How To Use A Cream Separator With Goat Milk - Mary's Milk Monsters Style!

Hi everyone, This is kind of a long video, but it's a real time running of 6 gallons of goat milk through my cream separator. Goat milk is naturally homogenized, which means the proteins and fats are tightly bonded, and must be separated mechanically with a cream separator. In contrast, cows milk is not naturally homogenized, so cream rises to the surface and can be easily collected. The separator is a centrifuge. The powerful motor spins the conical separating plates very fast to separate heavy cream from lighter weight skim milk. Goats milk is very seasonal. In Spring, there is higher volume, but lower fat content, where as in Autumn, there is lower volume and richer fat content. This affects the cream and butter yeild per gallon, and also changes my goat milk soap recipe slightly. My 6 gallons of milk, or 22.7 liters, made 3/4 gallon of cream, which means about 1.5 pounds of butter, or .68kg. Thanks for watching! www.etsy.com/shop/marysmilkmonsters