How to Make Heavy Cream with Raw Milk
Learn how to make heavy cream from raw milk with this easy, step-by-step guide. This method allows you to enjoy fresh, homemade cream without any additives or preservatives. Perfect for cooking, baking, or making your own butter, this simple technique will help you make the most of your raw milk.
Making heavy cream from raw milk is a great option for those who have moved away from products with additives and preservatives and want to use fresh, local ingredients instead. Honestly, you won’t believe how easy it is to separate cream from milk and it’s a perfect first step in learning to make your own dairy products at home.
What is Heavy Cream?
Heavy cream, also known as heavy whipping cream is the high-fat layer that rises to the top of non-homogenized milk. With about 36-40% fat, it has one of the highest fat contents compared to other dairy products. While heavy cream can be purchased at the grocery store, you can collect your own once raw milk settles and the cream rises to the top.
Proper Handling of Raw Milk
Before we dive into the details of collecting heavy cream, we must first discuss the importance of properly handling raw milk. You want to be sure that all of the tools and equipment you use have been washed with warm soapy water. This includes your hands and jars. You can find more information on handling in my free beginner’s guide.
I should also mention this disclaimer: The consumption of raw milk or raw milk products may have inherent risks and dangers as well as risks that may be individual in nature. Do your own research. The information provided on this website is for informational purposes. We are not providing medical, legal, or other professional advice.
Benefits of Using Homemade Heavy Cream
- You’ll appreciate the freshness of homemade heavy cream. Making heavy cream from raw milk ensures you’re using a fresher product without additives or preservatives.
- The taste is unmatched!
- Sourcing raw milk from local, sustainable farms supports your local agriculture and economy.
How to Make Heavy Cream from Raw Milk
Step 1: Let the raw milk sit undisturbed for several hours to allow the cream to rise to the top (typically 12-24 hours). This should be done in the refrigerator, NOT at room temperature. When the cream has separated and is ready to be removed, you’ll notice a cream line.
Step 2: Gently skim off the cream layer using a ladle, spoon, or small measuring cup. Be careful not to mix it back into the milk. The amount of cream that can be collected is based on the milk’s fat content.
Step 3: Store the cream in a clean, covered container in the fridge. Mason jars work nicely.
Tips for getting the best cream: When purchasing fresh milk, it may be packaged in plastic jugs. I like to transfer mine to a wide-mouth glass jar. The wide mouth makes skimming the milk so much easier. However, if you want to leave the milk in the jug, you can use a sanitized turkey baster to remove the cream. Oftentimes, I can collect another round of heavy cream by letting the milk sit undisturbed for another 24 hours. A cream separator might be useful if you are working with several gallons of milk.
How to Store Raw Milk and Heavy Cream
Due to the nature of raw milk, it’s important to store milk, heavy cream, and other raw dairy products properly to keep them fresh.
- Both should never be left out and should be kept cold in the refrigerator.
- Storing heavy cream and raw milk in a glass container will prolong its shelf life.
- Due to the high fat content, the shelf life for heavy cream is 2 weeks to a month.
- Heavy cream can be frozen for up to 2 months. When you’re ready to use it, thaw it in the refrigerator. It will still whip up perfectly!
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Uses for Homemade Heavy Cream
- Cooking and Baking: Heavy cream is a staple in our home because I make the majority of our meals from scratch. I use it regularly when making delicious recipes such as biscuits, french toast casserole, and many breads like this pull-apart recipe. I also use it in sauces and soups, and of course for homemade whipped cream topping!
- Coffee or Tea: I love to add heavy cream as a rich addition to my morning coffee or tea.
- Homemade Butter
- Homemade Ice Cream
How to Make Homemade Whipped Cream
Making homemade whipped cream from raw milk is my favorite way to use fresh heavy cream. It’s the perfect topping for desserts and adding a dollop to my coffee is such a treat. The best part is it’s made with simple ingredients without added junk like is found in some of the store-bought brands.
Ingredients:
- 1/2 cup of heavy raw cream
- 2 tablespoons of powdered sugar (use honey or maple syrup for a natural sweetener)
- 1 teaspoon of vanilla extract
Step 1: Chill the mixing bowl and beaters or whisk attachments in the freezer for about 10-15 minutes.
Step 2: Add ingredients to the chilled bowl and begin whisking with a hand mixer or stand mixer with a whisk attachment on low speed and increase to high speed. Whip until stiff peaks form. This may take a couple of minutes. The peaks should hold their form.
Making your own heavy cream from raw milk is incredibly easy and offers numerous benefits. It allows you to enjoy fresh, unprocessed cream free of additives or preservatives, giving your dishes a rich and natural flavor.
By skimming off the cream, you can experiment with homemade whipped cream, and fresh butter, or incorporate it into recipes like soups and sauces for a little extra richness.
Additional Info on Raw Milk
New to raw milk? Download my free Beginner’s Guide to Raw Milk.Â
How to Get Heavy Cream from Raw Milk
Equipment
- Glass Jar with lid
- Turkey Baster optional
- Ladle
Instructions
- Step 1: Let the raw milk sit undisturbed for several hours to allow the cream to rise to the top (typically 12-24 hours). This should be done in the refrigerator, NOT at room temperature. When the cream has separated and is ready to be removed, you’ll notice a cream line.
- Step 2: Gently skim off the cream layer using a ladle, spoon, or small measuring cup. Be careful not to mix it back into the milk. The amount of cream that can be collected is based on the milk’s fat content.
- Step 3: Store the cream in a clean, covered container in the fridge. Mason jars work nicely.
- Tips for getting the best cream: When purchasing fresh milk, it may be packaged in plastic jugs. I like to transfer mine to a wide-mouth glass jar. The wide mouth makes skimming the milk so much easier. However, if you want to leave the milk in the jug, you can use a sanitized turkey baster to remove the cream. Oftentimes, I can collect another round of heavy cream by letting the milk sit undisturbed for another 24 hours. A cream separator might be useful if you are working with several gallons of milk.
Homemade Whipped Cream from Raw Milk
Equipment
- chilled bowl
- chilled whisk attachment
Ingredients
- 1/2 cup of heavy raw cream
- 2 tablespoons of powdered sugar use honey or maple syrup for a natural sweetener
- 1 teaspoon of vanilla extract
Instructions
- Step 1: Chill the mixing bowl and beaters or whisk attachments in the freezer for about 10-15 minutes.
- Step 2: Add ingredients to the chilled bowl and begin whisking with a hand mixer or stand mixer with a whisk attachment on low speed and increase to high speed. Whip until stiff peaks form. This may take a couple of minutes. The peaks should hold their form.
