Hi Shel, I avoid eating any ultra-pasteurized dairy along with carrageenan. I too am surprised that pasteurized heavy cream has no additives like carrageenan it in. Well, as long as I can get the good quality cream, organic or otherwise, and not have to get the additives, I'm happy. I've not noticed oil drops rising to the top of my coffee with the "purist" version of the cream - I'll have to pay attention. As Luc pointed out, it's probably the purist version. I have no problem with thickeners such as carageenan, xanthan or other vegetable-derived gums, unless I hear of a reason to be concerned.
If taste of a product is affected in a way that I don't like, then of course I care. Well I live over here in France and buying decent cream is impossible!
It is impossible to whip and has zero flavour. When I asked local French people about it they tend to buy Chantilly in cans!!!! My solution was to search on ebay for a cream making attachment for my Kenwood chef. It couldn't be easier. Melt some butter with some milk. Pour into the machine which turns it into cream within a couple of minutes and then just add a little sugar to taste.
Whilst not exactly slimming there is no risk of any nasty additives. Highly recommended alternative and the taste difference is huge. I now have all my French mates requesting batches of cream when they come over, that and traditional English trifle which is also a firm favourite!! We'll just have to disagree. I don't care if an additive is good, bad, or neutral - as far as I'm concerned it doesn't belong in a natural product.
In most instances it's a cheap fix. For generations ice cream was just fine without gums, stabilizers, and additives. Now these additives make it "better. What the heck is wrong with eating things in their natural state? Thank goodness there's still a choice, so you can eat your additive laden and overly processed commercially produced ice cream and I can eat a more natural product. Shel- I couldn't agree more! Glad to know there is someone else out there that thinks the same way as I do.
Happy cooking. One of the concerns I have with additive laden food is that we will forget what real food tastes like. In many instances many people already have. The food they eat is loaded with various chemicals, additives, fillers, and whatnot, that the true taste of the food is compromised or masked.
Since OY brought up ice cream, I keep thinking back to a test that Cook's Illustrated did on vanilla ice creams. The winning ice creams used emulsifiers and stabilizers to get the texture and taste that satisfied the testers. The test was conducted pretty much on supermarket brands, which, IMO, are at best mediocre.
It would have been interesting to see how the results would have been had the test been conducted with some of the ice creams made in small shops by people dedicated to making a quality, natural product.
Unfortunately, economics plays a big role in what we eat. It's cheaper and more expeditious to just crank out dreck than it is to spend time making a quality product.
However, at least here in the San Francisco Bay Area. More and more people are getting out of the supermarket aisles and down to their farmers' markets, and finding butchers and ranchers who are producing the quality food that they crave, and frankly, that our society and environment needs.
I forgot to ask: What is the good purpose these stabilizers and emulsifiers provide, and in what way do they make some things better, and by better I mean compared to a well made product without the additives?
I thought that's where cream came from Shel, I completely understand and agree with your point - additives are in the majority of the foods we buy. Might need to start a campaign to urge Costco to reconsider their foolish decision to stop selling it.
They have wonderful customer service from my experience. On the west coast there is a chain of stores called Smart and Final. By comparison their prices are a bit higher but they package many of their fresh foodstuffs in smaller packages, which is an advantage for individuals or small families.
Possible that other restaurant supply stores carry it also. Thanks for the tip on Restaurant Depot. Start a keto non profit! The pasteurized milk we sell at retail stores is not homogenized except for our chocolate milk , leaving the milk as close as possible to its natural state. So, the cream naturally rises to the top.
Our organic whole milk is made the way nature intended, with the cream floating naturally to the top because it is not homogenized. So that saying that the cream-rises-to-the-top describing the good things in life?
Our organic milk is the tasty result of nature and science working together. You can scoop out the cream that rises to the top of our organic milk, and use it like butter on a piece of bread, mix it in your morning coffee or tea, or use it in cooking. The cream top in our organic milk can be remixed before pouring. Just push the cream layer back into the milk and shake the bottle — to avoid pesky milk splatters, make sure you keep your hand firmly over the lid!
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Half Gallon. Made only from pure cream, our whipping cream is versatile in both sweet and savory applications.
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