Raw Cream
Made from our unpasteurised milk, our raw cream and raw crème fraîche is thick, smooth and comes in reusable glass jars.
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Our thick cream is separated naturally from our raw milk, with a fat content of around 40%. It can be used as a double cream, and is the perfect accompaniment to any dessert!
Our pouring cream is slightly runnier than the thick cream, with a consistency similar to single cream. It is also suitable for whipping.
Storage instructions: Keep refrigerated. Our raw cream can also be frozen if transferred to a suitable container. If freezing, freeze on day of purchase; defrost in fridge.
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Shelf life: We give our raw thick cream a Best Before date of 14 days from the day of production, pouring cream 11 days, and crème fraîche (see below) 21 days. Even if the cream sours after this time, it is still perfectly safe (and healthy) to consume, and can be used as a sour cream.
How It's Made
Raw cream is obtained from our raw milk through the natural process of centrifugal separation. Our milk is gently heated to approx 35°C before entering the cream separator. The cream separator is a closed, centrifuge machine, so the milk is spun at high speed until it is separated into its lighter components (cream) and heavier components (skimmed milk). The cream exits the machine on a chute, is collected in a bucket and then potted into jars or churned to make our raw butter. The skimmed milk exits a second chute and is either bottled or used to make our raw yoghurt.
Crème Fraîche
We also sell crème fraîche, a slightly cultured cream which provides a pleasant tang and is super thick! Crème fraîche is very versatile with both savoury and sweet dishes. Why not try it for the following:
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- Use as a substitute for sour cream in pasta dishes, curries, steak sauces, quiches, tarts and puddings
- Topping for pancakes, or spread on bread and crackers
- It's also the perfect secret ingredient for creamy mash potato!
