Cream

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Cream as a rule, it is a dairy product that is used in dishes and desserts, sauces, creams, soups and pasta, heated and baked. Initially, it was made only from fresh cow's milk, but today there is cream on both milk and vegetable basis. There are different types of cream, in different forms (liquid, powder), with different content.

The cream it is essentially a product of non-homogenised, high-fat milk. It is usually excreted on the surface of the milk container because the fat in it is lighter than the water in the milk. Cream is a starting product for the production of butter.

Cream in fact, it is the modern name for cream. In the past it was obtained by whipping the cream of milk, nowadays the cream is separated by centrifuges. To be real cream, it must have at least 10% fat.

The most common in cooking is sourdough creamwhich is used for sweet and savory dishes. Of the sour cream for heat treatment without gelling, those with a fat content of more than 20% are suitable, which are only mixed in the hot sauce. Sour cream with less fat forms "rags", like yogurt. All sour cream can be gelled and frozen.

Composition of cream

The cream is a very useful yogurt product. It has less protein than milk, more fat and fat-soluble vitamins. This is a product that contains a lot of calcium, vitamins A and vitamin D and a significant amount of trace elements, mineral salts, useful for the human body. The cream is also useful with its high protein content - 2.2%. The problem is the fat, which is a significantly high percentage - from 15 to 45%. However, they are easily digested and this is the reason why doctors recommend cream to people suffering from obesity and even those with diabetes.

Coffee cream - 10% fat.

Cream or Whipped Cream - 30% fat.

Extra cream or Confectionery cream - up to 40% fat.

Whipped cream, pasteurized - up to 36% fat.

Yeast cream, Yeast cream - 10% fat.

Crème double - from 40% to 55% fat content.

Fresh cream - fat content at least 30%. The addition of up to 15% sucrose is permitted.

Types of cream

Cream fraiche is also included in sour cream.

Liquid cream is Milk liquid cream, Vegetable-based liquid cream, confectionery liquid cream, cooking cream.

Other forms under which cream is mentioned are whipped cream, powdered cream, spray cream, coffee cream and dry cream.

Selection and storage of cream

Sour cream is stored for up to 72 hours at 2 to 8 degrees. It is not recommended to freeze, because in the process of freezing it splits into small pieces. If greenish or pink foam appears on its surface, this is a sign that you need to throw it away.

Before being added to a dish, the cream should be left for a while at room temperature.

Cream in cooking

The culinary exploitation of cream is wide. Whipped cream is made from liquid or semi-liquid cream with 18-30% fat content. Before whipping, the cream and utensils must be cooled to the same temperature. If the cream becomes very thick, add a little water while stirring constantly.

When using cream in sauces it takes longer to cook, because once it liquefies, it thickens and becomes tastier. Sour cream is widely used in Russian cuisine. It is obtained by mixing fresh cream and yogurt or a few drops of lemon juice are added to the cream.

To make the cream lighter and fluffier when whipped, add 1 tablespoon of water to the pre-chilled cream. If you add 1 egg whipped in snow, the cream becomes ethereal and lighter.

The cream gives an unforgettable taste to a number of dishes - from the delicious Italian pasta, to many appetizers, soups, pastries, main dishes with meat, fish, vegetables. One of the most popular desserts in the world - Pavlova cake, can not be obtained without the irreplaceable participation of cream.

Preparation of cream

To prepare ourselves cream high-fat fresh or sour milk is needed if we are going to make sour cream. Freshly milked milk, after boiling, is quickly poured into a wide container placed on a cold water bath. After about an hour, the cream is rubbed with a fine mesh spoon, then left in the refrigerator for 24 hours to drain. The fresh cream thus obtained is whipped to a homogeneous mass. Its durability is about 72 hours. Sour cream is obtained from the cream of sour milk, and its shelf life is about 5 days at a temperature of 10 degrees.

Benefits of cream

The cream contains tryptophan, which lifts the mood, invigorates and calms the mood. It has a very high biological and energy value, which is why it is an important product in medical nutrition. Consumption of cream is recommended in diseases that are associated with a lack of hydrochloric acid in gastric juice; in kidney disease. Cream is involved in diets for the treatment of ulcers, acute gastritis, acute infectious diseases.

Harm from cream

Consumption of cream is contraindicated in people who suffer from obesity, atherosclerosis and problems with the bile and liver.

Weight loss with cream

There is a diet with cream that lasts 1-2 days. The diet is more like unloading days within a week. The diet requires the intake of 400 grams of cream with no more than 20% fat, which is divided into 5 doses. You should also drink 2 tsp. rosehip tea during the day. Water can be drunk up to 10 minutes before taking cream. If you feel very hungry, you are allowed to eat some nuts or a sour fruit.

According to nutritionists, the use of cream has a broad spectrum benefit. The cream improves the metabolism, has a positive effect on the appearance of the skin and it, as well as the whole body feels toned. It is no coincidence that cream is used in many masks to [beautify] the skin and hair.