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Anybody sell REAL double cream?

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Scruffy The Cat Aug 30, 2007 09:03 PM

Having recently returned from the UK where I enjoyed dairy nirvana I'm on a mission to find double cream in the US. YES, I have tried the nasty $7 "Devon Double Cream" that you can get at WF, but it's just not the same thing AT ALL. It's just icky and off-tasting.

Does anyone know if any local dairies make it? I've checked a few websites and nobody seems to make it, which is too bad. I was eating it out of the carton with a spoon and it didn't come from anything fancier than Marks and Spencer.

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  1. trufflehound RE: Scruffy The Cat Aug 31, 2007 05:01 AM

    Try Mendon Dairy, or wherever is local to you. Or, add 1 Tablespoon sour cream to a pint of heavy cream, leave at room temp for 6 hours.

    4 Replies
    1. re: trufflehound
      Allstonian RE: trufflehound Aug 31, 2007 07:03 AM

      If you try this homemade technique, I highly recommend using heavy Jersey cream - I've gotten it at Whole Foods, though I don't recall the dairy. Jersey cream is notably richer than the usual heavy cream, and even richer than the heavy cream from Whittier Farms that I get at Russo's.

      1. re: Allstonian
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        Scruffy The Cat RE: Allstonian Aug 31, 2007 09:29 AM

        Thanks, but I don't mean creme fraiche. Double cream is not cultured cream. It is simply cream that is 48% butterfat. :-) Our heavy cream here has half the fat.

        And I agree, jersey cream is much better than cream from a holstein.

        1. re: Scruffy The Cat
          Allstonian RE: Scruffy The Cat Aug 31, 2007 09:43 AM

          Oopsie - my bad. You're absolutely right and I even know better.

          I agree with you that the imported double cream and clotted cream in a jar is pretty horrid. Sorry I don't have any other suggestions.

          1. re: Scruffy The Cat
            davis_sq_pro RE: Scruffy The Cat Aug 31, 2007 01:27 PM

            I saw an episode of Good Eats ("Strawberry Fields", IIRC) where Alton Brown made a condensed cream product by putting heavy cream in a coffee filter, after which he scraped down the sides with a spatula once every few hours. I'm not sure if that's quite the same as double cream, but it certainly seemed to enhance the fat content of the cream... Might be worth a shot?

      2. kobuta RE: Scruffy The Cat Aug 31, 2007 07:02 AM

        If you don't mind a hop over to East Milton, they sell it at the Fruit Center at Milton Marketplace. Directly imported from England. It's about $5 for a small jar, and is right where they sell their cheeses. So delightful, but so fatty! I don't see it all the time though. I can't tell if it's because they sell out, or if they're gauging the interest level and not stocking it regularly.

        5 Replies
        1. re: kobuta
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          Scruffy The Cat RE: kobuta Aug 31, 2007 09:30 AM

          I'm pretty sure that's the same "Devon Double Cream" that I've tried. Yes, it's very rich, but compared to the double cream you can get in any market in England it's a really, really poor example. I don't think it takes well to being jarred.

          1. re: Scruffy The Cat
            galleygirl RE: Scruffy The Cat Aug 31, 2007 09:37 AM

            The same importer brings in a clotted cream. If I'm not mistaken, that's richer, yes?

            1. re: galleygirl
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              Scruffy The Cat RE: galleygirl Aug 31, 2007 10:39 AM

              clotted cream is cream that's been heated a bit so that some moisture evaporates. So it's thicker, but not necessarily richer/more fat content than double cream.

              lol, can you tell I've become obsessed with this stuff? I just cannot understand why we don't make the double cream here when we still have cows, etc. It just seems like a production choice. I'D certainly buy a whole lot of double cream if they made it. ;-)

              1. re: Scruffy The Cat
                Allstonian RE: Scruffy The Cat Aug 31, 2007 10:50 AM

                Still no definitive information, but here's some folks you might try. My gut continues to say that you want to contact some farms directly, and to seek out farms with Jersey herds. They may not be producing it because they don't know there's a demand. There may not be enough of a demand to support a marketing line, but you might be able to work out a deal. Who knows?

                These guys have both Jerseys and a lot of goats and are doing a bunch of cheeses, but they also seem to sell milk and cream.

                The Farmstead at Mine Brook
                8 Mountain Road
                Charlemont
                413-339-8500
                www.goatrising.com

                And here's some Massachusetts dairies that sell raw milk, including a few with Jersey and other non-standard breeds:

                http://www.realmilk.com/where3.html#ma

                1. re: Allstonian
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                  Scruffy The Cat RE: Allstonian Aug 31, 2007 10:59 AM

                  I think this might be the path to take. I'm heading up to VT this weekend and will also ask around. We plan a visit to Taylor Farm Dairy so I can also see what they say. But at some point I'd love to have a local source.

        2. t
          TheWizard RE: Scruffy The Cat Aug 31, 2007 10:56 AM

          It may be that this double cream is high in cholesterol. Therefore the Health Nazis may be onto it now that they've gotten Trans Fat under control...

          2 Replies
          1. re: TheWizard
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            Scruffy The Cat RE: TheWizard Aug 31, 2007 11:00 AM

            Yes, double cream is extremely high in cholesterol. It's part of the charm. ;-)

            1. re: Scruffy The Cat
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              kt1969 RE: Scruffy The Cat Aug 31, 2007 01:05 PM

              Mmm...double cream! Wish you hadn't reminded me! I spent a year in England during college and that was one of my favorite things. I used to buy the 'extra-thick' double cream at the grocery store that was basically almost as thick as sour cream, but just sweet deliciousness. I have often wondered why we don't get that over here. I've never bought the bottled kind...just doesn't seem right.

          2. j
            JayNthEnd RE: Scruffy The Cat Nov 8, 2007 11:33 AM

            Just saw this thread. I also yearn for real extra thick double cream here in Boston.

            What they sell in the UK as Extra Thick Double Cream (and in Australia as Thick Rich Cream) is 48% fat cream which has been homogenized. It is almost impossible to make at home because a proper homogenizer is Very Expensive Indeed.

            The best I have been able to do is to buy raw milk (from one of the farms on the list posted by Allstonian), skim the cream after 24 hours, skim again after another 24 hours, and whip very lightly. It's not quite the same as the stuff from M&S, Waitrose or Tesco's, but it's close. And the raw milk is a pleasure, too.

            Except that going out to central MA to get the milk can be a pain.

            1 Reply
            1. re: JayNthEnd
              jvish RE: JayNthEnd Nov 8, 2007 11:54 AM

              Formaggio Kitchen has carried it in the past...Not sure if they have it right now but it may be worth a try...also Cardullos is Harvard Sq. may be a place that if they dont have it may be able to point you in the right direction

            2. e
              Elsmcdee RE: Scruffy The Cat Jan 25, 2012 01:00 PM

              Just found this post from a few years back and thought I should do an update. Cardullo's in Harvard Square sell double cream now - http://www.cardullos.com/

              I'm from England and there are so many delicious British desserts that use it, so it's bad news for Boston's cholesterol, but great news for it's tastebuds!

              1 Reply
              1. re: Elsmcdee
                Science Chick RE: Elsmcdee Jan 25, 2012 01:41 PM

                Hmmm, not seeing it on the website. Which page is it on?

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