How to Strain Milk
This is pretty simple. No big deal. Still, no one taught me how to do it, and it would have been nice to see how it’s done.
Here we go, let’s strain some milk.
First, we need some fresh milk. When the milk comes fresh from the cow, no matter how meticulous, how clean, how careful you are, from time to time, there is going to be a little somethin’-somethin’ floating around in there. We don’t want a little somethin’ floating in our milk – so we strain it. The straining gets any debris out.
There is this little piece with the holes in it that fits into the center of that giant disk. Do you like my technical explanation?
This little white filter is what does all the work. These are the ones I use. The milk will run right through this filter, however, the dirt, hair, or whatever, will not.
Just put the giant disk thing on your milk jar/ jug/ container. Place the white milk filter in the center. Then put the little round piece with the holes in it on top of the milk filter & press. I know I’m am amazing you with my scientific knowledge of this system.
WaLa! We are ready to strain the milk.
Now pour the milk into the strainer.
See how fast the milk is running through the filter? This is good. You want your milk to filter straight through.
Slow filtering milk is not good. It is usually an indicator that your cow is not well.
More on slow straining milk & cow problems here.
Back to the straining.
I poured the remainder of the milk through the strainer/ filter & put the lids on my containers. Into the refrigerator, they go.
Technically, you could have a glass of milk now. A cow’s normal body temperature is about 101. So unless you like your milk to be 101 degrees you will want to chill it down a bit.
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