Using raw milk

[Guest guest]

Greetings from a newbie.

I recently started buying raw milk from a Pennsylvania farm. I'm

mainly making kefir with it, but would also like to use it on

cereal. I've found that the milk is so rich it's like drinking

cream (it's from Jersey cows). It's delicious but it's way too

heavy for something like cereal, or even for straight drinking.

Since it's not homogenized, I've tried to pour off some of the

cream. When I first get the milk, it's well-mixed. After a couple

of days, it gets a wispy look where I assume the cream is starting

to separate. But I haven't had much luck pouring off the cream

because it's so darn well-mixed. Is there a better way to do this?

Should I just try to adjust my taste buds to the richness? Is

Jersey milk supposed to be like this? Sorry for all the questions.

Mark