Could on of those fat separators work to get the cream off the top???? When our milk stays in the fridge there is at least 1/2 to an inch of cream at the top and thought about making some butter... Thoughts???
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I use a commercial buttermilk culture from the cheese supply companies. We get a nice consistency like a runny yogurt. Buttermilk should be cultured at room temperature. I can't imagine you'd get anything in the frig. The cold temp would stop the fermenting process.
salviadorrii said:
Once your cream has separated, just skim it off with a soup ladle. I wouldn't use a grease separator because you must tip it which will reduce the amount of cream you get; its better to not disturb the milk when you are separating by hand. Also, if you get a little milk with the cream (and you will see it!), it's okay as it will still make butter. I still need to try making butter from whole milk; I see no reason why it wouldn't work just a lot more buttermilk from it.
Today, I bought a *gallon* of ND milk to play with and hope to make some cheese. I also took some out and put it in the same type of jar as I put Capri's in to see how much cream there is in it. The whole milk looks rich like Capri's so I think it's going to be great milk also.
Truthfully, it is so easy to skim the cream off the top once it separates, I wouldn't even bother with a cream separator, just another piece of equipment to clean and store.
I am a little late replying here but how about making sour cream from whole milk rather than cream only?And to add on another question-- last winter during my milking season i made buttermilk.1st time around I used a little storebought "cultured" butter milk then just used some from my batches after that.But the buttermilk would get way too thick really fast and get sort of stringy.I tried less buttermilk as starter and quicker times culturing.And even tried to culture in fridge.How do you do buttermilk(cultured buttermilk) and what kind of consistancy do you get?
i just found a jar of buttermilk in the back of the fridge that has been there since last March.oops.Well maybe it cultured itself into cheese!
ok thanks that is good to know! i've raised jerseys, so I'm familiar with most of this stuff, just with a cow's perspective! :)
Deborah Niemann-Boehle said:
Compared to cow milk, it doesn't separate, but you will see a little cream rise to the top after a day or two or longer. The only time you need to separate the milk and cream is to make butter from the cream. You can make everything else with whole milk.
Carissa Gillis said:
I've read that you make butter at room temperature, but my goat cream does not turn into butter at room temp even after half an hour of being in my KitchenAid. If it's cold, it turns into butter in 5-10 minutes. It's weird how things can vary from farm to farm!
I have the cream separator from Hoegger (snatched it when they had some seconds at a lower price). If you don't get it put together just right, it will leak like crazy. I almost sent it back after the first time we used it, but my husband talked me into trying again. Other than that, it works fine.
Glenna Rose said:
ok thanks! that at least gives me an idea of what to keep an eye out for! I've heard that cream in goats milk doesn't separate on its own...is that true? do you have to have a cream separator to make products from the milk or does it just make it easier?
I understand it's pretty common to have whipping cream turn to butter if it isn't cold enough. I have not had it happen but others say it does. To make butter, I let the cream acclimate to room temperature. When I was a kid, we used a butter churn but now I just use a jar, large enough jar that it is only filled 1/3 to 1/2 full to allow ample "shaking room." I imagine an ice cream freezer (without ice of course) would work but it would be a mess to clean the paddles. The ice cream paddles are completely different than churn paddles which are solid and flat.
Hoeggers has cream separators but they are rather spendy. These are currently on eBay:
http://www.ebay.com/sch/i.html?_sacat=0&_kw=cream+separator+goa...
does anyone know where to find a cream separator? or possibly used ones? I have heard of making butter in a blender....when i was a kid we made it in a tupperware container with marbles in it! im sure you could make it with a mixer too
I don't know if that would work, but I would make some butter for sure. I also want to know if anyone has ever tried making butter in an ice cream freezer? I think that would be a feasible idea and you can get one at Walmart or anywhere. I think I saw someone do it online too, but I am not sure.