It depends a lot on the animal, as well. We owned a couple different family cows; first a Dexter, whose milk barely had cream worth mentioning, and the cream w

It depends a lot on the animal, as well. We owned a couple different family cows; first a Dexter, whose milk barely had cream worth mentioning, and the cream was thin and light, almost like store-bought half and half. Then we had a beautiful Jersey, whose milk was about a quarter cream, the richest, fattest cream you could ask for. (I put on forty pounds while we owned that cow.) You can get a very rich cream by simply skimming if you let the milk sit undisturbed for a while.