Things You'll Need
- Goat
- Pail
- Double boiler
- Shallow trays
- Ladle
- Two tsps. sugar
- 1/2 tsp. vanilla
- Mixing bowl
- Whisk
Instructions
Milk the goat until you have two gallons of milk.
Pasteurize the milk, by pouring it into the top section of a double boiler, with water into the bottom section, and bringing the water to a boil. Pasteurization is required to kill the bacteria in the fresh milk.
Pour the milk into shallow trays, and leave to sit in a cool setting, such as a refrigerator, for 96 hours.
Use the ladle to skim the cream off the surface of the milk. The cream will have risen to the top of trays in the days spent in the cool setting.
Pour the cream, sugar and vanilla into the mixing bowl.
Whip rigorously with the whisk until the cream is fluffy.