Ive made creme fraiche with pasteurized (but NOT Ultra-pasteurized) heavy cream, but in NYC its getting hard to find even that, except through Ronnybrook at the farmers markets. But I do think you need non-pasteurized cream for...

I bought some Strauss family organic milk yesterday (2%, pasteurized, not ultra-pasteurized). Today, when I opened it, there was a thick layer of cream on top. It plopped out, and my first instinct was “Oh no! It's...

The Big Apple supermarket, on 9th Avenue and 41st Street, sells quarts of Cream-O-Land brand heavy cream for $3.59. They have both pasteurized and ultra-pasteurized, the non-ultra is in the blue container.

If you use a good whipping cream that is not ultra-pasteurized, it should not weep for two or three days. Adding a little Dr.Oketer stablization will definitely do the trick but use less than it calls for. I think what caused the...

I have been buying their heavy cream and it is the best I’ve had locally. I have found that I have to use it within a day or two of opening or it starts to sour because it’s only pasteurized rather than...

You could make your own. I use 2 cups heavy cream and wisk in 2 tablespoons sour cream. Keep in a glass bowl or jar on the countertop overnight. Refrigerate at least 4 hours before using. Use pasteurized cream, not...

I was told by an owner of Trader’s Point Creamery, you’ll see their products in WF, that in Indiana it is illegal to sell creams that have not been ultra-pasteurized. We won’t have a WF in this state for another...

I’m thinking that Stew’s has the best dairy products around, save maybe if you know a farmer who can get you raw milk. I recently bought their cream from the Norwalk store... I love it because it is only pasteurized,...

Rather than running around you could try making it: 2 cups pasteurized (not ultra-pasteurized) cream In a strainer lined with a coffee filter over a bowl. Pour cream almost to the top of the filter. Refrigerate for 2 hours. The...

Thanks for the link, but as Sam said, it wasn’t very helpful, especially since I used less natural milk. On the other hand, my end result sounds less bad than the one in the other post, only somewhat ropey. I used organic...

i’m guessing you used ultra-pasteurized or UHT milk, which won’t curdle. for ricotta, you have to be sure to use regular pasteurized milk.

More importantly for flavor, try to find pasteurized rather than ultra-pasteurized. The latter is coming to almost eliminate the former from many markets. Sigh.

I’m sick and tired of paying several bucks for a small carton of (what is probably inferior) heavy cream at Safeway or Giant. Are Trader Joe’s or the farmers markets better about their prices? Ultra-pasteurized, non,...

I make my own when I want really fresh mozarella. I mail order the ingredients (excl. milk) from New England Cheesemaking Supply. I buy a gallon of Shamrock Farms organic whole milk (Pasteurized, not Ultra-Pasteurized) and follow...

Will certainly try halal stores, thanks for the tip, Joe Blowe. I’m also looking for raw (or at least not ultra-pasteurized) sheep milk...