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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