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.
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.
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.