Has anyone had luck separating cream from fresh raw milk?? (I mean really separating, for making whipped cream)
I don't know why, but every time, no matter how careful I am to just skim the very top of the cream... it never works to make whipped cream or butter with our raw cream! My friend has no trouble putting the kitchenaid on high and making butter but I never end up with more than a half whipped mess... even though our cows are primarily Jersey = very creamy!
Every other recipe works fine ie: ice cream, custards, etc. when heating the cream...