This is a real issue for us - I'm a chef. Substitutes and UHT and whipping cream etc are NOT the same. Does anyone know of an importer (the US has heavy cream) or do I have to buy a cow? I have read that you can make cream from unsalted butter and full fat milk but it's time consuming. Surely there are enough people hankering after real cream for us to be able to solve this one.

Suggestions please?

Whats the difference between that and the 40%

Anyway, in an old thread someone said Safeway have expensive english double cream, and there is a president choice "extra thick 40% double cream" one, presumably in the many different stores under the loblaws umbrella.
http://www.presidentschoice.ca/FoodA...tid/183/type/2

Sounds like the way to go...a little messy perhaps. May be some health and safety issues surrounding the cowpats but other than that you should be fine.

Oh, there are a whole world of other bits of legislation to look out for too, food safety, milk quota, environmental legislation regarding slurry....really, not worth the hassle. You can still buy a share in a cow like the "non pasturised" brigade, but 48% cream still might not be readily available.

You're forgetting also the noise pollution for patrons of the eating establishment, having an on-site cow for cream production (if it's for personal use the neighbours might mind).

There may be some olfactory issues too.

After a while you dont notice.... There's a cow pasture behind my house.

The real problem usually comes when manure is being cleared out of barns. My Dad's a farmer...the smell is very 'good' if you have a cold.

My mummy makes her own cream and she is still in the UK She has an attachment for her kenwood mixer that churns, it does involve unsalted butter, saucepans and milk as well though. I have found in Safeway english style cream so that might be the ticket?

Thanks Piff Poff,
Does Mummy know more about the Kenwood attachment and the process? Maybe Mummy could let me know as this thread seems to be going off on a tangent, I want to get cream rather than have a cow (copyright Bart Simpson).
Thanks Piff Poff.
Sue

sorry...

I kow its sounds s astupid suggestion, and I can sympathise, but sometimes the only way around some of the more odd canadian nanny state / milk marketing board rules is in fact to buy a part share in a cow, because as a "dairy farmer" you can do whatever you want for your own consumption, its just selling it to others that is illegal.

Thats why a number of people who want unpasturised raw milk for whatever reason have resorted to doing this
http://www.realmilk.com/happening-other.html#can
http://www.realmilk.com/real-milk-canada.html

Thanks all, Some interesting ideas and suggestions. No definitive answer yet, although Presidents Choice is looking hopeful. I am going to go on a course and learn methods of production and see what comes of that. At the end of the day it's still better than living in Britain!!
As they say in NS
Good enough!
Sue

if you are in NS, try Pete's Frutique in Sunnyside Mall, Bedford. They have a lot of british stuff that you can't normally get in canada (though not always at bargain prices so I am told!)

Hi,Sorry to be the bearer of bad news but if NS is anything like Winnipeg there is no way you will be able to get anything but the small jars(safeway)of double cream but nothing like the real thing and costs a fortune,we import food from the U.K for our store and have for the first time got cream coming over but once again it is only small jars how I would love to get the big tubs from Marks and Spencers or Tescos,Below is a recipe I found for Making it I just copied and pasted it so excuse the grammer.Hope it works let me know if you try it....

Using equal amounts of butter to full cream milk you end up with double cream. If you have warmed the butter as I do then you need to warm the milk so as not to cause a shock! In England I think the butter works hard and cold in the saucepan with the cold milk and gently bring it to before simmer where it has all melted.

Now add it to a food proccessor and spin it for a few seconds When spun, put in fridge to chill and in a few hours it will be double cream. It is so easy!

Thanks fuzzbuzz,
I have bread proving at the moment, and am now going to reach for the saucepan and give this a try. I will let you know what happens.
Regards
Sue
P.S. Surely there is enough interest to get someone to produce or import double cream. After all it freezes perfectly well so what is the problem?