raggs
Cook
AM CURRENTLY IN INDIA AND HAVE BEEN LOOKING FOR DAIRY "MILK CREAM" AND HAVE FOUND A PLACE THAT SOMETIMES HAS THE CREAM THAT IS FAMILIAR; SOFT GOOD DISPERSION IN COFFEE AND OTHER FOODS ....BUT MOST TIMES THERE IS A" HARD CREAM" WHITE AND THE CONSISTENCY OF CREAM CHEESE BUT NOT AS SMOOTH, HAVE TRIED USING AND THE FAT SITS ON THE TOP OF COFFEE, WILL NOT BLEND WITH WATER, MILK HOT OR COLD, EVEN TRIED EGG YOLK TO RENDER CREAMY IN TEXTURE WITH NO LUCK, MELTING TURNS IT YELLOW......MY QUESTION IS WHAT IS THIS AND CAN IT BE ALTERED AND USED AS MILK CREAM.......?