Raw whipped cream?

[celestialdreamer]

what the heck did I do wrong? I bought some raw jersey milk last week and tried to take some of the cream from the top and use it to make whipped cream on top of berries. I ended up with frothy stuff but not whipped cream. What am I doing wrong?

[kallyn]

How long did you whip it?

[saratc]

Originally Posted by kallyn

How long did you whip it?

Yes, maybe you didn't whip it enough? Cream is frothy and runny for quite awhile before it all of a sudden turns into whipped cream. FYI -- it helps make it go faster if you stick the cream into a chilled bowl when you whip it. Some recipes tell you to add a tablespoon of ice water.

[celestialdreamer]

For quite awhile in my KitchenAid mixer on high. Probably twice as long as I would if I had been using Organic Valley pasteurized whipping cream. I don't understand what I did wrong. If the milk looks separated is that good enough, or do I have to do something different to it?

[AJP]

If you scooped it off the top of a bottle of milk, it probably had too much milk still in it to whip well. Traditionally, whole milk is put in a wide, shallow bowl to let the cream rise, and it should be undisturbed for a while (a day? I don't remember for sure) before the cream is lifted off. I think if you use a widemouth jar, it would just take a little longer for the cream to rise. The fat content has to be above a certain point before cream will whip, too much liquid and it will only froth.

[celestialdreamer]

I put it in a big widemouth pitcher. I guess that I should try putting it in a bowl instead. Does it need to be in the refrigerator or room temp to separate?

[Peri Patetic]

My experience is that it takes a LOT longer to whip raw cream, and that it does not get as firm in the bowl as pasteurized, but it firms up quite a bit in the fridge. The biggest problem is accidentally turning it into butter, which I've done a few times!

[Leilalu]

I also like to put a bit of vanilla and some sugar in mine.

[Peri Patetic]

Yep, I put vanilla and sugar in mine. Rapadura gives a stronger flavor but is nice. For a lighter taste I used evaporated cane sugar. I don't use much, just enough to give it a hint of sweetness.

[RidentMama]

Separate the milk and the cream...leave it be for more than a day (if you can make it about 5 days, you should be good)...there will be a bit of milk in the bottom of the container...a turkey baster works well for sucking it right out of the bottom of the container. Then whip it up like regular cream. I've never had a problem with raw cow cream whipping up...raw goat milk, on the other hand, has never worked for whipping cream.