How to Separate Cream From Goat Milk

While store-bought creams can make delicious dessert toppings, it is impossible to match the taste and sweetness that comes with making your own fresh cream. Goat milk takes longer to separate than cow's milk, however, the resulting cream can be whipped into a truly mouth-watering topping.

Things You'll Need

  • Goat
  • Pail
  • Double boiler
  • Shallow trays
  • Ladle
  • Two tsps. sugar
  • 1/2 tsp. vanilla
  • Mixing bowl
  • Whisk
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Instructions

    • 1

      Milk the goat until you have two gallons of milk.

    • 2

      Pasteurize the milk, by pouring it into the top section of a double boiler, with water into the bottom section, and bringing the water to a boil. Pasteurization is required to kill the bacteria in the fresh milk.

    • 3

      Pour the milk into shallow trays, and leave to sit in a cool setting, such as a refrigerator, for 96 hours.

    • 4

      Use the ladle to skim the cream off the surface of the milk. The cream will have risen to the top of trays in the days spent in the cool setting.

    • 5

      Pour the cream, sugar and vanilla into the mixing bowl.

    • 6

      Whip rigorously with the whisk until the cream is fluffy.