1. Making Butter from Kinder Goats Kinder goat milk is approximately 9% butterfat and perfect for making butter! Goat milk is naturally homogenized. That means the fat globules stick together. You do not need a cream separator to make butter!

2. Making Butter Step 1. Strain your milk with a dairy filter into a lasagna pan Step 2. Let the milk sit in the refrigerator or cool spot for 1-2 days Step 3. Skim off the butterfat with a small cup and put into bowl

3. Making Butter (cont.) Step 4. Mix with hand or electric mixer until you see butterfat separate from skim milk. You can also do this in a blender.

4. Making Butter (cont.) Step 5: The process will be: first whole milk, then whipping cream stage (it is hard not to use this), then you will see the butterfat amalgamate and skim milk separate.

5. Making Butter (cont.) Step 6: Strain the skim milk from the butterfat

6. Making Butter (cont.) Step 7: With a spatula smash the butter to get out skim milk from the butter. This makes your butter last longer and not go rancid so quick.

7. Making Butter (cont.) Step 8: Taking the spatula scoop up butter from the bowl and put into a flexible mold.

8. Making Butter (cont.) Step 9: Cool the butter and then remove from the mold Step 10: Enjoy real homemade butter with no flame retardant!

9. Summary Homemade is better than store bought any- day. Make what your ancestors used make. A butter churn would work in place of a modern or hand driven mixer. Easy to do, after you milk your goats.