When you get raw or non-homogenized whole milk from a grass-fed pastured dairy farm, the cream line is absolutely ridiculous.
A good ridiculous. 😉
We’re talking like a quart or more of each gallon is amazing, sweet, smooth cream!
It rises to the top naturally… as long as the milk is non-homogenized.
Just sitting right there to be collected. If you skim some of it off, you can use it in your coffee, or to make butter or sour cream. Yummy stuff.
Yet, what’s the best way to skim the cream off your whole milk?
Oh, and it’s got to be simple, mess-free, and can’t require any special tools…
I’ve got the answer for you… watch, listen or read below because on today’s #AskWardee, I’m sharing *the best way* to skim cream off your whole milk.
The Question: What’s The Best Way To Skim Cream Off Whole Milk?
Marge L. asked in our private, members Facebook group (included with your premium membership):
I am so excited to have finally found a small dairy where I can get raw milk. However I can only get whole milk. The farmer suggested getting a glass jar with spigot at bottom and then could drain the bottom “skim” milk leaving cream behind. That sounded good to me. When I started looking there are a lot of complaints of spigots clogging or leaking. Anyone have a trusted source for something like this? Or a different idea on separating the cream?
I and the other members chimed in with answers.
Mine involves a turkey baster… yes, that’s correct. I’ll show you how below.
In the end, I’m pretty sure Marge went with what I suggested… because it really is the easiest and best. She said, “I think I was over thinking this. I did the turkey baster this morning and it worked perfectly.”
My Answer: Use A Turkey Baster!
The best way to skim cream is to use a turkey baster! This is the one I have (it’s stainless steel).
You don’t just suck up the cream willy-nilly, though — there’s a right and wrong way to do it.
Here’s the right way:
- Let the cream rise to the top of the jug or jar. If it’s just been transported, this means about 24 hours in the refrigerator to ensure a good, clean separation (see picture).
- Prepare a clean jar to store your cream and set it right next to the jug of milk.
- Holding the turkey baster absolutely vertical (perpendicular to the ground) and having squeezed down the bulb, insert the baster into the top of the layer of cream (not too deep, just enough to submerge).
- While releasing your squeeze on the baster bulb, rotate the baster around the cream, without moving it up or down in the cream (in other words, keep at the same level). It will fill up with cream.
- Make the baster vertical again and carefully move it from out of the jug and over the cream jar, keeping it vertical the whole time. Squeeze the bulb to release the cream.
- Repeat until you have removed your desired amount of cream. (I leave about 1″ so we still have creamy milk.)
- All done!
Why Rotate The Baster While Filling It?
If you didn’t rotate, the baster would suck milk right below where it’s inserted, like a ribbon. Rotating it ensures you’re getting mostly cream. It’s like you’re sucking up the cream layer by layer, making circles to pull it up into the baster.
Why Skim The Milk?
Pastured, non-homogenized milk from heritage cows like Jerseys is oh-so-creamy! See that cream line???? It’s ridiculous, like I said. In a good way. 🙂
What Else Can I Use Instead Of A Baster?
If your milk comes in gallon or half gallon jars, you can use a ladle or a small 1/4 cup measurer to dip into the cream and transfer scoop-by-scoop to a jar. The baster is much faster, though, so that’s what I recommend.
By The Way…
If you’re interested in learning how to make thick yogurt while preserving the benefits of raw milk —instead of pasteurizing it like many yogurt recipes do — check out my FREE thick raw milk yogurt recipe. You can make it in your Instant Pot, dehydrator, or a cooler… Enjoy!
- FREE Thick Raw Milk Yogurt Recipe
- Where To Buy Raw Milk
- Stainless Steel Turkey Baster (the one I have)
- How To Make Easy Sour Cream (free video!)
- How To Make Cultured Butter
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How do you skim cream off your whole, non-homogenized milk?
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