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CREAM
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Description:
Cream is a dairy product consisting of the part of milk rich in fat, separated by skimming or otherwise, the thickness of cream is often denoted by its fat content. In India creams are not grated as single or double cream according to their fat content. The fatty liquid that rises to the top of whole milk when the milk is allowed to stand. Cream can be classified as heavy cream or light cream depending on the butterfat content.
Use:
Cream is used for several preparations such as soups, salads dressings, thickening & enriching gravies and curries, desserts both hot & cold as well as dessert sauces.
How to store:
Refrigerate up to one week after date stamped on container.
Health benefits:
Cream is available as fresh or untreated and pasteurised cream. Heavy cream contains about 36 percent butterfat and is suitable for whipping. Light cream contains between 18 and 30 percent butterfat and is also known as table cream. Half and half is even lighter, containing half light cream and half milk.
Buttermilk :
Buttermilk refers to the slightly sour whitish liquid obtained after churning cream. Rich in nitrogen and lactos but poor in lipids, buttermilk was once recommended for feeding children and was used for making soups.
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