things to make with raw milk cream other than butter?

We buy 1-2 gallons fresh guernsey milk once a week.

I make half into a delicious yogurt and we use the rest fresh.
When it's 2 gallons I strain and press a half gallon of the yogurt for a nice cream cheese and freeze in blocks...excellent as is or made into a cheese cake with added whipped cream.

Lately I've been skimming the cream off and freezing because we both noticed we gained about 10# over the past year and I blame the cream.
That and after 10 years without a gallbladder I've suddenly become more sensitive to fat and I think the cream is what pushed me into that zone.

So, in order to keep up with the cream I thought I could make things for the holidays and share the fat wealth.

Got any tried and true recipes?
Something that would keep well would be especially nice.

This cow has had a quart of cream to a gallon of milk lately!

Suggestion - home made ice-cream.  This recipe comes from Mary Berry in "The Complete Book of Freezer Cooking"

4 eggs, separated
1/2 cup superfine sugar
1-1/2 cups heavy cream
1/2 teaspoon vanilla essence

Flavours:  fruit puree - (8 ounces) strawberry particularly good,  coffee 2 tablespoons of strong coffee;  chocolate 6 tablespoons drinking chocolate powder.
Whisk the egg whites till stiff and add the sugar a bit at a time - like making meringue.   Mix the egg yolks  with the chosen flavouring using a fork..   Whip the cream to a soft peak consistency.  Then mix yolks into cream and  fold that mix through the egg whites carefully with a spatula.  
Freeze in covered container.   Serves 6 - 8;  but not in my house!    About 3/4 of a liter.
Made about 9 a.m. it's ready by dinnertime  6 - 7 p.m.    Doesn't need churning or stirring while freezing.   I does keep. . .
Disadvantage - having to wash up 3 bowls   Mixing order different from the recipe - I like to avoid having to wash the beaters between operations.

If you have sweetened fruit puree, or caramel sauce etc  it can be added as the mix is spooned into the freezing container to make a "ripple" flavour.

Looking for milk or cream or both?

Oh I'm watching this thread for suggestions too.

Cream is one of the things I often have surplus in the shop, as it has a short date and impossible to guess what people will need. It doesn't freeze well either...

For some reason my mind is thinking fudge :) clotted cream fudge is a thing isn't it? How do they make that? - sugar and fat all in one happy wrapped package!

Jill,
Saving that recipe for our september birthday party potluck...sounds too delicious to have around without a crowd to share!!!

C.
Mainly to use up the cream but we always have a lot of milk available.

Nancy,
I hope someone has that recipe

I have lots of recipes as my mother literally wrote the book on it.

article.

Just looked and I only have 11 copies of it left though and I want to keep a few for personal use.  She self published and had something like 4000 copies sold.  But she published it just as all the fat will kill you, butter bad, etc craze hit so it never went really big and it was a niche market anyway.

Now I do have the legal right to the book and the camera ready pages for it so if there was enough interest it might be worth uploading to some book on demand printer??  

I also have her recipe testing cards and I know she debated doing the 2nd book that would have had something like 4X as many recipes but health food being what it was never happened.  

ICE CREAM! It makes a nice gift too!

Hi Judith,
I wish I had your problem... I would love to have too much fresh raw cream :)

I know your question is what to make other than butter... but could I suggest that you make lots of butter and sell it? I wish I had a source of butter around here made from raw cream. The farm where I buy my raw milk says it sells butter... but they never have it in stock, because the limited amount they make is sold immediately.

C. Letellier wrote:I have lots of recipes as my mother literally wrote the book on it.

article.

Just looked and I only have 11 copies of it left though and I want to keep a few for personal use.  She self published and had something like 4000 copies sold.  But she published it just as all the fat will kill you, butter bad, etc craze hit so it never went really big and it was a niche market anyway.

Now I do have the legal right to the book and the camera ready pages for it so if there was enough interest it might be worth uploading to some book on demand printer??  

I also have her recipe testing cards and I know she debated doing the 2nd book that would have had something like 4X as many recipes but health food being what it was never happened.  

Wow!  Sounds like just the thing!
I wonder if you could do it as an ebook here at permies?

Matt McSpadden wrote:Hi Judith,
I wish I had your problem... I would love to have too much fresh raw cream

I know your question is what to make other than butter... but could I suggest that you make lots of butter and sell it. I wish I had a source of butter around here made from raw cream. The farm where I buy my raw milk says it sells butter... but they never have it in stock, because the limited amount they make is sold immediately.

We did make butter with it years ago...delicious!
And it rarely made it out of our kitchen

After a few years of skimming the cream I began making and eating whole milk yogurt because someone convenced me I should be getting the benefit of whole milk.  
In hindsight I see this added up to 200 calories a day from the added fat in the yogurt, and that I think, explained my weight gain in extra calories, not necessarily that it was fat, so I've gone back to skimming the cream.
The other factor is that I have no gallbladder and my body has adapted quite well to producing enough bile to digest some fat but over that amount is a painful experience.

Could you get enough milk to skim some and make butter?
I find the milk with the cream removed is still very rich tasting and nothing like the watery 'skim milk' sold at the grocery store.

Judith Browning wrote: ...Could you get enough milk to skim some and make butter?
I find the milk with the cream removed is still very rich tasting and nothing like the watery 'skim milk' sold at the grocery store.

That is a good idea. When I buy it, I can see the line where the cream sits on top, but they sell it in the traditional milk jugs. I would probably have to move it to a different sort of container and let it settle again.

C. Letellier wrote:I have lots of recipes as my mother literally wrote the book on it.

I'd be up for a copy please! - even an ebook perhaps - since I'm UK based and not all print on demand print locally.

Just looked and I only have 11 copies of it left though and I want to keep a few for personal use.  She self published and had something like 4000 copies sold.  But she published it just as all the fat will kill you, butter bad, etc craze hit so it never went really big and it was a niche market anyway.

Now I do have the legal right to the book and the camera ready pages for it so if there was enough interest it might be worth uploading to some book on demand printer??  

I'm interested in this book.  How can I purchase?

If I'm mostly after cream I heat the milk to about 160 degrees F for half a minute or less then cover it, put it on the coldest bit of floor I can find- usually the bathroom tiles- and leave it until the following morning. The cream forms a thick layer- almost a crust- on top and can be rolled up and lifted off in one piece. I put it in the fridge and add to it every morning and make a batch of butter once a week. Another favourite use for cream like that is slapped thick on top of home made fig jam on fresh baked bread. It's so good I want to roll in it. I'm slim, old and my teeth are plastic so I can eat all the bad stuff I want- I'm gonna die anyway so I'm going out with a happy gummy smile on my face. My favourite Jersey was giving sixteen litres of milk every day as well as feeding a calf. I wish I still had her. The current milker is Jersey Friesian cross- not as much milk and nowhere near as much cream- still a nice friendly cow though

Could we find a recipe for good probiotics? One of my sons has UC and one thing that would help is good probiotics like a good yogurt, kefir etc. [I make my own sauerkraut, so there's always that,]

On the recipe side, I make a good substitute for whipped cream that tastes better [to me] and doesn't fall apart like whipped cream [you know how the next day after whipping the cream you have a good whipped part that is nearly solid but it swims in liquid?]
And it is devilishly simple: use sour cream and add sugar to taste. Whip. Enjoy. The sour cream gives it a delicious zip that nothing else can match and it is solid right away: no need to whip the darn thing for 20 minutes after freezing the beaters either.
It tastes a lot like the "petit Suisse" of my youth. It will eventually separate a bit too. I just whip it back. As you can guess, you can't make it a daily treat because yeah! it is fattening...

Jay Wright wrote:If I'm mostly after cream I heat the milk to about 160 degrees F for half a minute or less then cover it, put it on the coldest bit of floor I can find- usually the bathroom tiles- and leave it until the following morning.

That sound yummy and so easy! It reminds me that one thing I do when I have lots of cream is make a kind of clotted cream from it. I put it in a shallow dish in the oven and bake really cool for hours. The cream separates out and goes quite solid on top with a crust. That part lasts in the fridge then for a lot longer than standard cream does and spreads on your scone like a soft butter. There is usually an equal amount of a more milky component that can be used like a single cream or in sauces etc.

C. Letellier wrote:I have lots of recipes as my mother literally wrote the book on it.

article.

Just looked and I only have 11 copies of it left though and I want to keep a few for personal use.  She self published and had something like 4000 copies sold.  But she published it just as all the fat will kill you, butter bad, etc craze hit so it never went really big and it was a niche market anyway.

Now I do have the legal right to the book and the camera ready pages for it so if there was enough interest it might be worth uploading to some book on demand printer??  

I also have her recipe testing cards and I know she debated doing the 2nd book that would have had something like 4X as many recipes but health food being what it was never happened.  

Re the recipe test cards: I have a set of recipe cards which my mother wrote out for me by hand before I went off to Germany to work for a summer.  She didn't want her son to starve over there!  Of course, I mostly ate German food (the company cafeteria where I worked was amazing, and I could get both breakfast and lunch - dinner, really - there, priced very reasonably, and marvelous artisanal bread was ubiquitous and inexpensive, so I never used the recipe cards that summer).  However, I ended up coming home early from my summer internship because she was diagnosed with terminal metastatic melanoma of the liver, and she passed within about 4 weeks of my return.  Consequently, these are one of the last tangible things I have from her, so I think I may understand somewhat how you feel about the cards (and the remainder of the print run of the books).

Re the books, and POD: I have purchased several PDFs of late, I'm pretty sure from both Chelsea Green and New Society.  I don't remember if Sky Horse also offers PDF versions of any of the items in their catalog.  I know that some of the catalog entries in one or the other of the first two houses were only available as a PDF (I presume this means no recent print run, so paper was out of stock, but other interpretations might also be inferred).  If you only want to sell paper copies, I understand.  At least some of the PDFs I've purchased are watermarked with my contact info (full name and email address) at the bottom of each page.  This is a subtle way of "name and shame" if someone doesn't follow the rules.  Stocks and pillory, electronically.

There is a lot of (somewhat niche) interest in high fat/low carbohydrate diets, at the present time.  It is becoming more mainstream.  If you put "keto" or "ketogenic" in the title, even if only some of the recipes are keto-friendly (i.e. low carb), this might be a good marketing hook.  I.m not suggesting that you prevaricate, but even if the subtitle said something like "traditional and ketogentic diet friendly recipes" or something,it would get the buzz word in there when someone is doing a search, and still would not be misleading.

I can offer personal, if only anecdotal, support for the improvement in general health which may attend a switch away from a carbohydrate rich modern American diet to one which relies on "good" fats for base load calories.  I can offer details if anyone is interested, but this might not be the right thread for it.  Not sure.

Do you sell the remaining copies of your mother's book directly by mail?  If so, I'd be interested.  You could Purple Mooseage me or whatever.  I asked for "Nourishing Traditions" for Christmas. Also, the Laurel's Kitchen Bread Book.  So, that's the kind of guy I am - enthusiastic in the kitchen, if not always competent!

I've recently just started cooking with cream - I learned to cook as an adult, in a place where dairy wasn't on the menu, then we had dietary restrictions in my family so cream recipes just weren't part of my repertoire. Now I live in a place where cream is much more common, my kid's dairy intolerance isn't as bad as it used to be, and I'm learning.
Things like alfredo pasta (pumpkin alfredo is my favorite....) are new and very appreciated around here. Last night I made a pasta al baffo, a big jug of pureed tomatoes (or passata) simmered with ham/coppa/pancetta, garlic and onions with a bit of red pepper, then finished with cream and a bit of parmesan. It was AMAZING.
The recipe called for 3/4 of a cup of heavy cream, I had about half that, but I do now stock cream for cooking where in the past I just never even considered it.

I'm another big fan of using thick cream as a butter replacement on bread. Had clotted cream in England a few years ago and hadn't realized what I was missing!

If you have kefir grains:  kefir thecream and it might as well be creme fraiche


Use cream in cooking… make scones with cream instead of milk…. Put it in soups.  Quiche made with cream is good.

Mostly I go the other direction, and when a recipe says cream, I use milk.

Fudge

Cream of anything soups

Sorry I don't use recipes

I use cultured cream with avocado. banana, and fruit to make a smoothy.  Skim milk gives those with metabolic syndrome a surge of sugar in the form of lactose without the balancing fat. Excess sugar has to be processed into fat that is stored.  The excess insulin to store it prevents the body from burning the stored fat so the liver makes more glucose in response to the perceived lack of fuel.  If there is a lack of bile taking bile salts can help.    a good probiotic can also make additional bile salts.

Lots of people have mentioned butter and that does freeze well...and is horribly expensive in the store! That would probably be my #1 choice if I had such a "problem!" I buy cream as I have no cow, and I use it in coffee.  I buy it by the quart, and sometimes I don't use it fast enough, even though it seems to last for months, but when it seemed to be on the verge of going bad, I would salvage it by making ganache, as someone else stated. It's an incredibly easy thing to make. (1:1 ratio of chocolate and cream and then add sugar to your liking.)  I would pour it into a square Revere Ware covered aluminum dish and it made the creamiest fudgy deliciousness you can imagine.  I would cut it into 1" cubes...and always use dark chocolate...So good! It never lasted long enough to put it in the freezer so I can't speak to that, but I will say I am not a fan of fudge, but love ganache.  Fudge can easily be gritty tasting. Ganache does not have to be teeth-screaming sweet; I really prefer it made with much less sugar. It is very silky, and when still a little warm, makes a great "frosting" for cupcakes or regular cake.  Again, it is not horribly sweet, and although it's got a lot of fat, it's not lard like in frosting...gross!

Yes please put it on digital printable format for sale.  The time for homegrown fat has returned!

O.K. - This recipe uses Heavy Cream ( Whipping Cream ) and only ONE other ingredient. See comment at the bottom of the recipe.

2-Ingredient Cream Biscuits
Prep 10 mins
Cook 15 mins
Active 5 mins
Total 25 mins
Serves 15 to 20 biscuits
Ingredients
• 10 ounces (about 2 cups) self-rising flour
• 2 tablespoons sugar IF making sweet shortcake-style biscuits)
• 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing
Directions
1. Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.
2. For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
3. For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square.
4. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle.
5. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square.
6. Repeat the folding process once more, then roll the dough again into a 12-inch square.
7. Use a 3-to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits.
8. Brush tops with cream and hake until golden brown, about 12 minutes. Let cool slightly and serve.

COMMENT: Also, 1 cup of self-rising flour and 1 cup heavy cream seemed to work out too.

thank you everyone!

I've made a few things and the winner is ice cream of course

I am still skimming the cream (one week it was ALL cream) but now instead of freezing it I'm heating and inoculating it with my yogurt culture and making cream yogurt alongside my milk yogurt.  It comes out nice and thick and tart.

For the ice cream I add a can of crushed pineapple (juice and all) and a minimum amount of sugar.  I stirred occasionally as it froze and the texture came out really very nice.  The first batch had a bit of lemon extract.

Going to use the last of our frozen strawberry harvest for a double batch to share for christmas!