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Old 08-05-2013, 01:36 PM   #1
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Heavy cream here is in solid form/globs

I came across a thread during a google search that seems to relate to my question: http://www.lowcarbfriends.com/bbs/lo...evelation.html

In short, the poster in that thread mentions that in heavy cream that is not ultra-pasteurized you will sometimes have globs of fat that are still good for use. I live in Africa where all the heavy cream you buy off the shelf comes in this form basically right out of the carton, very little of it is liquid or pourable. My question is if just heating this cream up to further pasteurize it can return it to liquid form without compromising any quality or taste? If I heat it up and then just return it to a container and put it back in the fridge if this will dilute the effect/taste or the fat.
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Old 08-06-2013, 02:48 PM   #2
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You can make the solid stuff into liquid by heating it up slowly in the microwave on a very low setting
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Old 08-06-2013, 03:13 PM   #3
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Sorry, just bumping in case anyone can offer feedback
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Old 08-06-2013, 03:14 PM   #4
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Quote:
Originally Posted by SkeeterN View Post
You can make the solid stuff into liquid by heating it up slowly in the microwave on a very low setting
Thanks, might be a silly question but will this change the composition, taste, or nutrients of the fat if it changes form like this? Wasn't sure if maybe some of it ends up being evaporated or what.
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