You’re going to hate me because this is so easy.
If you’re new to non-homogenized milk, you may wonder why this is even an issue. Take a close look at any gallon of fresh raw milk that’s been sitting for a few hours in the fridge undisturbed. Notice anything?
It’s a cream line, a little less than a third of the way down.
When non-homogenized milk sits for a while, the cream settles at the top.
If you’re like me, you prefer to keep that cream in your milk. You just shake it up before you pour it and enjoy that whole raw milk goodness.
But sometimes you want cream for butter, sour cream, coffee, or a delightful whipped dessert. If that’s the case, how do you get your cream off the top?
Now, you could just try to pour off the cream and hope you don’t get milk in your cream and cream in your milk. That’s how many people do it, and it works okay.
Back in 1935, Modern Mechanix magazine featured this ad:
Now they were on to something.
In fact, they were on to the exact something I’m going to show you. Here’s how you can easily separate cream from milk.
Are you ready?
I present the spigot jar, available for anywhere from $2 (at your local resale thrift store) to $7 (at your supermarket or Amazon.com) to $20+ (if you want a higher quality jar without a leaky spigot).
Pour your non-homogenized milk into this container. Let the cream settle to the top. Pour your milk out of the spigot. Eventually, the layer of cream will be all that’s left.
This a was a question from one of you! I’m always open to answering reader questions, just click the CONTACT tab above.
I couldn’t leave those of you dying to know the answer to this question in the dark for a single moment longer. You absolutely must enjoy your homemade butter from pastured cows! You must enjoy the aromatic bliss that is coffee with real cream. And you really must not be deprived of the buttery-soft goodness that is real whipped cream.
So, now you know. Go enjoy!