Tag: Remove fat from milk

Cream, the fat component of milk, is less dense than the rest of the milk and naturally rises to the surface when left undisturbed. This principle is the key to understanding how can I remove fat from milk using traditional and modern methods.

Boiling milk does not chemically remove fat from the liquid; rather, the heating process, followed by cooling, causes the lighter fat molecules to coagulate and rise to the surface, where they can be manually separated. This method is a traditional, practical way to reduce the fat content in non-homogenized milk, yielding a lower-fat product and a layer of cream.