"Sky" > wrote in message
...
> Dee.Dee wrote:
>>
>> "raymond" > wrote in message
>> ...
>> > Not only that, but in Italy the cream is a double cream, which I have
>> > never seen in the states.
>>
>> Maybe not for sale, but you'll find it at my house :-))
>>
>> Dee Dee
>
> How do you get the double cream, then, Dee Dee? I'm curious because I've
> never seen nor had it before. Is it a recipe or process? I always have
> heavy whipping cream on hand, but it's the ultra-pastuerized stuff
> that's 36-40% milkfat. Do you have your own source of fresh milk nearby
> from a live dairy cow? Thanks.
>
> Sky, who doesn't have any dairy cows ;>
>


Hi Sky,

Yes, I get my milk from a pesticide free farm. I get a gallon every week; I
pick it up on Fri, Sat or Sunday. Depending upon the season, the cream will
vary. This week it was soooo thick and heavy and there was 3 cups of it. I
can't say that it is double cream for sure, because I have no way of
measuring the fat; maybe I was overstating (a bit of hyperbole perhaps?) .
But it feels as it will almost stand alone ;-))

Here is zee place.
http://www.hedgebrook.com/cowboarding.asp

Sometimes there will be just 2 cups and not always as thick, but it will
always be thick. It will never ever be as thin as half-and-half.

As a result of discussing this here on this group, I got enough
encouragement to research where I could buy farm milk; I've been doing this
for a while now. Thanks all who encouraged me.

Dee Dee