Does anyone have a cream separator or centrifuge that they are using to make butter from their ND milk? If so, how well is it working for you? How does the butter taste? Any recommendations on any particular brand/model?
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It doesn't taste goaty. It just tastes different. I was disappointed because I was (foolishly) expecting it to taste like "butter," which had come from cow milk for my entire life and has a very different taste.
Also, it's important to know that you need at least a gallon or two of milk to make a separator work. And even then you will only get enough cream to make a few ounces of butter.
There have been butter discussions on here before. You might find some of those to see what people have said about how to make butter without buying any equipment. That way you could taste it and see if you like it.
Can you tell me more about the taste? Not as flavorful as butter? Does it taste goaty at all? Since my does are not in milk right now, I have been buying raw cows milk from a local grass fed dairyman. We got in to a discussion about making butter from goats milk last week. He claimed that even if the goat's milk does not taste goaty, the butter will because the goatyness is captured in the butyric acid which is in the butter. Really? Is this true? To me it seems like if it is not in the taste of the milk then it shouldn't be in the butter? I was thinking of buying a cream separator to make butter when my NDs are in milk, if if what my cow dairyman says is true then I may pass. I am curious as to any thought you might have on this.
Deborah Niemann-Boehle said:
We have a cream separator. I bought it from Hoegger. It works okay, but it leaks between the sections. I called Hoegger, and Ann said that's normal. The butter doesn't taste bad, but it doesn't taste like cow butter, and it's pure white, of course. I keep having to remind myself that it isn't Crisco.