Remixing raw milk

[johnr]

When I collect my raw milk I usually get 4 to 5 gallons and make two separate batches.  One the day after and then one the day after that.  My question is when I am about to use the milk, the cream would have separated and form a line.  What is the best way to mix it again?

Also, would it be best to low temp pasteurize in a capped bottle to prevent skin formation?.  Also, how do you keep fat from separating a bit while heating the milk.

Thanks

[Stinky]

I don't think it matters that much. The classic way if it's in a jug is shaking, if not, just whisk it in and she'll be right.

[FRANCOIS]

Without homogenizing the milk it's impossible to keep all the cream in suspension. You'll lose some but I wouldn't worry about it too much.

[IllinoisCheeseHead]

So is it ok to shake the milk to try to recover some?

[Stinky]

So is it ok to shake the milk to try to recover some?

Absolutely. And again if there's still cream on top just whisk it in.

[IllinoisCheeseHead]

But I am referring to the stuff that sticks to the upper portion of the bottles.  I have been shaking it to mix it all in

[Stinky]

If nothing else, you could remove with a clean finger and whisk in?

[Sweet Leaves Farm]

I use a small silicone spatula to get the last little bit of cream out of the jar.

[Kern]

But I am referring to the stuff that sticks to the upper portion of the bottles.  I have been shaking it to mix it all in

It is more efficient to pour most of the milk into the vat then recap the bottle and shake it to recover any cream stuck to the sides.  That way you get more action quicker and don't beat the crap out of the 90% that is in the vat.

[OzzieCheese]

I add 45% pure cream to most cheeses and I just use a whisk and works nicely.

-- Mal