We bought some Horizon Organic Whipping cream. It is nowhere near it's expiration date yet but it came out of the carton unusually thick. Now it is too thick to pour & has clumps. Is this the begining of cheese? If so, how can I assist the process?Thank you.Frizz
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I believe that because the whipping cream was pastuerized (in the case of Horizon - ultrapasteurized), it will go bad before becoming cheese. If you have a yogurt culture you might be able to do something with it, but my guess is that the cream has "turned" and there is no turning back. If is recoverable with cultures, it will become cream cheese. Raw (fresh, unprocessed) milk will separate into clear whey and cream cheese. As far as I know, once it is heated the cream is done for and will rot without its enzymes and bacteria.
Maybe someone else knows more about it and will reply.
Replies
I believe that because the whipping cream was pastuerized (in the case of Horizon - ultrapasteurized), it will go bad before becoming cheese. If you have a yogurt culture you might be able to do something with it, but my guess is that the cream has "turned" and there is no turning back. If is recoverable with cultures, it will become cream cheese. Raw (fresh, unprocessed) milk will separate into clear whey and cream cheese. As far as I know, once it is heated the cream is done for and will rot without its enzymes and bacteria.
Maybe someone else knows more about it and will reply.