Enjoy Raw Cream from our 100% Grassfed, A2A2 cows!
We only have raw cream available seasonally when we have extra milk. For a year around supply we recommend freezing your cream. To freeze, just dump off a bit of cream so there is around 1 inch of air space. Put the cap back on and freeze in the glass bottle so you can have cream for your coffee all year! Just thaw and shake well. (note that frozen cream is not recommended for making butter or whipped cream)
Use it in your coffee, pour it over peaches, blend up a creamy smoothie, make some crème brûlée, or treat your family with some delicious homemade ice cream! You can even freeze the cream in ice cube trays so that you can have blender ice cream whipped up in five minutes when you get in from sweating out in the garden!🍦 (Check out my family’s ice cream recipes here: https://prairiecreekpastures.com/recipes?tag=raw-dairy)
This cream is naturally separated, so it gets thicker the longer you let it set. Since it is naturally separated it is normal for there to be some skim milk at the bottom of the bottle. The cream should last at least 1 week unopened or 5-ish days after opening.
⚠️Read this if making whipped cream or butter!!!
If you want stiff whipped cream, it needs to have set undisturbed for around 4 days from the bottling date. Skim off the cream using a baster and leave around a 1/2" of cream to make sure you don't get any skim! CLICK HERE to check out the rest of the tips before making whipped cream!
Butter is the most tricky - watch our butter videos on our website before attempting!
**We only sell cream when we have extra milk which is just a few weeks per year