It is really a good video. I have the Vevor which seems to be an almost identical copy of yours. Too bad Vevor barely speaks English they even call the drum by the wrong name on the parts assembly page! I even had my drum assembled wrong though I got a whole quart of cream from 2 gallons of MY GOAT MILK not su re what you would get from the stuff in the store. So know that it is assembled properly I wonder what I will get now. Apparently the default cream screw position from the factory is 4 turns from fully in. I have mine at 5 turns out. Really happy to see you figure that out too. I do not like the float design. Milk can get inside the float and it is hard to separate the two halves. I wash mine in the dishwasher except for the float. I handwash the float and the drum gasket I also handwash. I don't want the float collecting wash water and I think the only way you can really clean it is to take it apart and handwash it. I don't know when I would have figure out the order on the drum disks so a great big thank-you for that. Vevor is only rate by Vevor at 50L/hr. But you are missing out on something else you can make from skimmed milk. Ricotta cheese. I find the skimmed milk is really good anyway. But you get a reasonable yield of ricotta from 1 or so gallons of milk. SO Simple: 1. Heat 1 gallon (goat or cow) skimmed milk to 180 degF-195 degF. 2. Remove from heat. 3. Slowly stir in 1/2 vinegar (I use white, but I have used lemon juice or apple cider vinegar) stirring slowly for about 10 seconds. 4. Let it rest for 30 minutes. 5. Run through a cheesecloth to separate the ricotta curds. 6. Let drain for about 3-4 hours. 7. Store - it also freezes well. You can also make whipped ricotta which can be adjusted for anything from a garlic onion affair to honey sweet to sit on french toast.
The three allen screws with lock nuts on the sides lock the the head at the desired height. At 4:09 you incorrectly said that this feature is to select the height of the head to match your containers. However, this feature is to set your head at the correct height so that the milking spout just-just clears the spinning drum. If you screw the head down too far, your milking spout also lowers closer to the drum. As a result you will hear a grinding / screeching noise as the drum scrapes against the milking spout. It will cause a lot of vibration too and slows down the drum rotational speed. You need to raise the head then by unscrewing the head counter clockwise until the drum spins freely and just-just clears the milking spout. This desired height you can obtain through trial and error screwing / unscrewing the head. Once you have obtained the desired height setting of the head, then you lock the head in position with the three allen type grub screws and then lock those set screws with their lock nuts.
I just have found it myself by having my cream mixed with skim milk by not checking if heights of rotor's exits are correctly adjusted. As the saying goes, best way to learn is to improve of one's errors :D
Bonjour merci pour votre vidéo très bien expliquée. J ai la même machine depuis peu de temps mais j ai souvent du lait qui coule entre le disque de la crème et le disque qui récupère le lait. Je ne comprends pas pourquoi. Avez vous déjà eu ce problème ? Merci de votre retour et belle journée
Just opened, cleaned and put our cream separator together, following directions, we put the hot water through first and it is leaking pretty badly out the back. Please help!
Ours does the same thing. It's not bad, just a little. I think you have to turn one spout 180 degrees from the other so all the parts line up flush. Did you figure anything out?
Thank you for taking the time to explain in detail exactly how to put the centrifugal separator together. I've watched other videos on the cream separator and none of them explained the details of how to put it together, the instructions that came with the machine are useless. Once again thank you very much for your video.
I used mine for the first time, but I think I did something wrong. Didn't ger very thick cream, can't even get it to whip in a kitchen aid mixer. The skim milk that came out was very frothy. And then, when I was done and cleaned the centrifuge, the outer shell had quite a bit of butter built up. Do you have any suggestions for things I can try to troubleshoot this?
Depending on what you want to make. In general, 1. Chinese noodles. 50% hydration ex. 500g all purpose flour, 250g water, 5g salt, 1tbsp vegetable oil (optional) - makes the final product glossy 2. Fresh egg Pasta. 50% hydration (whole eggs).. ex. Weigh 2 whole eggs 120g, 240g all purpose flour (9-11% protein content), pinch of salt and pepper (freshly ground highly suggest 3. Japanese noodles 3a. Low hydration 33% and below. In this ex. Hakata style (used in tonkotsu ramen).. 500g flour(high in protein 12-14% content recommended) such as bread flour, 28% of 500 = 140g water, 1% salt which is 5g, 1-2% kansui 5-10g (how chewy do you want the noodles to be) bake baking soda 250degF/or 120degC for 1 hour or until it loses 33% weight. 100g should be 60-65g., P.S. this dough is very hard, i dont know if this machine can handle this but i think it can. 3b. High hydration Sapporo style 35 - 40% hydration, same formula as above. Just base everything on weight of flour You can also use no. 1 for dumpling wrappers.. ex. Gyoza
