Milk - How Skim?

[justsocat]

The root of my problem is in making lactic cheeses without rennet. Every time I start cooking the curd, I see spots of fat floating along the surface. I don't like to lose all that stuff and at my opinion losing fat is one of the reasons why those cheeses are white.
So my idea is to skim the milk and than add the cream into the curd. Can anybody explain to me how to skim the milk? My first try was not successful. And are there any suggestions how and when should I return what I skim back to curd?

[Alex]

To skim the milk, I let stand the milk for several hours until the cream separates and floats on the surface, then I scoop it with a spoon.
As I never tried the method of adding the cream back, I can't help.