We learned about CREAM. Well, being a fans of baking, Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. And in the market, they are so much of cream to be used from light, not too light, full cream and more.
And asides from just different types of cream available in the market, different grade of cream are also another factor you will be looking at if you are a baker. Different grade of cream distinguished by their fat content whether they have been heat- treated, whipped and so one. In many jurisdictions, they are regulation for each type.
And there are also many types of cream which includes heavy cream, double cream,clotted cream, buttermilk, Sour Cream, Mascarpone, Butter and also Crème Fraiche. Each of the cream have different types of usage and also contains different fats.
During the whole journey of understanding about CREAM, we also learn about the advantage and disadvantages about Dairy Cream and Non Dair Cream. It is very important to know that Dairy Cream bring you with the higher butterfat layer skimmed from the top of the milk before homogenization, they also have light tetures, and light in taste.
Asides, we also learned that cream is not just for baking but they are also used as an ingridients in many food including ice cream, sauces, soup, stew, pudding and some custard base, and cakes of course.
As so, it is very important to choose the correct cream to use is your baking and cooking. And of course choose the one from Europe.