Author Topic: Heavy Cream freeze and use?  (Read 798 times)

Offline mbox

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Heavy Cream freeze and use?
« on: June 18, 2013, 08:24:52 PM »
Hi, i have a bit too much heavy cream on hand at the moment (which i usually use for adding to double cream brie) i wonder , would it be alright if i freeze it and use it in about 2-3 weeks for the next batch of dbl cream Brie?


Offline Spellogue

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Re: Heavy Cream freeze and use?
« Reply #1 on: June 18, 2013, 10:08:38 PM »
The only dairy product I've frozen for future cheese making is sheep's milk, which worked famously.  I believe it's the high milk solids in ewe's milk that makes freezing it such a regular success.  Others here have reported good results freezing other milks, especially goat, but I haven't tried it yet.

I would say go ahead and  freeze the cream.  If you use it within a few months it should be OK.  The higher fat content might limit how long it will keep in the freezer.  You can inspect it once it's thawed, and as long as it doesn't smell "off" or look too broken I'd try it in a batch.  I would think trying to keep it is especially worthwhile if it is a raw or gently pasteurized cream.  All I can get here very easily is the ultra-pasteurized stuff.

I'm curious to know other's thoughts on this one too.
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