Yesterday I pulled the cream separator out and figured I would take photos while doing it all. So here it goes...
First, the milk is warmed to about 100 degrees so the cream separates properly.
6 quarts of hot water are run through the separator to warm it up.
The milk is then poured in and separated. I usually separate 4-10 gallons at a time. This time I did 5.
Cream is on the left, low fat milk is coming out on the right.
The milk is low fat and is somewhat of a yellowish color.
The cream is poured into glass jars and put in the fridge overnight to cool. It is much faster to make butter from cold cream than hot cream.
The low fat milk is then turned into Feta cheese. Since it is already warm, I just add the culture and rennet, let it sit. Cut it. Hang it.
The next morning the cream is poured into the food processor. I have found this to be the quickest and easiest way to make butter.
Within about 1 minute of the processor being on, we have butter.
The butter is poured into a colander lined with plyban (plastic cheesecloth) to drain the buttermilk out.
It is then rinsed with cold water to get any remained buttermilk out. I rinse it until the water is fairly clear. This will help your butter last longer.
The butter is then salted and pressed so all the remaining liquid comes out. We got about 1 1/2 lbs of butter out of the cream from 5 gallons of milk.
It is then packaged and either put in the fridge for immediate use or the freezer for use later.
The Feta cheese is still aging on the counter. I made 3 gallons of the low fat milk into cheese. The remaining milk I plan to process today. This particular feta only ages on the counter for about 24 hours and is my absolute favorite.