Is NZ cream double anyway?

Medusa left a comment yesterday asking why we can’t get double cream.

I’ve seen it in recipes and overseas supermarkets but have never come across it here.

So what makes cream double?

Wikipedia says it’s all to do with fat content. Double cream in the UK has a minimum of 48% milk fat; in the USA it’s 38 – 40% and in Australia 48 – 60%.

New Zealand cows are bred to produce milk with a high fat content because most of our milk goes for export butter, cheese and milk powder rather than fresh milk for local consumption.

Dairy farmers are paid per kilo of milk solids (which used to be called milk fat) rather than per litre of milk as happens in most other countries.

I’m wondering if that means all the cream in our supermarkets has at least a 48% milk fat unless it says it’s light.

11 Responses to Is NZ cream double anyway?

  1. rayinnz says:

    It has always been my impression that our normal cream is the same fat content as British double cream
    How do I know, well my sisters are foodies and have cooked in both countries.

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  2. pdm says:

    rayinnz – the cream in the UK is crap. Mrs pdm is an excellent cook and very good with pav’s, sponges etc but she just cannot get the cream over here to whip properly.

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  3. medusa says:

    Thank you very much for your investigative efforts, I shall give the ice cream maker a try with the local cream.

    pdm I have to say BS to your statement, when I lived in the UK I never had any problem with cream whipping properly. Does your wife know that it is sold as ‘single’ and ‘double’ cream? Trying to whip single cream is like flogging a dead horse.

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  4. Fairfacts Media says:

    I agree with Medusa.
    You can whip British cream but you have to buy double or whipping cream.
    But yes, it seems you cannot buy single cream here.
    All the cream we have here seems to be double.

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  5. Heather says:

    my mother bought me an icecream maker that requires double cream spoke to a lady in the market she said she just uses nz cream checked it out on net and seems to me the fat content in usa is all we need in nz so gonna give it a try and get back to u

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  6. homepaddock says:

    Thanks Heather, I await the results with interest and my mouth watering.

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  7. Gravedodger says:

    Ok, now to widen the discussion, what exactly is Clotted Cream

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  8. homepaddock says:

    Professor Google led me to this answer: Clotted cream is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms ‘clots’ or ‘clouts’. http://en.wikipedia.org/wiki/Clotted_cream

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  9. Gravedodger says:

    Ta Ele every now and then google just doesn’t enter the decision making just because it wern’t there in my formative years. Well tha’ts my story anyway.

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  10. Gravedodger says:

    ps and watching two cricket tests on the net, who said men can’t multi-task.
    Sri lanka 60 for 5 after 27 overs in reply to NZ’s 440 odd.
    How different with no TV.
    Oh and as if it matters Aus closing in on 400 vs India.

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  11. Roy Walker says:

    Lewis road double cream is 48% (48ggams of fat per 100grams, and no gelatin or thickeners of any kind.

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