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Heavy Cream


ichbinsaege

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Crema a batir is the heavy cream one whips. That is probably what you are looking for, unless you want one of the many Crema choices.

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More Liana is the expert on this. I asked her the same question once. The answer is many-sided.

I thought I remembered that thread, too. Here it is: http://www.chapala.com/webboard/index.php?showtopic=28721&view=&hl=&fromsearch=1

And, in case anyone wants to refresh their brains about Mexican Crema: http://www.chapala.com/webboard/index.php?showtopic=30655&view=&hl=&fromsearch=1

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The butter-thread rule is ONE THREAD PER MONTH. We've had the thread for May. You guys have to wait to start a new one till Saturday. Please.

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The butter-thread rule is ONE THREAD PER MONTH. We've had the thread for May. You guys have to wait to start a new one till Saturday. Please.

I didn't see another one this month. I just want to know what heavy cream is. I've read other cream threads and there are way too many different answers. I just want what would be considered heavy cream up in the states.

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Butter thread for the month of May 2013: http://www.chapala.com/webboard/index.php?showtopic=43646

Saege007, I was joking about the 'one butter thread a month' rule--it's just that lately butter threads have been nearly as popular as threads discussing Permanente vs Temporal visas.

There is no true equivalent in Mexico to the heavy cream you knew in the States. Crema para batir is as close as it gets.

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Butter thread for the month of May 2013: http://www.chapala.com/webboard/index.php?showtopic=43646

Saege007, I was joking about the 'one butter thread a month' rule--it's just that lately butter threads have been nearly as popular as threads discussing Permanente vs Temporal visas.

There is no true equivalent in Mexico to the heavy cream you knew in the States. Crema para batir is as close as it gets.

Thanks for the straight answer.

I actually like the butter here, it's just I have this desire to try making my own. I like at least trying to make everything once!

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You might ask in the Learning Spanish thread. Also look in a Cremeria.

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The more fat in the cream, the easier it is to make butter, which makes the crema para batir a very good candidate. Put it in a jar. Find a group of four year olds, have each child shake the jar until his/her arm is tired. You will have butter.

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There's a cream available from La Ordeña which I buy at Superlake - it's very much like Devon cream, much heavier than crema para batir and without all the junk Lyncott adds. It's very good for making butter, about 29 p a bottle. I just call it La Ordeña cream, and they will know at the store what you're asking about if you don't see it in the 'fridge.

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I just made butter from Crema I got at the Lacteos Mama Lupita, in Chapala. I added buttermilk culture & let it sit overnight. Chilled it yesterday morning and then put it in the blender. It separated out nicely and I got almost a pound of cultured butter from 1 L of Crema. Yum!

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Congratulations on your butter!

Inquiring minds want to know: where did you get the buttermilk culture and what did the liter of crema cost?

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More Liana,

The Crema was 36 pesos. I brought the buttermilk culture with me from NOB and got it from The New England Cheesemaking Supply Company http://www.cheesemaking.com/

You could also add a couple of tablespoons to cream. Heat the cream to btw 68-70 F(I did this in by putting the container in a water bath). Mix in the culture or buttermilk and let it sit in a warm room for 12 hours(I do it overnight). Chill to about 50 F, then put in a blender, at low speed. You'll need to rinse the butter, to get out milk solids. The recipe is on the above website under Making Better Butter.

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