Gary

I have come across references that in the US to make heavy cream sometimes they very gently melt some butter in with ordinary cream.  Is this what Joe is up to?. Whilst trawling references on cream I note that there are many Americans and Canadians who visit UK and they comment on the glory of our double Jersey creams and clotted creams and lament the fact they are not available in N America.  This is weird and needs a revolution!!

But I think that Joe has the answer in his sheds - get out one of those MH cream separators and start double whizzing down some single cream.  An electric one would I am sure be preferable to save the strain on the arms, or one powered with an MH stationary engine.  As always MASSEYS for quality food production.

John