These are some thoughts that you have when you have a cow and get three to four gallons of milk a day. The milk is strained into one gallon glass jars and put into the "milk 'fridge'" (yes, we have a refrigerator which is designated for the overabundance of dairy products). After a day or two the cream has risen to the top. The milk is skimmed and the cream is put into one of two categories in which the terminology and the science is contradictory.
The "heavy" cream is as the top. It is very thick on real, actual milk right from a cow. In contrast to its name it is actually "lighter" than the rest of the milk. That is why it floats on top.
The "light" cream is the next layer. There is no clearly defined demarcation, you just go by feel and experience. It is actually heavier than "heavy" cream, which is why it sinks below the "heavy" cream.
See the contradictions?
After all of the cream has been skimmed off you have skim milk. I have heard that there are people who actually prefer to drink skim milk above all other kinds of milk. Interesting.
We give it to the pigs (living at a friend's house - they swing by after work and pick up five gallon buckets of it) or we make "curds and whey" (yes, just like Little Miss Muffet ate) and give it to the chickens.
I was surprised at how many people jumped right off of the "healthy" soy milk wagon when we recently brought a quart of heavy cream to work. Don't think we didn't notice how quickly that quart disappeared...