Comments on: For the Love of Fresh Cream

By: Reasons to Drink Raw Milk «

Reasons to Drink Raw Milk « — Wed, 21 Dec 2011 18:51:00 +0000

[...] milk is not homogenized; rather, the beautiful fresh raw cream rises to the top to produce a lovely creamline. You can skim this cream for use in making [...]

By: Raw Cacao Ice Cream « The Well Nourished Home

Raw Cacao Ice Cream « The Well Nourished Home — Tue, 11 Oct 2011 03:40:05 +0000

[...] the benefits of keeping it raw and good fats, this “treat” is actually really good for you. Also, since I had been on a no processed [...]

By: Chelsea

Chelsea — Wed, 30 Mar 2011 01:28:28 +0000

I know I’m like 2 years late on this post…but what was this device that you are speaking of? I get raw milk from this lovely lady at my farmer’s market, but as Wardeh said there is a problem with getting enough cream. Could you please let me know? Thank you so much!!

By: Jenny

Jenny — Sun, 23 Jan 2011 14:02:35 +0000

It takes about two to three days at room temperature for clabbered cream to form. It takes less time if you’re introducing a starter culture.

By: Dena

Dena — Sun, 23 Jan 2011 00:23:25 +0000

I’m sorry – what I meant to ask is how long until it typically sours?

By: Dena

Dena — Sun, 23 Jan 2011 00:21:28 +0000

How long does raw cream last? I can’t seem to find an answer anywhere.
Thanks

By: Trevor

Trevor — Sat, 18 Dec 2010 07:18:36 +0000

May be a little late on the response but I remember a suggestion to place milk in a gallon or half gallon jar with a spout at the bottom. If you don’t want to incorporate the cream into your milk, and do get your drinking milk out of the spout thingy at the bottom, when the jar is nearly empty, you will be left with all your cream in the jar.

A turkey baster is the route I usually go with, only taking out enough for a few days worth of adding to coffee. MMMMmmmmmmmmm

By: Sourdough French Toast

Sourdough French Toast — Wed, 28 Apr 2010 05:14:20 +0000

[...] fresh cream [...]

By: Raw Milk Yogurt: A Quick Tutorial

Raw Milk Yogurt: A Quick Tutorial — Mon, 26 Apr 2010 16:34:17 +0000

[...] For the love of fresh cream [...]

By: Angie

Angie — Mon, 19 Apr 2010 20:46:48 +0000

All i can say is YUMMMMYYYY! I just started dabling in the raw dairy arena and I recently bought my first tub of raw cream and it is sooo good, creamy, and you can feel the nourishment going into yout every cell once you start consuming it.

My two little boys loved it as well. We use it to top off fruits, in our coffee, to add creaminess to our mashed potatoes, sweet potatoes, and zucchini bake. (we always add it at the end after removing it from the heat.

If you have never had the chance to taste ream raw cream you should add it to your bucket list at once!!

With Love,

Angie

By: I Drink Raw Milk: Fresh, Local and Whole

I Drink Raw Milk: Fresh, Local and Whole — Mon, 19 Apr 2010 04:34:21 +0000

[...] raw and always in season. In essence, I drink real milk. I’ve waxed poetic about my love of fresh cream before, but now it’s milk’s [...]

By: Food Philosphy | The Nourished Kitchen

Food Philosphy | The Nourished Kitchen — Wed, 03 Mar 2010 05:46:57 +0000

[...] animals and is not subject to ultra-high-temperature pasteurization. (Read about my love of fresh cream and how to choose a raw milk [...]