Butter Fail

I skimmed and froze the cream from my raw goat milk from day one of milking after the last kidding. Let me tell you, it takes a long time for-oh-my-goodness-ever to get any useful amount. I always waited til the 3rd day after collecting the milk to skim it, so all the cream would have had a chance to rise to the top. Then I would carefully scrape it off with a teaspoon, trying not to miss a drop. I was exited to have half a pint of frozen cream by the middle of July.

 That week I had another special treat- my sister and two of her daughters were visiting from Texas. I thought it would be a lot of fun for the girls (ages 9 and 11) to help me make butter, 'cause you know it isn't really work if you're doing it as a guest... in another state.... with none of your friends around to see you doing it.

 So I thawed out the cream overnight. The next morning I scraped it all into a pint size jar and let it sit on the counter for a while to come to room temperature. Then we started passing the jar around so everyone could take a turn shaking. And shaking. And shaking. It didn't take long for the girls to get bored with it but us ladies stuck with it for about 20 minutes longer. The cream got thick but it didn't turn into a solid. By then even I was getting bored with it so I broke out the mixer and poured the cream into a bowl...and beat the daylights out of it. This continued for at least 30 more minutes. Now I had a very thick cream. But it wasn't anywhere near solid enough to wash it or form it. Hmmm.

 Instead of pitching my failed butter, I dumped in some powered sugar and vanilla and whipped it for a few more minutes. Wa La, whipped cream. Mmmmm. That. Was. Heavenly. After the taste test, I stuck it in the fridge to keep until dessert the next night. We scooped it over sliced peaches- yum!

 I don't know why my first attempt at making butter failed but I can't complain too much. I think I'll try again the next time if I ever have enough cream !