After reading the threads on how easy it is to make butter I couldn't resist buying the "new" item at a local store today... raw milk. I have a few of questions on how to get started... I know I need to let the cream rise from the milk & skim it off to use to try & make some butter. Should the milk be left on the counter for this process or refrigerated? It's in a plastic 1/2 gal container with a very small top, would it be ok to put in a bowl? How long will it take the cream to rise....if I understand correctly I'll be skimming cream off this milk for several days? Thanks!