Posted on 03/22/2020 10:17:36 AM PDT by Mariner
Daily thread #23 here:
http://freerepublic.com/focus/chat/3826809/posts?page=1
Hopefully we’re seeing a temporary anomaly.
I froze about 2 Gal of cream or half and half, a month ago.
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When I was a kid, I stayed with my Grandparents a lot. They had 20 acres and a small dairy herd. We always had fresh milk, butter, and cream. I miss that even more than the milkman. LOL
We had tried freezing milk before, and didn’t really like the way it tasted afterward. But I never thought of freezing the cream. I use it mostly for cooking so it would not have mattered about taste.
I really don’t mind drinking reconstituted powdered milk. I first mix it with a little hot water till well mixed, then add cold water and pour it over a glass full of ice cubes—ice cold it’s pretty good.
I’m not supposed to drink much of it anyway-too many carbs. Hubby bought some shelf stable chocolate milk and vanilla breakfast drink powders to replace his current milk habit.
I have 3 cases of (6 #10 cans per case) powdered milk in my long term storage—Good till 1930-purchased in 2010. And I have quite a bit of frozen butter and yeast.
They need to be isolated behind their great wall and a no-fly zone. UGH.
For some strange reason I have not been able to find light cream for the past two weeks. Today I couldn’t even find half and half, although I really don’t like half and half. Light cream is so much better. Does anybody know what the story is?
I’ve got maybe half of that (powdered), in supplies.
I have found that freezing in ice cube trays, then vacuum sealing the cubes, offers the best results...for cream and ½ & ½.
We don’t really use milk, so I’m not sure about how that thaws, even from cubes.
I figure I’ll use my powdered mostly for cooking..or, if I get desperate...with coffee.
That is crazy.
Tell me this isn’t by design.
Thanks for that news.
Rich folks from NYC who fled to their summer homes in the Hamptons are trying to buy their own ventilators.
Thanks.
How could UK possibly be going down?
Oh that’s good to know. I have 2 cartons of cream that expire on March 30. So I’ll put some in the ice cube trays that I bought to freeze my bone broth.
Sometimes I add the cream to my powdered milk when making gravy-makes a really good flavor.
I drink my coffee black generally. However, sometimes after lunch, I’ll add cream and vanilla as a liquid dessert.
Light cream is so much better. Does anybody know what the story is?
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No. I always get organic heavy cream. Makes good whipped cream and adds flavor to a lot of various stuff.
I’m going to make some crock pot yogurt tomorrow with some of my powdered milk, and plan to add some of the cream to the batch before plugging it in.
NEW: Italy makes a direct appeal to Defense Secretary Mark Esper, requesting U.S. military aid in combating the #CoronaVirus pandemic.— Elma Aksalic (@ElmaAksalic) March 23, 2020
I use heavy cream, 100% Cacao powder and Swerve Confectioners to make all kinds of good Keto-Friendly Chocolate Treats.
You betcha.
Have you tried the Swerve mixes?
Not bad.
I stocked up on those, too.
BUMP for later reading and possible commenting...
It could be for a number of reasons, a natural dip in the number of deaths, reported numbers are wrong, the virus they’re dealing with has mutated to a less deadly strain, or they’re having better success at preventing those affected from dying. I hope it’s the last two!
Do you make any fat bombs? I have cacao, cream, butter, and stevia.
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