Question on separating cream from milk...

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by kbarrett, Aug 30, 2008.

  1. kbarrett

    kbarrett Chillin' With My Peeps

    Nov 12, 2007
    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?

  2. ams3651

    ams3651 Chillin' With My Peeps

    Jan 23, 2008
    NE PA
    be easier to skim the cream from a stock pot or tall pot
    Things YouÂ’ll Need:

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

    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.
    Let cream sit at room temperature until it is 60 degrees F.
    Pour cream into a quart jar and cover with a lid.
    Shake jar until globules of butter appear and most of the liquid has turned to a soft solid.
    Drain buttermilk from butter.
    Add cool water to jar and shake gently.
    Place cheesecloth over top of jar and drain.
    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.
    Dump butter onto a cool surface, such as a marble or wood cutting board.
    Squeeze liquid from butter using wooden paddles or spoons to smash butter and pour off liquid.
    Add 1/4 tsp. to 1/2 tsp. of salt as you are mixing butter.
    Shape butter or place in bowls with a lid and store in refrigerator. Store excess in freezer.
    Last edited: Aug 30, 2008
  3. kbarrett

    kbarrett Chillin' With My Peeps

    Nov 12, 2007
    Thank you for the easy to follow directions!!!
  4. Stephen in SoKY

    Stephen in SoKY Chillin' With My Peeps

    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.
  5. ams3651

    ams3651 Chillin' With My Peeps

    Jan 23, 2008
    NE PA
    Quote:thats an awesome idea!

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