I started to look up freezing cream and possibly whole milk if need be, and what I saw was that freezing regular milk may reverse a homogenized milk or cream. What I'm asking about is non-homogenized milk and cream.
I finally found a good brand of high fat 38-40% heavy whipping cream in a half gallon but it is hard getting through all of it in a timely manner. It seemed it had a week sell by date when picked up. I talked to the creamery and they said the sell by date is usually 2 weeks from when processed and takes two days to get to the store. I was trying to figure out how to hit the store on the item's arrival date to get as much time for it as possible.
So I was able to make creme fraiche, whipped cream, clotted cream (finally!) and have some leftover cream that I'm trying to use up today for a dish.
It seemed the Costco Horizon brand lasted longer, had a longer sell by date. I like this non-homogenized product better so I thought about stretching it out by freezing half.
If I do freeze the other half upon purchase, would it be good for the 10 days or so after de-thawing? Some say one has a hard time whipping previously frozen cream, but this was already non-homogenized and very high fat. I have found without freezing it whips up much faster compared to other heavy creams. Would I still be able to make creme fraiche with buttermilk with a previously frozen cream? Do you think clotted cream would still work on previously frozen cream?
If I do freeze half the cream, should I shake it first to get it mixed together before freezing or does it matter? Also, I have a hard time getting the cream clots to emulsify in the milk when shaking anyway.
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