Summarize the following:
Pour your desired amount of milk into a saucepan and bring it to a boil. Keep the milk boiling for 6 minutes over medium heat. Stir it slightly so that the bottom of the milk does not burn. This method works best for raw milk that is warm and straight from the cow. You will see the cream, or the fat, start rising to the top as the milk cools down. Don’t stir or mix the milk once it is off the heat, or you will mix the fat back into the milk. Gently scrape the milk off the top with a large spoon. You can use the cream for a recipe or wash it down your drain. Be sure not to mix or stir the cream back into the milk. If you want to save your cream for a recipe, put it in an airtight container and save it in the fridge for up to 5 days. As it cools, the milk will separate even further and the fat will rise to the top. Make sure the lid of your saucepan is as close to airtight as it can be. Set your saucepan somewhere where it will not be jostled or disturbed. There will be a thick layer of cream floating on the top of your milk. Use a spoon to gently skim the rest of the cream off of the milk, making sure you don’t mix it back into the saucepan. This cream will be thicker than the cream you scooped off before you chilled your milk. Transfer your skim milk from a saucepan into another container, like a jar with a lid. Use your skim milk in recipes or drink it straight within 1 week of skimming it.
Boil your raw, non-homogenized whole milk in a saucepan for 6 minutes. Take the saucepan off the heat and let the milk cool for 2 minutes. Scoop the cream off the top of the milk with a spoon. Cover your saucepan with a lid and refrigerate the milk for 8 hours. Skim the cream from the saucepan with a spoon. Store your skim milk in the fridge and use it within 7 days.