Preserving HWC

food
hwc
(Hyperbole- best thing in the universe!) #1

Heavy cream is super expensive where I live. Totally worth it, but expensive. I really only use it in my coffee on eating days. Any tips for preserving it?

It doesn’t seem to go sour, but separates pretty badly, leaving me with clumps I squeeze out of the box into my coffee that I assure myself are perfectly fine, mix with a frother and move on.

I’ve tried freezing. Not super fond of the results. I’ve also tried pouring the cream into a sealable bottle when I buy it, theorizing that evaporation may be part of the issue. Just ended up finding a long spoon to get the thick part out of the bottle . And I end up with a bit of an oil slick on my coffee surface. Any suggestions?

(squirrel-kissing paper tamer) #2

I always thought the “chunks” were the fat bits separating from the liquid part. I shake the [spoiler]shit[/spoiler] out of it before pouring. I keep it in the paper carton it comes in.

I have tried ice cube trays and baby food jars for freezing. It never thaws out correctly. Now, I just have to drink it faster so it doesn’t go to waste, which is just fine with me!

(You've tried everything else; why not try bacon?) #3

It’s a lot cheaper at Walmart, about a fifth of the price at one of the big supermarkets.

(Michelle) #4

I just buy smaller containers because it does get weird. When I was drinking more HWC I bought it in the quart bottle from Kroger (about $3.50) bit now I buy the pint from Aldi for about $1.79.

(Running from stupidity) #5

Do they have Walmart in China? We don’t have it down here (which I’m pretty happy about).

(Hyperbole- best thing in the universe!) #6

Most supermarkets don’t have any cream. Walmart does but it is super expensive there. Much cheaper at the little halal shops. The cheapest I’ve found it is about $8, Walmart, or any aid the foreign supermarkets, is about $12.

(Hyperbole- best thing in the universe!) #7

There is Walmart in China. But I’d you walked in to one you wouldn’t recognize it. It’s the same as any other Chinese supermarket as far as what is offered. May be a few more things but not much.

A Brithish friend was so excited when she saw a Tesco and made us go in. She was so disappointed. These companies aren’t dumb. You don’t make money catering to expats.

(Mike W.) #8

Wait. Am I doing it wrong? This is roughly 2-3 weeks worth…

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(Running from stupidity) #9

Yeah, that’s why I was curious, so thanks for that.

(Hyperbole- best thing in the universe!) #10

That amount of cream would cost me 70 bucks! At the very least!

(Hyperbole- best thing in the universe!) #11

I figured shaking it would make the problem worse if breaking is the problem.

(Omar) #12

I think it has to dp with the manufactiring process.

Some brands remain fluid throughout their life while others very hard to flow out of the container.

The hard ones I have to cut the container with a knife to get the last 50 grams or more than 50 which refuse to flow out.

In short it depends on the brand.

But I never came across a brand which form lumps and liquids.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #13

Not for keto, but back when we thought you could do Dreamfields pasta and still be LC eating days, the more solid part of the separated HWC was the absolute bomb as the base for any Alfredo or cream based pasta sauce. Like the BEST sauce ever by just heating that goop, adding some cheese, some garlic, some white wine, whatever. The BOMB.

(Joanna Parszyk ) #14

Where l live 1 Liter of HWC is about 3-4 Euro ( 4-5 UDS) :heart_eyes:

(Hyperbole- best thing in the universe!) #15

Good tip! I’m sure it’d be good on broccoli.

(Hyperbole- best thing in the universe!) #16

I’m wondering if one of the halal shops would let me order a case of the small containers at a discount.

(Allie) #17

Freezing always works for me. Just be sure to blend it when you come to use it, never an issue as fatty coffees need blending anyway.

But now today is my first dairy free day as I used up all my frozen cream cubes…

(Mike W.) #18

Oh wow! That’s about $30 here.

(Hyperbole- best thing in the universe!) #19

Yeah, that’s why I’m interested in making it last as long as possible.

Edit: ok I did conversions and calculations and that much cream would cost me 50-70 USD…

(Mike W.) #20

Couldn’t it still be? Over zoodles or spaghetti squash?