Saturday, July 02, 2005

Glossary:Dairy

Double Cream
When cow's milk reaches the dairy, it contains a liquid substance called butterfat and this, when its skimmed off the surface of the milk is cream or better known as Double Cream. Extremely rich with a min fat content of 48%. Do not overwhip double cream as it will give a grainy, slightly seperated appearance, if you really overwhip it, it becomes butter. To prevent this from happening; add a couple of tablespoons of milk per 570ml of cream and use an electric hand whisk. Turn speed to low when its thick enough.

Whipping Cream
Its a lighter version of double cream; min 35% fat and whips beautifully. Great as a pouring cream too. Also good if you want a cream for swirling on top of desserts or soups eg: mushroom soups.

Extra Thick double or single Cream
Also known as double or single cream but its been treated to suit spooning on to pies and desserts without having to bother with whisking them first.

Soured Cream
Made with fresh single cream that has been soured by adding a natural culture similar to that used in yoghurt. Best for jacket potatoes.

Crème fraîche
Best Crème fraîche comes from Normandy. It has a longer shelf life than double cream. It is made by inoculating unpasteurized light cream with lactobacillus cultures, letting the bacteria grow until the cream is both soured and thick and then pasteurizing it to stop the process. Sour cream and Crème fraîche can be used interchangeably but crème fraîche has two advantages over sour cream: it can be whipped, and it will not curdle if boiled.

Genuine Greek Yoghurt
A special yoghurt made from cow's or sheep's milk which is boiled in open vats so that its liquid content is reduced. The result is a much thicker consistency, giving a more concentrated yoghurt with a fat content of 8-10%. Unfortunately, Greek style yoghurt isnt the same as original greek yoghurt.

Cottage Cheese
Popular cheese due ot low fat content made from skimmed milk. Its mild, faintly acidic cheese with just a hint of creaminess but a great deal of flavour. Best served sprinkled with snipped fresh chives and seasoned with coarse salt and black pepper.

Cream Cheese
A soft, smooth, buttery texture and varies enormously according to fat content. Usually standard cream cheese has 45% fat but there are variations from light to extra light these days. This can be used to replace full-fat cream and curd cheese.

Curd Cheese
Similar to cream cheese but lower fat content. Best for cheesecakes as it gives them a lighter flavour and texture.

-Adapted from Delia's How to Cook-

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