Log In
Register
Home
Topic RSS
4:10 pm
3rd Grader
New members
Thu 2-Sep-10
Offline
I haven't got a clue, where this goes!!!
But, still.....
I've just discovered a local farm that sells milk & cream direct (No dairies; supermarkets!!)...
They taste great; like milk used to!
But, here's my question.....
The cream we bought would not thicken to go on the homemade scones & homemade jelly, last night.....
What am I missing? Is this likely to be single cream? How do 'they' produce double cream?
(btw: By 'they' I mean the scurge of modern society - the supermarket!!)!
Pete
4:35 pm
Moderators
Tue 22-Sep-09
Offline
Whipping and Double cream have a higher fat content than Single cream, can you check with the farm what percentage of fat is in the one you have?
I'll try that again!
7:05 pm
Supreme Being
Mon 21-Sep-09
Offline
Is it pasteurised milk? I get my milk directly from the farmer unpasteurised and my milk has a thick layer of cream, if left to stand for a few days it gets thicker on its own. I am actually discovering that milk that is not pasteurised does not go off in the same way as pasteurised milk. Pasteurised milk even if it has only the hint of going off is nasty, but the milk I get just seems to set and then I can make cheese with it.
Most Users Ever Online: 767
Currently Online:
25 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10535
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 11
Members: 16223
Moderators: 3
Admins: 1
Forum Stats:
Groups: 6
Forums: 25
Topics: 2273
Posts: 123063
Newest Members:
expip, maximllPl, RobertasseK, EdwardDum, Suzanneclics, BrianalileModerators: Toffeeapple: 16337, AdminTA: 10, Fiona Nevile: 0
Administrators: Danny: 5517
