If you buy your milk in the grocery store, it is not only pasteurized but homogenized as well. Homogenization breaks up the fat particles within the milk, creating an even and uniform texture throughout the milk. Conversely, raw milk taken directly from the cow is not pasteurized or homogenized. Instead, it has to be shaken prior to drinking to mix the cream with the milk. You can also skim the cream off of the top of the milk for use in coffee, ice cream, whipped cream and many other dishes.
Turkey Baster Method
Step 1
Allow the milk to sit in the refrigerator for at least two hours so that the cream can fully rise to the top.
Step 2
Squeeze the bulb of a turkey baster and insert the tip just underneath the top of the cream.
Step 3
Release the bulb slowly while moving the tip around in circles in the top of the cream. Moving the tip around will ensure that you continuously pull cream into the baster instead of pulling all of the cream from one area and then pulling milk as well.
Step 4
Squeeze the cream from the turkey baster into a glass jar or any container that you've chosen.
Step 5
Repeat this process until you've skimmed all of the cream from the milk.
Jar Method
Step 1
Pour your milk into a spigot jar. Spigot jars are often used to make sun tea. They are usually gallon-sized and have a small spigot at the bottom of the jar.
Step 2
Sit the jar of milk in the refrigerator for at least two hours or overnight if needed.
Step 3
Carefully remove the jar from the refrigerator, being careful not to tip the jar or disturb the milk and cream.
Step 4
Place a clean jar underneath the spigot and open the valve to release the milk into the jar. Empty all of the milk into the second jar until only the cream remains in the spigot jar.
Step 5
Transfer the cream into a container of your choosing or use immediately, as desired.
Things You'll Need
- Turkey baster
- Glass jar or storage container
- Spigot jar or sun tea jar
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