Seven Stars Farm Heavy Whipping Cream

Where can I get it?

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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:
Google Map of Stores

PENNSYLVANIA

Community Natural Foods, 12 S. Railroad Ave, New Holland, PA 17557, 717-354-0905

Four Seasons Co-Op & Lancaster Farm Fresh Cooperative, 48 Eagle Drive, Leola, PA 17540
This innovative organization connects farmers directly with retailers, institutions, co-ops and buyers clubs in Pennsylvania and surrounding states.

Kimberton Whole Foods has it available at all of its store locations.

Martindale's Natural Foods, Springfield, PA 19064

Millers Natural Foods, Bird In Hand, PA 17505

Shady Maple, 1324 Main Street, East Earl, PA 17519, 717-354-4981

Sulomans, 2782 Leidy Road, Gilbertsville, PA 19525 610-323-0314

Queens Nutrition, 1450 Pennsylvania Avenue, Allentown, PA 18109, 619-691-6644

Seven Stars Farm Store, 419 7 Stars Rd., Phoenixville, PA 19460, 610-935-1949
We are selling whole cases of cream (6 quarts/case) for $18 at the farm. Store hours are: Monday through Fridays 8 a.m. to 11:30 a.m. and 2:30 p.m. to 4:30 p.m. On Saturdays, we're open 8 a.m. to 11:30 a.m.
Other store items are:

Plain Yogurt $14.00/case 6qt
Flavored Yogurt $18.00/case
Ground Beef $4.50 lb.
Patties $5.00 lb.
Beef Cubes $6.00 lb.
Chip Steak $6.00 lb.
Maple Syrup $6.50 lb.

Soup Bones $3.50 lb.

Making butter

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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!

Making butter with a food processor

1. The cream should be at refrigerator temperature, < 40°F.
2. Use the chopping blade of the processor and fill it no higher than halfway.
3. Start the processor and stand by to monitor your butter's progression. Over a period of several minutes, the cream will go from being liquid to gradually becoming more firmly whipped. (You can stop it here if you're making waffles.) Grains of butter will slowly develop, but the process of turning from whipped cream into a mixture of buttermilk and butter is remarkably sudden. This is the most important step in making butter. Excessive churning after the butter has separated will make it greasy and hard to shape. Too little churning will cause the butter spoil quickly due the trapped buttermilk it still contains. With our 2 quart food processor and a 1 quart batch of cream, it takes < 10 seconds of additional running time after the major butter separation occurs.
4. Empty the processor into a stainless sieve. If you like fresh buttermilk, now is the time to save it. Rinse the butter in the sieve with cold water while working the butter with your hands to remove excess buttermilk. Keep working the butter until the rinse water is clear and the butterball is consolidated and well squeezed out. If you want salted butter, sprinkle salt and work it in evenly after it's been fully rinsed.
5.Your final product should be free of water droplets and be able to handle room temperature in a covered container without going bad for several days.

Using a quart container

The old-fashioned way! This is a fun project to do with children.
1. Fill the container halfway with 50°F to 60°F cream. Some people put a well cleaned object like a marble in the container to speed the churning process.
2. Shake (and shake and shake and shake...) It's not necessary to be particularly vigorous, just determined.
3. The same process will occur as described in #3 above. However, it will be more gradual. Take note of the previous caution about over or under churning.
4. Finish as described above.

Cultured butter: Mix in a tablespoon of yogurt (it has to be a living yogurt like Seven Stars Farm Yogurt) to your cream and let it sit at room temperature overnight. You can play with the amount of tartness by varying the incubation time. Chill well before making butter.

A note on cleanliness: The secret to great tasting, long-lasting butter is good cream and scrupulous attention to cleanliness.

Butter freezes well. Our friends and relatives love the gift of homemade butter. 1 quart of cream will make about three quarters of a pound of butter.

Local chefs and bakers are enjoying the cream.

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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

2009-11-16T12:13:00.000-08:00

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 –

1. Whip the cream to soft peaks and refrigerate.
2. Combine the chocolate and butter in a double boiler stirring often until smooth. Let cool till just warm to the touch.
3. Whip the egg whites in a medium bowl until foamy and beginning to hold shape. Stir in sugar and beat until soft peaks form.
4. When chocolate is just warm to the touch, stir in the egg yolks. Gently, stir in about 1/3 of the whipped cream, fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5. Spoon the mouse into a serving bowl or individual dishes.
6. Refrigerate for several hours or as long as possible before serving. Can be kept overnight for a firmer set.