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I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after separation, the milk was still fully fat. Then, next day new cream came onto the top, and the milk was still fat.

Is there a practical method (probably similar to industrial approach to skim milk) for full separation of cream from milk?

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Industrial approaches aren't generally practical for home use - for example, they might be using centrifuges for this. –  Jefromi Jul 13 '13 at 14:16
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This approach is made for use on farms, where they milk their own milk. The milk in the supermarket is specially treated ("homogenized") so this separation cannot happen. There are very few (expensive organic, minimally processed, hard-to-find) brands which don't homogenize. So unless you can get your milk frish from the farm, this will not work for you. –  rumtscho Jul 13 '13 at 16:24

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If you have raw milk and let it sit, the cream will indeed rise to the top. To separate, you can just wait and skim off the cream as you did. However, if you store the raw milk in the refrigerator, it will take longer for the cream to rise. Perhaps that is why you are having difficulties. Alternatively, you can use a spigot jar to drain the "skimmed" milk from the raw milk, leaving the cream behind.

I think you end up with about 1/10th of your raw milk that is cream.

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You mean keeping the raw milk in ambient temperature to separate the cream? Is it safe to keep the milk out of the fridge? –  All Jul 13 '13 at 11:02
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No it is not safe. This is why industrial cream is centrifuged. –  SAJ14SAJ Jul 13 '13 at 14:23
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If you have really fresh raw milk and let it sit out ion room temperature for a couple of days, you can make sour milk, which is almost like yoghurt. It will coagulate (from naturally occurring bacteria) and a layer of sour cream will separate on top. It might not be considered safe by all puritan standards (if the milk hasn't been gained from hygienically questionable sources it should be fine, as this method has been used in Europe for centuries ^_^), it is however extremely delicious ^_^ –  Martin Turjak Jul 14 '13 at 22:52

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