Got my new cream separator in and finally got it all cleaned and put together! Whew! I am mechanically challenged and had a hard time digesting the instructions! Just getting the separator ready is so labor intensive!
So, we ran 6 cups of fresh, strained milk through and "Woo Hoo!" got a half cup of very thick cream!
I put it in the freezer to save up.
I need advice or assurance since I have never seen this operation before...
A lot of the cream was caught in the cones within the "bowl" of the separator. Some was so thick is WAS butter! I used a rubber scaper to rescue all the extra cream left behind! Do I need to slow the motor down?
Also, the "skimmed" milk had a lot of thick foam (like meringue). Normal?
On average (and I know, some breeds/goats have more butterfat than others), what is the milk to cream ratio...as in how much milk run through the separator yeilds how much milk? So I know what I'm looking for.
How much cream yeilds how much butter? So, if I ever get enough, I will know when I can try to make some! :biggrin
So, we ran 6 cups of fresh, strained milk through and "Woo Hoo!" got a half cup of very thick cream!
I put it in the freezer to save up.I need advice or assurance since I have never seen this operation before...
A lot of the cream was caught in the cones within the "bowl" of the separator. Some was so thick is WAS butter! I used a rubber scaper to rescue all the extra cream left behind! Do I need to slow the motor down?
Also, the "skimmed" milk had a lot of thick foam (like meringue). Normal?
On average (and I know, some breeds/goats have more butterfat than others), what is the milk to cream ratio...as in how much milk run through the separator yeilds how much milk? So I know what I'm looking for.
How much cream yeilds how much butter? So, if I ever get enough, I will know when I can try to make some! :biggrin
