I'm finally at weaning age for the orphan kids. I have milk to spare as they get their 1/2 bottles this week. I'm reading soap and cheese recipes. It seems that I need cultured buttermilk for most of my cheese recipes. My mesophilic culture calls for skim or 2% milk. Dumb question.... How do I skim goats milk?? Can I just ladle the cream off the top or do I need a seperator? Should I use store bought 2% milk to make my starter batch? I hope so...I'm doing it now.