sibyloftherhine
Member
Does anyone have experience skimming their own milk (separating into cream and milk)? All the low fat milk in my country contains synthetic vitamin A and vitamin D, and all the cream has carrageenan or soy lecithin, but full cream milk is available without additives.
I've done some research into how to skim milk. Some sources say that transferring it into a container then chilling it in the refrigerator for 24 hours will be sufficient for it to separate, others say heating is necessary, while others say a milk separator is necessary. Does anyone have advice on what would probably work best? Thank you!
I've done some research into how to skim milk. Some sources say that transferring it into a container then chilling it in the refrigerator for 24 hours will be sufficient for it to separate, others say heating is necessary, while others say a milk separator is necessary. Does anyone have advice on what would probably work best? Thank you!