Cream Separator Recommendations?

[goodwifefarm]

I am shopping for a cream separator. I posted this in the food section (cause I wasn't sure where it should go ??? ) but I'm not getting any responses so I thought I'd post it here as well. Does anybody have any good reviews, or bad reviews? I am looking at the Novo, or else the one from Hoegger Supply. It will be used only for goat's milk. Thanks in advance for any tips! ;D
sarah

[bee_pipes]

Don't have a cream separator, don't have recommendations. The forums have a dandy search (http://www.backwoodshome.com/forum/yabb/forum.pl?board=;action=search) function that will pull up past threads on a subject and let you browse those:
Cream Separator - early 1900's! (http://www.backwoodshome.com/forum/yabb/forum.pl?board=foo-other-food;action=display;num=1222920490;start=1#1)
Goats are ready to kidd/Cream separator? (http://www.backwoodshome.com/forum/yabb/forum.pl?board=sel-homesteading;action=display;num=1198608696)
Goat milk separating and pasteurizing (http://www.backwoodshome.com/forum/yabb/forum.pl?board=fau-livestock;action=display;num=1224189424)
Which dairy goat breed to choose?? (http://www.backwoodshome.com/forum/yabb/forum.pl?board=fau-livestock;action=display;num=1182665213)
canned milk (http://www.backwoodshome.com/forum/yabb/forum.pl?board=foo-canning;action=display;num=1233706433)
I made butter!! (http://www.backwoodshome.com/forum/yabb/forum.pl?board=foo-other-food;action=display;num=1206879430;start=1#1)

Regards,
Pat

[goodwifefarm]

Thanks Pat! :D

sarah

[journey]

I read in Organic Gardening that Mr and Mrs Gerry Kenney used to skim as much cream as possible of the top to make butter immediately, and then freeze the milk in straight-sided glass gallon jugs. (Just be sure the milk level is an inch or so below the point where the shoulder of the jug starts.) One day, it dawned on them that a more efficient way of separating their milk and cream would be to freeze it as soon as they received it. After freezing and thawing, the cream separates into a thick mass of almost pure butterfat floating on the surface of the milk. They then churn it into butter in their blender and that leave the milk as skim milk.

How cool is that!