Guest guest Posted February 23, 2002 Report Share Posted February 23, 2002 Hi, Carolyn, I've found that whipping fresh cream can take a lot longer. If you store the milk in the refrigerator for a few days without disturbing the cream, the cream will begin to thicken. This is totally normal. After it has a chance to thicken, it may whip up easier. You will find that homemade whipped cream from raw milk may not be as firm as those that have thickeners like carageenan added. But it tastes much better!!! Also, if you culture the cream (by leaving it out covered at room temperature for 24 hours or so), it will whip into butter in no time at all. Hope that helps. ine Quote Link to comment Share on other sites More sharing options...
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