Listen boys and girls. In the U.S. Commercial ice cream mix is 10% butterfat, regular pasteurized milk is 3.5% to 4.2% butterfat, whipped cream is 37% butterfat. If somebody sells you something else under a commercial license, they're subject to substantial fines. My reference is from employment at a dairy plant in the early '50's. I don't think the rules have changed much. A short search through usda.gov-dairy got me lost in a maze.
Cold whipping cream, (heavy cream) will whip nicely into fluffy whipped cream that you've grown to love. Heavy cream that has been left at room temperature for awhile and then churned, will make butter, (and buttermilk).
The apparent taste of milk in America is largely dependent on the source of the milk. Jersey and Guernsy herds provide the tastiest milk while Holstein herds provide the largest volumn, albeit least palatable milk. The dairy that employed me concentrated on Jersey and Guernsy farmers and as a con- sequence, along with some very astute business practices virtually cornered the market in and around South Bend Indiana. That was the Hillview Dairy located at the corner of Ireland Road and Ironwood Drive.
-- The Brick said that (Don't bother to agree with me, I have already changed my mind.)
Blueberries 6054dwacon wrote about blueberries: Sometime poster Dragon (who attended one of the San Diego cook-ins a couple years ago) wrote this to...
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