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What's in your cream?


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101 replies to this topic

#91 Creola

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Posted 03 December 2012 - 12:22 PM

just heat the cream till just under a boil add good chocolate chips and stir till smooth. I make big batches and keep in the freezer, just defrost in microwave stirring often,don't overheat.It would be good for the holidays to coat a chocolate fudge cake with a raspberry or pomegranate filling or bite sized cakes.

#92 Panaderia Canadiense

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Posted 03 December 2012 - 04:22 PM

I'm slightly embarassed to say it, but I'd just eat that heavy cream by the spoonful. It wouldn't last that long around my house.

Other than that, absolutely, ganache! It freezes very well, and if you make it stiff enough you can scoop it out with a melon baller or tiny ice-cream scoop, roll it in coconut, and call it truffles.....
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#93 thock

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Posted 03 December 2012 - 08:39 PM

Yeah, I made myself some chocolate "milk" with about a third of the glass the lighter version of that heavy cream. I'm still not hungry.
Tracy
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#94 pbear

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Posted 04 December 2012 - 08:18 PM

FWIW, another couple of data points. As it happens, I have two half-pints of heavy cream in the fridge. One is Berkeley Farms, ultra-pasteurized and has carrageenan. The other is Clover organic, pasteurized but not ultra (with a significantly shorter expiration date, though purchased a few days more recently) and has none. Bear in mnd there are three kinds of carrageenan - kappa, iota and lambda. The latter is the one being used here and is the softest of the three.

ETA: By the way, I'm in San Francisco. These are both popular brands here.

Edited by pbear, 04 December 2012 - 08:23 PM.


#95 thock

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Posted 07 December 2012 - 08:41 AM

As an experiment, because it's all about the science, you know ;-), I bought two half-gallon cartons of ultra pasteurized heavy cream at Costco, yesterday. They both carry best-by dates of 19 January 2013. I put them both in the garage fridge, upside-down.

I plan on leaving one there, more or less for a year and a half. The other, I will be using, when I run out of the current house-fridge cream.

I'm going to see how much "light" cream I can pour off the long-term-storage one when I finally open it, and will sacrifice myself to make ganache out of the remaining heavy stuff. Because, you know, it will be SUCH a sacrifice. I think I will write myself a note on the stored one so I don't forget to update this thread. A year and a half is a bit too long to leave to my memory.
Tracy
Lenexa, KS, USA

#96 Anna N

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Posted 16 November 2014 - 03:54 PM

Had a number of occasions when my cream is well within its use by date and still pours like mucous. It is disgusting. Finding cream without additives is a PITA. I can't be alone in this. Would love to foment a consumer revolution to have the additives removed. Would happily pay a premium for cream that doesn't pour like snot.
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#97 JoNorvelleWalker

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Posted 16 November 2014 - 04:20 PM

A few miles away on the other side of the hill I can buy real cream, minimally pasteurized, without additives.  However without exception it has always spoiled before I could use much of it.  As nice as this cream is I now use ultra pasteurized, additive enriched regular supermarket cream that keeps forever.  I've never noticed that it pours like anything but cream.

 

Maybe some additives work better than other additives?



#98 DiggingDogFarm

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Posted 16 November 2014 - 10:53 PM

Had a number of occasions when my cream is well within its use by date and still pours like mucous. It is disgusting. Finding cream without additives is a PITA. I can't be alone in this. Would love to foment a consumer revolution to have the additives removed. Would happily pay a premium for cream that doesn't pour like snot.

 

It's called "progress!"

Ultra-pasteurization and all those additives are good for you and the whole of mankind whether you know it or like it or not!!!! 

 

:smile:


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#99 mm84321

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Posted 16 November 2014 - 11:13 PM

I buy cream from a dairy in New York called Ronnybrook Farm. I think they may be carried at some Whole Foods, but I buy mine at a local farm. It is the best cream I have tasted, and I think I've pretty much tried them all. Nothing added, thick consistency; it is not homogenized, so does clot at the top, but it's fairly easy to reincorporate into the rest of the cream or simply scoop out and eat free of shame. 



#100 DiggingDogFarm

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Posted 16 November 2014 - 11:19 PM

Good deal!

Any cream that would need to be homogenized sure wouldn't be very good cream!!!!!!!!  :blink:


~Martin
 
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist and contrarian who questions everything!
 


#101 SylviaLovegren

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Posted 17 November 2014 - 08:17 AM

Had a number of occasions when my cream is well within its use by date and still pours like mucous. It is disgusting. Finding cream without additives is a PITA. I can't be alone in this. Would love to foment a consumer revolution to have the additives removed. Would happily pay a premium for cream that doesn't pour like snot.

 

Anna, have you tried Harmony Organic cream?  It's pasteurized, un-homogenized, and only cream.  It's expensive-ish and there's quite a deposit for the returnable glass bottles, but the cream is really delicious.  My local health food store carries it.  The Harmony farms are in Kincardine.   http://harmonyorgani...10#.VGoQ1snYcRI



#102 Anna N

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Posted 17 November 2014 - 08:35 AM

Anna, have you tried Harmony Organic cream?  It's pasteurized, un-homogenized, and only cream.  It's expensive-ish and there's quite a deposit for the returnable glass bottles, but the cream is really delicious.  My local health food store carries it.  The Harmony farms are in Kincardine.   http://harmonyorgani...10#.VGoQ1snYcRI


Thanks. I can find organic cream but it's many miles from my home and not in the least convenient for someone who hardly drives anymore. For years I could get cream which was just cream at any supermarket. Now I must find a specialty store to buy something as basic as cream. It's just wrong.
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"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
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