0
votes
1answer
840 views

How to effectively take cream from milk?

I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of cream came to the top was low, and after ...
3
votes
2answers
449 views

What are the benefits of making butter at home?

I've recently realized how easy it is to make your own butter at home (thanks, SA!). Are there any significant benefits to this as opposed to buying butter in the grocery store? I do not have access ...
3
votes
1answer
7k views

Why did my Crème Fraiche split?

I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years. Recently the ...
8
votes
2answers
1k views

What is Light Cream

I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substitute?
1
vote
1answer
649 views

Can clotted cream be made with UHT cream?

I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been ...
7
votes
2answers
3k views

Does adding brandy to whipped cream make it fall quicker?

I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the freezer until cold. Then, I whip heavy ...
6
votes
4answers
1k views

Where can I obtain cream without additives?

Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How ...