Anonymous
12/08/2013 09:37
Subject: I have a gallon of cream in my fridge...
Make toffee for holiday gifts
http://dixiecaviar.com/2010/01/26/english-toffee-heads-south/
http://dixiecaviar.com/2010/01/26/english-toffee-heads-south/
Anonymous
12/06/2013 08:16
Subject: I have a gallon of cream in my fridge...
Anonymous wrote:I would make butter. You can use a quart size mason jar with a tight lid. You just shake it until the butter breaks free from the cream. Then you rinse it very well with cold water and add a little salt or herbs. Yummy.
http://www.youtube.com/watch?v=h_G6WNSH7nQ
That does sound like a fun project, but if you are much lazier, like me, you can just put the cream in a food processor and press "on."
Anonymous
12/06/2013 00:14
Subject: I have a gallon of cream in my fridge...
Put it in your coffee.
Anonymous
12/05/2013 22:48
Subject: I have a gallon of cream in my fridge...
Making butter would be fun for the kids. We used to love doing it.
Anonymous
12/05/2013 17:15
Subject: I have a gallon of cream in my fridge...
I would make butter. You can use a quart size mason jar with a tight lid. You just shake it until the butter breaks free from the cream. Then you rinse it very well with cold water and add a little salt or herbs. Yummy.
http://www.youtube.com/watch?v=h_G6WNSH7nQ
http://www.youtube.com/watch?v=h_G6WNSH7nQ
Anonymous
12/05/2013 17:09
Subject: I have a gallon of cream in my fridge...
Anonymous wrote:This is what I would do:
Preparation
The cream is filtered through a cloth, and poured into a large open leather sack (Khukhuur), which is usually suspended next to the entrance of the yurt. Alternatively, a vat from larch wood (Gan), or in modern times plastic, can be used. Within this container, the milk gets stirred with a wooden masher (buluur).
The stirring needs to be repeated regularly over one or two days. Traditionally, anyone entering or leaving the yurt would do a few strokes. The fermentation process is caused by a combination of lactic acid bacteria and yeast, similar to Kefir. The stirring makes sure that all parts of the milk are fermented equally.
Use
Airag refreshens and sparkles softly on the tongue. It contains a small amount of carbon dioxide, and up to 2% of alcohol. The taste is slightly sour, but quite agreeable after getting used to it. The exact taste depends both of the characteristics of the pastures and the exact method of production. The beverage is a rich source of vitamins and minerals for the nomads.
Hospitality mandates to present a bowl of airag to each visitor. A Mongolian will normally empty it, but it is also acceptable to just take a sip and return the bowl. To reject the offer right away would be gravely impolite.
http://www.mongolfood.info/en/recipes/airag.html
Thank you, Mrs. Genghis Khan and your lovely daughter, Chaka.
Anonymous
12/05/2013 16:40
Subject: Re:I have a gallon of cream in my fridge...
Make creme fraiche then after a days use IT to make butter. You will have a fantastic homemade cultured butter.
Anonymous
12/05/2013 14:04
Subject: Re:I have a gallon of cream in my fridge...
Make butter. It's easy to do in a stand mixer. Delish.
Anonymous
12/05/2013 13:57
Subject: I have a gallon of cream in my fridge...
Here's a scallop chowder recipe that uses a quart of cream: http://www.amateurgourmet.com/2013/12/scallop-chowder.html
It actually looks delicious and easy.
It actually looks delicious and easy.
Anonymous
12/05/2013 12:14
Subject: I have a gallon of cream in my fridge...
Make Ricotta
Anonymous
12/05/2013 12:00
Subject: Re:I have a gallon of cream in my fridge...
OP, if it's light cream, you could make Pioneer Woman's Yogurt Cream, which I love, and is insanely fattening deliciousness masquerading as health food.
Plain (not vanilla) yogurt, mix with an EQUAL AMOUNT of cream. You read that correctly. Whisk it to get a nice smooth consistency.
Then crumble over top of it, some brown sugar. Actually, a good amount of brown sugar. PW has amounts, but after the first time I just started winging it. DO NOT mix it in... just leave it on top, cover the whole thing, and stick in the fridge overnight.
When you pull it out in the morning, it will look curdled and weird. Whisk again, and you have this delicious creamy yogurty goodness which you can serve over fruit salad (really good with berries).
Plain (not vanilla) yogurt, mix with an EQUAL AMOUNT of cream. You read that correctly. Whisk it to get a nice smooth consistency.
Then crumble over top of it, some brown sugar. Actually, a good amount of brown sugar. PW has amounts, but after the first time I just started winging it. DO NOT mix it in... just leave it on top, cover the whole thing, and stick in the fridge overnight.
When you pull it out in the morning, it will look curdled and weird. Whisk again, and you have this delicious creamy yogurty goodness which you can serve over fruit salad (really good with berries).
Anonymous
12/04/2013 20:23
Subject: I have a gallon of cream in my fridge...
Carmels........
Anonymous
12/04/2013 20:19
Subject: I have a gallon of cream in my fridge...
This is what I would do:
Preparation
The cream is filtered through a cloth, and poured into a large open leather sack (Khukhuur), which is usually suspended next to the entrance of the yurt. Alternatively, a vat from larch wood (Gan), or in modern times plastic, can be used. Within this container, the milk gets stirred with a wooden masher (buluur).
The stirring needs to be repeated regularly over one or two days. Traditionally, anyone entering or leaving the yurt would do a few strokes. The fermentation process is caused by a combination of lactic acid bacteria and yeast, similar to Kefir. The stirring makes sure that all parts of the milk are fermented equally.
Use
Airag refreshens and sparkles softly on the tongue. It contains a small amount of carbon dioxide, and up to 2% of alcohol. The taste is slightly sour, but quite agreeable after getting used to it. The exact taste depends both of the characteristics of the pastures and the exact method of production. The beverage is a rich source of vitamins and minerals for the nomads.
Hospitality mandates to present a bowl of airag to each visitor. A Mongolian will normally empty it, but it is also acceptable to just take a sip and return the bowl. To reject the offer right away would be gravely impolite.
http://www.mongolfood.info/en/recipes/airag.html
Preparation
The cream is filtered through a cloth, and poured into a large open leather sack (Khukhuur), which is usually suspended next to the entrance of the yurt. Alternatively, a vat from larch wood (Gan), or in modern times plastic, can be used. Within this container, the milk gets stirred with a wooden masher (buluur).
The stirring needs to be repeated regularly over one or two days. Traditionally, anyone entering or leaving the yurt would do a few strokes. The fermentation process is caused by a combination of lactic acid bacteria and yeast, similar to Kefir. The stirring makes sure that all parts of the milk are fermented equally.
Use
Airag refreshens and sparkles softly on the tongue. It contains a small amount of carbon dioxide, and up to 2% of alcohol. The taste is slightly sour, but quite agreeable after getting used to it. The exact taste depends both of the characteristics of the pastures and the exact method of production. The beverage is a rich source of vitamins and minerals for the nomads.
Hospitality mandates to present a bowl of airag to each visitor. A Mongolian will normally empty it, but it is also acceptable to just take a sip and return the bowl. To reject the offer right away would be gravely impolite.
http://www.mongolfood.info/en/recipes/airag.html