This Omnivore is not having a Dilemma at all! I can order quarts of raw cream from Tom , my local farmer( 50 miles away)who raises Jersey cows on grass. I order it and he brings it to my local farmer's market where I pick it up. It is so rich, a spoon stands straight up in it. It is so thick that it will not make whipped cream ( I could thin it with milk for this I'm sure) and whips into butter, after a few strong turns of my whisk. I salt it and then freeze it to make it last. Today I made a pie crust with the butter. I am in ecstacy!!!!! The cream is SO fresh and delicious, and bears no relationship whatsoever to the ultra pastureized lifeless swill that the store has to offer. Try to get your hands on some raw cream for a hugely pleasureable cooking experience.I'm making ice cream and creme fraiche tomorrow.I made some clarified butter last week. Not for everyday but a beautiful treat once in a while. Happy to share sources if you live in the Philadelphia area.