Build Your Own Butter Churn
by Ken Gies of Fort Plain, NY
Fresh butter melting on hot homemade bread… Isn’t that the homesteader’s dream? For me it is a satisfying reality. It started with a few goats and a rusty cream separator and blossomed into fresh milk and butter. Elbow grease cleaned up the separator and provided hand shaken butter for a long time. I simply couldn’t justify the expense of a new butter churn.
Before I describe building a churn, I want to tell how I handle our milk. I have heard many complaints about off-flavored milk from goats. So here are my personal don’ts. First, keep goats out of strong tasting plants, especially the cabbage family! Next, don’t let the buck near the milking does except for a quick breeding. Somehow, billy-smell gets into the milk almost instantaneously. Then, filter it quickly. Finally, cool it quickly. I have a shelf reserved in the freezer for the evening milk. I chill the milk in a shallow stainless steel pan until bedtime and then transfer it to the refrigerator. In the morning, I pour the warm morning milk over the partly frozen evening milk, thawing it and cooling the other immediately. Then I run it all through the separator. I get more cream if the milk is not full of ice crystals.
My filter is as cheap as I am. I take a six inch, non-gauze milk filter and fold it in half. Then I fold one corner up about a third and make a cone. I set this into a funnel and hold it with my thumb as I pour the milk into the freezer pan. The pictures show the steps. Usually I find just a few hairs in the filter. It is nice to use in case there is mastitis in the herd. The little curds show up, alerting me to check carefully. This has not happened in a long time and I hope that it doesn’t happen any time soon.
The temperature of the cream and the ripening process vary with the time of year and the feed eaten by the dairy animals. I disregard all advice and just take the cold cream out of the fridge and mix several days’ worth together. I fill the churn, plug it in and go away.