Subject: Frozen then Thawed Raw Cream

[Guest guest]

hello peter,

i haven't tried this - but thinking out loud - since those lumps are most likely

fat lumps and not curds - how about warming it up a bit? maybe filling your

sink with hot tap water and letting your cream warm up in there?

of course, this would speed up the " souring " process and make some curds for

you....

just an idea.

but in the future, i DO know how you can avoid this from happening again.

when you remove the container from your freezer, let it unthaw in a sink full of

cold water. much better than in the fridge, makes no melting mess either and

NEVER lumps up this way for me.

hope this is helpful a bit,

angel

From: " " <skylarfit@...>

Hello,

I had some raw cream from Organic Pastures Shipped frozen and it has

a

different consistency, even after completely thawed out, than the

fresh

(never frozen) cream. It's not smooth like the fresh, it has little

bumps that seem to be fat lumps. I use it mostly for raw ice cream

and

whipped cream and the recipe does not come out near as good. Any

ideas

that can get it smoothed out?

Thanks,

[Guest guest]

Thanks Angel. I will try this out.

> hello peter,

>

> i haven't tried this - but thinking out loud - since those lumps

are most likely fat lumps and not curds - how about warming it up a

bit? maybe filling your sink with hot tap water and letting your

cream warm up in there?

>

> of course, this would speed up the " souring " process and make some

curds for you....

>

> just an idea.

>

> but in the future, i DO know how you can avoid this from happening

again.

>

> when you remove the container from your freezer, let it unthaw in a

sink full of cold water. much better than in the fridge, makes no

melting mess either and NEVER lumps up this way for me.

>

> hope this is helpful a bit,

> angel

>

> From: " " <skylarfit@h...>

> Hello,

>

> I had some raw cream from Organic Pastures Shipped frozen and it has

> a

> different consistency, even after completely thawed out, than the

> fresh

> (never frozen) cream. It's not smooth like the fresh, it has

little

> bumps that seem to be fat lumps. I use it mostly for raw ice cream

> and

> whipped cream and the recipe does not come out near as good. Any

> ideas

> that can get it smoothed out?

>

> Thanks,

>

>

>

>

>