First order of business was to skim some more milk. We now do about 8 quarts at a time as I just don't have the storage containers for more than that. We moved the separator from the workbench in the basement up to the 'desk' in the kitchen. This made a HUGE difference in the 'dread factor' as the process is MUCH easier when it's in the kitchen and I won't be dreading the next batch when the time comes. Bascially, we have to warm the milk up to 100F. I do this while my H assembles the unit. Then while he's turning the crank, I pour 4 quarts of HOT water into the feed bowl. As H turns the crank, this water flows through the unit to heat up all the machinery.
Hot water running through the machine to warm it up for the skimming process.
Then, once all the water is out, I pour the warmed milk into the feed bowl. When the crank is turned at a consistant speed, we get cream out one spout and skimmed milk out the other. While this is going on, I have to keep track of how full each contatiner is getting so that we don't overflow anything. We end up with 2 half gallon ball jars of skimmed milk, one half gallon pitcher and a little more than a quart of milk to freeze. We also get about 2 cups of fresh cream. The last batch went towards making butter (which is delicious) and this batch will go towards making ice cream later this week.
Nesting boxes - filled with pine shavings and ready for eggs!