4 Ways to Separate Cream at Home

Many of you have asked how to separate the delicious raw cream from your herd share cartons, and I'm sharing 4 ways + best tips to separate cream! 

We all love the rich flavor and versatility of heavy raw cream… and here is how to make your own! 

The trick is letting the milk sit in the fridge undisturbed for 24 hours to create a defined cream line.  

Here is what mine looked like after about 16 hours:

Four ways to separate raw cream from your Creambrook carton:

Option 1: Pour raw milk into a beverage dispenser and let sit in the fridge for 24 hrs to let the cream rise. It should have a low spout to best strain off the skim. Save the cream in the jar. 

Option 2: Pour raw milk into a wide mouth jar, let sit for 24 hrs, and ladle off the cream from the top. I don't prefer this, personally, because I feel like the skim mixes with the cream as you ladle the cream out. 

Option 3: After your carton has let the cream rise, gently open the cap & seal and use a turkey baster to suck the cream off the top. This works pretty well! 

Option 4: My favorite method is to open the top of your milk carton and use the turkey baster to pull the cream off the top. You can visually see the cream and know when you have pulled most of it off the top. 

After you have separated the cream from the top of your raw milk, use the rest of the milk for drinking, baking, waffles & pancakes, yogurt, etc!

Raw Cream has an abundance of uses from making butter, to whipped cream on desserts, lattes, pasta sauces, quiches, soups, and more!