Cookaholics Bulletin Board

Hi,

We have nice discussions about drying sausage and meat. I want to tell you about dry-aging cream. The goal is the make cultured cream or butter clotted cream, double cream or Devonshire cream. Another goal is the determine how to know what you have made.

I purchase heavy cream from Meijer stores. This is 'manufacture's cream" that is "pasteurized" (not Ultra-P.) with ONE ingredient - cream. The procedure is to forget the cream is in your fridge until some period after the expiration date. The results:

One week after expiration: separated cream with no odor. You may shake to mix or spoon the heavy stuff on crumpets.

Two weeks after expiration: Clotted cream and butter milk. The buttermilk is good. The clotted stuff is really thick.

Four weeks after expiration: This gets dicey. One time is was a bit ripe. Another time it was cultured ambrosia.

My wife thinks I am a little looney...but, I haven't hit my own expiration date yet.

Tim

Tim,

If you wanted to take it further, then next time you get good cultured cream out of it, save a sample and add it to the next batch of cream.

Fuzzy,

Thanks for that thought.

A few minutes ago I opened a carton of cream that expired 55 days ago, on 11/10. There was no odor. The buttermilk was not a bit sour, actually disappointing. The "cream" was luscious and will enhance our meals with all my kids coming this weekend. I better not tell their wives the story.

Tim

This book actually has instructions for smoking condiments (be good Wino) including cream, flour, and all kinds of unusual stuff.

http://www.amazon.com/Ideas-Food-Great- ... 07717402#_

Don't blame me, you started it.