In the middle of your cycle, during ovulation, your discharge may feel slippery or thinner. Then during the second part of the menstrual cycle, after ovulation, you may notice creamy, white discharge. Healthy vaginal discharge during this time is typically white, creamy, milky, or cloudy and is sometimes thick.
Thick, white discharge can occur throughout your menstrual cycle. This discharge is known as leukorrhea, and it's completely normal. The discharge may start out thinner in the days leading up to ovulation, or when an egg is released. During ovulation, the discharge or mucus may become very thick and mucus-like.
Changes in vaginal discharge may sometimes be an indicator of fertility levels. For example: No discharge or just a little dampness could indicate the lowest fertility level of the month. Thick, creamy, whitish discharge could indicate an intermediate level of fertility.
Heavy cream, also known as heavy whipping cream, is the thick part of the milk that rises to the top due to its high fat content. With about 36-40% fat, it has one of the highest fat contents compared to other dairy products. Whipping cream comes in at a close but lighter second, with about 30% milk fat.
It's an entirely normal process if your cream wasn't homogenized to break the milkfat granules into small uniform droplets that are very slow to coalesce. You can give it a stiff whisk to liquify it again, or you can leave it to be to eventually get a layer of butter on top of the container.
With a whisk:
Keep whisking until the cream forms peaks that flop over (soft peaks). Once it starts to form soft peaks, whisk in any flavourings and then keep whisking until the cream starts to feel more solid and the peaks don't flop over any more (stiff peaks).
There are 3 simple ways you can thicken heavy cream to achieve a different texture to add to your food. You can reduce it over heat, add gelatin to it, or add flour or cornstarch as thickening agents.
Most heavy cream can last in the fridge for about a month after you open it.
Double Cream is a thick rich decadent dairy product made by separating out the creamy fat component of milk. It contains around 50% fat. Compared with whipping or pouring cream which is typically 35% fat. Double cream is thick enough to dollop on desserts or cakes. It can also be whipped for an even thicker treat.
In Australia, the labels “single” and “double” cream are mostly irrelevant. You need to read the fat content on the label to see which is which. Single cream (often labelled “pouring cream”) contains 33-35% fat, double cream has 60-66% fat, and thickened cream is single cream with a thickening agent added.
In Australia, heavy cream is commonly known as thickened cream, The two both contain similar milk fat content percentages and are generally interchangeable in recipes. However, In the U.S., cream with a milk fat content percentage of 36 to 40 is classified as heavy cream.