The Slavic Beauty Cream Separator
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- čas přidán 26. 07. 2020
- This week, we explain the parts, assembly, and use of our Slavic Beauty Cream Separator.
For more information about our farm, as well as additional detailed instructional videos and resources, check out our patreon site at www.patreon.com/redgatefarm
Thank you. I have been looking at one of these units for a while now and the fact that you are reciving posts from the selling company is just the icing on the cake. I'll mention you guys when I contact them.
I am torn between the electric model and the hand cranked. I ideal of the hand cranked is compelling as we are off grid and solar is pants lately (Wales in the UK sun is not regular in early winter) so we are not sure.
Thanks for the show.
We debated as well, but our ultimate goal is to be off grid, and it seems like electric things just mean there’s more to break over time. We’ve been very happy with the hand crank version.
Thank you for this video!
I also forgot. We just started making our kefir with skimmed milk.
Thank you for a clear video. I have the electric model. I am having some grinding and leaking problems with it. Have you come across any good troubleshooting info?
We have noticed if milk is left sitting in the machine for any length of time, then some of the seals do tend to leak slowly. As far as troubleshooting, I would recommend you email the company. They have offered us excellent customer service, though be aware there is a language barrier and it can take them a couple of days to respond.
Hi thanks for the explanation but what are the prensiples of each part of that machine most especiarly the down part tbanks abaasi kagimu c/o namuto l
Hi and thanks for contacting us. I’m afraid your questions were not very clear, so the best I can offer is that you visit the Slavic beauty website. They can certainly answer any questions you may have better than we can. www.slavicbeauty.net/
Why does my separator leak from a hole in the side?
I had a small amount also leak from that weep hole. I’m guessing it just takes any milk spilled over the milk dispenser (the first dispenser on the bottom) and allows it to escape. When you set the setscrew to heavy cream, it happens more, because I’m guessing more milk is going through that funnel, and it has more of an opportunity to overflow.
I am a little confused about the oil part, am I just dumping it into the hole "blindly"? I just don't want to make mistakes
The instructions should tell you how much to pour in. You simply remove the plastic plug, pour in the oil, replace the plug. Done. The mechanism will spread the oil where it needs to go once you start cranking.
Are the metal parts aluminum or stainless? Thanks
Some parts are plastic, but important parts are food grade aluminum I believe.
I just bought one of these for my wife (we’ve been wanting one for years!). I’m sure I am doing something wrong, but I can’t seem to find out what. There is a lot of milk leaking from the weep hole. What are the first things to check?
I only have a few drops of milk per load come out of that weep hole. I can only guess that the milk is leaking out of the separator rings. Perhaps it’s not screwed tight enough or it doesn’t get a good seal when you do tighten it. After screwing the cone together, try pouring water in it before assembling the separator. See if water leaks out of the bottom.
@@ADifferentWay thank you for the print reply!
I didn't quite catch what type of oil you said to use...
Standard 3-in-1 oil, from most hardware stores.
How much oil do you put it in?
I believe it was around a cup or so, but the directions should advise for your model. Sorry, ours is packed up while we build our new farm.
@@ADifferentWay thanks. But unfortunately ours came with a non-English manual and although we have contacted them to get an English version we have not been successful in obtaining one. So we have turned to CZcams for help. Good luck on building your new farmhouse.
You can make besides cream, butter, ricotta, whipped ricotta, whey and buttermilk. I can never understand why people give it to the hogs. Our skim milk still tastes pretty good besides you need that output for the ricotta. Making whipped ricotta from skimmed product takes some skill but not any that requires lots of mastering.
It is also true that you could make any skimmed milk dairy cheese from the output as well. It is just making the ricotta is so easy since it only takes a 1/2 cup per gallon of skimmed milk and a couple of hours to make it.
For us, we know there’s a lot you can do with the skim milk. It’s just a matter of having plenty of dairy products already being made from the milk and thus we have no need for the skim milk, and we’re always looking for natural foods to feed our hogs to raise the pork. It’s just personal preference.
how many liters of milk you used and how much cream u got.
Using the settings we have chosen, we get roughly 3 liters of cream from 14 liters of milk.
@@ADifferentWay Thank's for your reply.One more question. Can you make a video on, how to regulate the thickness of the cream by rotating screw(means I have milk with 6% fat and I want 4% milk after processing)
Unfortunately, it would be tough to explain that in a video. The instruction manual doesn't help much. We've found it's really just trial and error. You can make little adjustments to the set screw while you have someone else separating the cream, until you get a thickness you desire. If you are wanting additional specific details, it might be best to contact the Slavic Beauty company directly. Although there is a bit of a language barrier, we found them to have excellent customer service!
@@crazyboys7301 Since each milk has a different fat content and this is a unit for home use (not a professional unit), there is no exact setting for a certain % of fat outcome in cream. It is easy to figure out the setting you need by trying. By turning the screw clockwise you get thicker cream, by turning it counterclockwise, you get more fat left in milk. If you want to have 4% fat left in 6% milk, you want to turn turn the screw counterclockwise about two full turns from the leveled position. Let me know if this helps and if you have more questions.
@@SlavicBeauty Hey thanks there. It would be a question on my list I feel. Im close to getting one for spring 21