tim@scc.UUCP (Tim Bessie) (12/13/84)
All the commercial distinctions of cream aside, I'm lucky in that there are several organic farms in the area I can go to to get pure, un-touched, un-heated, milk, "straight-from-the-cow," as it were. I just skim the cream right off the top. And this, I must say, is absolutely the best-tasting cream in existance. Why so many people add SUGAR to whipped cream is beyond me... its already almost TOO rich! -Tim Bessie
eac@drutx.UUCP (CveticEA) (12/16/84)
An earlier article refered to buying cream in quarts. This brings up a problem I have always had--how do you use all of the stuff without it going bad?? I would like to keep some on hand because a little cream here and there does nice things for noodles, vegetables, etc. Can it be frozen? I have frozen ultrapasturized whipping cream before in ice cube trays so I can always pop out 2 T worth at a time (don't try to whip it though). Can you do this with regular cream? Betsy Cvetic ihnp4!drutx!eac