Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...
Good afternoon Nausea, Happy New Year!I was interested to read about the recipe for cream you so kindly posted from the Braun processor handbook. I tried Googling it without success so can you tell me does the milk have to be fresh, UHT,whole or semi-skimmed or doesn't it matter? I use UHT semi-skimmed.ThanksWendyPS I posted this on the original thread about double cream but I'm doing it again in case you haven't gone back to it.
Hi Wendy. The recipe didn't say but when Ma had the Bel cream maker (the pump thingy) she used pasteurised because that was what was delivered.Don't think it matters apart from the fact that there might be a slight flavour issue with sterilised (can you still buy that?) or UHT milk althoughif you use it regularly you probably won't notice.
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