Cream
About
A thick white substance derived from Cow's milk used in a wide variety of recipes. Cream is mostly made up of butterfat and buttermilk, which separate with churning. The most common commercially available forms of milk cream include heavy whipping cream, light cream, and half and half.
Information
Other names: whipping cream, heavy cream, sweet cream, light cream
Translations: Krējums, Grietinėlė, Smântână, Krema, Kem, Krem, Room, क्रीम, Creme, Крем, Κρέμα, كريم, 크림, Smetana, Krim, 奶油, Crema, Smotana, Crema, קרם, Grädde, Крем, クリーム, Crème, Sahne, Fløde, Krem, Crema, Крем, Kerma, Сметана
Physical Description
Cream is generally thick and white. It can appear frothy and sometimes has a layer of butter-like fat floating in it.
Colors: white to medium creamy white
Tasting Notes
Flavors: sweet and creamy
Mouthfeel: Thick and luxurious, Soothing and satisfying
Food complements: Cheese, Fresh berries, Coffee, Vegetables, Peaches
Beverage complements: Coffee, Coffee liquors
Substitutes: Milk, Non-fat milk, Powdered milk, Buttermilk, Soy milk, Almond milk, Coconut milk
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Most cream will be bought in your local grocery store. look for a carton or bottle that is not expired or has a stale date the furthest date from today.
Buying: Available at an grocer and most dairies.
Preparation and Use
Cream can be used by itself or to enhance other dishes.
Conserving and Storing
Store in the refridgerator when not in use.
