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at Fri, 16 Jan 2004 03:22:14 GMT in
>, (Craig
Welch) wrote :

>On Fri, 16 Jan 2004 02:39:11 -0000,
>(Alex Rast) wrote:
>
>>Obviously my approach to milk is a bit different, but I shake the milk
>>until the cream is fully mixed in again. I'd prefer rich, whole milk
>>any day to eating the cream separately and then having to live with
>>watery, partially defatted milk. So, if you shake the bottle of milk
>>before either of you open it, problem solved. OTOH, if you're really
>>after the cream, why not just buy double cream and be done with it?
>
>Because the milk that's left after eating the cream that has risen
>is rich and creamy, not watery.

Must be a difference in preferred level of creaminess. To me, the
creaminess of "whole" milk where you've skimmed off the cream on top is
unsatisfying, watery. No, it's not skim milk (which, being fair, has its
uses - in bread and icing, especially), but it doesn't have the absolutely
silky mouthfeel of shaken whole milk. Have you tried it with the bottle
shaken?

>We do buy cream. Not 'double cream', just 'cream' that is so thick
>it won't pour ...

More like clotted cream, then? When I want cream so thick it won't pour, I
settle for nothing less than real clotted cream. Absolutely divine. To me
the ultimate use is to use as icing for cinnamon rolls. Here in the USA,
people seem to have taken to "cream cheese frosting" - something that I
dislike quite a bit. I've introduced a few people to the pleasures of
clotted cream for cinnamon rolls - and had them agree after tasting it that
cream cheese frosting is a poor substitute.

--
Alex Rast

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