Question

Buttermilk Vs Heavy Cream?

Answer 1

Buttermilk and Heavy Cream are slightly similar but they are not the same thing.

Traditionally, buttermilk is the liquid left after churning butter - milk, with little specks of butter left over giving it a slightly sour taste.

The buttermilk you would buy in the supermarket though will typically be low-fat milk with a lactic acid bacteria added to it to help sour it.  

Heavy cream, also known as heavy whipping cream, is the thick part of the milk that rises to the top due to its high fat content. With about 36-40% fat, it has one of the highest fat contents compared to other dairy products.

Whipping cream comes in at a close but lighter second, with about 30% milk fat.

Heavy cream is used to add fat.

Buttermilk doesn't whip and has a much lower fat content than heavy cream (meaning it makes stuff lighter and fluffier than heavy cream does).

With a bit of know-how, you can substitute buttermilk or heavy cream for each other in a lot of cases.

Buttermilk in the grocery store is located in the same refrigerators as the regular milk is.

The milk carton or milk jug will say on it that it is buttermilk.

It should be located in the next refrigerator over from the regular milk or it may be located below or above the regular milk.

Buttermilk should be sold in the grocery store and located in the milk department or dairy department of the grocery store.

If you look where the gallon jugs of regular milk are in the fridge part of the grocery store then the buttermilk should be near the regular milk.

Buttermilk is sold in 1/2 gallon jugs, smaller jugs, gallon jugs of buttermilk and even some cartons.

The buttermilk in my local grocery store is right next to the regular milk.

If you can't find the buttermilk you can ask a worker in the store and they can show you where the buttermilk is.

But as long as you look in the milk aisle then you should locate the buttermilk.

It may also be in the same fridge area as the regular milk and could be on the lower shelf below the regular milk as well.

Answer 2

Expired heavy cream is safe to eat as long as it has not actually gone bad.

You won't get sick from expired heavy cream as long as the expired heavy cream does not smell bad or has mold or a bad taste to it.

Heavy cream is usually good in the refrigerator for up to a month without going bad.

Just because the heavy cream has expired doesn't mean that it's bad or unsafe to eat as long as it smells good, has no mold in it etc.

If it smells sour or has mold in it then throw the heavy cream out.

If you do eat bad heavy cream that has expired you'll experience symptoms such as vomiting, diarrhea, stomach cramps etc.

If you don't think the expired heavy cream is still good then just throw it out and do not risk your health.

The meaning of tempered heavy cream is when you warm the cream and add the warm cream and add hot broth to the cream.

Tempering the cream means to warm the cream up so you would warm the heavy cream up and then slowly add some hot broth to the cream to make tempered heavy cream for your recipe.

You can also warm or temper your heavy cream using the hot broth by taking half a cup of the hot broth and slowly add your heavy cream to it.

Be sure to stir the heavy cream constantly while adding the hot broth to it.

Once you do that then you have tempered your heavy cream.

The term tempering in recipes is usually called for in recipes when making things such as ice cream, custards, cream soups etc.

The technique of tempering the cream or other mixture is to add a small amount of the hot liquid to the cold ingredient.

Then you add the tempered mixture into the rest of the hot liquid.

That is tempering.

You can add heavy cream to hot soup.

But if you're cooking the soup then add the heavy cream to the hot soup but turn the heat down so that the soup is not boiling.

If you add heavy cream to hot soup that is boiling then it could and will curdle which is not good when you're adding heavy cream to hot soup.

When you're adding any dairy products to hot soup such as whipping cream, yogurt, milk etc you should turn the heat down so that it's not boiling.

Then add the heavy cream or other dairy product to the hot soup.

That way the heavy cream or other dairy products will not curdle because of the boiling.