How to make (yes make) double cream in the US

cream
doublecream
bel
#2

Wow! Didn’t know about this…thank you for posting :grinning:

Calling All DIY-ers!
(Stickin' with mammoth) #3

Hahahaha! You dedicated kitchen types fascinate me. I mean, I can commit to a recipe if the result is a trough of food I can forage on in the fridge for days but the idea of standing over my counters each and every day, measuring, chopping, stirring, ladling, wiping, washing, and drying makes my teeth itch. Then, I need bacon.

I need to marry a keto chef who can give back rubs.

(Stickin' with mammoth) #4

How does your creamy nectar compare to clotted cream? Where are our UK representatives in here?

#5

My understanding is that clotted cream is typically 55-64% butterfat while double cream is 48%. I’m not sure if the cream maker can handle that level of wonderfulcreaminess but I may try it.

#6

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Did someone say bacon? This chocolate covered bacon was another birthday gift to myself…

(Patty W) #7

I learned something new today…I applaud your industriousness!

(Stickin' with mammoth) #8

Your mission, should you choose to accept it…

(Luke Jeffery) #9

Clotted cream is made by reducing double cream on a stove top for about 6-8 hours. Not something I’ve ever bothered doing.

(Luke Jeffery) #10

Double cream and clotted cream are nothing like the same, in terms of consistency or taste. Clotted cream, basically, just has less water, so the lactose and fat are more concentrated and, therefore, thicker.

(Stickin' with mammoth) #11

[quote=“ljeffery2, post:10, topic:7045, full:true”]Clotted cream, basically, just has less water, so the lactose and fat are more concentrated and, therefore, thicker.
[/quote]

Okay, now say it slower…in a sexy voice…

#12

way too much work but I’m curious as to how much butterfat one can emulsify into a milk base…before it’s just butter.

#13

humor is so underrated

(brian) #14

I was looking this up last week and no luck, until now! Thank you!

#15

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I finally tried a version of clotted cream in the bel cream maker. It came out well emulsified and very thick. I mixed heavy cream and butter to produce 60% butterfat. I’m not sure what I’ll do with it since I’m on a fat fast this week but I imagine it would be amazing lightly sweetened and whipped…on berries.

(Meeping up the Science!) #16

I’m still contemplating getting one of these. I must experiment~

#17

I just whipped up some with a bit of erythritol and spooned it on a few strawberries. The cream is much ricer and thicker than whipped cream. You could actually use this stuff as a frosting. So good but definitely a treat item for me.

(Clare) #18

Wow - have to say I’d just assumed that ‘heavy cream’ was the American term for double cream.
Are you guys telling me that you poor lambs DON’T have double cream over there?

I suppose telling you that we also get extra thick double cream, which is around 51% fat, would be cruel wouldn’t it? Sorry…:neutral_face:

Seriously though - this needs rectified. Everything is better with double cream. Can you guys not petition your supermarkets or something?

(James storie) #19

This due to the extreme fat phobia in America! Although I found a somewhat local grocery store that carries double cream in insanely small jars! I haven’t tried it yet.

(Clare) #20

Go for it. It’s lovely.

(Sophie) #21

I am Uber Excited! Since I saw your post I’ve had one of these on my Ebay Searches for a few weeks and Weds. was my day. One came up for sale in pristine condition (seriously never used) with the box and instructions, so I pulled the trigger on it. I just got it in the mail and I Love It! :heart_eyes: Can’t wait to give it a test drive. Thanks for posting, otherwise I’d have never known I was missing out on such lovely creams!

Here’s the one that I got… Bel Cream Maker