true story: i had always made cream and butter from fresh milk. milk from cow every morning, quick boil. skim cream off the top. collect for a week or so. churn to make butter and buttermilk.

when i moved to the united states many many years ago...i kept trying to extract cream from full fat milk and couldnt figure out why i kept failing. having never had store bought homogenised milk before, i had to learn full fat isnt truly 'full fat'. gnarly!