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And by the way, where's the whipped cream?

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If you want to make whipped cream or need heavy cream for pastry or cooking look for the CREMA DE LECHE found in small plastic bags in the cold dairy case near the yogurt and cheese.

Cut it with regular milk 1 to 1 for "half & half" for your coffee.

For the freshest unsalted butter around -- put that cream into a large clean empty jar and shake it ...keep shaking it ...and shake it some more...Eventually, you will have churned it into ...a lump of light yellow fresh churned butter. Be sure to weigh it for baking needs so you have the quantity that you want.

I still have not tested the cream to see if it bakes correctly for clotted cream for scones ... but so far it passes the other tests, whipping and churning.

And remember to keep the buttermilk left over for mixing with flour for buttermilk pancakes! And for the taste of "cultured" buttermilk, simply stir in a bit of yogurt and let sit in the fridge for a day -- the culture will sour the butter milk.

Also you can use the crema de leche as a substitute for sour cream by adding a small amount of white vinegar or lime juice or lemon juice to sour it to taste. It has a better consistency than some of the sour creams sold at the market.

Or whip it with powder sugar!

Submitted on Nov 30, 2013 - Category: Living Overseas, Network: Ecuador

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OceanHideaway