Viewed 52537 times
Fresh, raw cream is wholesome, thick and glossy with a silken texture that suits dishes both sweet and savoury. But with the 'instant' demands of today's lifestyles, what we have readily available at our disposal is the pasteurized low-fat cream varietal. This cream comes from fresh milk that is processed and sterilized at high temperatures and then packaged, ready for use. With 25% milk fat that is unsweetened, it cannot be used as whipping creams as the required soft peaks don't form. Commercially available fresh cream is best used to flavour, soups, curries, fruit desserts because of the dense richness it adds to the texture of the recipe.
How to Select
• Puffy and leaking boxes of cream are best avoided.
• Cream in a tetra pack or box, is not exactly fresh, but that's the closest equivalent to fresh cream.
• Fresh cream is used to prepare fruit salads or fruit flavoured creams.
• Fresh cream can be added to any curry or sauce to make it a little thicker and creamy.
• Fresh cream can be used for the creamer in tea or coffee.
• It can be sweetened and flavoured and served with desserts.
• It can be used to make different desserts as an ingredient.
How to Store
• Before opening, store the cream in a cool and dry place for up to 120 days from packaging. It does not require any refrigeration. But once opened, store in a refrigerator and use within 4 days.