Henry’s and Whole Foods found a way to sell raw milk but it is Cow I think. At this stage don’t care if it is raw or pasteurized, as long as it isn’t ultra-pasteurized. (if you age the cheese 60 days raw milk is...

Have you tried TJ’s non-ultra pasteurized cream (comes in the plastic bottle with a blue/white label)? It’s not raw, but thick and delicious. I got lazy and bought some Knudsen from Gelson’s a few months ago...

Market. What about milk? Or heavy cream? I assume that I can get the former at Whole Foods. Can I even find non-ultra-pasteurized cream in a bottle anywhere?

So I made my first homemade ricotta yesterday, but was underwhelmed by the results. I’ve had fresh ricotta in Italy that was creamy, fresh and smooth, not grainy. I used non-ultra-pasteurized whole milk, lemon juice and...

to x number of gallons over x period of time or whatever. If you can’t find a way to get raw milk locally just make sure that the milk you get is not ultra-pasteurized, which is terrible for cheese making.

If your cream is "ultra pasteurized", it will keep in the fridg for much longer than you can believe.

A good cream that’s pasteurized but not ultra pasteurized is the “heavy cream” that Trader Joe’s sells, and it’s much more affordable than the raw milk cream. I use it for ice creams and other...

condensed milk 1 pint heavy or whipping cream (this is the one time I like ultra pasteurized, because it lasts longer) 1 Tbsp. chocolate syrup 1 tsp. vanilla extract 1 tsp. instant coffee dissolved in 2 Tbsp. hot water 1/4 tsp. almond...

creams now are ultra, and I find I much prefer heavy cream that is simply pasteurized but not ultra-p’d, and they definitely sell that at Russo’s.

Check the dates on the half and half and cream. If they are not opened and they have been ultra pasteurized, they may be just fine leaving in the fridge.

Heavy cream has a higher fat content (at least 36% by law, less for "ultra-pasteurized" and whipping cream) than H & H (10-18%) and doesn’t separate when heated, even in an acid. See the link below for an explanation of...

I know that stuff is often usable past the sell-by date, but just am worried because I’ve never tried non-ultra pasteurized cream before, plus I am using for a cake tomorrow (August 22) that has required, for me,...

that ultra-pasteurized milk froths MUCH better than plain pasteurized. I think it might be this, rather than the milk being organic, that makes the difference in frothability.)

Very lightly or unsweetened, definitely no vanilla, usually on the lightly whipped side, though don’t mind it whipped stiff for piping, and definitely prefer the higher butterfat Jersey pasteurized (not ultra-pasteurized)...

'm using may be the culprit: (A&P brand whole milk- while not Ultra Pasteurized, maybe it’s been pasteurized at too high a setting)