How to Make Cream from Goat’s Milk

Milk is the best and most complete of all the foods a human being takes in his/her daily diet. Milk is an integral part of a balanced diet since it provides a quick and easy way of supplying all the nutrients, vitamins, proteins, fats etc, and that too with relatively few calories. Fresh milk has the tendency to split into a high-fat cream layer and a low-fat milk layer. On the commercial scale, separation of cream from the milk is carried out in centrifugal cream separators, but you can also do this at home.

Preparation time: 1 hours (excluding the 24 hours refrigerating time)
Cooking time: 30 minutes
Serving size: 3 to 5 persons
Utensils: A double boiler (you can also use two pots of varying size), stove, stirring spoon, gallon containers, thermometer, ladle, stove.

Ingredients:

– Two gallons of goat milk
– Water
– Ice blocks

Instructions

  • 1

    Pasteurize goat’s milk

    Pasteurization is the process of heating a food to a specific temperature for a specific length of time and then cooling it immediately to make the food item safer and more sanitary. Take two gallons of fresh goat milk and Pour it into a double boiler. If you don’t have a double boiler then boil water in a pot and place another pot, of relatively small size, on top of it, to create a double boiler. Heat the milk till its temperature comes up around 145 to 165 degrees Fahrenheit. Keep this temperature steady for the next thirty minutes. Keep stirring the milk occasionally to prevent it from burning. Remove the milk from the stove and pour it into clean gallon containers surrounded by ice blocks. Let the temperature of the milk drop to 40 degrees. This heating and immediate cooling will pasteurize your milk and make the cream more hygienic.

  • 2

    Refrigerate the pasteurized milk

    Once the temperature of the milk has dropped to 40 degrees Fahrenheit, transfer it to the containers that you can place in the refrigerator. Refrigerate the milk for 24 hours to allow the cream to rise. After 24 hours of refrigeration, you will observe a high-fat cream layer on the top of a low fat milk layer.

  • 3

    Separate cream from milk

    Remove the container of chilled milk from the fridge and separate the top layer of cream from the surface of the milk using a ladle. Put this cream in a separate bowl and put the pot containing milk back into the refrigerator. Repeat this process for several days to separate the cream completely from the milk.

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