Cream

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WHAT IS CREAM?

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-another product from milk

-has a high level of fat content

-the fatty higher butterfat layer of fresh milk that rises to the surface of milk

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IMPORTANT NOTES ON CREAM

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-use by the 'best before' date

-should always be refrigerated at 4 degrees c or lower

-unrefrigerated milk can only last up to 3 hours

-not recommended to freeze (affects the quality)

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DIFFERENT TYPES OF CREAM

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-Light/Single

-Creme Fraiche

-Clotted cream

-Whipping cream

-Double cream

-Heavy cream

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WHAT IS 'SINGLE/LIGHT CREAM'?

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-used in beverages such as coffees and milkshakes

-18% - 30% fat content (lowest)

-thicker than milk

-not suitable for high heat cooking (easily split)

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WHAT IS 'CREME FRAICHE'?

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-a thick cultured cream

-has a slightly sour, tangy and nutty flavour

-30% fat content

-used as thickener for soups and sauce

-used moslty in French Cuisine

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WHAT IS 'CLOTTED CREAM'?

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-55 to 60% fat content

-derived from skimming the top of scalded milk

-a specialty in South-West England

-traditionally served with Scones (savoury and dessert)

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WHAT IS 'WHIPPING CREAM'?

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-has 30% to 35% fat content

-lightest variety to make whipped cream

-can be found in cans

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WHAT IS 'DOUBLE CREAM'?

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-48% fat content

-most popular in British grocery store

-stable when whipped

-used to make butter

-used in high-heat cooking (does not curdle easily)

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WHAT IS 'HEAVY CREAM'?

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-has 36% to 38% fat content

-commonly found in U.S grocery store

-also known as heavy whipping cream

-more stable than whipping cream

-mostly used in desserts and decorating cakes