Making cream

[poly]

Hi glut, sorry it was a few years back, might be worth asking on freecycle.

Here's a few links I'll try and post a couple more when I have a chance (hope they work!)

Making Neufchatel Cheese
Make Your Own Cheese - Making Your Own (UK)
Making Butter and Clotted Cream - Cake Baker (UK)

[coreopsis]

Ah ha!..he must have got the heating bit mixed up then.
Full fat unpasturised milk from local cows...bet that'll make tasty cream!!!

If you want to have some cream then leave some milk overnight and scoop it from the top.
As for heating-yes,you got mixed up a bit.
If you leave the milk for a couple of days it will get sour-this is the way to make some cheese-milk has to be heated up slowly until there are some crumbly pieces floating in water.Put it on the sieve to get rid of water and whatever's left on the sieve is a cottage cheese.
This is obviously from not pasteurised milk.

I wish I could buy some "true" milk somewhere because even the whole milk sold in the shops is after scooping out all the cream.

[maytreefrannie]

Poly, thanks a million for the links - am going to browse now...

[Hilary B]

Found this

'Clotted cream was originally a by-product of skimmed milk, which would be used in butter-making. Farmers’ wives or maids were usually responsible for scalding the milk to produce dairy products. The process is fairly simple, and quite possible to replicate at home.


To start with, the fresh, whole, unpasteurised milk would be left overnight in a brass or earthenware crock or pan. Today, you can use an ordinary milk pan. In the morning, the milk should be placed over a very low heat to be ‘scalded’ – warmed without reaching boiling point. The milk should not be stirred. It’s ready when pimples begin to form on the top of the milk. This step takes about one hour. Now the milk should be removed from the heat and set aside to cool, preferably overnight.


The next morning, scoop off the wrinkled, yellow cream from the top of the pan, and put it into a pot for your scones! The milk beneath is suitable for baking with.

I have made clotted cream, from goat's milk, but some of the above is decidedly poorly phrased. It sounds like skimmed milk being used in buttermaking, which is (quite obviously) NOT what happens.

I used the metal bowl from my Kenwood Chef, heated VERY slowly (overnight on the solid fuel cooker) to 'too hot to handle comfortably' (I didn't use a thermometer, but it was the sort of temperature of the hot water you used to get out of the tap before all this thermostat stuff). Once that temperature is reached, chill as quickly as practical, then lift off the cream.
If you can't get fresh, (or pasteurised, but NOT UHT) milk, it won't work.

[Hilary B]

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.

You can make cream from pasteurised (but not homogenised) milk. The clotted cream method MIGHT work for homogenised (it is supposed not to separate, but so is goat's milk, and I've done clotted from that) Might be worth a try.

[Hilary B]

If you want to have some cream then leave some milk overnight and scoop it from the top.
As for heating-yes,you got mixed up a bit.
If you leave the milk for a couple of days it will get sour-this is the way to make some cheese-milk has to be heated up slowly until there are some crumbly pieces floating in water.Put it on the sieve to get rid of water and whatever's left on the sieve is a cottage cheese.
This is obviously from not pasteurised milk.

I wish I could buy some "true" milk somewhere because even the whole milk sold in the shops is after scooping out all the cream.

You can make a sort of cream cheese from pasteurised 'doorstep' milk, by the method you describe. I've done it often enough, and my Mum did it a few times every summer (ie when the milk was on the doorstep too long and starting to go sour before it get brought in).
WHOLE milk is exactly that, the cream is still there, but mostly these days it is 'homogenised' to stop the cream rising to the top (but it is still there).
If the cream has been removed it is skimmed (or semi-skimmed).

[Printemps]

I too couldn't get my head around the fact that France doesn't produce cream, ie whipping or double cream, but was told recently to look for Crème Professionelle which apparently will at least 'whip' into something thick!

[Nicos]

I too couldn't get my head around the fact that France doesn't produce cream, ie whipping or double cream, but was told recently to look for Crème Professionelle which apparently will at least 'whip' into something thick!

ooohh..where do you buy that from??/

Actually.....come to think about it...I've just bought a rasp tart...and it has little squirls of whipped cream on the top!!!...I wonder if this is Creme Professionalle whipped up????????

[Printemps]

I guess it would either be in the chilled section where you'd find crème fraîche, or in the aisle where you'd find cartons of 'cream'.

Hmmm, this talk of cream is likely to make me give up my régime ..... again! LOL!

[bobleponge]

Creme proffessionelle is indeed a good whipping creme, in the cream carton area in Super U at least.
I found some proper whipping creme in Lidl about a fortnight ago, German origin with instructions in English.
Cant remember the name of it, and no longer have the packet, but it was blue.
Not sure if that will help anyone, but hope so.