Well how much cream you get depends on how much fat you want in the cream. Heavy cream is 35%, light cream is around 20% and half and half is 10%. (or something like that)
As you can guess you'll get 3 times as much half and half cream than you would whipping cream. So which one? hehe. Anyways, you want to make butter.
Last weekend I had 3 gallons of milk, and I made almost 1lbs of butter. The cream I got was about 1 quart + 1 cup. So it's almost 2 cups/gallon, or 1/2 cup per quart.
This is with a cream separator, I don't have the patience to skim off what little floats to the top.
More than you ever wanted to know about cream:
http://www.foodtv.ca/feature/ontheburner/article5_2002_05_07.asp
As you can guess you'll get 3 times as much half and half cream than you would whipping cream. So which one? hehe. Anyways, you want to make butter.
Last weekend I had 3 gallons of milk, and I made almost 1lbs of butter. The cream I got was about 1 quart + 1 cup. So it's almost 2 cups/gallon, or 1/2 cup per quart.
This is with a cream separator, I don't have the patience to skim off what little floats to the top.
More than you ever wanted to know about cream:
http://www.foodtv.ca/feature/ontheburner/article5_2002_05_07.asp
I'm only milking 1 goat and she's giving about 10lbs/day, so I save milk for a couple of days then turn it into cream. With only 2 of us 10lbs/day means we're active cheese factory or we make some ice cream. In the summer I vote icecream!! 
