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| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Dairy|Dairy]]
| + | #REDIRECT [[wikipedia:Cream|Cream]] |
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| − | '''Cream''' is a dairy product that is composed of the higher-[[Cookbook:Fat|fat]] layer skimmed from the top of raw [[Cookbook:Milk|milk]] before homogenization. In the raw milk, over time, the lighter fat rises to the top. In many countries cream is sold in several grades depending on total fat content.
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| − | Cream produced by cows grazing on natural pasture often contains some natural pigments; this gives the cream a slight yellow tone. Cream from cows fed on grain or grain-based pellets, is white.
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| − | In the US, cream is usually sold as:
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| − | * [[Cookbook:Half and Half|Half-and-half]] (12% fat)
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| − | * Whipping cream and [[Cookbook:Whipped cream|whipped cream]] (30%)
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| − | * Heavy cream, or heavy whipping cream (36%)
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| − | * Manufacturer's cream (40%), mostly available from food-services supply wholesalers rather than grocery stores
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| − | Also common in the US is [[Cookbook:Sour Cream|sour cream]], which is cream that has been fermented with lactic acid bacteria. This produces a sour taste and thickens the cream.
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| − | In the UK, cream is usually sold as:
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| − | * Half cream (12%)
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| − | * Single cream or Light cream (18%)
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| − | * Whipping cream (35%)
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| − | * Double cream (48%)
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| − | In the UK, '''clotted cream''' is a very high fat (55%) product processed with heat.
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| − | [[Cookbook:Crème Fraîche|Crème fraîche]] (a product with a French name and widely available elsewhere) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican '''crema''' (or '''cream espesa''') is similar.
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| − | Cream with 30% or more of fat can be turned into '''whipped cream''' by mixing it with air. This roughly doubles the cream's volume as air bubbles are captured in a network of fat droplets. If the whipping is continued, the fat droplets stick together and form [[Cookbook:Butter|butter]]; the remaining liquid is [[Cookbook:Buttermilk|buttermilk]].
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| − | Cream is the principal constituent of [[Cookbook:Butter|butter]]. | |
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| − | [[Cookbook:Vanilla Ice Cream|Ice cream]] is made with milk, milk proteins, cream and flavorings, frozen while stirring to limit the size of the ice crystals. Premium ice creams usually contain more milk fat.
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| − | The term '''cream''' or '''creme''' is also used to refer to a variety of substances of a consistency similar to or thicker than that of cream, such as chocolate cream or coconut cream.
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| − | [[Category:Dairy]]
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