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I am assuming that you mean fresh, straight out of the cow milK?

Simple separation can be done by letting the cream rise to the top and skimming it off. The milk will still have some cream content

(About 12-24 hours)

Otherwise you use a separator...we never did it ourselves but knew other people who would run milk through the separator several times to get milk more in the skim range.

If you interested in separating out the whey and lactose from the milk curds by adding lactic acid.

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Q: How is milk separated into it's different parts?
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