I tried my cream separator for the first time today and I have a few questions. Hopefully someone on here has one and can give me some input. It did separate the cream out, but it was VEEERRRRY thick. So thick that it wouldn't come out of the spout, but was stuck inside the bowl. How thick is the cream usually? I was figuring it would be like heavy cream from the grocery store, but this was much much thicker then that. Is there something I can do to make it thinner? Also, how do I know how much skim the milk is? Can I run it through again to get the butterfat lower in the milk? I got about 2 cups of cream from 2 gallons of milk. Is that a good amount? Any other tips or hints greatly appreciated.