Anybody use this stuff?

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

And here I thought “heavy cream” was as good as it gets :slight_smile:

https://products.wholefoodsmarket.com/product/the-devon-cream-company-english-double-cream-d17268

I wonder if this would taste any better than regular heavy cream ?

(Rebecca 🌸 Frankenfluffy) #2

As a Brit I’ve never quite worked out what heavy cream is! :rofl: I’ve never seen it. Perhaps ‘heavy cream’ is double cream? I’ve no clue, really!

This is what’s in my fridge right now.

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Over here you can get double cream, single cream and whipping cream. Whipping cream is thin. Double cream can be whipped. Single cream doesn’t change when you whip it but remains (pointless and) runny.

I buy and use two or three 300ml tubs of double cream a week (just the two this week, actually). I whip it for desserts, and pour it into savoury dishes too, to reduce.

('Jackie P') #3

Don’t forget extra thick double cream and clotted cream😋

(Rebecca 🌸 Frankenfluffy) #4

One day I’d love to have a go at making clotted cream, but I’m not sure I could do as good a job as Rodda’s!

Google just told me quite how pointless single cream is: it’s only 18% fat! No wonder it doesn’t whip! :woman_shrugging:

#5

the US heavy cream is about 38% fat while the British double cream is about 48%. British clotted cream is 55-60% fat.
Light cream (US) and single cream (UK) are both 20% fat.
Whipping cream (US) is 30% fat, but doesn’t whip as well as heavy cream.
Half-and-half (US) is only 12% fat.

(Full Metal KETO AF) #6

Whipping cream has emulsifiers like carrageenan or gellan gum added to help it “whip” and hold peaks. :cowboy_hat_face:

#7

I only use organic heavy cream for coffee and whatever else I need cream for. I don’t buy whipping cream or half & half. If I’m out and the only available cream for my coffee is half & half, then I will use a little.

(PJ) #9

Oooh. I’d love to try the clotted cream!!

(Eric - The patient needs to be patient!) #10

At my house 40% HWC - not sure the brand. Upstate New York maybe. Half and Half tastes like milk.

#11

Cream Types and Definitions

https://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm

(Karen) #12

We went to a friends house for dinner the other night and she had lowfat half-and-half. Isn’t the point of half-and-half to have fat in your cream… What the heck is lowfat half-and-half. How messed up is that?

(Dirty Lazy Keto'er, Sucralose freak ;)) #13

Nice :slightly_smiling_face: Thank you. I want to try some double, and even clotted cream :slightly_smiling_face:

(Dirty Lazy Keto'er, Sucralose freak ;)) #14

Reminds me of low fat mayonnaise. I wouldn’t ever eat it, but when I stumbled across it for sale on Amazon, I had to be “that guy” who hasn’t even used it, but just had to bash it and call it worthless cr@p… Especially for those folks on a diet ! Who doesn’t know you have to eat plenty of fat if you want to lose fat ?

Wait… I guess a lot of people still…

#15

I thought that was called “Yogurt”… ?

(Jane) #16

Try this - works every time! Just need to plan ahead because it has to cook overnight, then chill for a day until you can separate it.

(Rebecca 🌸 Frankenfluffy) #17

Oooooh, thanks @Janie! :+1:

(PJ) #18

Yeah, my Walmart has no real yogurt. It is filled with ‘GREEK’ yogurt – with 0% fat. Some have 1% fat. WTH is the point of that? Wasn’t the whole point of greek yogurt that the much higher fat content made it thicker? But they didn’t want fat, so they added gels and gums to make it PRETEND to be thicker, but still get to use the phrase “greek yogurt” even though it totally isn’t. Sheesh.

(Jane) #19

Yeah, I make my own yougurt with whole milk and my sous vide, then I strain it for about an hour to thicken it up.

I’m having trouble finding some more Bularian yogurt as a starter. I used all that I had frozen and planned on using the last bit out of the jar for the next batch. Then we went on vacation and turned the care of our chickens over to my neighbors and they used it all up! I should have scooped some of it out into another jar and set it aside, but I didn’t think about it.

I’ll look next week when I am in Fort Worth.

(PJ) #20

I just recently got some yogurt starter, and since I have an Instant Pot now, and I tested it to be sure the temps were as-expected, I think it should make making yogurt incredibly simple. I already make kefir. Yogurt probably has more carbs. But I’d like to ingest small amounts (like 2oz) a few times a day as part of a gut-rescue project.

Today or tomorrow will be my first-ever “fermented veggie” project. Just a very tiny one – some hot peppers in a little mason jar. I have high hopes for the fermenting side of food helping. I also found some seeds and am going to start making sprouts.

(traci simpson) #21

Wegmans has FAGE complete. That’s the only place I’ve found greek full fat yogurt but it’s in a HUGE tub not in the mini’s.