You might wonder what in the world we do with 6 gallons of milk everyday....30 gallons a week. There are days we wonder that, too! We do offer it to friends and family for $3 a gallon, but still usually have 10-20 gallon each week that is not spoken for by others. I use this to make yogurt, cottage cheese, butter, sour cream, butter milk, and cheeses. I am still learning the cheese process which has many variables but is actually a fairly simple process. I will share posts with these processes as I learn them. Separating the cream from the first step of many of these processes. We also drink the milk with most of the cream removed, reserving it for sour cream and butter, although Papa likes to eat his Corn Flakes soaked in cream rather than milk. :-) I will show you my simple and inexpensive technique of separating the cream from the milk in the following pictures.
There's not much modern equipment that I use for this process, but there are some things that are a bit more modern when it comes to making our dairy products. The whole idea of a milk cow and making our own dairy items goes way back to our ancestors' way of life and true Pioneering and I love every part of it. I will post more products that I use our raw Jersey milk for over the next few days, adding more as I learn new processes.