342315 Mon Nov 13 16:02:29 -0800 2006 23 31 Home Cooking 0 2017092 I want to make the halibut w leeks from All About Braising. It calls for a quarter cup of cream...If I buy the cream, I'll never use the rest of it. Would Greek yogurt which I have on hand be an OK replacement? Thanks.... Mon Nov 13 16:02:29 -0800 2006 11069 fauchon 1 2017140 I'm going to go with "no" only because I think it will be too sour. In my experience, there is no substitute for heavy cream in most recipes. It doesn't separate so you can cook it at high temps. Couldn't guarantee what might happen to the yogurt-- generally yogurt is added at the end of recipes once the dish is away from the heat. If this is the case with your recipe, it might work. But the taste might suffer. Yogurt and fish doesn't sound appealing. Just get a 1/2 pt. of cream. It lasts a long time-- why won't you use it? You can use HC in almost anything that calls for milk-- baked goods, waffles, eggs (quiche, scrambled, etc.). Mon Nov 13 16:17:41 -0800 2006 2017092 36325 Procrastibaker 1 2017151 In a pinch, I've used up to 1/2 C. of condensed milk to sub for heavy cream - but in a pseudo-curry, where the cooked flavor of the condensed milk is overshadowed by all the different flavors. I would NOT recommend using this substitution in your fish dish. I also wouldn't go with the yogurt - I agree with Proscrastibaker on that. I'm not sure how the cream is used in the recipe - if the fish is braised in the cream, I don't know that you'll be able to find a substitute. My inclination would be to use regular milk, but I'm afraid it would separate if it was being cooked at a high heat. Mon Nov 13 16:21:00 -0800 2006 2017092 12778 Jeda 2 2017608 I think you may have confused condensed with EVAPORATED? Condensed is way too sweet, and is reserved mostly for desserts. Mon Nov 13 18:32:28 -0800 2006 2017151 25247 Veggietales 3 2017680 Oops - yes, I meant evaporated. Funny, as I typed I was thinking "make sure you write the right kind down!" Thanks for catching this. Mon Nov 13 18:49:31 -0800 2006 2017608 12778 Jeda 1 2017251 For all of the resons mentioned above, I'd say just get the real thing. First off, cream is not that expensive - less than $2. Second, nothing else with a similar flavor profile will withstand higher heat or longer cooking without separating. Third, it is ok to use, health-wise - it is the processed foods that really are bad for you- and fourth, cream will last forever in the fridge so you won't have to use it up in a week or even two. Plus, Thanksgiving is coming up and there are plenty of ways to use whipped cream - pies, coffee topping, etc. I say throw caution to the wind, let loose, and get a 1/2 pint of good heavy whipping cream! Mon Nov 13 16:55:48 -0800 2006 2017092 15272 LizATL 2 2017274 Cream does not last forever in the fridge. It sours about as quickly as milk. Don't buy the kind of whipping cream with stabilizers and gums added. Mon Nov 13 17:04:31 -0800 2006 2017251 11369 Robert Lauriston 3 2017397 Sadly in some places that stuff is all you can get and I have had ultra-pasturized last over a month in the fridge. I had a grocer tell me that it in not legal to sell heavy cream that is not ultrapasturized in Indiana. I did buy some good stuff at Whole Foods in Chicago and have froen it with success for later use. It is Country Dairy brand and produced in Michigan. Mon Nov 13 17:41:43 -0800 2006 2017274 10285 Candy 4 2017445 Wow. All ultrapasteurization does is extend the shelf life of *unopened* containers of cream. Once it's opened, it tastes worse and sours just as quickly as regular pasteurized cream... Mon Nov 13 17:53:05 -0800 2006 2017397 13819 Karl S 5 2017502 I am really certain that heavy cream lasts longer than milk. Only my own anecdotal evidence is at work here (will have to consult McGee when I get home). Seems to me that 1/2 and 1/2 is the most unstable milk product. I agree with LizATL-- I've definitely kept cream opened in my fridge and it's been fine for at least 2.5 weeks. Mon Nov 13 18:06:52 -0800 2006 2017445 36325 Procrastibaker 5 2017643 when i said I have had the ultrapasturized stuff last a month, I meant opened. Really. I always have some on hand and use it frequently. Mon Nov 13 18:42:53 -0800 2006 2017445 10285 Candy 6 2018538 Yeah, it stays "good" for a loooong time. The ultrapasteurized milk that has been out on the market seems to last longer, too. Mon Nov 13 22:12:39 -0800 2006 2017643 13564 Snackish 5 3157890 I've not had any experience with the cream not tasting good when it is ultrapasteurized. I use it in my low carb panna cotta all the time (where cream is the primary flavour), and I replace milk and butter with cream in most recipes simply because it has way lower carbs. Tue Nov 27 06:27:19 -0800 2007 2017445 119275 Morganna 1 2017383 I was stuck in a similar situation once (needed a small amount of cream, it was a holiday and the grocery stores near me were closed). I went to the Dunkin' Donuts up the street from me (which was open), and asked them for a little bit of cream in a cup. They didn't even charge me (though I threw a dollar in the tip cup) Mon Nov 13 17:39:04 -0800 2006 2017092 16399 Biggie 2 2017430 But if you ask a coffee place for "cream" is it really heavy cream? When I ask a resto for cream I get half-and-half. . ..*shrug* Mon Nov 13 17:48:03 -0800 2006 2017383 12858 Covert Ops 3 2017441 beggars can't be choosers - but it worked out for me Mon Nov 13 17:52:08 -0800 2006 2017430 16399 Biggie 2 4218688 A friend of mine worked at DD back in the 80's, and at least then, when you asked for your coffee "light" (In NJ, that means cream...) they put in something called "coffee lightener" which has never been even near a cow. Doubt that it was half & half.... Adam Wed Dec 03 16:39:29 -0800 2008 2017383 154787 adamshoe 1 2017463 I have, on occasion, used a thin bechamel sauce in place of cream. The trick is cooking the bechamel long enough to get rid of the floury taste. Heat 2c milk in a sauce pan. Make a roux with 1T butter and 1T flour--heat for about 1 minute. Whisk in the warm milk. Heat mixture on the lowest flame possible for a full 25 minutes. You can infuse the sauce with any number of herbs during the cooking time. Just make sure you strain before you use it in your recipe. It is just the thickness of cream. Good luck! Mon Nov 13 17:57:51 -0800 2006 2017092 51673 bdinah 1 2018055 I think you can freeze heavy cream - I remember reading something in Cook's Illustrated about that, although they did say that it wasn't as good whipped after freezing, but that it was fine in sauces and things. I've never frozen it, but i have frozen coconut milk and it was fine. I'd go with the real heavy cream - I'm sure it will be worth it! Mon Nov 13 20:22:31 -0800 2006 2017092 12663 Lauren in OH 2 2018488 Lauren, you CAN successfully freeze cream. I have frozen whole milk, buttermilk, 1/2 and 1/2 and cream in ice cube trays (about 2 T) and let them defrost on very low power in microwave.I pop cubes in marked plastic freezer bags, this way I always have buttermilk for mashed potatoes, heavy cream for custard, etc. Mon Nov 13 22:02:06 -0800 2006 2018055 15139 Diane in Bexley 1 2018665 OK, the word on how long cream lasts from Harold McGee: "Pasteurized milk stored below 40 degrees F/5 degrees C should remain drinkable for 10 to 18 days." Cream, on the other hand, "keeps for about 15 days..." So, it seems like cream may or may not last longer than milk-- no details on how to get the 18-day milk v. the 10-day. McGee warns against freezing milk and cream, but if it works for you why not? I usually make my own mock-buttermilk for baked goods by putting 1 t. white vinegar into a cup measure and filling it to the cup line with milk. For smaller amounts, I just add dash of vinegar to the milk. Mon Nov 13 22:46:55 -0800 2006 2017092 36325 Procrastibaker 1 3156723 Hi The funniest thing happened to me today. I was in the kitchen attempting to make English Scones. I discovered that the recipe called for heavy cream.,oooops didnt have that. so went straight to the computer and googled "a substitute for heavy cream"! This page came up . So I quickly read post #1. HA I said so I can use condensed milk as a sub... flew back to the kitchen and finished mixing up the scones.. I used 1 cup of regular milk and 1/2 cup of condensed milk. Thinking while I was mixing.. "I have never heard of this but it looks just right" So I popped the first pan into the oven and came back to the computer to reread this post.. AHA I read and dashed only to find out later that you folks had your conversation about the different types of milk to use.. ODDDLY enough I need to tell you that my scones have never never come out better than today. They are fluffier and lighter and much more tastier than a mix ever tasted! I am so glad that post number one made the mistake of typing the wrong milk.. but from now on I WILL be using the condensed version for my scones. and further than that I will go to the website of the company that made the condensed milk and see if there are any other wonderful ideas on there.. Thanks again.. Have a great day.. Mon Nov 26 16:05:30 -0800 2007 2017092 145787 genelady 2 3156745 Thanks for your post, genelady! I'm glad your scones turned out so well. Actually, scones with condensed milk sound pretty good: they wouldn't be wrecked by the sweetness the way the halibut in the original discussion would have been. Mon Nov 26 16:13:06 -0800 2007 3156723 10159 Ruth Lafler 1 3957357 Buttermilk is what's leftover of the milk after making butter. It's very low in fat and has a sour/bitter taste. Buttermilk Substitute For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream; OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup; OR 1 cup milk plus 1 3/4 tablespoons cream of tartar To substitute 36%-40% Fat Heavy Cream Combine: 3/4 cup milk 1/3 cup butter or margarine, melted and cooled Whipped cream is made by taking heavy cream or "whipping cream" and beating it until stiff peaks form. I wouldn't a substitute for that purpose though, only for cooking with. Frosting is mostly butter with powdered sugar and a tiny bit of milk to make it creamy. You can differ the flavor by adding cocoa, vanilla extract, lemon juice etc (not at the same time). Thu Aug 14 12:22:55 -0700 2008 2017092 218497 bng4e 2 3957480 Have to agree butter + milk equals cream, but I would take it the other way. Buy the cream, use what you need and use the rest to make fresh butter. I've seen a few tutorials on this involving either a jar and some marbles and a lot of shaking or doing it the modern way by turning on you stand mixer and letting the cream whip until the little yellow flecks starting coming out. Haven't tried it yet, but it sounds like fun. Thu Aug 14 13:00:22 -0700 2008 3957357 57023 Sally599 1 4217973 Here is what I found works fro me. I use non dairy coffee creamer fat free(powder form), you can use it as you like turn it into a heavy paste and you can make a roux, thin it down as needed and I even mix it with lemon juice to make a buttermilk substitute. And if I need the creaminess of a thicker or richer flavor I turn to Parmesan or Mozzarella cheese -the fact that it melts down easily and adds the nuttiness of the cheese and its fat is the good kind. I don't go heavy with it because its a healthier version. 1 tsp of fat free creamer is 10 cal 5 fat, , total fat .5g sat fat .5g 2 oz of Parmesan cheese and 2 tbsp of creamer ( 104 cal 56 fat, total fat 5g sat fat 5g) 2 oz of Mozzarella cheese (whole milk) and 2 tbsp of creamer ( 228 cal 140 fat, total fat 15g sat fat 7g) Note: even if you add a 1/4 cup of creamer it (the creamer alone) is still only 60 cal 30 fat, total fat 3g sat fat 3. Versus 1 cup of heavy cream (414 cal 390 fat, total fat 44g sat fat 28g )so your 1/4 cup is (103.5 cal 97.5 fat, total fat 11g sat fat 7g ) Use cornstarch to thicken it. (go easy with it because it will thicken fast) Or use some white wine possibly like its used in fondue The best part is you can use different flavors of creamer to impart different flavors i.e. vanilla, french vanilla, or hazelnut or a drop of almond oil Oh and since it is in powder form the shelf life of non dairy Coffee Creamer is over a year. Wed Dec 03 12:32:07 -0800 2008 2017092 245354 anttex