Mixing cream in tea, coffee, or soups tastes great and is a nice way to increase fat. When I use other fats they mostly float on top instead of mix with the liquid. Cream always tastes great with anything, but (especially raw) cream is my most expensive source of fat. Is there a way to get coconut oil, lard, suet or something else to behave like cream?
Coconut oil, lard and suet will all mix in easily if you also include a raw egg yolk. (Raw egg yolk is an emulsifier) I mix it all in the blender- chai tea is so delicious this way!
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