Cream

Cream is a high-fat dairy product derived from milk, separated as the less dense fat layer that rises to the top before homogenization. Used in various culinary applications, it is produced in different grades based on butterfat content, with applications in sauces, desserts, and beverages. Cream can take multiple forms, such as sour cream and crème fraîche, and regulations on its classification and fat content vary by country. It is essential in both sweet and savory dishes globally, and its characteristics may differ depending on the milk source, such as cows, goats, or buffalo.

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