Salvaging frozen cream

[Guest guest]

I recently ordered two gallons of raw cream and unwisely requested that it

be frozen. I was told that freezing would thicken it, which sounded all

right to me, but that's not quite what happened. When I thawed out the first

half-gallon, the cream separated into a solid (which I assume to be fat) and

a thin (thinner than cream, but thicker than water) liquid which soured

after a few days. I don't mind the taste, but it's unsuitable for drinking,

and when I pour it, the solid comes out first, which means that the last

quart is fairly low in fat, and the last pint is pretty much worthless. Is

there anything special I can do when thawing it to prevent this?

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[Guest guest]

,

You might try putting it in your blender for a good mixing up. We've done

that with frozen milk, and it's blended back together very nicely.

Janet

I recently ordered two gallons of raw cream and unwisely requested that it

be frozen. I was told that freezing would thicken it, which sounded all

right to me, but that's not quite what happened. When I thawed out the first

half-gallon, the cream separated into a solid (which I assume to be fat) and

a thin (thinner than cream, but thicker than water) liquid which soured

after a few days. I don't mind the taste, but it's unsuitable for drinking,

and when I pour it, the solid comes out first, which means that the last

quart is fairly low in fat, and the last pint is pretty much worthless. Is

there anything special I can do when thawing it to prevent this?

_________________________________________________________________

Send and receive Hotmail on your mobile device: http://mobile.msn.com