My HWC has butter floating in it
DorkothyParker
Posts: 618 Member
It's sweet and creamy so it's definitely butter, not that it's gone bad. I thought about shaking it, but I think that would just aggravate the issue.
If I leave my coffee to cool, it seems to integrate okay, but I can't drink it straight away, I just can't!
Is this common? This was in Trader Joe's Organic HWC. My cheapo Winco cream hasn't had this issue.
If I leave my coffee to cool, it seems to integrate okay, but I can't drink it straight away, I just can't!
Is this common? This was in Trader Joe's Organic HWC. My cheapo Winco cream hasn't had this issue.
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That's because your cheapo cream likely has additives to keep it emulsified. The TJ's is likely to have no additives.0
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It's not butter, it's clotted cream
The new brand you bought may have had a slightly higher fat content, making it more likely to clot, and as @KnitOrMiss suggested, may have less additives. Cream here in the uk is often clotted around the top, I always shake up my cream before I open it to mix it all back up.0 -
Bonus!! Fresh butter!0
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My HWC does this too. I don't mind. I've got my mom trying the LCHF thing too but she insists on half and half because the HWC clots gross her out. lol0
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PaleoInScotland wrote: »It's not butter, it's clotted cream
The new brand you bought may have had a slightly higher fat content, making it more likely to clot, and as @KnitOrMiss suggested, may have less additives. Cream here in the uk is often clotted around the top, I always shake up my cream before I open it to mix it all back up.
The cream dispenser used at McDonalds, etc even warns about this clotting and to clean it from time to time to flow at the proper rate if it fails a given flow per sec rate.0 -
Interesting. So if I shake it, will it even out or will I start making whipped cream?
I think I will stick to the TJ's brand. I mean, half of what I log is TJs these days anyway.0 -
Yes, clotted cream, yum! Feels like extra when I get that too, lol! Doesn't that sound crazy? I thought comments like that were really out there when I was a newbie!0
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Well, this discussion explains a lot for me....so shake it is!
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DorkothyParker wrote: »Interesting. So if I shake it, will it even out or will I start making whipped cream?
I think I will stick to the TJ's brand. I mean, half of what I log is TJs these days anyway.
Totally won't turn to shipped cream. No need to shake much. The clots will mainly form around the edges, so shaking it just blends it into the liquid.0 -
Lol "whipped" cream! Silly autocorrect.0
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Put it in your tea..... Yum0
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Interesting!! I've never encountered this. Must be my cheapie HWC.
(I usually get the Kroger, Bi-Lo or Aldi store brands.) 0 -
That wouldn't happen if we all used sheep's milk instead of cow's milk. Cow's milk has bigger fat molecules for making bigger cows. Sheep's milk does not need homogenization. It has smaller fat molecules for smaller lambs and the cream does not separate out. And also it is sweeter with more carbs (13 grams in a cup of sheep milk vs 11 to 12 for cow's).
Sorry for that splurt of nerdom. I have sheep on the brain today. One of my 7 pregnant ewes just lambed with 2 of the cutest little newborns ever.0 -
The 48% butterfat cream I buy in Tokyo does this after sitting in the fridge for a week or two... I just scrape it all up with a spoon and eat it if no one is looking... or just stir it in my coffee.
oooh, lambies! post a picture or two?0 -
I buy a non homogenized cream that always gets little bits of butter in it. I just let them dissolve in my tea. Mmmmmm0
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The 48% butterfat cream I buy in Tokyo does this after sitting in the fridge for a week or two... I just scrape it all up with a spoon and eat it if no one is looking... or just stir it in my coffee.
oooh, lambies! post a picture or two?
Oh you are testing my computer skills. It took me forever to figure out how to post a picture of our farm as an avatar. Ok here goes nothing lamb pics. Remember you asked. [img
]https://us.v-cdn.net/5021879/uploads/editor/3c/kiv4dls4tnrk.jpg[/img]
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Sooooo cute!0
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cedarsidefarm wrote: »The 48% butterfat cream I buy in Tokyo does this after sitting in the fridge for a week or two... I just scrape it all up with a spoon and eat it if no one is looking... or just stir it in my coffee.
oooh, lambies! post a picture or two?
Oh you are testing my computer skills. It took me forever to figure out how to post a picture of our farm as an avatar. Ok here goes nothing lamb pics. Remember you asked. [img
]https://us.v-cdn.net/5021879/uploads/editor/3c/kiv4dls4tnrk.jpg[/img]
I was going to say that they look yummy, but the truth is now I feel bad about my lamb roast last week. They are so cute and look absolutely snuggable.0 -
Toooo Cuuuteee!!!!0
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Lol! @PaleoinScotland!! Lol! I'm sitting here ooohing and ahhhing over the precious babies ,and then I read your pos t! I'm ROFL!!
Those babies are so precious!0 -
They are a lot bigger and less cute when they go to slaughter. In fact on our farm they are well over a year old because these Katahdin sheep don't taste muttony like some of the wool breeds. They are bigger than a large dog by the time they are ready for slaughter. And half of them are sold for breeding stock so they live even longer.0
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cedarsidefarm wrote: »They are a lot bigger and less cute when they go to slaughter. In fact on our farm they are well over a year old because these Katahdin sheep don't taste muttony like some of the wool breeds. They are bigger than a large dog by the time they are ready for slaughter. And half of them are sold for breeding stock so they live even longer.
I vote this phrase is forever changed to "when they go to sheep heaven"
Or anything other than slaughter. Let me live in my fantasy world where I can deal with my carnivore ways with less guilt.
Those little lambies are so cute! I've never eaten lamb, don't see any reason to start now!
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