How to Skim Fat from Whole Milk

Co-authored by Jennifer Lease, RD, CDN and Hannah Madden

Last Updated: April 1, 2024 References

Skim milk is high in protein and carbohydrates and low in fat. Skim milk from the store can be watered down with additives or fillers. If you want to make your own skim milk at home, make sure you either have raw cow’s milk or non-homogenized whole milk, which is milk that still has most of its fat. You can separate the fat by either boiling your milk or letting it sit for 24 hours in the fridge.

Method 1

Method 1 of 2:

Leaving Raw Milk to Settle

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Make sure your milk is not homogenized. Homogenized milk has already had its fat molecules broken down before it is sent to the store. If your milk is straight from the cow, you know it hasn’t been homogenized yet. Check the label on your store-bought milk and make sure it says “non-homogenized” on it.^{[1]
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- You can buy non-homogenized milk at many natural grocery stores or farmers markets.
Tip: You can still buy milk that has been pasteurized. Pasteurized milk has been heated up to kill off bacteria, but it hasn’t had the fat removed from it.
2
Pour the milk into a clear, airtight container, like a jar with a lid. Choose a container that you can make airtight. Mason jars, tupperware containers, or even cups with plastic wrap on top will work. Pour as much milk as you want to skim into your container.^{[2]
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- You can purchase mason jars in bulk for a low price at most grocery stores.
- Use a clear container to make it easier to see the separation line between the milk and the fat.
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3
Let the milk sit in the fridge for 24 hours. Keep your milk in its container inside of your fridge. The fat will naturally rise to the top as your milk sits undisturbed. Be sure not to shake the milk or move it around as it is sitting.^{[3]
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- Cold milk takes longer to separate, but leaving milk out at room temperature could cause it to spoil.
4
Look for the “cream line” in your milk. Once your milk has separated, you will be able to see a layer of cream, or fat, floating at the top of your container. The cream will be a slightly lighter color, and might have small bubbles in it.^{[4]
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- Once you identify the cream line, you'll know how much cream to skim off the top.
Carefully scrape the layer of cream off the top of the milk with a spoon. You can save the cream to use in a recipe or rinse it down the drain. Be careful not to mix the cream back into the milk.^{[5]
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Store your skim milk in the fridge and use it within 7 days. You can keep your skim milk in the container that you were using, or transfer it to a separate one. Be sure to store your skim milk at a cold temperature in the fridge.^{[6]
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- Try putting skim milk into recipes as a healthier alternative to whole milk.

Method 2

Method 2 of 2:

Boiling Raw Milk to Skim It

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Boil your raw, non-homogenized whole milk in a saucepan for 6 minutes. Pour your desired amount of milk into a saucepan and bring it to a boil. Keep the milk boiling for 6 minutes over medium heat. Stir it slightly so that the bottom of the milk does not burn.^{[7]
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- This method works best for raw milk that is warm and straight from the cow.
Warning: If you smell a burnt smell, take the milk off the heat immediately.
You will see the cream, or the fat, start rising to the top as the milk cools down. Don’t stir or mix the milk once it is off the heat, or you will mix the fat back into the milk.^{[8]
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Scoop the cream off the top of the milk with a spoon. Gently scrape the milk off the top with a large spoon. You can use the cream for a recipe or wash it down your drain. Be sure not to mix or stir the cream back into the milk.^{[9]
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- If you want to save your cream for a recipe, put it in an airtight container and save it in the fridge for up to 5 days.
As it cools, the milk will separate even further and the fat will rise to the top. Make sure the lid of your saucepan is as close to airtight as it can be. Set your saucepan somewhere where it will not be jostled or disturbed.^{[10]
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Skim the cream from the saucepan with a spoon. There will be a thick layer of cream floating on the top of your milk. Use a spoon to gently skim the rest of the cream off of the milk, making sure you don’t mix it back into the saucepan.^{[11]
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- This cream will be thicker than the cream you scooped off before you chilled your milk.
Transfer your skim milk from a saucepan into another container, like a jar with a lid. Use your skim milk in recipes or drink it straight within 1 week of skimming it.^{[12]
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Can the cream can be separated by a steel mesh?

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It's unlikely. They will likely mix together and you will have to do the process over again.

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Does separating the cream from the milk lower the milk's protein?

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Yes, the layer forming on the top is protein and fat sticking together. Not all of either gets removed but a major portion of it does.

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Can I still hot skim whole milk if it has been homogenized?

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No, you cannot.

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Tips

If you have enough cream, you can shake or whip it and make butter.

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In a commercial environment, a centrifugal separator is often used for this process. However, this appliance is quite expensive and there are easier ways to accomplish skimming milk at home!

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The "skin" that forms when milk is boiled isn't the lipid portion but one of the proteins of the milk that is known as lactalbumin. Here's the main mistake: get this one mixed up with the layer of cream of the milk that consists of fats.

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