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Old 12-28-2010, 06:00 AM   #1
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How can you tell if Heavy Cream is bad?

It doesn't really have that pleasant a smell to begin with so it's hard for me to tell. I've had it open maybe a month??
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Old 12-28-2010, 06:05 AM   #2
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For me, it separates into a solid chunk and a water-y portion, probably the whey.
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Old 12-28-2010, 06:10 AM   #3
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I only use it in coffee but when it is bad it will curdle. Even then it doesn't really taste or smell bad, but the chunks of cream floating around in the cup make me want to gag!
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Old 12-28-2010, 06:15 AM   #4
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It thickens and, as mentioned, clabbers in the coffee, making lumps. It's still not really "bad", but it's unpleasant enough that I don't mind throwing it away.

From Wikipedia:
Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time the milk thickens or curdles into a yoghurt-like substance with a strong, sour flavor. In rural areas of the Southern United States, it was commonly eaten for breakfast with brown sugar, nutmeg, cinnamon, or molasses added. Some people also eat it with fruit or black pepper and cream.
Clabber was brought to the south by the Ulster Scots who settled in the Appalachian mountains. In fact, clabber is still sometimes referred to as bonny clabber (originally "bainne clábair", from Gaelic bainne - milk , and clábair - sour milk).[1] Clabber passed into Scots and Hiberno-English dialects meaning wet, gooey mud, though it is commonly used now in the noun form to refer to the food or in the verb form "to curdle". A German version is called Quark. In France a similar food made from cream is known as Crème fraîche.
With the rise of pasteurization the making of clabber virtually stopped, except on farms that had easy access to unprocessed cow's milk. A somewhat similar food can be made from pasteurized milk by adding a couple of tablespoons of commercial buttermilk or sour milk to a glass of milk.
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Old 12-28-2010, 10:15 AM   #5
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If it's clabbered I would make ice cream with it. If you have a good nose it will smell bad if it's bad. Cream lasts a very long time because of the high fat content.
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Old 12-28-2010, 10:17 AM   #6
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Never had it go bad!
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Old 12-28-2010, 10:25 AM   #7
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Old 12-28-2010, 10:37 AM   #8
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taste it. put a drop on your hand and lick at it gingerly. (you don't want much of it if it turns out to be bad!) if it's bad it will be bitter or sour. if it's good, it's very mildly sweet.
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Old 12-28-2010, 11:29 AM   #9
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A month? It must be ultra pasteurized then.....Mine turns into the clabber a few days past expiration.
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Old 12-28-2010, 12:58 PM   #10
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To me, it tastes bitter when it's fresh. I usually toss it when it starts to curdle. I toss it into the cat, actually.
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Old 12-29-2010, 05:23 AM   #11
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the nose knows!!!

i smell all dairy products before using them. Meats too. Love & Profits: FLATFERENGHI
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Old 12-29-2010, 05:36 AM   #12
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Originally Posted by flatferenghi View Post
i smell all dairy products before using them. Meats too. Love & Profits: FLATFERENGHI
Me too, but it doesn't smell very good, even when it's fresh. so that's why i get stumped...and it seems to pick up all other smells from the fridge so it's hard for me. lol
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Old 12-29-2010, 06:00 AM   #13
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Quote:
Originally Posted by carterbv View Post
It doesn't really have that pleasant a smell to begin with so it's hard for me to tell. I've had it open maybe a month??



Yah mine gets lumpy. It starts getting thicker and thicker until it's just big clumps of cream
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Old 12-29-2010, 06:18 AM   #14
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To me is smells seriously like vomit (sorry to be gross) I think hwc smells nice when it is fresh.
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Old 12-29-2010, 06:28 AM   #15
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Quote:
Originally Posted by carterbv View Post
Me too, but it doesn't smell very good, even when it's fresh. so that's why i get stumped...and it seems to pick up all other smells from the fridge so it's hard for me. lol
If you buy fresh instead of ultra pasteurized, it does smell delicious. I am not a big fan of the ultra pasteurized. yes it lasts forever in the fridge, but it's not worth it cause I just don't like the flat taste, and you are so right, there is no odor (good or bad). I don't know where you live, but Schepps has a fresh version (pasteurized instead of ultra pasteurized). The expiration date is about the same as milk.

I would love to have truly fresh (non pasteurized) but I don't have access to my own cow.
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Old 12-29-2010, 06:42 AM   #16
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If it's clabbered you can use it in a recipe that calls for buttermilk.
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Old 12-29-2010, 11:16 AM   #17
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I can buy ultra-pasteurized only around here and I have kept it 6 weeks before and it was still "good". I don't know what it would take for it to go bad. I guess if there was green, fuzzy stuff growing in the container, I would throw it away.
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Old 12-29-2010, 11:23 AM   #18
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For cream, the fuzz tends to be red. Don't ask how I know.
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