I went to 4 stores trying to find heavy cream with no luck and ended up with ultra-pasteurized whipping cream. I doubled the batch since I had a big glass jar. I didn't have a coffee filter or cheese cloth and used a paper towel which I doubled. Followed the directions for culturing and tried it 2 days later. It tasted like whipping cream with buttermilk. Wasn't impressed. However, the longer it cultures, the better it tasted. I've used it for Chef's John's BLT Pasta and his beef stroganoff along with the simple scones, and key lime pie IV recipe on this site. I'm not sure how long this would last in the fridge. I'm still in search of heavy cream and see what the taste difference between them.
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I went to 4 stores trying to find heavy cream with no luck and ended up with ultra-pasteurized...