Carageenan in cream

[Guest guest]

Hi all! I bought some cream yesterday to make some french cream and didn't

think to check the label because I thought what the heck would be in it but

cream. Is there no limit to the bastardization of our food?! Anyway, I'm not

exactly sure what it is, and I'm wondering if it also gets digested by the

bacteria when fermented or if I'm just S.O.L. now. Thank you all for being such

an enormous help!

Jen

[Guest guest]

I agree it's hard to find cream without carageenan

As for yogurt to use for starter... Dannon All Natural works great

To: BTVC-SCD Sent: Thu, April 22, 2010 6:51:23 PMSubject: Re: Carageenan in cream

And not just cream. I'm getting fairly near finally trying yogurt, so day before yesterday I spent considerable research time at the grocery store looking for PLAIN yogurt. They had a huge wall of stuff, many brands, a gazillion flavors. Eventually I did find a couple of plain unflavored ones. And not a one of them had all legal strains of bacteria! Guess I'll order some starter.

I could not believe how hard it was to find 1/2 and 1/2 or cream WITHOUT carageenan.

[Guest guest]

I heard that carageenan is necessary to keep the half & half cream well mixed.

Otherwise, it would separate, the fat on top of the water part and nobody would

buy it. The guy at the cheese store also told me that there was always

carageenan in half & half, even if its not listed in the ingredients. The heavy

cream on the other hand doesn't need it, as it is already the upper part of the

milk. You can dilute the heavy cream with milk if you want. Although I don't

promise it will stay mixed for long

Annie

>

> I agree it's hard to find cream without carageenan

>

> As for yogurt to use for starter... Dannon All Natural works great

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Thu, April 22, 2010 6:51:23 PM

> Subject: Re: Carageenan in cream

>

>  

> And not just cream.  I'm getting fairly near finally trying yogurt, so day

before yesterday I spent considerable research time at the grocery store looking

for PLAIN yogurt.  They had a huge wall of stuff, many brands, a gazillion

flavors. Eventually I did find a couple of plain unflavored ones. And not a one

of them had all legal strains of bacteria!  Guess I'll order some starter.

>

>

>

> I could not believe how hard it was to find 1/2 and 1/2 or cream WITHOUT

carageenan.

>