I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after separation, the milk was still fully fat. Then, next day new cream came onto the top, and the milk was still fat.
Is there a practical method (probably similar to industrial approach to skim milk) for full separation of cream from milk?
Best Answer
If you have raw milk and let it sit, the cream will indeed rise to the top. To separate, you can just wait and skim off the cream as you did. However, if you store the raw milk in the refrigerator, it will take longer for the cream to rise. Perhaps that is why you are having difficulties. Alternatively, you can use a spigot jar to drain the "skimmed" milk from the raw milk, leaving the cream behind.
I think you end up with about 1/10th of your raw milk that is cream.