Does anybody know how to make cream

[pelmetman]

I remember back in 70's I used to have a jug with a handle on the side that I used to pump up and down and hey ho it made cream.

Lost the jug years ago, does anyone know where I can get one or how I can make cream without one.

Kind Regards

Pelmetlady - Sue

[Odsox]

If I remember rightly this was a way to turn unsalted butter back to cream, or something similar to cream.
I would imagine a food processor would do much the same thing, or an energetic spell with a whisk.

[Green Aura]

I don't wish to sound arsey(?) but why would you want to make cream. If you're buying the milk and butter, why not just buy the cream too!

Of course if you've got your own cow.....actually no, I still can't work out why you'd want to make butter, then turn it back to cream

[pelmetman]

I don't wish to sound arsey(?) but why would you want to make cream. If you're buying the milk and butter, why not just buy the cream too!

Of course if you've got your own cow.....actually no, I still can't work out why you'd want to make butter, then turn it back to cream

That is the ideal situation, but if like us you have to drive to the nearest shop, and you have butter and milk (use by dates are normally longer on butter and milk) already in the fridge it makes sense to be able to make it Or we could buy the long life synthetic stuff made from hydrogenated oil and any other rubbish they can find to make it as cheap as possible

[Green Aura]

I understand your reasoning, but wouldn't custard be easier? (As you may have gathered I can't quite get my head round this )

[Millymollymandy]

No no no no Maggie, this might be the answer to all us poor people living in France who can't get double cream to make whipped cream!

Can you whip it up after you've reconsitituted it as cream?

I've never heard of this before!

[Green Aura]

That might be my problem - whipped cream is

I only buy cream for floating on coffee (liberally laced with brandy ) and out of the reduced section for making cheese.

[Odsox]

I don't wish to sound arsey(?) but why would you want to make cream. If you're buying the milk and butter, why not just buy the cream too!

Of course if you've got your own cow.....actually no, I still can't work out why you'd want to make butter, then turn it back to cream

At the risk of being a bit "techie", this was the way of preserving cream for later use.
Ice cream makers would have a glut of the best cream in spring when nobody wanted ice cream, so they made unsalted butter instead. Then they turned it back to cream when people wanted lots of ice cream in summer when fresh cream was not so plentiful and of poorer fat content.
The best cream and the highest butter fat content is from cows eating spring grass.

[Green Aura]

Mmmm. We could just freeze it these days though (in fact they probably could then too - being ice cream makers and all! ).

Sorry, I don't think I'm going to be convinced, but as I said I'm no cream lover. But it obviously has a following, so I'm OK with that.

[Nick69]

I find this a good idea in an emergency. Our local shop often doent have cream so this could help out.

[Green Aura]

OMG richie! I think it was that awful stuff in a tin, that you had to shake vigorously for weeks before opening, is probably what put me off whipped cream for life. We didn't have it at our house but I remember aunts and friends mothers using it.

I've gone off my lunch now (no cream involved )

MMM I've seen your post on another thread and obviously no cream is a big problem for you
I'm presuming you've tried "creme professionelle" - apparently if you put a tiny bit of caster sugar in it it masks the UHT taste.

Don't shoot me

[pelmetman]

Sounds like there might be a run on unsalted butter we better get some before its all gone

[Green Aura]

Don't worry pelmetman I can send you some from up here!!

[Millymollymandy]

MMM I've seen your post on another thread and obviously no cream is a big problem for you
I'm presuming you've tried "creme professionelle" - apparently if you put a tiny bit of caster sugar in it it masks the UHT taste.

Don't shoot me

Bit confused here - we can buy single cream fresh or single or double long life - and French long life is delicious and tastes just like fresh without that horrid 'sour/off' taste of British UHT. But. It doesn't whip up!

The French are really into the whipped sweet stuff that comes out of an aerosol and I always have to ask them not to put it on my desserts - they then swamp everything in creme anglaise instead which is cold runny custard, and I hate that just as much!

Can't abide sweetened cream by the way, it has to be natural but served WITH sweet things.

Not having whipped or clotted cream isn't that bad, you learn to live without it (and just pig out when in England!) but I really miss sour cream for baked spuds and various recipes. When we lived on the border with Switzerland we could buy all these things in Geneva, and white wine vinegar another thing the French export all over the world but don't have for sale at home, except once in a blue moon (seen it twice in 13 years here!). And kalamata olives and a host of other things that I now have to get in England.

[Green Aura]

The French are really into the whipped sweet stuff that comes out of an aerosol and I always have to ask them not to put it on my desserts - they then swamp everything in creme anglaise instead which is cold runny custard, and I hate that just as much!

and one for you

That other stuff I read about on an ex-pat forum. Seemed to suggest it whipped up. and for luck