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.