Marks Daily Apple

1. 

   MariaNYC
   Member

   Count me in on the buying club :)

   FYI, there is a Meetup group called "Eating Paleo in NYC." I joined recently so haven't been to any of the actual meet ups, but there is also sometimes info posted about CSAs and the like.

   Posted 4 months ago #
2. 

   AuH2Ogirl
   Member

   Good lord, $12 for eggs? I thought I was paying a lot for $5/doz for pastured/free range eggs.

   Posted 4 months ago #
3. 

   nina_70
   Member

   I wish I had a good source of pasture-eggs here in S.CA. Not many pasture-chickens around here, even at the Farmer's Markets. The best I've found are imported pasture-eggs for $5 per 6-eggs. Yeah, it hurts....

   Posted 4 months ago #
4. 

   tallguy
   Member

   Maba,

   To clarify I eat approx 600 kcals (approx 100g) every day of clotted cream on its own, I don't suffer any side effects, no brain fog, no malaise, no lethergy. Have started eating it before i go the gym which seems to give me a boost before i start lifting.

   Regards

   Posted 4 months ago #
5. 

   CaveGirl
   Member

   I've never really heard of clotted cream before. I think I may try some if I can find it (seems lots of people like it). How is it different from regular cream though?

   Posted 4 months ago #
6. 

   Tara tootie
   Member

   Maba: I only eat Kerrygold now! I CANT go back... its the best butter I have ever had. WAY better than the amish kind at the market! :)

   Musajen: I freeze mine too, and its just needs to be heated a little. Over LOW for a few min, youll have smooth cream again!

   Serialsinner: I know everyone says this but you should check for a local chapter of WAPF and give them a call.
   http://www.westonaprice.org/localchapters/index.html
   Then ask about raw cream sources.
   Thats what I did, and now I get the best milk and cream and meat (grassfed AND finished! All of it!!!) from my supplier. I also got a great CSA reccomendation too! All from a phone call.

   Cavegirl: Clotted cream is just cream that is gently heated over a long period of time, so it becomes a higher butterfat cream. ITS STUFF OF THE GODS. Its somewhere between cream/butter/whipped cream in taste and texture. I love it. You can make it yourself too, the imported stuff is preserved and really expensive.
   Real method:
   http://www.cupcakeproject.com/2009/09/clotted-cream-recipe-making-clotted.html
   Shortcut (use as last resort, the method above is way better):
   http://www.joyofbaking.com/DevonshireCream.html

   Posted 4 months ago #
7. 

   SerialSinner
   Member

   Brilliant TT, thanks

   Posted 4 months ago #
8. 

   Tara tootie
   Member

   Welcome SS!

   Posted 4 months ago #
9. 

   tallguy
   Member

   TT,
   Thanks for the info on how to make my own clotted cream. I am going through a 100g / day so making my own would be both cost effective and better product all round.

   And by the way TT is correct in stating

   IT'S STUFF OF THE GODS !!!

   If you've never tried it, try it !!! Be warned it is addictive

   Posted 4 months ago #
10. 

    nina_70
    Member

    I'm with all of you. Since I found raw, grass-fed unpasteurized cream & dairy products I'm totally in love again. It's amazing stuff.

    And clotted cream.....ohhhhhhh...droool...

    Posted 4 months ago #
11. 

    Acmebike
    Member

    I get raw cream locally, and ferment it. I just leave it out, covered lightly with a paper towel in a shallow container. It ferments much like yogurt, in it's own bacteria that are present (or you can buy starter cultures on line). Leave it out 24-36 hours at room temp, stir occasionally to get a read on how it is thickening up.

    Give it one last stir, put a lid on tight and put it in the fridge. VOILA! Creme Fraiche! It reduces the minimal lactose and casein present to as near to zero as you get. It is far less volatile a fermenting than milk-based yogurt, so it is forgiving of time and temp to a wide range.

    This is good stuff and the basis of much French cooking and sauces. It is very magnificent!

    Google up "creme fraiche" and give this a try. You can also ferment cheap storebought homogenized/pasteurized cream with a starter (Fage Total works....)

    Posted 4 months ago #
12. 

    maba
    Member

    AcmeBike, I got a jar of raw cream 2 weeks ago and although it's in the refrigerator, I think it's soured a bit. What I have must be creme fraiche then.

    Adding yoghurt culture to warmed cream and setting it makes "Creme Bulgare". Speaking of which, do you all heat your raw milk or cream? I usually let the milk boil and let it cool a little bit before adding the yoghurt culture but this time I just warmed it till it was warm to touch and added the culture, but it took 48 hours for the yoghurt to set and even then it's kind of watery.

    Posted 4 months ago #
13. 

    Acmebike
    Member

    I do that (boiling) for milk yogurts, but don't mess with the cream. Just 60-80 degrees. Give it a try with your "old" cream, pour into a shallow pan and give it a stir.

    Posted 4 months ago #
14. 

    Tara tootie
    Member

    Acmebike: Then you take the fermented/cultured cream, whip it into submission.... erm I mean, butter. Add a little salt. Then, you have FRENCH CULTURED BUTTER. OMG its so good. Thats all Im sayin'.

    Posted 4 months ago #
15. 

    Tara tootie
    Member

    Tallguy (how tall are you to put this in your name?!): youre welcome. I am SO making some tonight as Ive now got an insane craving. Thanks for that.

    Posted 4 months ago #
16. 

    Acmebike
    Member

    Yup, I've done the cultured butter, and even then made some ghee! Super dairy processing day!

    Posted 4 months ago #
17. 

    maba
    Member

    Homemade cultured butter and ghee! Acme, my Indian granny would have been so proud of you.

    Posted 4 months ago #
18. 

    tallguy
    Member

    TT,
    Sorry for mere mention of the nectar i won't say it again but i have devoured half a pot of the good stuff.

    Regards
    Tallguy
    p.s. I'm 6'5" but tallish guy wouldn't be the same !!

    Posted 4 months ago #
19. 

    Tara tootie
    Member

    So Im about to go home and make about 400348602384 dairy products. THANKS GUYS!!! ;)

    TG: Haha, I see your point.

    Posted 4 months ago #
20. 

    musajen
    Member

    TT - thanks for the suggestion! I have a quart of cream thawing in my fridge so I can't wait to go home and heat it and watch it magically turn creamy again. If it works I'm so ordering some of the grass-fed cream I can get access to. Am also going to try making my own clotted cream - have eaten it once and LOVED it - truly nectar.

    Since scones are out, what do you guys put your clotted cream on? Just eat it by the spoonful? Glob on berries? I'm getting hungry for cream...

    Posted 4 months ago #
21. 

    maba
    Member

    Musajen, here are some grain-free scone recipes:

    http://www.celiacchicks.com/2009/09/glutenfree-recipes-chocolate-scones-1.html

    http://low-carb-news.blogspot.com/2008/09/coconut-cheese-scones-gluten-free-grain.html

    Omit the sweeteners and the franken stuff.

    Posted 4 months ago #
22. 

    gazb
    Member

    I bought some clotted cream. It's so thick, almost sickeningly so, but in a good way... if you get me :P. It's nice just out the tub with a spoon. Very filling as well thanks to the fat content (about 60%!). Traditional way to eat it would be in a cream tea: scones with clotted cream and jam, with a nice cup of tea. Hardly Primal though. I'd imagine it would be lovely with some fresh fruit like strawberries or oranges...

    Posted 4 months ago #
23. 

    C2H5OH
    Member

    hey I'm drinking one LITRE of cream per day, is that bad?

    Posted 4 months ago #
24. 

    musajen
    Member

    My opinion is that as long as you're going for as unprocessed a cream as you can find and it's not causing you any adverse effects, it's fine.

    Posted 4 months ago #
25. 

    klcarbaugh
    Member

    C2H5OH,
    I would eliminate it for at least two weeks, preferably more than a month. If you feel better not drinking it then yes, it is bad. If there is no change and you feel the same (or worse) then go back to eating lots of it. If you do not have adverse effects when going back so quickly I say you tolerate it well and you are fine drinking it.

    I would only take it out if you are trying to loose weight, go 100 percent paleo, or save money.

    Posted 4 months ago #
26. 

    C2H5OH
    Member

    I love it, and it helps a lot in primal transition which was unsuccessfull for me too many times

    Posted 4 months ago #
27. 

    musajen
    Member

    Tara - when you warm your cream (after it's been frozen and then thawed), does it separate with a layer that looks like melted butter floating on top? This has happened to me twice but, silly me, I walk away from it and forget about it for half an hour (or longer - ha!). One of these days I'll stand there and meticulously stir it until it's nicely combined.

    It seems once the "butter" has separated from the rest it won't combine and it hardens in the fridge. I think I'll try cooking my eggs in this stuff and see how it tastes.

    Also, found another method for clotted cream and it looks proising...

    http://www.foodnetwork.com/recipes/alton-brown/clotted-cream-recipe/index.html

    Posted 4 months ago #

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