Heavy Cream

[ichbinsaege 14]

I did a search on creams here, but there was so much banter on all the different kinds, that I got lost. I just simply want to know what Heavy Cream is called here.

[camillenparadise 300]

I hope someone can answer this....I am dying to make some ricotta!

[Don Cuevas 2]

Crema para batir. Lyncott is one brand.

[RVGRINGO 2,085]

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.

[ComputerGuy 4,661]

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

[jkgourmet 1]

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

[ComputerGuy 4,661]

And that first thread mentions the "which side the gas tank is on" secret, too... thanks, More!

[ichbinsaege 14]

Yeah, i looked at all those threads. Basically, I want heavy cream, because I want to try my hand at making my own butter. So I don't want anything too sweetened. Just a good heavy cream.

[ComputerGuy 4,661]

So crema selecta?

[Ginger 56]

I've made butter with heavy/whipping cream or crema para batir.

[Ginger 56]

Freeze it or add a little salt to it or it will go bad quickly.

[todobien 0]

For goodness sakes salt it we don't want unsalted butter.

[ichbinsaege 14]

I've made butter with heavy/whipping cream or crema para batir.

Thanks. When you start looking in the stores, there are sooooo many types of crema.

[ichbinsaege 14]

For goodness sakes salt it we don't want unsalted butter.

I prefer to use unsalted butter in my baking.

[More Liana 941]

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.

[ichbinsaege 14]

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.

[More Liana 941]

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.

[ichbinsaege 14]

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!

[KathyTX 5]

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

[luisa 3]

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.

[Canamex 4]

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.

[KathyTX 5]

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!

[More Liana 941]

Congratulations on your butter!

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

[KathyTX 5]

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.