I get a cultured cream... basically the locals here spoon the cream off into a bucket and collect it over several days. It begins to sour and has a wonderful "sour cream" flavor that is just divine. It's also so thick it's like spooning soft ice cream. It makes so many great things and, being full fat cream, it's probably well above 40% fat. I make butter from it that has this wonderful complex flavor that, added with a little bit of "Real Salt" is simply the best. Makes the most amazing steak. I literally could eat it raw... the butter that is. I get buttermilk from that that is cultured also and has a nice refreshing tang.
Originally Posted by Kochin
Whipped cultured cream with a hint of honey over fresh fruit... OMGoodness. It doesn't get any better than that. Drizzled with 80% chocolate... I died.
As for getting anything from the store... remember, if it says "pastuerized" or worse "ultra pastuerized" the milk is basically dead... I have severe lactose intolerance... but only from commercial milk. My mother is the same way. When I need it, I will occasionally buy regular "pasteurized" heavy whipping cream from the store. I don't ever buy ultra anymore. It's just too dicey with my stomach. No one likes living in the bathroom.
The eyes of all hope in thee, O Lord: and thou givest them meat in due season.
Freedom consists not in doing what we like, but in having the right to do what we ought.
Pope John Paul II