I put the cream in a food processor and turn it on. At first it bulks up and becomes whipping cream. Then as you continue processing the cream, the fat globules begin to appear as they separate from the milk. When there is more fat/butter than liquid, I stop the food processor. I pour out and save the buttermilk to use in cooking.
Since I don’t want my milk to sour on me, I want to remove all the buttermilk from the butter. I just want the fat. So I add an equal part of cold, cold water to my butter. I turn the processor back on. After a minute, I pour out and discard the water. I repeat this process on more time and the water is virtually clear.
Now I place the butter into a bowl. Using a wooden spoon, I knead the butter to ensure that all of the liquid has been removed. As water appears, I pour it out. This takes anywhere from 10 to 15 minutes. You can also add sea salt if you desire. (which I added a "tad" of all natural fine sea salt). Placed in freezer with cellophane and a tight lid.
http://www.texashomesteader.com/2010/01/20/making-goat-butter/
The heat is taking a toll on the garden -- Basil is looking good - but the tomatoes, cucumbers, green beans are drying up.
Although, we still are getting quite a bit of produce. I'm having to pick the tomatoes "pink" to beat the birds to the fruit -- if I wait 1 day longer -- they will devour them.
FUN tonight in Blanco -- St. Ferdinand's Texas Gold Rush - annual fund raiser. Going to rendezvous with Robert and Micha (who are staying in San Marcos area), and get to see our friends from Kendalia (Danny, Mary, Robert & Deb). I'm sure I'll buy something too, either at the auction or the silent auction. A great time always....
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