Making cream

[Growem]

You can buy milk from Waitrose that hasn't been homogenized, (ie shook so much that the cream doesn't rise to the top). Get the full fat milk and you should be able to easily get the cream off the top. It certainly sticks to the sides of the bottle if I don't shake it each time.

[Matt.]

No cream in France? Anywhere? I can't believe thats true.

Oh well there's a great business opportunity for you. Get yourself to Dragons den...

[Growem]

Ah, just realised it was Nicos posting. Sorry Nicos, the Waitrose tip won't help you much, but it may help others.

[Nicos]

No cream in France? Anywhere? I can't believe thats true.

Oh well there's a great business opportunity for you. Get yourself to Dragons den...

Tis creme fraiche over here...(unless I've utterly bonkers!!)
Lovely with tarts and cooking- but certainly not the right flavour for trifles/scones - or any form of whipping.

[Growem]

Hmm, looks like the translation is Chantilly Crème, but it doesn't look too common in French supermarkets. I did find it on the Force Sud website: Force Sud supermarché en ligne avec livraison a domicile sur nice et agglomération de vos courses

[Nicos]

Chantilly cream is sweeter than UK double cream- I think you add sugar and vanilla to double cream to make it???

...and yep- it's lovely- but I doubt you could use it to make butter etc???

[Nicos]

Interestingly we live in the dairy area for President butter and cheeses- there are often tankers ploughing their way along the narrow country lanes hogging the centre!!!!

It's not fun playing 'chicken' with a milk tanker- I can tell you!!!!!

[Jardiniere]

had to put my oar into this before i disappear ...no you definitely CANNOT buy normal cream in France - it just DOES NOT EXIST......there are different sournesses of creme fraiche - the normandy stuff i find less sour than some of the standard tubs from the cheap end of the supermarket .....we have just had to get used to it and with enough sugar even creme fraiche makes a decent ice cream.....but to have lovely whipped up cream in scones etc - no chance ......................

[poly]

No not bonkers Nicos, I've just been reading that Normandy is the cream capitol of France but not cream as we know it! It is cultured creme fraiche.

MTF you can use pasteurised and homogenised milk to make yoghurt and cheese but you need fresh whole natural milk to make cream.

If someone can help me out with with how to post links I'll put some on.

[Nicos]

Poly- I just copy and paste the http:// bit onto the message!!!

[jackie j]

My ex OH's gran used to make clotted cream every day for their breakfast. she used to have gold top milk and heat it and skim off the cream mmmmmmmmmmmmmmm

[Nicos]

ooo....eeerrrrr...take a look at this!!!! ( per 100ml)...and esp the fat content!!!!!!

Milk Calories how many calories in milk

[glut]

Poly - where did you get your butter churn from? Do you remember? I have been half heartedly looking for one for a while.

[Comfreyfan]

My grandmother always had a pan of milk on the Rayburn scalding to make clotted cream - the cream was lovely, but the milk afterwards was horrid - sort of semi-skimmed but with little bits floating in it - not good. But it was fairly typical, most houses I remember had a large pan on scalding.

[maytreefrannie]

No not bonkers Nicos, I've just been reading that Normandy is the cream capitol of France but not cream as we know it! It is cultured creme fraiche.

MTF you can use pasteurised and homogenised milk to make yoghurt and cheese but you need fresh whole natural milk to make cream.

If someone can help me out with with how to post links I'll put some on.

Thanks, Poly, I never knew that - would love to get the links if you can put them on.