Getting the cream out of goats milk without a cream separator

I love cream and use it regularly in my cooking.  Getting  cream from the goats milk isn't as easy as it is from cow's milk.    You can us a cream separator but they are expensive; upwards of $400.   Much more than I want to spend although I have considered it at times.   Reading further about them though made it seem as if the clean up is probably more trouble than it's worth.

This is what I do.   If you are a purist about your milk you may not want to do this but for me it works.   As I said in an earlier post, I pasteurize my milk for yogurt.  Drinking milk is used raw.   So when I want goats cream I try to combine chores yogurt making and cream separating and pasteurize that milk.   I then let it sit for about 4 or 5 days.   The jar in the picture had been sitting in the fridge for 5 days.  You can see clearly the place where the cream and the milk has separated.  

I then skim it off the top with a spoon that's been bent to fit inside the mouth of my jar.  Of course you can save the milk and skim it 5 days later without pasteurizing it first but most people think by then the milk has acquired a "bucky" flavor not suitable for things like whipped cream.   It will still work in savory recipes though.

Elizabeth