If purchasing raw milk is too risky where you live, you may be able to find specialty (small scale) stores that sell low pasteurized un-hommiginized milk. I have a Mennonite butcher in my area that sells it, though it's slightly more expensive than the raw milk I get, so I just stick to the raw stuff.
If you don't own a baster, and want to keep things easy, you can just leave the milk untouched for a couple of days in a wide mouth jar, then just use a spoon to carefully remove the risen milk fat from the jar. You don't need to worry about getting all of the milkfat as any remaining fat will still leave the milk under 1% fat content.
If you don't own a baster, and want to keep things easy, you can just leave the milk untouched for a couple of days in a wide mouth jar, then just use a spoon to carefully remove the risen milk fat from the jar. You don't need to worry about getting all of the milkfat as any remaining fat will still leave the milk under 1% fat content.