Double cream is the thickest with around 48% fat content. This A1 free recipe is a rich base for desserts, soups and as a daily creamer for your coffee.
1⁄2 gallon (64 oz) of a2 Milk® Whole
- In a large pot over medium-low heat, bring the milk to a soft boil until it turns foamy.
- Collect the fats rising to the top with a slotted spoon and transfer into a clean airtight container.
- Allow to rest in the fridge for about a day, so that the cream can set.
- When you first get it out the fridge, it will look a bit lumpy. Give it a quick whizz in the blender and the cream will become smooth and silky, ready to be used in your favorite recipes.
The amount of cream you can make will be roughly 20% of amount of milk you use. (64 oz of milk will yield 12.8 oz of cream.) Now it makes sense why it costs so much as the supermarket.