In this day of modern conveniences, separating cream from milk isn’t something that’s done much anymore. Because most people don’t have dairy cows in their backyards, the challenge is to make homemade cream from ordinary store-bought milk. The trick is to locate milk that hasn’t been homogenized. Homogenization is a process that permanently suspends the fat particles inside the milk so the cream doesn’t rise to the top. Once milk is homogenized, the cream is infused throughout the milk and cannot be separated out again.
Things You'll Need
- Whole non-homogenized milk
- Pitcher with bottom spout
- Clean container
Locate non-homogenized whole milk. Search health food stores and some grocery stores. Buy whole milk, because you need the full fat to make cream.
Pour the milk into a pitcher with a spout at the bottom. These types of pitchers are often used for sun tea or for serving beverages at parties.
Place the pitcher in the refrigerator and allow it to sit for 12 to 24 hours. Allow enough time for the cream to completely separate from the milk and float to the top. Look for the defined line where the milk and cream have separated.
Remove the pitcher from the refrigerator very carefully to avoid mixing the cream with the milk. Pour the milk from the bottom of the pitcher via the pour spout into a clean jar or other pitcher, and use this milk as you would any other type of milk. Stop pouring when you get to the cream layer; allow it to remain in the pitcher.
Pour the cream into any container you choose, or go ahead and use it in a recipe. Incorporate the cream in any recipe that calls for store-bought cream, including making whipped cream.
Tips & Warnings
- If you don’t have a pitcher with a bottom spout, remove the cream using a turkey baster. This method is a little more tedious and time-consuming. Alternatively, you can put the milk in a wide mouth jar or bowl and skim the cream off the top with a clean spoon.
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