Here, with all the lovely milk I am getting, I skim off the top and get 3-4 tbsps of thick cream every day. I have been churning it up weekly to get some white butter, and even Ghee. But, how much of that can I use??? Every time, I google fresh cream, the searches come up with packaged fresh cream…weird.
This got me thinking, is Fresh cream used in cooking in other cultures. Any recipes, any uses. Iused to make faux sour cream by adding a few drops of lemon juice to Packaged cream (uht) and letting it sit for a while, will that work here? Or will the milk curdle? Of course I don’t want to waste it experimenting . Any suggestions???
Uhm, cream is cream, no?
I use it for sauce, as in like cream sauce, but it doesn’t go with everything, but it makes for a much richer, creamier flavour than milk. I guess this is a Scandinavian thing, but we use cream for a lot of different kind of sauce. Maybe not healthy, but it sure is tasty
Whip it with some sugar and eat on dessert/fruit/pancakes/cakes or bake some kind of cake that uses cream in the recipe.
I don’t understand what you think is different between what you call “fresh cream” and the stuff you buy in a packet. Sure UHT cream has been heat treated, but it’s still cream. Where I come from all cream, as long as it’s cream and not some cream substitution/low-fat stuff, is made out the same stuff with varying percentage of fat and that’s it. I guess fresh cream isn’t widely used where you come from or?
Umm well, what I get at home, curdles almost instantly and have to use it with caution, but all the store bought ones I used to use, with all the added preservatives, is just very sturdy and does not have a ‘creamy smell’ to them.
I don’t think the store bought stuff is cream then, as cream shouldn’t contain any preservatives as or additives at all. Yes, cream curdles easily if you add something acidic to it.
What you’re getting off the top of the milk should be close to heavy cream in fat content. All the other stuff at that link like what they call whipping cream is artificial crap.
[quote=“divea”]Here, with all the lovely milk I am getting, I skim off the top and get 3-4 tbsps of thick cream every day. I have been churning it up weekly to get some white butter, and even Ghee. But, how much of that can I use??? Every time, I google fresh cream, the searches come up with packaged fresh cream…weird.
This got me thinking, is Fresh cream used in cooking in other cultures. Any recipes, any uses. Iused to make faux sour cream by adding a few drops of lemon juice to Packaged cream (uht) and letting it sit for a while, will that work here? Or will the milk curdle? Of course I don’t want to waste it experimenting . Any suggestions???[/quote]
It’s deliriously good in:
mashed potatoes
homemade macaroni and cheese
homemade au gratin potatoes
creamy cheesy rice
coffee
tea
whipped with a little sugar on any dessert
whipped without sugar on bread (try it)
I’ll think of other things too. I’d easily be able to use that much at my house, but I cook dinner almost every day (hell, I just cooked the kids BREAKFAST and I would have added it to my pancake batter).
What milk are you getting that you can spoon cream off the top?! I LOVE full cream milk, but I haven’t had it since I left the UK…
Yup, cream makes anything yummy. Awesome with strawberries/cakes/other berries. There are some nifty things you can do with peaches, a pan and some cream.
[quote=“tsukinodeynatsu”]What milk are you getting that you can spoon cream off the top?! I LOVE full cream milk, but I haven’t had it since I left the UK…
Yup, cream makes anything yummy. Awesome with strawberries/cakes/other berries. There are some nifty things you can do with peaches, a pan and some cream.
[quote=“DiaFun”]
It’s deliriously good in:
mashed potatoes
homemade macaroni and cheese
homemade au gratin potatoes
creamy cheesy rice
coffee
tea
whipped with a little sugar on any dessert
whipped without sugar on bread (try it)
I’ll think of other things too. I’d easily be able to use that much at my house, but I cook dinner almost every day (hell, I just cooked the kids BREAKFAST and I would have added it to my pancake batter). [/quote]
I am sure you are talking of whipped cream, as in cream in a can or box, not a thick porous layer dripping with milk.
Single cream: relatively low fat, can’t be whipped
Whipping cream: fat content between single and double, can be whipped
Double cream: highest fat content, can be whipped
Whipped cream: whipping or double cream that’s been whipped
UHT cream: Cream that’s been heat treated so it lasts longer even after the box is open
That weird stuff in an aerosol: Presumably UHT whipping cream that has gas forced through it to get the whipped effect
. Any suggestions???
