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Don't feel dumb ... these are all good quesitons!
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1. The thick stuff at the top is the milk fat/cream. You need to really shake good to help distribute it throughout the milk. It will separate everytime because it's not homogenized (which is good that it's not - the fat in raw milk is really good for you). Sometimes the cream can be really thick (I've had non-homogenized milk from Trader Joe's that was really hard to shake up), other times it'll shake up easily. But it's good for you.
2. I would put the milk in a mason jar, cover it tightly with the lid, and then put it aside in a cupboard ... the probiotics already present will go to town and in a few days you'll have cream and whey.
3. I've always taken it to mean that you put a solid lid on tightly unless it specifies otherwise (cover loosely with a towel, etc).
HTH
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Enjoy your raw milk - I'm so glad we discovered it!
1. The thick stuff at the top is the milk fat/cream. You need to really shake good to help distribute it throughout the milk. It will separate everytime because it's not homogenized (which is good that it's not - the fat in raw milk is really good for you). Sometimes the cream can be really thick (I've had non-homogenized milk from Trader Joe's that was really hard to shake up), other times it'll shake up easily. But it's good for you.
2. I would put the milk in a mason jar, cover it tightly with the lid, and then put it aside in a cupboard ... the probiotics already present will go to town and in a few days you'll have cream and whey.
3. I've always taken it to mean that you put a solid lid on tightly unless it specifies otherwise (cover loosely with a towel, etc).
HTH
