Anybody use this stuff?

(Anne Brodie) #42

I use this regularly. If you look up double cream and/or clotted cream you can find recipes to make it from heavy cream. Basically just evaporating some of the liquid. A while back someone said it should be liquid, but all the jars I’ve purchased are thick more like butter. I do not use it as creamer but as an alternative to butter in certain circumstances. Most commonly mixed with whole-fat yogurt to come up with a delicious lower-carb treat. I add zero calorie liquids sometimes, like sugar-free maple syrup or lemon flavoring.

(Jane) #43

There may be some evaporation but it is more like it separates the cream from the whey, which concentrates it further. When you pull the layer up after it cools it is thick and somewhat solid. Underneath is a thin liquid layer which I feed to my chickens. I also add some of the liquid to the jar of clotted cream in case I want to spread it on something instead of just eating it straight from the jar.

It is so rich and yummy and so easy to make at home since we can’t get it here in the US or pay crazy money for it.

(Anne Brodie) #44

Good point. I think of it being between heavy cream and butter, with the separation being like when part way to whipping cream into butter but with the low heat of the oven making it more concentrated. But then again, I haven’t ever made it and I am glad to have someone who has to find out more. You are making my mouth water! I’ve considered doing so and found cream that is not ultra pasteurized (as some online recipes said it must be) but kind of figured the output might not be that less expensive than purchasing. About how much yield do you get? Half the volume of the heavy cream or more or less?

(Dirty Lazy Keto'er, Sucralose freak ;)) #45

All this talk about making cream has been fun… but I think I’ll be lazy, and just try to buy a bottle at Whole foods, just to try it.
My GF is is weird about this stuff… She loves butter, cream cheese, whipping cream, heavy cream, and pretty much anything dairy… Yet she saw this stuff and said, “Ooooh… That looks kind of nasty”… And I’m like, "Wait, what the… ?
I’m getting some anyway. She doesn’t have to eat it if she doesn’t want to :slightly_smiling_face:

(Jane) #46

There is definitely more thick cream than liquid so over half for sure. Hard to measure it when it is so thick!

As for not using ultra-pasturized - that is all I can get where I live and it works fine. I know the videos say not to use it but I have no choice. No issues.

(Anne Brodie) #47

Thank you, Janie! On both counts. I will have to try it.

(Hyperbole- best thing in the universe!) #48

Good questions, especially here where cream is worth more than it’s weight in gold. But, as cream is yummier than gold, I still think worth it. But I should wait until raspberry season. Or maybe after I finally get a chaffle iron. I need something worthy to put it on.