Re: Can you freeze cream???

[Guest guest]

--

I've never been able to bring it " back to life " once frozen, but maybe someone

else can offer you suggestions for this. Mine separated out. But it does

freeze fine into " ice cream, " if that helps.

Rose-Marie,

mom to (soon to be 8)

[Guest guest]

,

Yes, you can freeze cream, but it doesn't " come back " to its original

smooth texture. I've done the following--

Freeze the cream just as it is, but put it in a container that has a

tight fitting lid with very little air space. (I think the cream

cartons have too much air space--just my idea.) Take it out about 2

days before you need to use it. Thaw it slowly in the refrig. When

it is still " icy " beat it with a hand beater until it is completely

thawed. I used one of the " stick " kind with the blade on the bottom.

That will take out most of the " lumps " but some small particles will

still be there. If you can heat the cream, like for alfredo or hot

chocolate, those do go away when heated and/or mixed with butter.

The other thing that worked well when we were doing lots of cream

shakes is to add the oil to the cream before freezing. Mix it well.

When you thaw, it comes back very close to the same consistency. My

daughter likes food more than cream so she's willing to do the mayo,

butter, oil in order to get a bit more carbs and protein. So,

actually I haven't frozen cream in a while.

I've noticed that I have been able to keep cream much longer than I

thought, according to the dates on the cartons. I've actually never

had cream go sour so far. So, if your cream has fairly long dating,

maybe you can get away with putting it in the coldest part of your

fridge and you won't have to freeze it.

Cammie

> I am a part of a organic coop and I will be getting our cream about

> once a month. Can you freeze it? Does it thaw w/ the same

> consistancy?

>

> Thanks!

>

>

[Guest guest]

,

Yes, you can freeze cream, but it doesn't " come back " to its original

smooth texture. I've done the following--

Freeze the cream just as it is, but put it in a container that has a

tight fitting lid with very little air space. (I think the cream

cartons have too much air space--just my idea.) Take it out about 2

days before you need to use it. Thaw it slowly in the refrig. When

it is still " icy " beat it with a hand beater until it is completely

thawed. I used one of the " stick " kind with the blade on the bottom.

That will take out most of the " lumps " but some small particles will

still be there. If you can heat the cream, like for alfredo or hot

chocolate, those do go away when heated and/or mixed with butter.

The other thing that worked well when we were doing lots of cream

shakes is to add the oil to the cream before freezing. Mix it well.

When you thaw, it comes back very close to the same consistency. My

daughter likes food more than cream so she's willing to do the mayo,

butter, oil in order to get a bit more carbs and protein. So,

actually I haven't frozen cream in a while.

I've noticed that I have been able to keep cream much longer than I

thought, according to the dates on the cartons. I've actually never

had cream go sour so far. So, if your cream has fairly long dating,

maybe you can get away with putting it in the coldest part of your

fridge and you won't have to freeze it.

Cammie

> I am a part of a organic coop and I will be getting our cream about

> once a month. Can you freeze it? Does it thaw w/ the same

> consistancy?

>

> Thanks!

>

>

[Guest guest]

,

Yes, you can freeze cream, but it doesn't " come back " to its original

smooth texture. I've done the following--

Freeze the cream just as it is, but put it in a container that has a

tight fitting lid with very little air space. (I think the cream

cartons have too much air space--just my idea.) Take it out about 2

days before you need to use it. Thaw it slowly in the refrig. When

it is still " icy " beat it with a hand beater until it is completely

thawed. I used one of the " stick " kind with the blade on the bottom.

That will take out most of the " lumps " but some small particles will

still be there. If you can heat the cream, like for alfredo or hot

chocolate, those do go away when heated and/or mixed with butter.

The other thing that worked well when we were doing lots of cream

shakes is to add the oil to the cream before freezing. Mix it well.

When you thaw, it comes back very close to the same consistency. My

daughter likes food more than cream so she's willing to do the mayo,

butter, oil in order to get a bit more carbs and protein. So,

actually I haven't frozen cream in a while.

I've noticed that I have been able to keep cream much longer than I

thought, according to the dates on the cartons. I've actually never

had cream go sour so far. So, if your cream has fairly long dating,

maybe you can get away with putting it in the coldest part of your

fridge and you won't have to freeze it.

Cammie

> I am a part of a organic coop and I will be getting our cream about

> once a month. Can you freeze it? Does it thaw w/ the same

> consistancy?

>

> Thanks!

>

>