Besides butter....
we do all our milk through the cream separator & I have quarts of cream. Give me some ideas of what I can make out of it?
Can I make soap out of cream?
Any ideas?
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None of my business, Juliana, but you might want to read up on how bad for you margarine spreads are compared to real butter! Especially GOAT butter. The fat from these healthy goats is GOOD fat, not like those vegetable oil fats that are SO bad for you. Here's one written by a doctor with a good description: http://www.drlwilson.com/articles/butter.htm
I so wish I had this problem! I would love to be able to make that butter! Boy could we use that!
Human kids really need whole milk!
"Goat fat" would be fat from the body of the goat -- like lard or tallow. You want "butterfat," although I'm guessing they're talking about butterfat from cow's milk. I don't kow if there would be a different saponification value for that. You could contact MMS and ask them. If you've never made soap before, this would probably not be a good first project.
I was just thinking -- most ice cream recipes call for cream.
You could put your margarine in the freezer and make butter anyway.
Juliana Goodwin said:
More I think about it, soap is probably the one thing I want badly enough to make the effort to make it right now. I am pretty overwhelmed with some family stuff right now & just don't have a lot of time to start new projects. So I think I would be perfectly happy if I just use it all for that, bet I could even use the older cream for that too.
Should I enter it as "goat fat" on the calculator, do you think? How many or how much fat do I have to add? Could I still use milk in the same recipe?
I do already make sour cream also...
We have so much because hubby can't drink the milk whole, it upsets his stomach. Daughter & I don't need the calories if you know what I mean, so making the milk "skim" works for us for our regular milk. Even after cream separation it still tastes more like 2%. Human kids were happy with the way it tasted this way. So I am kind of just going along with what family wants. Though I do stick a quart of raw whole milk in the fridge every so often for myself because I do like it. I'm sure my waistline would do better without. But sometimes I wonder. If I have a bit of grapenuts with whole raw milk on it in the morning I won't want a snack till lunch. I bet you the extra whole milk is more nutritious than whatever snack I wind up eating because I get hungry.
So for every 2 gal of milk that we cream separate for the family I get between 1-2 quarts of cream & we don't eat nearly a quart of sour cream per week. I do know you can freeze butter and we did make butter out of it last year. Haven't yet this year because hubby got on this "buy one, get one" kick and brought home a whole bunch of those margerine spreads.
I have been just dying to make soap...and if I can use it all in soap I would be perfectly happy with that. But this week we had a bunch of cream just sit in the fridge and I guess I am going to have to pitch it now because I never got around to doing anything with it.
If you used cream in your soap that would be one of your fats, rather than the liquid that you dissolve your lye in. This lye calculator has "butterfat" in the animal fats and oil list: https://www.thesage.com/calcs/lyecalc2.php
Traci's sour cream isn't technically sour cream as she's using a thermophilic culture, although I'm sure it tastes heavenly. Sour cream is made with a mesophilic culture and cultures at room temperature.
You know you can freeze butter, so why not just make lots of butter and freeze it? I'm wondering why you have so much cream. Do you like to drink skimmed milk? Maybe there is a different way to solve this challenge. Our challenge has always been the opposite -- what to do with the skimmed milk.