Low Histamine Frozen Raw Cream, 1 quart (Plastic)

What Makes This Cream Special

• Milked, separated, and frozen all in one day - less time sitting means less time for histamine to build
• From tested A2/A2 cows only
• 100% grass-fed
• No antibiotics, vaccines, growth hormones, or wormers
• Never heated or homogenized
• No thickeners, stabilizers, or additives

Why Freshness Matters for Histamine

Histamine in food climbs as it sits. Bacteria naturally break down proteins over time, and that process creates histamine. Most of our customers prefer their cream fresh, never frozen, and never notice a thing. But if you're sensitive to histamine, every hour counts. Freezing the same day it leaves the cow hits pause before histamine has a chance to build, so you can still enjoy all the goodness of real raw cream.

Thawing & Using (Keep It Low Histamine)

• Keep it frozen until you need it. Freezing basically hits pause.
• Thaw in the fridge, never on the counter. For a faster thaw, set the sealed container in a sink of cold water and change the water every 30 minutes.
• Use within 2-3 days of thawing. The clock starts again once it's liquid.
• Shake or whisk before using. Thawed cream can look a little grainy. That's normal and it smooths right out.
• Pour and put it right back. Don't let it sit out.
• Skip the culturing. Sour cream, crème fraîche, and cultured butter are all higher in histamine.

Best Ways to Enjoy

• In coffee or tea
• Whipped for desserts
• In sauces, soups, or baking
• Churned into fresh sweet cream butter

A note: everyone's histamine tolerance is different. This cream is handled to keep histamine as low as we can, but it isn't histamine-free. If you're managing a sensitivity, start small and see how you feel.

Curious about why raw dairy?