One thing about a guernsey cow; there will be cream. . At the moment, we’re getting just short of a quart of cream from every gallon of milk. . I skim milk before I make yogurt, cultured buttermilk, or cheese, or use it in baking. Almost the only milk I don’t skim is when we’re giving it to someone else. . Part of the reason is that I’m building a bit of a stockpile for when we dry our cow off (tentatively in the late summer). . Believe it or not, using the kitchen aid is actually a slow way to