Whole Milk | – Another suggestion is to look for whole milk

Another suggestion is to look for whole milk with a creamy coating from such old-fashioned cows as Jersey, Devon or Guernsey This is a very effective method, except that it is very difficult to determine when the bottom layer of cream is reached, because the “top line of cream” is left behind and the glass is fogged with milk. I try not to take every piece of cream, because I want to leave something in the milk to always be good to drink for other purposes, such as making yogurt and kefir 24 hours a day. I leave a full container of cream in the fridge long enough for the cream to reach the cream line. This is because the milk from ordinary Holstein cows does not contain much cream, as we saw in the previous paragraph. How to separate cream from non-homogenized, raw or pasteurized whole milk. The best news is that there is still enough cream in the milk to keep “whole milk” according to generally accepted standards. Repeat this section until you remove about one cup of cream per liter of whole milk. This is a simple five-step procedure to remove cream from whole milk. To separate cream from milk, milk must first be whole, not homogenized. I usually remove one cup of cream per liter of whole milk. Homogenization is a forced factory process that forcibly reduces the cream balls in cow’s milk to a fraction of its original size. In other words, there is no visible cream line in this type of milk, even if it is raw. Camel milk contains so little cream that it is not worth separating it.