The Baker's Hotline

March 14, 2019 at 4:56pm

Hi there, Cherie! We haven't done much baking with goat milk butter, but it seems as though the main difference is that the melting point is a little lower. You may have to experiment a bit, but we think it'll be a 1:1 swap and suggest chilling the dough for about 45 minutes before baking. We hope this helps and happy baking! Morgan@KAF
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