Double Cream Substitue in Soups?
- Thread starter Yajee
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Any cream would do. You could also use sour cream, yogurt. Do you have any canned? condensed? I don't suggest evaporated, too sweet. Or just a swirl of butter if nothing else.
You can make double cream at home, but it involves bringing whole milk to a boil, skimming off and letting it set up. A lot of work for the few tablespoons you need.
You can make double cream at home, but it involves bringing whole milk to a boil, skimming off and letting it set up. A lot of work for the few tablespoons you need.
I thought the recipe instructions looked a little strange. LOL do you have one of those blenders that also cook? Never seen one before.
Yes I got that Ninja soup maker, quite useful, chuck everything in and walk away, come back in half an hour and soup done lol.
pepperhead212
Master Chef
Isn't double cream the same thing we call heavy cream, w/40% butterfat? We also have whipping cream - a little less butterfat than heavy cream, w/36%, but I rarely see that anymore. One time I made my own heavy cream, by pouring some melted butter (figuring out the % of fat added to the milk) into a blender, while blending some cold milk on medium speed, increasing to high briefly, and it emulsified, then I chilled it, and it whipped as well as any heavy cream I've used! For just 3 tb of cream, like that recipe calls for, I'd probably just add about half that much more of butter and milk, though if I had some crema in the fridge (something I often make with leftover heavy cream) I would add some of that - like sour cream, but made w/heavy cream, and doesn't curdle.
Now I'm getting a craving for something like this, and I just bought 2 lbs of cremini...
Now I'm getting a craving for something like this, and I just bought 2 lbs of cremini...
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Well, seems they are available in Canada, but out of stock. Can't find them in the U.S. ?
Here (Canada) we have:
Whipping Creme 35 or 36%
Heavy Cream 32%
Table or Coffee Cream 18%
Half 'n Half or Cereal Cream 10 to 12%
Light Cream 5 to 10%
I typically use Whipping Cream which is also labeled as Heavy Cream. Don't think I've ever noticed it at 32% but perhaps other dairy's, from whom I don't buy, have that.
Whipping Creme 35 or 36%
Heavy Cream 32%
Table or Coffee Cream 18%
Half 'n Half or Cereal Cream 10 to 12%
Light Cream 5 to 10%
I typically use Whipping Cream which is also labeled as Heavy Cream. Don't think I've ever noticed it at 32% but perhaps other dairy's, from whom I don't buy, have that.
I was curious about that too. How hard or easy is it to clean?
pictonguy
Head Chef
You could make your own creme fraiche by adding about 1 tbsp of buttermilk to some heavy cream (35%) 1 cup and letting sit ant room temp for 24 hours or more.
jennyema
Chef Extraordinaire
Evaporated milk is not sweet. It’s often used as a lower fat alternative to cream.
Condensed milk is sweet.
Ooops, my bad.... I reversed them... Sorry!
pepperhead212
Master Chef
That's the same way I make the crema - the Mexican term for the same thing! Way back, I tried another way of making it - 2 parts heavy cream mixed with one part sour cream - but IMO, the flavor isn't as good; slightly different culture, plus it has less butterfat, since sour cream is 20% fat.
Unfortunately most people can't grasp the fact that Buttermilk is not fatty - but the opposite. And for the benefit of those just learning...
Buttermilk is the milk that is left after the butter has been made.
Buttermilk is the milk that is left after the butter has been made.
pictonguy
Head Chef
Yeah, buttermilk generally contains lactic acid bacteria which are normally Lactococcus lactis and Leuconostoc mesenteroides and then work together to thicken the cream and create the tangy taste characteristic of buttermilk. Basically is just causes the proteins to coagulate by causing the formations of those lactic acids.
Double cream is prohibitive were I live and is around 11 bucks for 170g's so I make my own creme fraiche and I just deal with the difference.
pepperhead212
Master Chef
And unless someone lived on a farm at one time, they probably never had real buttermilk - only the cultured buttermilk, we get in stores. This is something like making yogurt, just different cultures, and it doesn't require temps quite as high. I make my own all the time, adding about 1/4 c of the old batch into the new half gallon of milk. In the summer it can cure in under 12 hours, at room temp, but in the winter a few more hours. I use it in breads, mostly, but occasionally some desserts, that call for it.
pictonguy
Head Chef
I'm envious, lol. 
I'm hazarding a guess that the Ninja soup maker is as easy to clean as any blender "as long as you do it immediately" once you're finished.
Especially as this heats/sauté's, would make the contents dry and stick faster, no?
At least that's how I've always treated my stick blender when I've zapped a pot of hot soup. I go immediately straight into water and zap it again!
Especially as this heats/sauté's, would make the contents dry and stick faster, no?
At least that's how I've always treated my stick blender when I've zapped a pot of hot soup. I go immediately straight into water and zap it again!
