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ISO High-Butterfat Cream in Nashville

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ISO High-Butterfat Cream in Nashville

rexsreine | Jul 20, 2007 10:14 AM

We'll be moving to the Nashville area within the year. We're hoping to find a product that in the West is called "manufacturing cream'. It is a higher fat cream (38-42% butterfat) that has NOT been ultra-pasteurized. It is NOT raw and has undergone normal homogenization and pasteurization. Because of the latter, its shelf life is not as long as ultra-pasteurized creams - but it also tastes MUCH better. Restaurants and bakeries frequently use it because the higher fat means it is more stable and doesn't "break" as easily. We like it because of its performance in sauces and its real cream flavor. Ultra-pasteurized just tastes too "cooked".

Anybody out there in the Nashville area know of this or a comparable product? We're not a commercial business and do not need gallons upon gallons every week.

Thanks for your help!

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