This is where goat's milk and cow's milk are so different. Technically, cream is just the globules of fat that have been held in suspension throughout the liquid. Cow's Cream: In cow's milk the globules soon rise to the top due to their comparative lightness (oil floats on water). The longer the milk sets quietly, the more cream there will be—for the first 48 hours. But it isn't worth waiting all that long. You get most after 12 hours, and most of the rest after waiting 24. The heaviest cream, which is called "whipping" or "spoon" cream, is nearest the top in a thick layer. I prefer cow's milk because I enjoy homemade butter and whipped cream. I like having a little pitcher of cream to pour over strawberries, or a big one to make ice cream. Goat's Cream: You find goat's cream on the top in the same way, only it takes longer to rise and there is never as much. There is butterfat in goat's milk—in fact, it averages 3.5-4 percent! But goat cream doesn't come nicely to the top for skimming like cow's cream does. You can get some goat cream if you let it set long enough, but by then it's almost sour. So to get goat's cream you have to use a mechanical separator. Or you can get goat's butter by churning the whole milk.

Continue reading here: Separating the Cream

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