Goat milk heavy cream is a natural product that comes from goat milk, however unless you have a cream separator some of that heavy cream is going to be pretty difficult to remove.
Now that does not mean that you cannot get the majority of the heavy cream off the goat milk, it just means that some is going to be left behind.
This does not hurt anything.
The only drawback is you might need to either freeze the heavy cream until you have enough for your recipe or you are going to need to purchase heavy cream at the store to supplement what comes off the goat milk.
How To Separate Goat Milk Heavy Cream
As mentioned above, the easiest way to separate the heavy cream from the goat milk is to use either a manual or electric cream seperator.
These have come a long way in recent years and a countertop version suitable for a smaller amount of milk are now readily available.
A cream separator is basically a centrifugal device that separates the cream from the milk so you end up with heavy cream and skimmed milk.
There are both all metal ones and ones that are made of plastic.
While the plastic ones are cheaper, my recommendation is to choose one that is all metal so it lasts for years to come.
Of course, should you decide not to spend the money to buy a cream separator, there is another way to remove the heavy cream from the goat milk.
Simply allow the goat milk to sit in the refrigerator overnight or at least between the morning and evening milking, then use a metal spoon to scoop off as much of the heavy cream as you can.
The heavy cream does rise to the top of the jar as the goat milk cools.
If you put your goat milk in a clear glass container, it is easy to distinguish the heavy cream from the goat milk because the heavy cream is going to form a thick darker white layer on the very top of the goat milk.
When you remove the heavy cream with a spoon it does seem kind of thick and gloppy.
This is normal.
Now by removing it using a spoon, you are going to miss some and also end up with a little milk in the heavy cream.
This does not hurt anything.
Tips For Separating Heavy Cream From Goat Milk
I like to chill my goat milk in pint canning jars filled no more than 1/2 full after I pasteurize the goat milk.
While smaller amounts of milk mean there is a thinner layer of heavy cream that forms on top, I feel like this is what works best for me.
Now, if you keep your milk in the refrigerator for very long, or even freeze it, a thicker layer of heavy cream might form on top of the goat milk, especially if you did not get it all scraped off with a spoon during your first try.
Just check the goat milk before you use it and scrap off any that remains.
If you use a cream separator however, this should not happen as the machine should remove all of the heavy cream.
How To Use Heavy Cream
There are many uses for heavy cream.
Recipes such as ice cream call for a mixture of goat milk and heavy cream.
Homemade whipped cream requires the use of heavy cream.
Another popular use for heavy cream is this goat milk butter recipe.
Of course, there are other uses for heavy cream as well and frankly I prefer to remove the heavy cream from our goat milk before drinking it simply because I do not like the feel of the glob of heavy cream when I drink it.
For those who prefer to save up their own heavy cream and not use any store bought heavy cream at all in their recipes, an easy way to do this is to freeze the heavy cream using the same method used to freeze goat milk.
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Wednesday 15th of February 2023
Can you use whole powdered goat milk to make cream? When I have milk mixed up and in the fridge, I don't notice it separating. Thanks
Sheri Ann Richerson
Thursday 16th of February 2023
I am pretty sure regular powdered goat milk would not work. They do however sell Heavy Cream Powder and that is what I would use. I actually keep some of this on hand just in case I need heavy cream and do not have enough.
Saturday 2nd of January 2021
Does it work the same to get heavy cream from whole, pasteurized, STORE BOUGHT, but not homogenized, goat milk?
Sheri Ann Richerson
Tuesday 5th of January 2021
It should. To test it, allow the milk to sit for 24 hours. If the amount of cream is unsatisfactory at this point, let it sit another day. I found a glass container with a spigot at the bottom is the easiest way to drain the milk off. You may get a little milk in the cream, but if you are making butter or using it for gravy, etc. that is perfectly ok.