SC - Re: sca-cooks V1 #245
maddie teller-kook
meadhbh at io.com
Thu Aug 21 17:02:03 PDT 1997
Terry Nutter wrote:
>
> Hi, Katerine here. Snipping from Aiofe's response to Adamantius:
>
>
> I, for one, am middling certain it wasn't. Modern cream is homogenized,
> which affects consistency. It is also thinnned down to legally acceptable
> levels. In fact, modern cream isn't much thicker than the stuff that
> rose to the top of milk bottles we got in England 35 years ago -- and
> that was milk from which much of the cream had already been removed.
A dairy in Central Texas sells unhomogonized cream. It is very, very
thick. I wonder if this product would produce the desired results!
It may form curds with the addition of the parsley.
meadhbh
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