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2025-05-29T04:44:02Z

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*'''[[Butter]]''' is made by [[Churning (butter)|churning]] cream to separate the [[butterfat]] and [[buttermilk]]. This can be done by hand or by machine.
*'''[[Whipped cream]]''' is made by [[whisk]]ing or [[mixer (cooking)|mixing]] [[air]] into cream with more than 30% fat, to turn the liquid cream into a soft solid. [[Nitrous oxide]], from [[whipped-cream charger]]s may also be used to make whipped cream.
*'''[[Sour cream]]''', produced in many countries, is cream (12 to 16% or more milk fat) that has been subjected to a [[bacteria]]l culture that produces [[lactic acid]] (0.5%+), which [[souring|sours]] and thickens it.
*'''[[Crème fraîche]]''' (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexican '''[[Crema (dairy product)|crema]]''' (or '''cream espesa''') is similar to crème fraîche.
*'''[[Smetana (cream)|Smetana]]''' is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream.
*'''Rjome''' or '''rømme''' is Norwegian sour cream containing 35% milk fat, similar to Icelandic '''sýrður rjómi'''.
*'''[[Clotted cream]]''' in the United Kingdom is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product, similar to Indian '''[[malai]]'''.
*'''[[Reduced cream]]''' is a cream product in New Zealand, often used to make [[Kiwi dip]].

Translations:Cream/35/en - Revision history

FuzzyBot: Importing a new version from external source