I haven't got a clue, where this goes!!!
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!!)!
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.
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