You can make your own 1-2% raw milk by adding it to a bottom-spouted pitcher and waiting for the fat to seperate (~24h). 🥛
Scoop the cream off the top and make butter with it for the space freezer. 🧈
#Peatstr
How does that separate the fat?
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Gravity.
So why doesn’t it happen in a jug?
It does, but a jug pours from the top and there isn't a big enough opening to skim the fat without reintro it into the milk.
The industrial store jug milk imitation product is homogenized meaning that the cream does not separate.
Mother Nature
