Question about cream

Dragonwolf

So, I get non-homogenized cream, but I have to buy it by the half gallon (it's the only size the supplier offers). This generally isn't an issue and I just freeze what I won't use immediately.

However, when I thaw what I've frozen, it seems the fat separates out and sticks to itself and I'm left with what is basically a suspension of fat beads in liquid, and the "beads" are large enough even to see and to feel the texture.

Previously, this wasn't much of a problem, because I was using it for smoothies primarily, and the blender and other liquids dealt with them summarily. I'm not drinking smoothies anymore, though, and would like to get the creamy texture back.

Is this possible? I'm kind of afraid to shake the jar too much, since I don't want it to start turning to butter. Or, am I off base in this fear and it will even out before going back that way?

auntstephie321

i googled this and it says it will separate after thawing, just shake well before using. I would think you'd have to shake it a lot to get it to butter

wabmester

Never experimented with cream, but in theory...

I don't think it's possible to get it back to cream form. Cream = tiny balls of fat emulsified in liquid. By freezing and thawing, the membranes containing the tiny balls broke and the fat joined together as larger balls.

Keep shaking, and the balls will just get bigger. It would take a while to make butter, but it might be fun.

Edit:
Instead of shaking, maybe high-speed blending to re-emulsify the fat into tiny balls?

Dragonwolf

Oh, I know it will take a while, I've made butter before (and if I'm going to do it again to the cream I have, I'm going to do it in my Kitchen Aide ). But anyone who's made butter before knows that it goes through stages, one of which includes a state not far from what I have already, just with bigger globs of fat.

wabmester wrote: »

Never experimented with cream, but in theory...

I don't think it's possible to get it back to cream form. Cream = tiny balls of fat emulsified in liquid. By freezing and thawing, the membranes containing the tiny balls broke and the fat joined together as larger balls.

Keep shaking, and the balls will just get bigger. It would take a while to make butter, but it might be fun.

Yeah...that's what I was afraid of. Butter it is, then!

I might try tossing it in the Vitamix first, and see how it comes out. Maybe it will at least make the globs small enough to come close. Worth a shot since I'm already resigned to it being butter.

slimzandra

Instead of shaking.. What? and ruin all the fun? (they get smaller)

minties82

Something similar used to happen to my frozen breastmilk and it would also taste weird. I had to lighly scald it.

AreteAndWhimsy

Uh, I can make butter in 30 seconds in the right jar with a marble in it. And less than that in a mixer. Especially if it is cold.

I would just plan on using all frozen cream in cooked goods or in things that can stand slightly heated cream.

Sunny_Bunny_

Pretty much every single time I try to whip cream I end up with butter instead...