5

votes

Why do many paleos eat cream?

Answered on September 12, 2014
Created April 06, 2010 at 8:10 AM

Why do many paleo people eat cream, what kind of cream is the best, what is the benefit of doing so, why cream over other dairy products and is there anything we should know that may be a drawback to eating it?

77877f762c40637911396daa19b53094

(78467)

on February 17, 2011
at 08:59 PM

I just made this for the 1st time. Heat milk to 145 degrees. Hold at 145 for 30-45 minutes. Cool to 77 degrees. Add culture let stand at 77 degrees for 16-18 hours. It went from thinnish sweet cream to very thick sour cream (still tastes sweet but more complex) Holding at 145 degrees may help with thickening. I used 75% half and half and 25% cream. Will use more cream next time. Probably could be done with good raw cream/milk mix. In my experience heating does help with texture and body in yogurts and cheeses.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on October 30, 2010
at 12:31 AM

It's also great in soups. :)

E35e3d76547b18096a59c90029e7e107

(15613)

on May 30, 2010
at 06:55 AM

Same as making yoghurt basically: take cream, possibly heat to sterilise, add cultures (e.g. live yoghurt) and leave in a yoghurt maker. (Personally when I'm making yoghurt, I leave it in a thermos flask once it's cooled to 38-43degC. Link is here: http://high-fat-nutrition.blogspot.com/2008/01/easiyo.html

84666a86108dee8d11cbbc85b6382083

(2399)

on May 29, 2010
at 04:10 PM

Quick tutorial on how to make double cream sour cream ? Can't seem to find the reference at Hyperlipid.

E35e3d76547b18096a59c90029e7e107

(15613)

on April 06, 2010
at 11:21 AM

Double cream. Though I'm somewhat tempted to try to make double cream sour cream like [email protected] does. I don't see how it would work though since there's so little lactose for the bugs. Creme fraiche would be ideal, (might contain a bit of vitamin k2-mk7?) but not worth the extra expense and even the storebought stuff is a bit more interesting than double cream (and more like a proper food if you ask me, because you can eat it rather than just drink it. I'd not turn my nose up at single cream, but double cream is definitely better.

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on April 06, 2010
at 10:18 AM

Do you eat double/single cream or creme fraiche David?

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on April 06, 2010
at 10:18 AM

Do you eat double/single cream, creme fraiche David?

  • 33b6c516904a967ef8ecb30f1dbd8cf2

    asked by

    (7073)
  • Views
    5.1K
  • Last Activity
    1257D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

4 Answers

9
E35e3d76547b18096a59c90029e7e107

(15613)

on April 06, 2010
at 08:56 AM

The same reason why so many paleos eat butter: it's a source of fat that's about 2/3 SFA, 1/3 MUFA and very little PUFA. It's cheaper and more convenient than straight animal fat (and arguably tastier than a spoonful of dripping). It should also be more nutritious than animal fat (vitamin A, possibly D and K depending on source).

Why not eat other dairy products? Well, either because you're avoiding the whey (insulinemic, immunogenic), the casein (causes some people problems by dint of breaking down into casomorpohines), the protein in general or the lactose (a carb, can't be digested by many). Cream does contain a couple of grams of protein/lactose, but many people find that that's no problem.

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on April 06, 2010
at 10:18 AM

Do you eat double/single cream, creme fraiche David?

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on April 06, 2010
at 10:18 AM

Do you eat double/single cream or creme fraiche David?

E35e3d76547b18096a59c90029e7e107

(15613)

on April 06, 2010
at 11:21 AM

Double cream. Though I'm somewhat tempted to try to make double cream sour cream like [email protected] does. I don't see how it would work though since there's so little lactose for the bugs. Creme fraiche would be ideal, (might contain a bit of vitamin k2-mk7?) but not worth the extra expense and even the storebought stuff is a bit more interesting than double cream (and more like a proper food if you ask me, because you can eat it rather than just drink it. I'd not turn my nose up at single cream, but double cream is definitely better.

84666a86108dee8d11cbbc85b6382083

(2399)

on May 29, 2010
at 04:10 PM

Quick tutorial on how to make double cream sour cream ? Can't seem to find the reference at Hyperlipid.

E35e3d76547b18096a59c90029e7e107

(15613)

on May 30, 2010
at 06:55 AM

Same as making yoghurt basically: take cream, possibly heat to sterilise, add cultures (e.g. live yoghurt) and leave in a yoghurt maker. (Personally when I'm making yoghurt, I leave it in a thermos flask once it's cooled to 38-43degC. Link is here: http://high-fat-nutrition.blogspot.com/2008/01/easiyo.html

77877f762c40637911396daa19b53094

(78467)

on February 17, 2011
at 08:59 PM

I just made this for the 1st time. Heat milk to 145 degrees. Hold at 145 for 30-45 minutes. Cool to 77 degrees. Add culture let stand at 77 degrees for 16-18 hours. It went from thinnish sweet cream to very thick sour cream (still tastes sweet but more complex) Holding at 145 degrees may help with thickening. I used 75% half and half and 25% cream. Will use more cream next time. Probably could be done with good raw cream/milk mix. In my experience heating does help with texture and body in yogurts and cheeses.

4
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on April 06, 2010
at 03:21 PM

I consume cream for the fat and the vitamins - just like David said.

I use raw heavy cream in my double espressos and have used real buttermilk (from real cream) to make my own raw butter and raw cr??me fraiche (a french sour cream) which is great on fish, broccoli and other veggies.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on October 30, 2010
at 12:31 AM

It's also great in soups. :)

1
84666a86108dee8d11cbbc85b6382083

(2399)

on April 06, 2010
at 08:42 AM

I'll give it a go.

It tastes good and it's a great source (35%) of fat.

It's cheap.

Some people who are dairy intolerant/sensitive can still handle cream. It has lower protein content then other diary.

Drawbacks, hm it can be addictive ?

Also check this thread out:

http://paleohacks.com/questions/1280/milk-intolerant-does-heavy-whipping-cream-have-a-bad-effect-on-you

As for the type I can't really help you since that varies from country to country.

0
77877f762c40637911396daa19b53094

(78467)

on May 06, 2011
at 09:29 AM

i got acne from dairy. I sometimes now use good cream. biodynamic organic cream. its only pasturized not otherwise treated.

I heard that cultured cream like sourcream and cremfraiche is better to digest. Its good to stay away from cream for some time and than include it again. Just in my experience.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!