I don't know if goat milk separates the same as cow's and I've only done cows but...
If you leave it in a wide bowl overnight, the cream rises to the top and you can scoop it out with a spoon, not a ladle. The idea is to skim along the top for the cream. If you used a glass/pyrex bowl you'd see where it ends.
This way you do get a little milk and the cream although rich can be runny, a bit like normal cream. We found with the separator you only get cream and most of it and it was the consistency of cream cheese when left in the fridge overnight after separation.
Scalding in all cases of separating won't work, it needs to cool and sit or using a separator needs to be (in the case of cows milk) 28-30 degrees, lower it won't separate, higher it's just froth city. I posted here a long time back a link to an old book on dairy and goats may have been in that, do a search of our posts and you should find it. If not I must have it somewhere, I'm just flat chat at the moment with work.