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Submitted by: Minnie, NSW Australia

STEP ONE: Pour milk into the cream separator

Here's our old Lister milk separator, doing it's job. On the right is the milk coming out and on the left the cream. Phil is turning the handle at approx 60 turns per minute speed.

It's important the milk is either cooled or warmed to between 28 - 30 degrees celsius. If the milk is too cold it won't separate if too hot it goes very 'frothy'.

My job is to keep filling the bottles with milk.

STEP TWO: Bottling the milk

We started with approx 7.5 litres of milk and this is the separated milk and cream that came out of the original.

We found storing in plastic the milk didn't last as well. Every few times we iodine the bottles and change the rubber seals every so often when they don't look great.

I usually use this 600ml cream jar for storing the cream in the fridge.


Note: These are 1 litre bottles for the milk

STEP THREE: Here's the cream

Here's the cream approx 600ml from approx 7.5 litres of milk. The amount of cream depends on the particular cow, the season, what the cows eaten among the variables.

The cream is a pouring thickness now, but after 24 hours in the refridgerator it will be very thick.