Goats’ Butter and Cream
St Helen’s Farm goats’ butter is made by churning the cream in a large stainless steel vessel, which drains off the buttermilk and thickens the cream. To this, we add a small amount of natural colouring and salt.
The natural beta-carotene colour we use helps to give the butter a more attractive appearance. If we didn’t, the butter would have an ice-white colour, rather like cooking lard! The salt is to give the butter a little more flavour and to preserve the butter so that it has a reasonable shelf life once it is made.
The butter is then packed in our dairy at Seaton Ross, where we have a small wrapping machine that forms the butter into rolls before wrapping them tightly in foil.
Goats’ butter can be used in just the same way as cows’ butter and is excellent in cooking. Many people remark upon its smooth and soft texture compared to cows’ butter.
Double goats’ cream is packed fresh each day, into small pots. The cream has a distinctive ice-white appearance and is suitable for pouring or whipping and is perfect for cooking.
It is particularly useful for making ice cream, for which we have a recipe listed under our recipe section on this website. Alternatively, we also have ways of making ice cream using our yogurt instead of cream.
As you may imagine, goats’ cream is not a huge seller and not many supermarkets stock it. Check our stockist guide for availability or call the helpline on 01430 861715 for details of your nearest stockist.
Click here for Nutrition information
