We tested our eggs, and we're thrilled with the results! READ MORE & GET ALL OF THE DATA.

What's wrong with the renamed fresh cream?

written by

Aaron Miller

posted on

May 24, 2018

Fresh cream. Fresh raw cream. So silky. So decadent. Savory and sweet. In my opinion, one of the best foods around. When it’s truly fresh, it’s divine.

Cream, the fat of the milk, is rich in fat soluble vitamins as well as conjugated linoleic acid and even coenzyme Q10. If raw, fresh cream is packed with beneficial bacteria and enzymes with the vitamins intact.

If you know all this, then you also know that, when you receive substandard cream, it is heartbreaking.

What could be wrong with your cream?

  • -  It’s too sour! Sour cream happens naturally when its fresh and unprocessed. It is a live food that is constantly fermenting, even in the fridge. It will get slowly more sour over time. It should take 1-2 weeks to become really sour. At that point, you can use it like sour cream or incorporate it into cooking or baking.
  • -  It’s too bitter! Bitter cream is hard to diagnose, as it can be caused by many factors. Maybe the cows ate onion grass in the field. Perhaps the barn smell was absorbed. Perhaps bacteria were introduced that is causing the fermentation to go down a different path. Perhaps it was stored at too cold of a temperature. Regardless, please report bitter cream immediately. The farmer will do his best to diagnose and solve the problem ASAP!
  • -  It’s too thick! This one gets me. How could cream be too thick!? Two factors affect the thickness of cream: speed and temperature. The faster the cream separator spins, the thicker the cream. The warmer the milk, the thicker the cream. And vice versa. If your cream is too thick, there is an easy remedy. Add some milk to make it lighter.

Due to this last complaint, the farmer is renaming the cream to better match the expectations set by other cream producers. Same great products, different names.

Light Cream will now be called Heavy Cream.

The new Heavy Cream will be similar in thickness to store bought cream.

Heavy Cream will now be called Super Heavy Cream.

The new Super Heavy Cream is really thick. It cannot be found in stores. It is spoonable and barely pourable. If you haven’t tried it yet, I highly recommend it.

Cream can be used in so many culinary ways. You can top almost any dessert or fruit with whipped cream. Add it to a soup. Cook eggs in it. Add it to coffee or tea. Make panna cotta or ice cream.

Have any awesome recipes for cream? I’d love to hear them!

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Finally, egg test results are in! Guess what? Yolk color does not matter.

Finally, egg test results are in! Guess what? Yolk color does not matter.

Exciting news --- we've been waiting for months and just got our egg test results in!!!  Keep reading for the reasoning behind the tests and a little analysis of what the results mean. Want to skip straight to the hard data from the lab? Click here.  A Quick Recap Explaining Why We Tested Eggs. Earlier this year, we lost trust in the feed supplier for our laying hens. Even though they said the feed was corn & soy free, something wasn't adding up (you can read more details about the drama here). So, we switched.At that time, we made the choice to NOT include any colorants in the feed, even natural ones like marigold and paprika (you can read about every single ingredient in our new feed here). Despite having the same new feed and the same pastured living conditions, some flocks produced orange yolks and some produced yellow yolks.This led to a lot of customer confusion. I mean, aren't pastured egg yolks supposed to be orange? Isn't that how you know an egg has max nutrition? That's what I thought, too. I knew we needed to verify some things. So, we bit the bullet and paid for lab testing.  We sent 5 different egg samples to Dr. Stephan Van Vliet, PhD. He's the Director of Food Metabolomics Lab at the University of Utah. And, he's the same guy who tested our chicken (without us knowing) and found that our chicken had the perfect 1:1 omega 6/3 ratio, which is basically unheard of even with pastured corn & soy free chicken. The 5 Egg Samples We Tested. Here's what we sent to Dr. Van Vliet. All eggs were from late spring, when pastures are growing. We are choosing to keep the other egg brands’ names private. 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Comment below - no account required, start typing for the guest option to appear 😊

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Why the FDA says it’s still safe to drinkAntiviral Substances in Raw Bovine Milk Active Against Bovine Rotavirus and CoronavirusMilk Antiviral Proteins and Derived Peptides against ZoonosesFeds prepare for bird flu jump to people with vaccines, testsUSDA Builds on Actions to Protect Livestock and Public Health from H5N1 Avian InfluenzaBird Flu and Raw Milk: Where is the Evidence?

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Thanks for clean food! Want to send some love to our team?

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