The Home Dairy – Gettin’ the Creme!

Jan 29, 2014 | Homesteading, Recipes | 7 comments

This is a super lame post but it may come in handy for someone.
I’ve been asked this question a few times recently so here goes…
“How do I separate the creme from the milk?”

I’ve got a, dare I say, a bitchin’ source for organic raw milk.  
$3 a gallon!!!
(I’ll be breeding Coco this spring so in the meantime…)
I get about 5-6 gallons a week as I am an official “cheesemaker” now.

Gouda. (in the works)
Camembert. (in the works)
and yes, if you love me and I love you and all goes right you will receive an (ten-month) aged wedge of of Parmesan next Christmas.
Hubby loves cream in his coffee so I like to have it fresh for him each weekend.  Weekends are ALL about good food for us.  More on that some other time.
I never seem to want to spend the twenty bucks on a glass lemonade dispenser thingy so here’s my trick for now…
Using a water jug (so you can see inside easier) with the lid on,
let your milk settle so the cream can rise to the top.  Once it has (this takes awhile it if been shaken) put it somewhere where it can hang over another container.  I use my counter and a stool about a foot lower. Then I take a pointy knife and jab a hole in the bottom so that the milk can drain out.  If you loosen the cap the stream will increase.  As you get to the bottom, tighten the cap a bit to control the flow but you will notice a BIG difference when you hit the cream line.  In fact it may clog up totally.  When I hit the cream line I flip the jug over and empty the cream into a ball jar.

Et voila.

Simply funnel your now “skim” milk into another container and as use as needed.  I get about a half quart of cream from a gallon of milk but this will vary slightly depending on the type of cow.  Remember, you can’t do this with store bought milk as it has been homogenized.

There you go.
I made creme brulée with mine this week and had plenty leftover for Joel’s “café creme”.

I’d like to continue with a “Home Dairy” series.  I’ve been wanting to make cheese for YEARS and finally got off my butt to try it.  It’s lots of fun and not NEAR and complicated as I imagined it would be.

What do you think???

Parisienne Farmgirl


  1. Gina Bea

    This is great! I buy non-homogenized milk by Kalona at my food co-op. I may have to try this some time. I have also wanted to make cheese for a while now, this post has encouraged me to get my rear in gear! 🙂

  2. Karina Russell

    Genius! I wouldn’t have thought of doing it that way. I have made ricotta cheese and mascarpone – super easy, but haven’t tried the hard ones yet. Looking forward to your posts on cheese making.

  3. à la parisienne

    I’ve never tried homemade cheese, but I should because Amelia love all types of cheese–feta and gouda are her very favorite. I bet she’d love to help too! $3 a gallon is a great price for organic raw milk. Here it’s about $6/gallon. I’ll add homemade cheese to my growing list of to dos.


  4. Amy Walker

    Ingenious! Thanks for the tip!

  5. Janet

    We have to return our jugs to be re-used. So I use a giant syringe–big enough around it is a tight fit in the jug top–and suction the cream off. I leave about an inch in the jug, and get about 2c of cream from each gallon.
    I like the concept though! WOuld be great with a lemonaide thingy.
    Yes, you are getting a deal on the milk! We’re paying $6, but the cow is being dried up this week=(
    OUr house is for sale and we are buying a farm…and a cow!

  6. Dorothy

    I just have to tell you how I “made” cream as a child. We had our own cows and a cream separator. It stood on the floor and you turned the handle to separate cream in one bowl and milk in other. That would be about 80 plus years ago. No electricity, no running water all down on a farm in Kansas.
    Oh of course someone had to milk the cows and that was done by my dad.


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