Separating the Cream

• Unless you happen to have a cream separator on hand, your biggest challenge for making homemade goat butter is separating the milk and the cream, because the fat particles are much smaller in goat milk than in cow milk. Although a separator is one of the fastest ways to recover nearly all the cream, you can also accomplish this task without any special equipment.

  Place the milk in a shallow pan and set it on a stove burner set to medium or medium-low heat to bring it slowly to the scalding point -- a temperature of approximately 185 F. Set the goat milk aside in a cool spot for 10 to 12 hours before removing the thick layer of cream from the top of the pot. Place the skimmed milk left in the bottom of the pot in an airtight container and chill it. Use the skimmed goat milk as you would normally use milk.

Preparing and Churning Cream

• Measure the cream’s temperature. Churning cream that’s 58 to 64 F in winter or 54 to 58 F in summer allows for ideal butter granule formation, as recommended by the Dairy Research and Information Center at the University of California Davis. Optionally, you can also culture the cream for added flavor.

  Culture the cream by mixing approximately 2 tablespoons of a good quality plain yogurt into each pint of cream. Let it sit at temperatures of 70 to 75 degrees F for approximately 8 to 24 hours, or until the cream is slightly thick and foamy with a mild tangy aroma. Place it in the refrigerator for 1 hour to chill it before pouring the cultured cream into a bowl or container through a sieve or cheesecloth to strain any solids created during the culturing process.

  Churn the cream in a food processor, blender or the bowl of a stand mixer set on medium speed for 5 to 10 minutes, or until the butter granules are approximately the size of a pea. Allow the mixture to rest for a minute so the buttermilk settles at the bottom. Strain the buttermilk from the butter, pressing the butter with a spatula or a spoon to get as much out as possible. Reserve the buttermilk for baking or drinking.

Washing the Butter

• Wash the butter to remove as much buttermilk as possible, which prevents spoilage and extends the life of your goat butter. Start by pouring water that’s slightly cooler than the butter into the bowl.

  Press the liquid out of the butter with a spatula, spoon or butter paddles. Alternatively, knead the butter and water together with your hands to further separate the water. Pour the water out of the container and repeat the process until the water is nearly clear and the butter is creamy and firm, but still able to be molded.

  Season the butter with salt, if desired, and continue kneading or pressing the butter to remove all the liquid. Pack it in a container with a tight-fitting lid or wrap it in parchment paper and then wrap that in plastic wrap to create an airtight seal. Homemade butter keeps for 1 to 3 weeks in the refrigerator or 6 months in the freezer.

Variations

• For a fancy twist on your homemade goat butter, press it into molds to create shapes. You can also alter the basic butter recipe by mixing your favorite herbs or spices into the butter after washing it.

  The same herbs that pair well with goat cheese can be used to enhance your homemade butter. Experiment by adding small amounts of fresh or dried herbs to the butter and increase it according to your flavor preference. Some options include anise, basil, chilies, cilantro, coriander, garlic, mint, rosemary and thyme.