On Sat, 17 Sep 2005 18:11:47 GMT, "Ace"
wrote:

Anyone familiar enough with the "old" days when cows were milked by hand and
cream would rise to top after cooling, or you ran it through your own cream
separator before storing in milk cans to be picked up by the local dairy
every couple of days.

My questions: What is 'average' butterfat content of that milk before being
processed?
What is butterfat content of 'Guernsey or Jersey'
milk?

Thanks in advance,
Ace

Greetings Ace,
I used to buy raw milk from a local woman. I don't know what kind of
cows she had but the amount of butterfat was remarkable. Using heavy
cream (not that crap carageenan) with from the store as a guidet the
stuff I got had about twice the butterfat content.
ERS