Recently, my girls and I and Murphala from Flour, Water, Yeast & Salt took a road trip to the Swiss Connection in Clay City, Indiana. To buy milk. And lots of it. I got 4 gallons of fabulous raw milk.
It was so worth every mile and every penny.
This milk comes with a lot of cream. You can see it more than 1/4 way down in the jugs.
Mmmm. I can feel my arteries hardening just thinking about it.
My problem with cream in jugs is that I always poured it all out into a really big bowl so I could skim the cream. By hand....spoon, rather. One little spoonful of cream at a time.
It was time consuming. And the pouring sort of mixed in some of the cream, which defeats the purpose of taking the cream out.
So I was thinking I needed to buy one of those measuring cup thingies with the spout that goes to the bottom so you can put stock or whatever in it and pour off the stuff under the fat, which is floating on top.
Do you know what I mean? Eric had no idea what I was talking about. At all.
But I forgot to get one of those things.
And we had four gallons of milk whose cream I really wanted to separate out, but not one little spoonful at a time.
But I was resigned. And then Lily pulled out the turkey baster.
Because she's a genius.
And we extracted the cream from the gallon jugs without having to pour it out into a big bowl and scooping the cream out one spoonful at a time.
And then I pasteurized the cream because I knew we'd want to keep it for a while for lots of things.
And we did.
And they were delicious.
P.S. Get a load of how much cream is in those jugs! The cream is the yellower stuff at the top of the jugs. Cool, huh!