My Nigerian Dwarf goats make the creamiest milk on the planet. From one quart of milk, depending on their stage of lactation, I get 1/4 - 1/2 cup of cream or more. Late into their lactation it is MUCH more, but I can find many things to do with what they give me now. Lately, whenever I make a hard cheese, which uses 3-4 gallons of milk, I skim off some of the cream that has settled into the top of the jars. I've been saving the cream for making caramels, but it's more than I need for the little candy business.
So, I decided to finally make butter with a pint of cream!!! Honestly, I don't know why I haven't done this before, since I've been milking Nigerians for the past 6 years. Butter-making always seemed beyond reach for some reason, too much work or not enough equipment. After watching a YouTube video about it [blush], I was confident enough to try. In summary, I was blown away by how easy it was to make butter and how amazing the final product tasted.
Before drinking your lovely goat's milk, be brave (like Batman) and scoop the cream off of the top. Milk that has rested in the refrigerator for at least 6 days (up to 10 days) has the most cream. Transfer 1 pt of cream into a clean quart jar with a tight lid. Then, shake, shake, shake!! In about 10 minutes you'll get to whipped cream, which is SO yummy. Keep going, and viola you have a clump of early butter and some liquid whey. Don't be confused, this is NOT buttermilk. True buttermilk is a product of fermentation.
Once you have a nice clump of butterfat, pour off the liquid and rinse the butter in cold water several times.
Transfer the butter into a small covered dish, pressing out as much liquid as possible. Then salt to taste and store in the refrigerator.