Just came across this article and wanted to share it…

… it’s about whipping cream and why it goes stiff and other stuff. By the way, you could always use the saved buttermilk from your homemade butter to start a sauerkraut culture.

Why was I whipping cream? Because berries are in season and I eat berries that are in season. Does my weight go up with the extra sugar load? Yes it does. 

http://www.seriouseats.com/2014/10/the-science-of-whipped-cream-butter-creme-fraiche.html

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