How to Separate Cream from Goat Milk- Using a Cream Separator 

Yea that was pretty funny, LOL. I'm glad you posted this, looks like a pain so I'll stick with scooping the cream off the top and freezing until I get enough to make butter. Takes a while since I milk Nigerians and usually only a couple at a time but it worked great.

That's my preferred method too. I usually only pull this out a couple times a year. I like to have several jars frozen going into the winter for cooking.

HammockHavenFarm I use mine pretty often since my husband prefers skim milk. 😱

usbpphillips ironically, my husband isn’t a milk drinker. He doesn’t even eat cereal! I know, it’s just wrong.

I thought they were adorable.

That's why I only do it a few times a year and look at people like they have two heads when they ask me to make butter. lol

Do you have a video on butter making?

Very neat! What do you use it for in heavy industry?

@@HammockHavenFarm Well, the ones I've used weigh about 500 pounds, and separate dirt and rocks from water. I came across your video, looking for something to help me render fat. Separating adipose tissue/suet into fat, water, and tissue, takes hours. I want to be able to do it in minutes.

Very interesting! Yes, rendering lard is a greasy nasty job. I usually end up draining it through cheese cloths. People wonder why I won’t ever sell it. Too much work to be worth what they’d pay.

@@HammockHavenFarm I've had my eye on one of those bowl centrifuges that people use for bio diesel. The price is rather steep though.

Yay! I just can't go back. I love goat milk.

Wendy Engle thank you for watching!

Thanks! We are happy with how it turned out! I guess I need to put ice cream on the to-do list. We don't make it often. I like salty treats over sweets, so cheese is more my thing. :)

Glad we could help! -Chase

Thank you for coming back and watching! We are editing another cheese video for next week and have a bloomy rind chevre in the works!

Welcome to the channel! So glad you found us. It really can be a pain to get the separator out but I sure do love to find frozen pints and quarts when recipes call for it! Maybe I should invest in the electric one. I wonder if we need a power adapter for it.... hmmmmm..... Stick around, we have another cheese video in the works for next week.

Love the Swedes

Hello from Georgia! So glad you found us. We have a herd of Lamanchas and a token Alpine. You can see our girls at HammockHavenFarm.com. I'm glad we have been able to help with your cheesemaking. My son and I have really enjoyed building this RU-vid channel together. We sincerely appreciate you taking the time to watch!

Molly Maid yes, they are 1/2gallon (2qt or 2L) jars. The plastic lids are from Walmart. I think Amazon has them too.

Truly one of the most RELEVANT inventions of humanity

Chris Layton straight from the goat works!

We don't pasteurize our milk before separating the cream.

That is a definite benefit of cows. The quantity is much better but we have enjoyed our milk especially since we have found it to be more creamy. We also find it easier to manage the goats.

My guess is too much culture. For a two gallon batch I've been using about 1/8tsp MM100 and 3 drops of rennet in 1/4c milk. I usually let it culture 14-18 hours. How long are you draining it? It can get dryer the longer it drains too. After it has drained a few hours in a colander, I usually stir it up pretty good when adding the salt. That seems to make it a bit lighter textured. Then I put it in the cylinder molds to drain for another couple hours. Congrats on the separator and happy birthday!!! I was lost putting mine together that first time. Your next step is cheese mold cupboard looks like mine. I seriously have a problem LOL! Thank you so much for watching and commenting. Let me know if those adjustments help your chevre.

Wow. I'll start with reducing the culture and bumping the rennet a smidge. This week I drained only about an hour and a half before putting it in the tubes and drained from there a long time (about 7 hours before the fridge over night.) It still came out looking like a loose feta and had that powdery texture. I'll definitely stir more when I salt and use less culture and let you know. Thank you so much!!!

I'm sorry I missed this message. Sometimes RU-vid doesn't alert me and I stumble across them much later. I set aside two hours for cream separating including heating the milk and cleaning the machine after.

It's flush with the cone. I don't think I've ever messed with it as I've been happy with the cream as it is.

@@HammockHavenFarm we bought ours used and was missing the screw so we bought the screw and have been messing with getting the right setting for a long time

and what other option do we have in getting more milk fat for making butter if not from the cream?

@@ahmedalalawi5979, you are right, you need cream to make butter from it. But the cream's quality can be different. We deal with cream separator for many years, and we know that some separators aren't able to produce a high-fat cream that is required for butter making.

It is possible but it remains a more delicate texture from what I have found. I have been meaning to do further experiments with it like adding cream of tarter.

Bozena Hrycyna it’s from a seller named Slavic Beauty. I got mine off EBAY. I think they’re on Amazon now too.

@@HammockHavenFarm thank you!

I appreciate your Offspring reference even if no one else did. 😆

Honestly, we get so much milk a day, we just feed the skim to the pigs. I have made mozzarella from it before.

About how much milk do you collect per goat per day? In your opinion which goats produce the best, most milk? Which goats are docile and quiet? Why do people milk one test at a time instead of using two and alternating squeezes?

Teet*

My_Vizsla at their peak, my mature does average about 1.5 gallons a day. My biggest producer does over 2 gallons at her peak. The yearling milkers usually do just under a gallon. There are benefits to every breed and of course differences in animals within a breed. From my time at shows, I find Nubians and Nigerians to be very noisy but have high butterfat although less production . Some Alpines can be bossy. Alpines and Saanens tend to have the most volume of milk. I like my Lamanchas. They give a good amount of milk and most are docile and quiet. As for one handed milking, I did it that way for instruction. I could milk two handed if I’d chosen too. One handed milking is helpful for jumpy girls who might put a foot in the bucket. There IS such a thing as crying over spilled milk!

I see one handed milking in other creators videos wondered if that were the standard for some reason. Thanks for your valuable opinions, I appreciate them very much. Loving your videos, thanks for sharing.

Hi this is Chase typing. If I am not mistaken, we found ours on Ebay.

tnpmilkseparator.1c-umi.ru/katalog/upakovochnye_avtomaty/

www.ebay.com/itm/172155345912

It’s a lot of work and the reason I refuse to make anyone goat butter.

@@HammockHavenFarm 😅😅