Homemade sour cream and oil

From the milk of my goats, a very tasty ion and oil is obtained.
Immediately after the milking, I focus my milk and put it in the refrigerator for two days. Sour cream comes upwards, which is clearly visible through the glass. After that, I transfer banks to a warm place to milk skiel - then the border becomes even more noticeable. Then I put the banks in the fridge for a few hours again, so that the sour cream thicken, and after that I remove it. To bring down the oil, the sour cream in the bank pour not to the top (for example, in a liter - only 0.7 liters). I add a bit of warm water, I close a dense cover and shake until the oil is accompanied into one lump.
True, sour cream in goat milk is formed not so much - sometimes I mix it with a cow in order to get enough oil. Therefore, it is better to knock him down immediately from goat milk (we have a fat) in a glass jar, Daba-Viv a little cold water. Such a pointer is obtained - good prostruck!