Pour the raw milk into the spigot jar. Secure the spigot jar tightly. If you do not have a spigot jar, use a normal glass jar and secure the lid tightly.
Raw milk is milk taken straight from the cow, cooled to 36 to 38 degrees Fahrenheit and then packaged. Raw milk contains the original milk fats and nutrients destroyed during homogenization. Separating cream from raw milk is easy. This cream can be used to make light cream, heavy cream, sour cream, whipped cream and other types of cream.
Things You'll Need
- Spigot jar
Let the jar rest in a cool place for at least 24 hours.
Turn the spigot to pour the milk out. The cream layer will float on top of the milk. When all the milk has been drained, use a ladle to scoop the cream out of the jar.
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