Q. I’m stupefied by all of the varieties of cream at the grocery store: half-and-half, light cream, heavy cream, heavy whipping cream, regular whipping cream. What’s the difference?
A. There are several categories of cream , and , to make matters more confusing , what ’s pop in one part of the nation may not even be found at the supermarket in another region .
ointment is categorized according to the amount of butterfat it contains . Half - and - one-half is a mixture of cream and milk and is 10 to 12 percent butterfat , although it does come in a fat - complimentary kind , too . luminousness cream – which , by the way , is becoming easier to find in supermarket in some areas of the Midwest – is 18 to 30 pct butterfat .
with child cream , regular whipping pick , and heavy thrashing emollient are the same product ; they control 36 to 40 percent fat , and are the only pick ware that can be whipped .
Other cream product include clot cream and crème fraiche , but you would probably have to go to a gourmet or metier intellectual nourishment computer storage to find these .
Clotted cream is chiefly an English milk product that looks like white butter and tastes just as racy . It ’s made from very high - fatty tissue milk that is heated until semisolid cream forms on the top . Once cool down , the top layer is removed and used like butter on scones and other sunbaked ware .
Crème fraiche is a thick-skulled , cultured ointment product that tastes somewhat like sour ointment . Its attractor , other than its lovely taste , is that you’re able to cook with it without worry about curdling . Crème fraiche is popular with cooks in France , where milk is unpasteurized and the bacterium culture the pick by nature .
All pick sold in the United States is pasteurise , which kills the bacteria ; however , making crème fraiche at home plate is simple : rain cats and dogs about 1 loving cup heavy whipping pick into a jar with a lid . Add about 2 tablespoon buttermilk ; cover and throw off well . have the jar sit down at room temperature overnight or up to 24 time of day , then refrigerate . It will keep for about 10 days . Use it to nip and thicken broth and soups , instead of trounce cream on fresh fruit , or as a sour emollient backup man .
