Tips For Whipping Raw Cream

• Make sure your cream is thick. (see how to get thick cream below)
• Make sure your cream is very cold (we put the cream in the freezer for a few minutes)
• Put your bowl and beaters in the freezer for 10-15 minutes prior to whipping.
• Use a deep and narrow bowl to increase the beating action.

Tip - If your cream doesn't whip for some reason, don't throw it out! You can pour it into an ice cube tray and make cream cubes for blender ice cream or smoothies

How to get thick cream

1. Skim the cream off the raw milk once you can see a definite cream line (a baster works well for the small mouth milk bottles).
2. Place the cream into a small jar and let it sit in the fridge undisturbed for at least 4 days, preferably 7 - 10 days. (older cream = stiffer whipped cream)
3. Skim the thick cream off the small jar with a ladle being careful not to get any of the skim milk at the bottom.

Note: If you bought a bottle of raw cream, you can just leave it in that bottle undisturbed for 4 - 7 days from the bottling date on the cap (we let the cream separate from the milk for around 3 days before it is bottled). Use a baster to get just the cream off the jar and leave around a half inch of cream so you don't get any of the skim milk at the bottom.

**We have whipped cream the same day that it was bottled and it does whip but it's not near as thick and doesn't hold up as long.