The only challenge about this is that to make whipped cream from goat’s milk cream, you need patience. And I mean it.
I don’t have a separator and since goat’s milk is naturally homogenized, it gets only about 1/8 to 1/4 inch of cream at the top. Not exactly enough to make a batch of whipped cream.
Herein lies the requirement for patience.
From each jar of milk that you have in your fridge, skim the speck of cream off the top. Put it in a container and freeze it. After about a week or two, you’ll have enough cream to whip into whipped cream! Blend it on high and add sugar and vanilla to taste. Eat it plain. Put it on fruit. Put it on pie. Did I mention, Eat it plain? Tell yourself that you milked it from your own goats, so the bazillion fat molecules it contains must be very good for you.
For sure, you can’t be craving whipped cream today and have it today. You have to change your mindset.
i.e. Skim cream every day. Put in same container in freezer. When you get a lot of frozen cream, decide if you want to make butter or whipped cream. Thaw it. Make it. Let it be a surprise when you get there.
This is a little different from the instant-gratification-go-to-the-supermarket-when-you-crave-it kind of recipe.
So, good luck waiting it out. If you can make it, IT’S TOTALLY WORTH IT!
Eat it all in one sitting. Definitely.
The only thing better will be when the strawberries are from my own garden.
- The Goat Cheese Lady