Question on separating cream from milk...

http://www.ehow.com/how_5815_make-butter.html
may be easier to skim the cream from a stock pot or tall pot
Things You’ll Need:

* Cheesecloth
* Heavy Creams
* Raw Milk
* Salt
* Thermometers
* Butter Paddles
* Quart Jars

Step1
If you're using raw milk, separate cream from milk by letting the milk sit for 12 to 24 hours in the refrigerator until the cream comes to the top of the milk. Use a large spoon or dipper to take the cream from the top of the milk.
Step2
Let cream sit at room temperature until it is 60 degrees F.
Step3
Pour cream into a quart jar and cover with a lid.
Step4
Shake jar until globules of butter appear and most of the liquid has turned to a soft solid.
Step5
Drain buttermilk from butter.
Step6
Add cool water to jar and shake gently.
Step7
Place cheesecloth over top of jar and drain.
Step8
Rinse butter until liquid poured off is clear. If buttermilk is left in butter, it will give it a sour taste and cause the butter to spoil more quickly.
Step9
Dump butter onto a cool surface, such as a marble or wood cutting board.
Step10
Squeeze liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
Step11
Add 1/4 tsp. to 1/2 tsp. of salt as you are mixing butter.
Step12
Shape butter or place in bowls with a lid and store in refrigerator. Store excess in freezer.

 

If you have a sun tea jar, they're great cream seperators. After a few months, the little spout will start to leak though. Just put your raw milk in, let the cream rise and draw the milk out the spout at the bottom.

 

Quote:thats an awesome idea!