ichbinsaege Posted May 27, 2013 Report Share Posted May 27, 2013 I did a search on creams here, but there was so much banter on all the different kinds, that I got lost. I just simply want to know what Heavy Cream is called here. Link to comment Share on other sites More sharing options...
camillenparadise Posted May 27, 2013 Report Share Posted May 27, 2013 I hope someone can answer this....I am dying to make some ricotta! Link to comment Share on other sites More sharing options...
Don Cuevas Posted May 27, 2013 Report Share Posted May 27, 2013 Crema para batir. Lyncott is one brand. Link to comment Share on other sites More sharing options...
RVGRINGO Posted May 27, 2013 Report Share Posted May 27, 2013 Crema a batir is the heavy cream one whips. That is probably what you are looking for, unless you want one of the many Crema choices. Link to comment Share on other sites More sharing options...
ComputerGuy Posted May 27, 2013 Report Share Posted May 27, 2013 More Liana is the expert on this. I asked her the same question once. The answer is many-sided. Link to comment Share on other sites More sharing options...
jkgourmet Posted May 27, 2013 Report Share Posted May 27, 2013 More Liana is the expert on this. I asked her the same question once. The answer is many-sided. I thought I remembered that thread, too. Here it is: http://www.chapala.com/webboard/index.php?showtopic=28721&view=&hl=&fromsearch=1 And, in case anyone wants to refresh their brains about Mexican Crema: http://www.chapala.com/webboard/index.php?showtopic=30655&view=&hl=&fromsearch=1 Link to comment Share on other sites More sharing options...
ComputerGuy Posted May 27, 2013 Report Share Posted May 27, 2013 And that first thread mentions the "which side the gas tank is on" secret, too... thanks, More! Link to comment Share on other sites More sharing options...
ichbinsaege Posted May 27, 2013 Author Report Share Posted May 27, 2013 Yeah, i looked at all those threads. Basically, I want heavy cream, because I want to try my hand at making my own butter. So I don't want anything too sweetened. Just a good heavy cream. Link to comment Share on other sites More sharing options...
ComputerGuy Posted May 27, 2013 Report Share Posted May 27, 2013 So crema selecta? Link to comment Share on other sites More sharing options...
Ginger Posted May 27, 2013 Report Share Posted May 27, 2013 I've made butter with heavy/whipping cream or crema para batir. Link to comment Share on other sites More sharing options...
Ginger Posted May 27, 2013 Report Share Posted May 27, 2013 Freeze it or add a little salt to it or it will go bad quickly. Link to comment Share on other sites More sharing options...
todobien Posted May 27, 2013 Report Share Posted May 27, 2013 For goodness sakes salt it we don't want unsalted butter. Link to comment Share on other sites More sharing options...
ichbinsaege Posted May 27, 2013 Author Report Share Posted May 27, 2013 I've made butter with heavy/whipping cream or crema para batir. Thanks. When you start looking in the stores, there are sooooo many types of crema. Link to comment Share on other sites More sharing options...
ichbinsaege Posted May 27, 2013 Author Report Share Posted May 27, 2013 For goodness sakes salt it we don't want unsalted butter. I prefer to use unsalted butter in my baking. Link to comment Share on other sites More sharing options...
More Liana Posted May 28, 2013 Report Share Posted May 28, 2013 The butter-thread rule is ONE THREAD PER MONTH. We've had the thread for May. You guys have to wait to start a new one till Saturday. Please. Link to comment Share on other sites More sharing options...
ichbinsaege Posted May 28, 2013 Author Report Share Posted May 28, 2013 The butter-thread rule is ONE THREAD PER MONTH. We've had the thread for May. You guys have to wait to start a new one till Saturday. Please. I didn't see another one this month. I just want to know what heavy cream is. I've read other cream threads and there are way too many different answers. I just want what would be considered heavy cream up in the states. Link to comment Share on other sites More sharing options...
More Liana Posted May 28, 2013 Report Share Posted May 28, 2013 Butter thread for the month of May 2013: http://www.chapala.com/webboard/index.php?showtopic=43646Saege007, I was joking about the 'one butter thread a month' rule--it's just that lately butter threads have been nearly as popular as threads discussing Permanente vs Temporal visas. There is no true equivalent in Mexico to the heavy cream you knew in the States. Crema para batir is as close as it gets. Link to comment Share on other sites More sharing options...
ichbinsaege Posted May 28, 2013 Author Report Share Posted May 28, 2013 Butter thread for the month of May 2013: http://www.chapala.com/webboard/index.php?showtopic=43646 Saege007, I was joking about the 'one butter thread a month' rule--it's just that lately butter threads have been nearly as popular as threads discussing Permanente vs Temporal visas. There is no true equivalent in Mexico to the heavy cream you knew in the States. Crema para batir is as close as it gets. Thanks for the straight answer. I actually like the butter here, it's just I have this desire to try making my own. I like at least trying to make everything once! Link to comment Share on other sites More sharing options...
KathyTX Posted May 28, 2013 Report Share Posted May 28, 2013 You might ask in the Learning Spanish thread. Also look in a Cremeria. Link to comment Share on other sites More sharing options...
luisa Posted May 28, 2013 Report Share Posted May 28, 2013 The more fat in the cream, the easier it is to make butter, which makes the crema para batir a very good candidate. Put it in a jar. Find a group of four year olds, have each child shake the jar until his/her arm is tired. You will have butter. Link to comment Share on other sites More sharing options...
Canamex Posted May 29, 2013 Report Share Posted May 29, 2013 There's a cream available from La Ordeña which I buy at Superlake - it's very much like Devon cream, much heavier than crema para batir and without all the junk Lyncott adds. It's very good for making butter, about 29 p a bottle. I just call it La Ordeña cream, and they will know at the store what you're asking about if you don't see it in the 'fridge. Link to comment Share on other sites More sharing options...
KathyTX Posted June 5, 2013 Report Share Posted June 5, 2013 I just made butter from Crema I got at the Lacteos Mama Lupita, in Chapala. I added buttermilk culture & let it sit overnight. Chilled it yesterday morning and then put it in the blender. It separated out nicely and I got almost a pound of cultured butter from 1 L of Crema. Yum! Link to comment Share on other sites More sharing options...
More Liana Posted June 5, 2013 Report Share Posted June 5, 2013 Congratulations on your butter! Inquiring minds want to know: where did you get the buttermilk culture and what did the liter of crema cost? Link to comment Share on other sites More sharing options...
KathyTX Posted June 7, 2013 Report Share Posted June 7, 2013 More Liana, The Crema was 36 pesos. I brought the buttermilk culture with me from NOB and got it from The New England Cheesemaking Supply Company http://www.cheesemaking.com/ You could also add a couple of tablespoons to cream. Heat the cream to btw 68-70 F(I did this in by putting the container in a water bath). Mix in the culture or buttermilk and let it sit in a warm room for 12 hours(I do it overnight). Chill to about 50 F, then put in a blender, at low speed. You'll need to rinse the butter, to get out milk solids. The recipe is on the above website under Making Better Butter. Link to comment Share on other sites More sharing options...
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