Skimmed milk is high in carbohydrates, proteins and low in fat. However, the one on sale in stores can be stretched with additives or other foreign substances. If you want to make skim milk at home, you need to have raw cow's milk or non-homogenized whole milk that still contains most of its fat. The milk can be skimmed by boiling it or by letting it rest for 24 hours in the refrigerator.
Steps
Method 1 of 2: Skim the Raw Milk in the Refrigerator
Step 1. Make sure the skim milk is not homogenized
In homogenized milk, the fat molecules have already been broken down. If the milk comes directly from the cow, you can be sure that it has not yet been homogenized. If you have purchased milk, check the label and make sure it is "non-homogenized" milk.
You can find non-homogenized milk in health food stores or agricultural markets
Suggestion:
you can buy pasteurized milk. The pasteurized milk was heated to kill bacteria, but was not stripped of the fat.
Step 2. Pour the milk into an airtight transparent container
It is important that once sealed it is airtight. You can use a glass jar or clear food container. Pour in the milk to be skimmed.
- You can often find packs of 10-12 jars for sale at a very cheap price.
- Use a transparent container to be able to clearly see the separation line that will form between the fat and the milk.
Step 3. Let the milk rest in the refrigerator for 24 hours
Place the container with the milk to be skimmed in the refrigerator. The fat part will naturally rise to the surface while the milk rests undisturbed. You must never move or shake the container during this step.
If the milk is cold, the fat separates more slowly, but it is best to avoid leaving it at room temperature as it could spoil
Step 4. Look for the line that separates the milk from the cream
When the fat has surfaced, you will be able to distinguish the line that separates the milk from the cream. The cream will have a slightly lighter color and may be dotted with small bubbles.
Once you have identified the dividing line, you will be able to determine the amount of cream to remove
Step 5. Open the container and remove the cream with a spoon
Remove the layer of fat that has accumulated on the surface of the milk by gently picking it up with a spoon. If you want, you can save the cream for cooking. Be careful not to mix the cream with the milk again.
Step 6. Store the skim milk in the refrigerator and use within a week
You can leave it in the container you used to separate it from the cream or transfer it elsewhere. Remember to put it in the refrigerator to avoid the risk of it spoiling.
Try using skim milk as a substitute for whole milk when cooking, for a healthier, lighter version of your favorite recipes
Method 2 of 2: Skim the Raw Milk in the Pot
Step 1. Boil raw whole milk (not homogenized) for 6 minutes
Pour the milk you wish to skim into a saucepan and bring it to a boil over medium heat. Let it boil for 6 minutes, stirring often, to prevent it from sticking to the bottom of the pot and burning.
This method works best with freshly milked, still warm raw milk
Warning:
if you smell burning, immediately remove the pot from the heat.
Step 2. Transfer the pot to a cold surface and let the milk cool for 2 minutes
The fat part (the cream) will gradually rise to the surface while the milk cools. Stop stirring immediately after removing the pot from the heat, or the cream and milk will mix again.
Step 3. Remove the cream with a spoon
Remove the layer of cream that has accumulated on the surface of the milk by taking it gently with a spoon. If you want, you can save the cream for cooking. Be careful not to mix the cream with the milk again.
If you want to keep the cream, put it in the refrigerator in an airtight container and use it within 5 days
Step 4. Put the lid on the pot and let the milk rest in the refrigerator for 8 hours
As it cools, it will separate further and the residual fat will rise to the surface. Make sure the lid closes the pot tightly and let the milk rest undisturbed in the refrigerator.
Step 5. Skim the milk again with the spoon
A thick layer of cream will have formed on the surface of the milk. Take a spoon and remove it gently, being careful not to mix the cream with the milk again.
This second portion of cream will be thicker than the first
Step 6. Store the skim milk in the refrigerator and use within 7 days
Transfer the skimmed milk from the pot to another container, for example in a glass jar with a lid. Use it in your recipes or drink it for breakfast and make sure you consume it within a week.
Advice
- If you have enough cream, you can whisk it or whip it to make butter.
- In a commercial setting, the skimming process is generally done using a centrifugal separator. However, this is a very expensive tool, and there are simpler ways to skim milk at home.
