I just came across a German recipe which uses QimiQ. Schokoladenkuchen

Apparently, this QimiQ is a cream/gelatine product. Would it be available to us here in the States ?

Thank you,

Anna

I bought some cultured Vermont butter a few weeks ago. It was delicious, but expensive. So I came up with a recipe of my own, which yields 12 ounces of butter and, as a bonus, about 2 cups of buttermilk.

http://gaaarp.wordpress.com/2010/07/18/recipe-cultured-butter/

Has anyone made the cream scones recipe found in Crust and Crumb by PR? I made them for the first time today and had to add more cream. One cup wasn't going to bring any moisture to the flour at all? With one cup I could barely get a shaggy mess started. Just curious as to whether anyone else had had the same problem.

Thanks,

Eli