Organic Valley Heavy Whipping Cream is already a very clean product containing only organic cream and gellan gum stabilizer. No seed oils or artificial additives present. DIY version involves sourcing organic cream from local dairies or separating your own from organic whole milk.
Based on: Heavy Whipping Cream
· Makes approximately 16 servings (240ml total)
· Serving: 1 tablespoon (15ml)
Why This Recipe is Seed Oil Free
Commercial Heavy Whipping Cream from Organic Valley often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Heavy Whipping Cream may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
1 gallon (3.8L) · Organic Valley Whole Milk or local organic dairy
Source of cream - the high-fat portion will be separated and skimmed to create heavy cream
Natural stabilizer to prevent separation, replacing the gellan gum used commercially
Instructions
Step 1. If starting with raw milk: Pour 1 gallon (3.8L) of fresh organic whole milk into a large glass container. Cover and refrigerate for 12-24 hours, allowing the cream to naturally rise to the top. The cream layer should be clearly visible as a thicker, yellowish layer.
Step 2. Using a ladle or large spoon, carefully skim off the cream layer from the top of the milk. Work slowly to avoid mixing the cream back into the milk. You should collect approximately 240ml (1 cup) of heavy cream from 1 gallon of whole milk, depending on the milk's fat content.
Step 3. If desired for stability: Measure 0.5g (about 1/8 teaspoon) of organic xanthan gum. Using an immersion blender on low speed, blend the xanthan gum into the cream for 30-60 seconds until completely dissolved. This prevents separation during storage but is optional for immediate use.
Step 4. Pour the finished heavy cream into a clean glass jar with a tight-fitting lid. The cream should have a rich, thick consistency similar to commercial heavy cream, with 35-40% fat content.
Step 5. For storage: Keep refrigerated at 32-38°F (0-3°C). Use within 3-5 days for best quality. The cream will naturally thicken slightly when cold and should whip readily when brought to cool room temperature.
Storage
Store in refrigerator for 3-5 days maximum. Without commercial stabilizers, homemade cream has a shorter shelf life. Shake gently before use if separation occurs.
Cost Comparison
Cost per serving (homemade)$0.41
Cost per serving (store-bought)$0.31
Savings-32%
DIY is actually more expensive due to the inefficiency of separating cream from whole milk at home. Commercial dairies have specialized equipment for efficient cream separation. The value is in knowing your source and avoiding any processing aids.