Anybody use this stuff?

(You've tried everything else; why not try bacon?) #22

Heavy cream has the highest fat content of any cream in the U.S. dairy market, so in that sense, it is the equivalent of double cream, but I believe that double cream actually has a somewhat higher fat content, but still close enough to that of heavy cream that they can be used interchangeably in recipes.

The butterfat content of milk varies considerably from cow to cow. Some breeds give milk with more butterfat (such as Holsteins, as I recall), whereas breeds primarily intended for the table (Angus, for example), typically give milk with less butterfat. In the U.S., commercial dairies pool the milk from many cows to standardise the fat content.

(Jane) #23

Don’t pay the crazy price they get for clotted cream! Watch the link I posted - all you need is a baking dish and an oven and making clotted cream is as easy as pouring heavy cream into a dish and baking at real low temps overnight. In the morning let it cool, cover with plastic wrap and stick in the fridge for the day.

By evening you can start scraping that thick, decadent stuff into a jar.

The only issue you may have is youir oven temp on low settings. The first time I made it, it wasn’t lightly brown on the top the next morning like in the video. I raised the oven temp and continued to cook until it turned brown and came out fine, so you may have to experiment. But SOOOO worth it!

(Central Florida Bob ) #24

I’m with @AnnM on cream for coffee.

Our local “snooty grocer” had some double cream and I tried it (don’t recall brand). It didn’t make me feel like I needed to go buy it again.

Like many have said, I’ve got to try clotted cream one of these days!

#25

Yes I go through 2/3 cartons of extra thick double cream a week :slight_smile:

('Jackie P') #26

I do so love a good dollop!:yum:

(PJ) #27

Bless you! I am SO going to try this!!

#28

yeah, if you are buying Greek yogurt then you want to get the full fat, not low or nonfat. I don’t like yogurt that much so I only buy a local dairy’s yogurt - Straus Family Creamery in Marin and Sonoma Counties (California). They make both a Greek and a European whole milk yogurt. The Greek yogurt is firmer, while the European yogurt is pourable.
Organic milk with active cultures, nothing else added.

(PJ) #29

I’m going to start making it since I can’t buy anything decent in my podunk town. :slight_smile:

#30

I’ve seen nonfat half-and-half. How is that even possible? :woman_shrugging:

(Central Florida Bob ) #31

The packaging law says that if there’s less than 0.5 gram of fat per serving they can call it zero. So they make the serving size smaller. I recall looking at some in the store years ago and realizing what they were doing, so I stuck with heavy whipping cream.

An example is here:
https://nutritiondata.self.com/facts/dairy-and-egg-products/7160/2
They made the serving 1 ounce, while most milk cartons say 1 cup is the serving. The label shows 4 calories from fat, but 0 grams of fat. It can’t be zero because we know fat has calories. At 9 calories per gram, it has 4/9 of gram of fat, 0.44 gram, so since it’s less than half a gram they can say 0.

I don’t think that’s really deceptive because if I was using it, I’d be using a teaspoon in a cup of coffee and a teaspoon is MUCH less than one ounce. It’s just not really zero. Just watch out if you’re buying it to make sure they don’t add corn syrup or something to change the taste/texture.

#32

I bought it accidentally one time cuz I didn’t know such a thing existed. Didn’t know I needed to watch out for it. I mean, how bizarre…the term half-and-half implies it’s half fat so to see it say nonfat is just weird.

(Hyperbole- best thing in the universe!) #33

How long does it take? My “oven” only stays on up to an hour… but I’d be willing to plan a home day where I get other domesticy stuff done while turning the oven back on evey hour.

At least once for the experience of it.

(Jane) #34

I always thought the term meant half milk, half cream. And yeah, nonfat half-and-half is an abomination!

(Jane) #35

At least 8 hours

(Hyperbole- best thing in the universe!) #36

Thanks, I’ll see when I can arrange that.

(Jess) #37

I had to figure this out too! Indeed, UK double cream is Americas Heavy cream!

(Jess) #38

Clotted cream is so delish! Had it once…

(Jane) #39

It really is heavenly! I like a dollop over fresh berries… my husband likes it spooned over his keto mug cake.

#40

Well, yeah, half cream, not half fat. But still. The fat is in the cream. How does one have cream and not fat? I threw that shit away, lol.

(Jane) #41

I would have too - wouldn’t touch that fake crap with a 10-ft pole. I used h & h before keto and ran out at work one day and another lady had the fat-free h & h in the fridge and I was like WTF???
:scream: