I am thrilled to find that the cows in the US are giving us double cream, and always have. I had given up searching for this luxurious product, when I discovered something inside the cartons of organic heavy cream. It does not matter what brand it is, as long as the label on the carton contains the words organic and heavy.
I compared cartons in the grocery store by tipping them up and down to detect if they had a lot of liquid in it. i bought the one that would not shake and had no sound of liquid sloshing when I turned over the carton. Upon opening the carton when I got home, I saw an unmovable thickened, slightly glossy looking cream on the top
which I scooped out into a jar. In all, half the carton was double cream, and the bottom half was thick cream.
The spoon can stand up in double cream. It has a light yellow color and is shiny and spreadable. It will not harden in the fridge like butter does and for that reason it spreads a lot easier.You can see the more watery cream below the spoon, as I am scooping off the thick cream on top.
There was enough double cream in this carton to fill one of these jars.
See how it is thick and does not drip or run off the spoon.
Now to put it on this tasty scone. I used the Anne of Green gables recipe.
Our first plums from the tree are just right to chop and put on the cream and scones.
It could possibly be that the high summer is the time when the cows make double cream. I know nothing about it. There has probably always been double cream in this country, it is just that it isn't put in special jars labeled double cream.I have split open the Italian plums and filled the cavities with double cream, and it is delicious. I have tried this with fresh figs from the fig tree too. Figs have a marshmallow like inside, a delicate scent.
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What a relief for you!
ReplyDeleteI can imagine how you must of felt opening the carton.
Blessings
Oh my, that looks delicious! It is no wonder that you continued on your quest to find it here.
ReplyDeleteHello, I have been buying organic Brown Cow Maple flavor yogurt and it has a very thick cream top on it. I absolutely love it! Our bodies and minds need this rich wonderful cream. I hope you enjoyed your scones and tea. I would love to sit and chat with you one day.
ReplyDeleteBlessings, Roxy
I was curious about double cream and found this information on the website www.wisegeek.com
ReplyDeleteThis is what the article said about the way double cream is made.
When milk is initially collected at the dairy, it is centrifuged to extract various products. Originally, milk was allowed to stand and separate, but centrifuging is much faster and safer. Prolonged centrifuging will result in higher butterfat, creating double cream. Unfortunately, the high butterfat can also be a problem, as is the case when this cream is whipped too long and starts to turn into butter.
So far, this lovely top cream has remained soft and not turned to butter. I only had about a teaspoon of it today and it was so satisfying.
ReplyDeleteI have not tried that yogurt
But will ale it a point to get some. Our nearest store in this country area is Safeway
http://www.food.com/recipe/double-cream-61817
ReplyDeleteThe cream in the organic heavy cream is not liquid
ReplyDelete. It is the consistency of paste or soft sparkle.
Being able to spoon the cream off the top of the Caron means nothing more needs to be done. No adding or mixing or. Eating. It is just perfect as is.
The cream in the organic heavy cream is not liquid
ReplyDelete. It is the consistency of paste or soft sparkle.
Being able to spoon the cream off the top of the Caron means nothing more needs to be done. No adding or mixing or preparing is just perfect as is. The only problem is finding the cartons where the cream has coagulated. Also it is only the organic cream that has a high enough fat content to get cream from it.
Oh my, that sure looks delicious. I wonder if being Organic means the cream is still raw and not pasturized?
ReplyDeleteI also looked up the recipe from the link posted by amulbunny's random thoughts and its wonderful and tangy.
I have never heard of Sparkle. What is that?
Mrs. J.
Once in a while I accidentally leave a carton of heavy whipping cream unopened in the frig past its expiration date and it develops thick heavy spreadable cream on the top like you describe. It must be scooped out, still tastes good and so much thicker.
ReplyDeleteMrs. J.
That looks like it - its thick and stays put when places on a scone!! Enjoy with some strawberry jam:))
ReplyDeleteI've been intrigued by double cream ever since I read about it here and hope to find it at the grocery now that you've discovered how to locate it. It sounds wonderful. Thank you for sharing with us.
ReplyDeleteJanet, yes, it appears in the cartons that have sat awhile.
ReplyDeleteLynn, you do not have to put sour cream in it.
It is whipping cream, heavy whipping cream, but so far i have only seen it in the top half of the organic brand
Just tip the carton a bit and if you hear liquid, it isn't double crea. I buy the cartons that feel solid and have very little liquid
My ipad is difficult to post with, as the automatic speller takes over and I don't always notice. The word was supposed to be spackling
ReplyDeleteIt tastes like good dairy cream. I added a picture of how I used it with the Italian plums from my tree
ReplyDeleteIs double cream the same as clotted cream in England?
ReplyDeleteIs double cream the same as clotted cream in England?
ReplyDeleteI'll be on the look out for this. Thank you!
ReplyDelete