We just started milking our jersey cow this past week and I have a couple questions. I am skimming cream off to make butter but it takes several days to get enough. Do you keep Mondays milk separate from Tuesdays and Wednesdays and so on or do you add the new milk to the previous days? Right now I have so many containers of milk I am running out of space but the cream keeps rising so I keep scooping it off. I have way too much milk for just drinking and I know I can't keep/use it all before it goes bad. I'd be happy to just make some butter this time. So do you keep it separate or add to the milk container from the day before? How many days of spooning off the cream is normal? How many days can you keep fresh milk in the fridge? I read on here you can keep cream for butter for two weeks, is that correct?