 |
| It just tastes better with butter. Julia Child taught me well. |
The farm's Holstein/Jersey cross Jazzy is on maternity leave, so my awesome milking girls have picked up the slack. Several are being milked through to give us a steady supply of milk this winter and spring. Culturing the raw cream for 24 hrs gives it a delicious tang and increases probiotic cultures. The cultured buttermilk is amazing for baking too - this is the real stuff! Unlike yellow butter from grass fed cows, butter from the goats' milk is pure white. These girls have already converted beta carotene into Vitamin A - thus their butter's pristine whiteness. The butter yield from goat's milk versus cow's milk is greater since Nigerian Dwarf's butterfat% can be up to 10% in late lactation. In my experience, goats are all around more efficient and smarter than cows. And as Julia Child says, "If you're afraid of butter, use cream." :)