Goat Milk Butter Recipe

Goat Milk Butter in a butter dish decorated with a sprinkling of paprika and dill weed.
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  • 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


  1. Put the heavy cream into a blender. You can use a butter churn if you have one.
  2. 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.
  3. 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.
  4. Scoop the butter out and put it in bowl with cold water.
  5. Wash the butter by using a spoon to press it in the water to expose all areas of the butter. This washes the excess buttermilk out so the butter does not spoil.
  6. Repeat the washing process several times until the water runs clear.
  7. Once you are sure the butter is clean, squeeze as much excess water out as possible using a spoon.
  8. Pour the excess water off the butter.
  9. Sprinkle the salt on top of the fresh butter and work it in with a spoon. Additional water will come off the butter. Simply pour this water off.
  10. Add in any herbs, fresh flowers or other spices you might want and mix well to combine them. This is an optional step.
  11. Refrigerate the butter either in a butter bell or a covered dish.
  12. Keep an eye on it the first day because additional water will accumulate in the dish. Just pour this off.


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

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