Where can I get it?

The short answer is: very locally.

Making our cream available has long been a goal. Recent improvements in our processing plant have finally made it possible. However, we have a relatively limited amount of excess cream (most of our yogurt is made from whole milk). We do not anticipate distributing cream as widely as we do Seven Stars Farm Yogurt.

Locations:

Making butter

There really isn't anything quite like homemade butter (especially during the pasture season when the cream has a rich golden color and a wonderful flavor).  Butter is easy to make with a food processor or just a quart jar.   It's a magical process where a long-lasting solid food emerges from a perishable liquid without the addition of cultures, enzymes or heat.  Just a whole lot are shaken' going on!   

Local chefs and bakers are enjoying the cream.

We have gotten good feedback from the chefs at the Kimberton Inn, the Marshalton Inn and the Four Dogs Tavern.  It's being used for ice cream ( along with other uses) at the Kimberton Inn.  Our cream is vat pasteurized, not ultra pasteurized.  Just about every type of cream sold these days, conventional or organic, is ultra pasteurized.  It really makes a difference in cooking and baking.

Our neighbors at the Sweetwater Bakery like to culture Seven Stars Cream with a little inoculation of our yogurt.  Their bread is a staple in our home.  Definitely give it a try if you haven't already.  Their fine products are available at the Kimberton Whole Foods market and at other locations listed on their website.

Favorite Chocolate Mousse Recipe

Ingredients

4 ½ ounces dark or bittersweet chocolate
2 tablespoons unsalted butter (can be made from 7 Stars Heavy Whipping Cream)
1 cup 7 Stars cold heavy whipping cream
3 large eggs, separated
1 tablespoon sugar

(Optional) Raspberries, extra whipped cream, and shaved chocolate

How to –