![]() I used the same amount of cream: 1/2 gallon. I have done this experiment twice, with very similar results. Our browse-fed goats' milk tastes just as sweet and creamy as the grass-fed Jersey and Guernsey milks. I have read (see books below) that all unadulterated, grass-fed milks of cows, goats and sheep will taste pretty much the same (sweet and fresh, yum), and at this time, I concur. To my palette, which is fairly sensitive, the milks/creams are nearly indistinguishable. Guernsey milk, however, is higher in beta carotene, evidenced by its brighter golden color. If you read about the differences between the Guernsey and Jersey breeds, you will see that Jersey's are known for their slightly higher butterfat content. What I found was interesting, so I thought I'd share. I've been making raw butter with the cream for a while now, but it only occurred to me recently to compare my results with the two creams. We don't drink cow's milk, but adore and devour butter (because we're doing GAPS, the gut healing protocol, we only consume our goat milk in the form of naturally fermented yogurt.I love the villi starter from Cultures for Health). One friend has a Guernsey cow, the other friends get Jersey milk from a local Real Food farmer. For some added sweetness drizzle a little cream cheese frosting glaze or sprinkle on some powdered sugar over the top.I have two local sources for grass-fed raw cow's cream.Store any leftovers in an airtight container or cover the pan with plastic wrap. ![]()
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