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.