Today we are talking about how to use the minneer milk/cream separator. This unit is designed to separate the milk from the butter fat in raw milk. Apparently there's some confusion on how to set up this machine so I'll be taking you through the entire process. If you have any questions leave them in the comment section below.
In this video we used:
Minneer Milk Cream Separator (Centrifuge): [ Ссылка ]
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Knives that we recommend
Kotai Chef Knife: [ Ссылка ]
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We get all of our sausage making supplies from the sausage maker
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The largest selection of the best quality casings for sausages/salami: [ Ссылка ]
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
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Apera pH Meter w/meat probe (Bluetooth): [ Ссылка ]
InkBird Controllers temp & Humidity: [ Ссылка ]
Sausage Pricker: [ Ссылка ]
Butcher Twine & Dispenser: [ Ссылка ]
Dehumidifier EvaDry 1100: [ Ссылка ]
Dehumidifier Eva Dry 2200: [ Ссылка ]
Hygrometer for chamber: [ Ссылка ]
Cool Mist Humidifier: [ Ссылка ]
Meat Grinder We use the #22 [ Ссылка ]
Small Sausage Stuffer 5# [ Ссылка ]
Edge Pro Professional knife sharpening Kit #3 [ Ссылка ]
Wusthof Boning Knife: [ Ссылка ]
Iwatani Professional Chef Torch: [ Ссылка ]
Ink Bird Sous Vide: [ Ссылка ]
Bella's Cold Smoke Generator: [ Ссылка ]
Accurate Thermometers
Thermapen Mk4 - [ Ссылка ]
DOT Kitchen Temperature Reader - [ Ссылка ]
Signals (4 Channel Temperature Probe) - [ Ссылка ]
Extra Big and Loud Kitchen Timer/Alarm - [ Ссылка ]
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
