Please forward this error screen to goat milk whitening cream-1071803141. This article is about the dairy product.
A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk. 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. Cream skimmed from milk may be called «sweet cream» to distinguish it from whey cream skimmed from whey, a by-product of cheese-making.
Whey cream has a lower fat content and tastes more salty, tangy and «cheesy». Cream has many culinary uses in sweet, bitter, salty and tangy dishes. Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Both single and double cream can be used in cooking. Double cream or full-fat crème fraîche are often used when cream is added to a hot sauce, to prevent any problem with it separating or «splitting».
Double cream can be thinned with milk to make an approximation of single cream. The French word crème denotes not only dairy cream, but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions, there are regulations for each type.