From the kitchen
Goat's Milk Cultured Butter
Churned from separated goat's cream for a stark-white, tangy butter.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups goat's milk cream (separated or store-bought)
- 2 tablespoons cultured buttermilk
- Ice water, for rinsing
- 1/2 teaspoon salt (optional)
Method
- Stir the buttermilk into the cream, cover, and let culture at room temperature 12-24 hours, until slightly thickened and tangy.
- Chill the cultured cream in the refrigerator at least 1 hour.
- Pour into a stand mixer fitted with the whisk attachment (or a food processor) and beat until it passes the whipped-cream stage and separates into clumps of butter and buttermilk, about 5-8 minutes.
- Strain off the buttermilk (reserve it for baking) and rinse the butter solids under cold water, kneading gently, until the water runs clear.
- Knead in the salt, if using, and press into a block. Refrigerate.
Kitchen note
Goat's milk butter is naturally very white since goats convert beta-carotene into vitamin A rather than storing the pigment in their milk fat.
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