I feel your pain for an actual answer. Why buy it? Because maybe you're a baker who uses heavy cream in small or unpredictable amounts and want a shelf-stable product, am I right? Powdered milk tends to be one cup to three cups water to make three cups milk. Don't know if the cream product's the same way, but if it's 72% and you want a standard 40% heavy cream, seems to me you should add 1.8 X water to it. Three years later I'm guessing you figured it out though. So if you're still on this site, would you mind sharing how it worked out for you? I'm curious.
Very informative.. Thanks for the post.
Just passing through reading the posts on powdered cream and milk and thought I'd throw in my 2 cents. I am setting up a kitchen in a construction camp in Afghanistan. Access to fresh items other than locally butchered goat or lamb is not exactly recommended. Vegetables are suspect as they are all grown in night soil and in this part of the world where typhoid and other inconveniences are prevalent it seemed a wise choice to try and find good dried products. Our eggs happen to come from the Ukraine. I hope far from Chernobyl.
So we are eating powdered eggs, with canned hams, fresh bread, dried potatoes and fresh pastas, keeping our canned goods to a minumum and relying heavily on dried goods.
So dried heavy cream and milk is definitely on the list
Oh no. No, the thread is about powdered cream--the stuff that comes from cow's milk and is dehydrated.
I challenge you to read and pronounce out loud the ingredient list on "Coffee-Mate".
Around here it's called "Coffee-bleach"...
Or, "how Dow nixed the Cow"?