That's great. When I do the cream cheese I have a hard time using it all. There really are a lot of good recipes in the book, some of the cooking times seem off though. I'll be interested in hearing how you experience them.

Back to the condensed soup issue. Most of her recommendations are using "cultured dairy". But she doesn't cook with those, they are always added at the end. However, there is one chicken supreme on page 288 were she does add piima cream or creme fraiche and reduces (it's like a one skillet meal). I haven't tried that one, but maybe check that one out for ideas. The other thought was making her yogurt and adding that toward the end?

I understand she wants to maintain the nutritional benefits by not heating the "cultured dairy", but I'ld be interested in what your experiments will come up with. I too like cream sauces, although I'm trying to cut back on dairy for a while.

Thanks.

Awesome!!! Thankyou - that sounds delicious. I have some tallow I got from US Wellness Meats that will work great..... or maybe I could use the fat from the bacon? That would taste so good.... mmmm, I'm hungry :-)