17 minutes ago, pastrygirl said:Does it say "heavy"? Or say what the fat percentage is?
I wouldn't really call adding milk to cream adulterated since both products start out as one, but I suppose they might add milk to thin the cream down to a certain fat level. I usually buy 40% manufacturing cream for my professional use but what I see in the grocery store is 36% or 30%. So maybe when they separate the cream out it is all 40% and they add milk for different consumer products.
As for the pure designation, I think that is one of those terms that isn't really regulated and gets stretched. Pure, natural, artisan ... Or small enough amounts don't count, like how they can round down fat grams so 0.45 turns to 0.
Just guessing. So I take it you'll be reading the label more thoroughly next time?
The product is Sunnyside Farms Ultra-pasteurized Heavy Whipping Cream.
The cream I usually buy is designated as 40% fat content, although it's not sold as Manufacturing Cream. It's not ultra pasteurized, and the only ingredient is cream. Makes sense that milk would be used to thin the cream. I don't see milk and cream as the same product, so adding milk to cream strikes me as adulterous.
I read the label before buying, but I needed the cream and this was my only option. Hopefully I'll not be relegated to using this product again.
