How to Make Butter Without a Separator, Without a Churn, and Without Difficulty

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4. When the finished spread is waxy and sticks to the roof of your mouth, it's usually because the rinsed butter was overworked.

5. If the butter "sweats," it may not have been rinsed thoroughly enough, or the salt may not have been mixed in as well as it should have been.

One additional comment: The above recipe was developed for use with cow's milk only. While goats remain my favorite all-round animal, I've never found an easy way to separate the cream from goat's milk without the use of an expensive (much too expensive for our family) cream separator. Every time we've tried to use goat's milk in the above recipe, it seems we've had to let the milk stand for several days before any cream would rise. And by that time, the cream has always developed a definite "goaty" flavor (which my family doesn't like). Go ahead and use goat's milk if you wish, but don't expect the same kind of results you'll get with cow's milk. See also: Goat Milk Butter: Make it Without a Separator; How to Make Butter From Goat Milk 

BUTTER MAKING: A FAMILY PROJECT

Ron (my husband) and I, and our children — aided by a Jersey cow with a high butterfat content — use the above method to make creamy, melt-in-your-mouth, homemade butter just about every night of the week. It's a family project at our house: The children even carry on a running debate about who can make the "best" butter. It's easy, it's fun, it's inexpensive to make butter at home (you don't need any costly equipment when you use this skim-and-shake method) ... and the final product must be tasted to be believed.

If there is a better and/or less expensive way to make — and enjoy — real butter down on the family mini-farm, I haven't found it!

See also:

Homemade Butter and Buttermilk Recipes Wanted

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