miorelli (03/08/83)
Heavy, light, intermediate cream may be MADE at home using a clever little gadget made for that purpose. I have such an item (called a cream maker, obviously) and have been VERY pleased with the results. All you do is melt butter (unsalted) and milk together and pump it through this device by hand. In reality it is a homoginizer. You can make any type of cream you want. It can even be used to unsalt salted butter, then the second step is making the cream. I haven't tried this yet -- I just buy unsalted butter. I got mine from a catalog (mail-order), but some specialty cooks' shops should have them in stock. I may be able to round up the place I got mine if anyone is interested. -->BoB Miorelli, pratt & Whitney Aircraft decvax!harpo!utah-cs!utah-gr!pwa-b!miorelli