How to skim fat from a)milk b)curd?

Answer 1

Boil the milk on low heat for 10 mins.Let cool,without disturbing.Even while boiling,donot stir with spoon,etc.Then,put it in the refrigetator for 4-5 hrs,preferably overnight.It helps if the refrigerator is at its coldest setting, and the milk is fresh full cream milk,not the pasteurized milk.The fat will form a layer on top,which you can skim off carefully with a wide spoon.

To skim fat from curd,set the curd using full cream milk.Then,keep it in the fridge for 3-4 hrs.let it get really cold.Then,put it in a blender with ice cubes and run it on the WHIP function.In a few minutes you will see granules of fat seperating from the curd.Now,run the blender for just 1 more minute till the fate becomes like a ball.Keep a seperate bowl with ice cubes in it, and with your hands,seperate the butter from the liquid in the blender, and put it into the bowl wth ice cubes.This works well if you have seperate cream which you can add to the curd.Home made butter is yummy!!

Answer 2

if it's fresh from the cow, let it sit. not long. the milk will seperate on it's own. fat heavey cream will be on the bottom and the less fatty milk will be on top. take out as much of the lighter stuff as you can. then refrigerate both ( in 2 seperate containers, duh) check in a couple of hours and you should see some of the the fat solidified. if by "curd" you mean cottage cheese, i don't know. maybe someone else will know. sorry.

Answer 3

I don't really have an answer to your question but I just wonder why harmony bothered to get on here and give you such completely bogus info-anybody with any sense knows cream rises to the top. Then you just skim it off with a wide spoon.