I may be way off-base, and can only tell you how we did it when I was growing up... We did not have a fancy cream separator, so we either let the milk/cream set in a jar in the fridge for a day or so and then skimmed off the cream... or, my aunt had a great idea to use a "suntea" jar - you know, the ones with the little spigot at the base. Anyway, after the cream rises, the milk can be drained from the spigot, leaving all the cream in the jar.
We used to then take the cream, put it in a smaller jar with lid and shake it, and shake it... and shake it, until it began to clump together. At this point, we added a tiny bit of salt, for taste and then continued. We would have to pour off the little bit of milk that continued to separate from the cream/butter, until the butter formed a fairly solid lump.
After it began to hold its shape, we would put in in a bowl or butter dish and put it into the fridge...
Not fancy, but it worked!! Also, I am not sure why the recipe would have you keep the cream out for 24 hours. Goat milk tends to taste "off" if it has not been kept very clean and cold... When making cow butter, we never left it out either.
Maybe it helps the cream to stick together more quickly? We sure did a lotta shakin'!
I think I would rather start with a cold product and work a little harder than start with room temp goat cream though. Blech.
For what it is worth, that is my opinion... Perhaps someone who really knows what they are talking about can offer better advice!
J
We then would
