Did you know that milk with low fat content is very good for health because it is rich in protein and carbohydrates needed by the body? Unfortunately, low-fat or nonfat dairy products that are sold in the market are not guaranteed purity, especially if the product has been mixed with other additives. Interested in making it yourself? Simply prepare fresh milk or non-homogeneous milk which most of the fat content has not been lost, then separate the milk from the fat by letting it sit for 24 hours in the refrigerator or boil it until it boils.
Step
Method 1 of 2: Simmering the Milk
Step 1. Make sure you only use non-homogeneous milk
In fact, the fat molecules in homogeneous milk have been broken down before the milk is shipped to stores. That is why, it is better for you to use non-homogeneous labeled milk sold in supermarkets or fresh milk that has just been milked.
You can easily find non-homogeneous milk in various supermarkets or organic stores
Tip:
If you want, you can also use pasteurized milk that is sold in supermarkets. This type of milk has been heated to a certain temperature to kill the bacteria in it, but has not been separated from the fat molecules.
Step 2. Pour the milk into an airtight container with clear walls, such as a glass jar with a lid
Make sure you use an airtight container such as a glass jar or Tupperware container. If you don't have both, just use a glass cup and cover the surface with plastic wrap. Pour as much milk as you want to separate from the fat into the container.
- Glass jars or mason jars can be purchased in large quantities at a fairly cheap price in various supermarkets.
- Use a clear-walled container to make it easier for you to see the line of cream that forms.
Step 3. Leave the milk in the refrigerator for 24 hours
Place the milk container in the refrigerator and let it rest for 24 hours without interruption. As it sits, the fat in the milk will begin to float to the surface. Make sure the container is not moved or moved to make the separation process more effective.
Although cold milk takes longer to separate from the fat, don't leave it at room temperature to prevent it from going stale
Step 4. Look for the line of cream that forms on the surface of the milk
Once the milk has separated from the fat, you should see a fairly clear dividing line on the surface of the container. In particular, the color of the cream is generally lighter than the color of the milk underneath; the texture will look a little bubbly.
The heads of milk are easier to separate if the line of cream is visible
Step 5. Open the container and scoop out the cream that is floating on the surface of the milk using a spoon
Gently scoop up the layer of cream that is floating on the surface of the milk with a spoon. Cream can be reworked into various recipes or thrown in the sink; most importantly, make sure no cream gets mixed back into the milk.
Step 6. Store low-fat milk in the refrigerator and use up within 7 days
Milk can be left in the same container or transferred to another container. Most importantly, make sure the milk is kept at a low temperature in the refrigerator.
Use low-fat milk as a healthier alternative to high-fat milk
Method 2 of 2: Boil the Milk and Remove the Fat Layer
Step 1. Boil fresh, nonhomogeneous milk in a saucepan for 6 minutes
Pour the desired portion of milk into a saucepan and simmer the milk for 6 minutes over medium heat until it boils. While boiling, lightly stir the milk so that the bottom doesn't end up burning.
This method is most effectively used to extract the fat in freshly expressed milk
Warning:
If you smell burning, immediately turn off the stove!
Step 2. Turn off the stove and let the milk sit for 2 minutes
Supposedly, the fat layer or head of milk should begin to rise to the surface of the milk as it cools down. Once the condition is reached, do not stir the milk so that no cream is mixed back into it!
Step 3. Take the layer of cream that floats on the surface of the milk using a spoon
Gently scoop up the layer that floats on the surface of the milk with a spoon. Basically, cream can be processed into various recipes or thrown in the sink. Most importantly, make sure there is no cream mixed back into the milk, yes!
If the cream will be reused afterward, remember to put it in an airtight container and store it in the refrigerator for up to 5 days
Step 4. Cover the pot and keep the milk in the refrigerator for 8 hours
As it cools, the milk will begin to separate from the fat that floats on the surface. Most importantly, make sure the pot is closed as tightly as possible and placed in a place with minimal distractions.
Step 5. Take the formed layer of cream with a spoon
Supposedly, a fairly thick layer of cream should form on the surface of the milk. Use a spoon to scoop out the coating and make sure that no cream is mixed back into the milk.
The texture of the cream will feel thicker than the cream that formed before the milk was cooled
Step 6. Store low-fat milk in the refrigerator and use up within 7 days
Pour the milk into an airtight container with a lid and place it in the refrigerator. Milk can be drunk directly or used as a mixture of dishes within a maximum of 1 week.
Tips
- If a large amount of cream has accumulated, try beating it with a mixer or fork and turning it into butter.
- In a commercial environment, people often use a centrifugal separator or a special device for separating liquids of different density, to separate milk from the fat. Unfortunately, the price of these tools is quite expensive so it's better for you to use another method that is no less easy to get the same results at home!
