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Old 12-26-2008, 05:19 PM   #11
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Quote:
Originally Posted by Poppinfresh View Post
Just for future reference--not only are there substitutes, but they're a lot healthier than using heavy cream.

1) Use skim milk and add corn starch
2) The most common substitute is ricotta cheese. Some people use cottage cheese. Some mix the two.
3) evaporated milk + some vanilla extract.

All will substitute for heavy cream.

I have been in the situation before, can you tell me how much corn starch to how much skim milk?
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Old 12-26-2008, 07:59 PM   #12
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Originally Posted by Michelemarie View Post
I have been in the situation before, can you tell me how much corn starch to how much skim milk?
I believe the ratio is 1t per 1/2c of milk, but I'd have to go look it up to be certain. I tend to substitute it with one of the cheeses, which is a 1:1 ratio.
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Old 12-28-2008, 09:56 PM   #13
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i'm blessed with having a local dairy nearby... allowing me to get all my butter, cream, milk, etc., fresh or as they say, "12 hours out of the cow."

i also live 2 miles away from one of the largest farmer's markets in the area... got my hands on some mirlitons (vegetable pears or chayotes) today and made a nice shrimp, crabmeat, and mirliton casserole.
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Old 12-29-2008, 09:10 AM   #14
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Quote:
Originally Posted by Poppinfresh View Post
Just for future reference--not only are there substitutes, but they're a lot healthier than using heavy cream.

1) Use skim milk and add corn starch
2) The most common substitute is ricotta cheese. Some people use cottage cheese. Some mix the two.
3) evaporated milk + some vanilla extract.

All will substitute for heavy cream.
Will #3 then make a VERY GOOD substitute for making ice cream? Wouldn't that be amazing!

Here's a great site for substitutions: Cook's Thesaurus
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Old 12-29-2008, 09:55 AM   #15
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Originally Posted by movielady38 View Post
i do have a carton of whipping cream is that the same?
Heavy cream and whipping cream or heavy whipping cream are the same. Just different names from different companies. I think it a regional thing too, however, I can find both in my area.
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Old 12-29-2008, 10:17 AM   #16
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Fyi

Creams are categorized by their percentage of milk fat.


Heavy cream has a milk fat content of between 36 and 40%
Light whipping cream, 30 to 36%
Light cream (also called coffee or table cream) 18 to 30%
Half and half is 10 to 12% milk fat.
Whole Milk is 3.7% milk fat.
Then there are 2% and 1% milks and...
Skim, which must be less than 0.5% milk fat.
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Old 12-29-2008, 07:43 PM   #17
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Quote:
Originally Posted by Andy M. View Post
Creams are categorized by their percentage of milk fat.


Heavy cream has a milk fat content of between 36 and 40%
Light whipping cream, 30 to 36%
Light cream (also called coffee or table cream) 18 to 30%
Half and half is 10 to 12% milk fat.
Whole Milk is 3.7% milk fat.
Then there are 2% and 1% milks and...
Skim, which must be less than 0.5% milk fat.
agreed.

there is a difference btw cream and heavy whipping cream and from what i've learned recently, there's also a big difference on the quality of the cream.

the heavy cream i get here from the local dairy is 40%+ in milkfat, and it adds a richness that is just plain sinful.
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Old 12-30-2008, 09:13 AM   #18
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Hey Black Chef. Is it Acadia or Kleinpeter?
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Old 12-30-2008, 09:20 AM   #19
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Remember also that unsalted butter is the fat that's been removed from the cream. In fact, there are a great many fudge recipes that call for the use of condensed milk and butter, versus cream. The condensed milk contains more milk solids (wugars and protien) for a richer flavor, while the butter adds a rich mouth-feel/texture to the fudge, making it melt in the mouth like a good, tempered chocolate.

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Old 12-30-2008, 11:44 AM   #20
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Hey Black Chef. Is it Acadia or Kleinpeter?
i use Smith Creamery products, exclusively. their heavy cream and butter are the absolute best. i also have a nice stockpile of Minerva Cheese Factory Amish butter rolls too.
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