When Molly was making so much milk after she first calved , she was also making plenty of cream. After milking we usually pour the milk either straight into the cheese pot or into a collection of 2 L plastic jugs, and put these in the fridge. When the milk is chilled, the cream rises to the top and its easy to skim the cream of the top and into another container. Some days I could skim a cup of cream of more! There are actually two layers of cream, the top layer is really thick (like the thickened cream you buy, but without the gelatin) and the next layer is thinner, like pouring cream, its hard to get all of the thin layer, so we always have a little cream left on top of the milk. Ice cream! (with cake) I love using the cream in cooking, I make a cream sauce with butter, flour, cream and stock, or put it in at the end of a casserole, but its hard to use 1 cup a day! In the past we have made butter with the cream , but with butter being so cheap anyway (under $2 for 250