Milk cream is a substance of fat consistency that is emulsified in freshly milked or raw milk. It is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.
This fat layer is separated by a centrifugation process, and packaged separately for its use in gastronomy. According to the proportion of fat that it contains, it is possible to distinguish different types of cream: the lighter ones are used to mix with coffee or in the preparation of soups and sauces; the thicker ones (with a 55% fat content) are used to make products like whipped cream, used in pastry industry. The extremely fatty cream can be whipped to make butter, which basically consists of the isolated milk fat. Whey cream has a lower fat content and tastes more salty, and sometimes cheesy. This type of cream has also culinary uses in sweet, bitter, salty and tangy dishes.
For commercial purposes, during its production, milk cream may have thickening agents and stabilizers added such as sodium alginate, gelatine, sodium bicarbonate, among others.
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Make Dulce de leche Mousse at home. You need: milk cream 500 ml, dulce de leche 500 gr, 4 egg whites, sugar 100 gr, water 50 ml.
Heat the sugar and water in a saucepan over high heat. Cook until syrup thickens and bubbles very slowly.
Meanwhile, beat the egg whites into snow and, when the syrup is ready, pour slowly on the whites, while beating. Continue beating until it cools.
On the other hand, beat the cream to half point, and add the dulce de leche at room temperature. Add the egg whites in 3 parts, and take the mixture to the refrigerator for 3-4 hours. Enjoy!
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