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| Place raw milk in the dispenser and wait 12-48 hours. We like some cream left in the milk so I usually wait about 24 hours. Works for me. I put a dotted line where the cream has separated in case it's hard for you to see it. |
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| A close-up of the milk/cream separation line. It's just above the butterfly's upper wing. |
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| Drain
off the milk from under the cream. I really need to get a spigot I can
flip up rather than have to press down. It's hard to keep that button pressed down after a few minutes! |
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| When it gets down to the spigot, you have to tip it to keep the two from mixing. I drain it off until I am getting straight cream for a few moments. (I've noticed the sound changes when it becomes straight cream streaming into the bottle.) We don't care for skim milk and like some of the cream to remain in the milk so I allow cream to run into the bottle for a few seconds. This also helps ensure that you are getting the most milk out of the cream. Then I mix the 2-3 bottles of milk that I've drained off to make sure that there is some cream in all of them. |
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| Lovely cream is what is left over. I'll wait a couple days and make butter!! :-) |
