Guest guest Posted April 17, 2006 Report Share Posted April 17, 2006 Hi all - I hope someone can help me with this, as I'm becoming quite frustrated! I can't seem to whip the cream that comes off the top of the terrific raw Jersey milk I've been getting from a local farm. For example, last night I tried to whip some cream from a Friday PM milking. I whipped and whipped and whipped, but it never did whip completely. It foamed and got a bit lighter and fluffier, and there seemed to be quite a bit of liquid left underneath in the bowl. This is the second time I've attempted whipping raw cream, but I must be doing something wrong. Could it be the fat content, perhaps it's not high enough? Have I not let it thicken enough --should I wait more than 2 days after collecting it? Anyway, insight would be welcome! Thx, Barbara Quote Link to comment Share on other sites More sharing options...
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