Fridge chemistry

[akirlu]

It seems -- this has happened at least a couple of times now -- that if I leave the Trader Joe's organic heavy whipping cream in the fridge long enough, it becomes clotted cream. It doesn't sour or otherwise go bad -- it just thickens in places into something the consistency of sour cream. Kinda nifty, if I ever get around to opening a tea shop in town (Hal has the name picked out already: The Duchess of Kent). On the other hand, apparently one can clot one's own cream on the stovetop, and that is probably quicker. Still, interesting discovery.