Translations:Cream/35/en

• Butter is made by churning cream to separate the butterfat and buttermilk. This can be done by hand or by machine.
• Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide, from whipped-cream chargers 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 bacterial culture that produces lactic acid (0.5%+), which 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 (or cream espesa) is similar to crème fraîche.
• 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.