Cream is a butter white liquid that can also be creamy. A quality product should not have flakes and lumps. Natural cream has a sweetish taste and a viscous consistency.
Cream is an intermediate stage between milk and butter and is the most important thing in cooking. Especially heavy cream, which does not curdle when heated, enhance the taste of other foods, thicken and add nobility to the color and consistency of food.
In cream soups, for example, the cream shapes the texture, combines the flavors of the ingredients, and generally leads. If the soup is boiled with cream, it is better to use 33% – they do not curdle at high temperatures. Light, 10-15% cream is added directly to the blender.
In ancient times, people simply collected a thick layer formed on the surface of whole milk, which had already settled. Today this is due to separation. Thanks to this process, the fat fraction is removed, which ultimately makes it possible to obtain sterilized or pasteurized cream with different fat content:
- 8% fat;
- 10% fat;
- 20% fat;
- 25% fat;
- 20% fat;
- 35% fat.
In addition, cream can be distinguished by its consistency:
Today, the industry produces vegetable cream that has a long shelf life. Since they are made using vegetable fats, there is no need to talk about the high benefits of this product.
Composition and calorie content
- Caloric value: 206 kcal.
- Energy value of the cream product:
- Proteins: 2.5 g.
- Fat: 20 g.
- Carbohydrates: 3.4 g.
Selection and storage
If you purchased sterilized cream, then its shelf life is approximately 4 months. Pasteurized versions will keep their freshness for only 3 days.
To keep the cream fresh, place it on the shelf near the freezer as this is where the temperature is coldest. If you have already opened a can of cream, then you definitely need to use them within 24 hours.
If for any reason it is not possible to use the refrigerator, then the cream should be stored in a glass jar, which must be placed in a container with cold water. To reduce the risk of souring, it is recommended to put a horseradish leaf in the container.
It should also be borne in mind that open cream absorbs foreign odors quickly enough.
How to check the quality of cream?
High-quality cream should not contain vegetable fats. To check the product for their presence, you need to pour cream into a glass and refrigerate for 15 minutes. After that, look at their appearance.
If nothing has changed, this indicates the quality of the product. The presence of vegetable fats will be indicated by yellow spots on the surface.
The benefits of cream are due to its rich composition, which is almost identical to milk. Thanks to the content of l-tryptophanes in this product, the cream helps to cope with insomnia, and they also normalize the activity of the nervous system.
With this in mind, it is recommended to use this product for people who suffer from depression and nervous disorders.
It is part of lecithin, which normalizes blood cholesterol levels, and also reduces the risk of atherosclerosis. In addition, this substance has a positive effect on the correct metabolism of fats.
Cream helps to quickly remove toxins and toxins from the body, so it is recommended to use them for some poisoning. It is recommended to include this product in your diet for people with ulcers, gastritis and other gastrointestinal problems.
Application in cosmetology
The useful composition of the cream allows you to use them for cosmetic purposes. By combining them with other foods, you can get an amazing effect. For example, a cream can help improve the condition of aging skin and also cope with flaking. In addition, the cream has a whitening effect. Also, this product helps to improve the condition of the hair.
Cream can be consumed as a standalone product or used in recipes for various dishes. Most often, sauces, dressings, creams, mousses, etc. are prepared on the basis of this product. Lean options are added to drinks for a more delicate, creamy flavor.
In addition, cream is included in the first courses, as well as sour cream, ice cream and butter are made from them.
Separately, it should be said about whipped cream, which is used to make and decorate numerous desserts and pastries. Only high-fat cream is suitable for this product.
How to prepare this product from milk?
To make cream, be sure to take homemade milk. The process is very simple and anyone can handle it.
Purchased fresh milk should be poured into a wide bowl and placed in a cool dark place. After a day, you can already collect the fat on top, which is homemade cream.
Whipped cream at home
In stores, this product cannot be called natural, since various additives are used during its production. You have an alternative – whip the cream at home. In this process, the fat content of the cream is of great importance, the minimum value is 33%.
It is very important that the raw materials and utensils you use are cold. To do this, put them in the freezer for a while, make sure that the dishes are completely dry.
How make at home?
Shake the bag very well if you have purchased cream. In summer, it is recommended to keep a bowl in which you will whip the cream in a container with ice. In addition, you will need powdered sugar, which must be sieved in advance to avoid lumps.
Its amount should be calculated from the proportion: 1 teaspoon per 200 ml of fresh cream, plus another 1 teaspoon. You need to beat according to a certain scheme: at first, the speed should be minimal and gradually increase, when the process comes to an end, the speed must be gradually reduced again.
When the cream starts to whip well, it’s time to add the powder, only this should be done gradually in small portions. It is very important not to overdo it and not turn the whipped cream into butter.
You can check the readiness like this: make a hole in the mass with your finger, if it is not tightened, everything is ready. Such a product will keep its freshness for 36 hours.
The harm of cream and contraindications
The cream can be harmful to people with an individual intolerance to the product. Due to its high fat content, it is not recommended to use this product for people who have digestive problems. People with high blood cholesterol have contraindications to the use of cream.
You can not eat them also with obesity, hypertension. It is worth giving up cream in case of problems with metabolism and with the cardiovascular system. It is still impossible to eat this product with atherosclerosis and liver pathologies.
Fatty, or double, cream usually has a fat content of 30 to 48%. It is this kind of cream that is used as a base for hot creamy sauces, added to hot soups and generally subjected to heat treatment. The so-called whipping cream is traditionally not lower than 35%, they are also not afraid of fire, and all others, from 20% and below, are classified as low-fat and curl under the influence of high temperatures.
On packages of 35% cream you can often see the inscription “Whipping cream”. This is the optimum fat content, at which the cream can be whipped with a simple whisk, without resorting to additional tricks. However, even specially formulated whipping cream must be cold. Beating them – especially in summer – is better even on ice. And instead of sugar when whipping, it is more convenient to use powdered sugar: it dissolves faster and protects the consistency of the foam.
Powdered cream, like powdered milk, must be diluted with water before use; in the form of a powder, cream has a long shelf life and is convenient to use in baked goods, desserts and cocktails.