Description
Cream is a thick liquid white color, which can also be cream-colored (see photo). Quality product should not have flakes and lumps. Natural cream has a sweetish taste and viscous texture.
In ancient times, people simply collected a thick layer that formed on the surface whole milk which has already settled. To date, 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:
- cream 8% fat;
- cream 10% fat;
- cream 20% fat;
- cream 25% fat;
- cream 20% fat;
- cream 35% fat.
In addition, cream can be distinguished by consistency:
- drinking;
- whipped;
- canned
- dry.
Today, the industry produces vegetable cream, which have long term storage. Since they are produced using vegetable fats, there is no need to talk about the high benefits of this product.
Cream composition
Main biological value of this product is in the composition of the cream, which includes a large number of phosphatides. In their structure, these substances have much in common with fats, but differ in the presence of phosphoric acid and a nitrogenous base.
The composition of cream is very close to the composition of milk, differing only in an increased fat content, in connection with which we can say that cream is milk with a fat content of at least 8 percent. As for the nutritional value, that is, the percentage of carbohydrates, proteins and fats, cream also does not have any special advantages compared to cow's milk.
Selection and storage
If you purchased sterilized cream, then their shelf life reaches approximately 4 months. Pasteurized varieties will keep their freshness for as little as 3 days.
To keep the cream fresh, place it on a shelf near the freezer, as this is where the temperature is lowest. If you have already opened a jar of cream, then you should definitely use it within 24 hours.
If for any reason it is not possible to use the refrigerator, then store the cream in 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 is also worth considering that open cream quickly absorbs odors.
How to check the quality?
In high-quality cream should not be vegetable fats. To check the product for their presence, pour the cream into a glass and refrigerate for 15 minutes. Then look at them 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.
Cream properties
Included in the composition of lecithin, which normalizes the level of cholesterol in the blood, and also reduces the risk of atherosclerosis. In addition, this substance has a positive effect on the proper metabolism of fats. Cream helps to quickly remove toxins and toxins from the body, so it is recommended to use it for some poisonings. It is recommended to include this product in your diet for people with ulcers, gastritis and other gastrointestinal problems.
cream calories
In nature, milk is intended for feeding offspring, therefore it initially contains a large complex nutrients necessary for the full development of a young organism. Cream has a similar composition, but differs more high content fats.
Depending on the percentage of fat, the following types of cream are distinguished:
drinking or non-fat - from 8 to 14% fat,
low-fat - from 15 to 19%,
medium fat content - from 20 to 34%,
fatty - 35-49%,
higher fat content - from 50 to 55%.
at 10% fat - 3 g of protein, 10 g of fat, 4.1 g of carbohydrates, 82.7 g of water;
at 20% fat - 2.8 g of protein, 20 g of fat, 4 g of carbohydrates, 82.5 g of water;
at 35% fat - 2.5 g of protein, 35 g of fat, 3.7 g of carbohydrates, 75 g of water.
Caloric content is respectively 118, 206 and 337 kcal per 100 g of cream.
Beneficial features
As already noted, cream contains many essential substances and therefore has a beneficial effect on a person's well-being. Dairy fats of cream are well absorbed not only by small children, but also by mature people, as well as by the elderly.
Low-fat cream binds and removes toxic substances from the body. They also contribute to the normalization of activities gastrointestinal tract and prevent the development of gastritis and ulcers.
Cream is recommended to be included in the diet of young children, as they contain the optimal combination of calcium, phosphorus, potassium, vitamins A and D. In this combination, these elements are better absorbed. These substances are essential for correct formation skeleton and muscles of the child.
Also, this product contains a lot of phospholipids (phosphatides). Phospholipids are a structural component of all cells of the human body, including nerve cells. The inclusion of cream in the diet of the elderly serves as a prevention of senile dementia.
Harm cream
Like most fatty foods, cream is not recommended for all people. So, possible harm cream can affect patients suffering from obesity, atherosclerosis and liver disease. They should not be offered to children under two years of age. And with intolerance to milk proteins, this product is completely contraindicated.
The use of cream in medicine
Fresh cream is actively used in diet food when a sick person needs a lot of energy and nutrients to recover from an illness. Dairy fats, proteins and carbohydrates are quickly and completely absorbed by the body without overloading the gastrointestinal tract.
Experts believe that for good nutrition it is necessary to include at least 30% of dairy products in your diet. This is especially true for children under the age of 5 and for people over 60 years of age.
In official medicine, only low-fat cream is used - from 8 to 14%.
Also, lecithin and casein are obtained from cream, which are used in the manufacture of various drugs and biologically. active additives.
Cream in cosmetology
In ancient times, the fair sex, whether they were great queens or sophisticated odalisques, knew well how to preserve the beauty of their face and body. In those days, milk was a delicacy and perishable product inaccessible to most mere mortals.
Therefore, only selected women could afford rejuvenating milk and honey baths. And cosmetic compositions made from fresh cream, all the more, were available only to representatives of high society.
Classic cream-based recipes have not changed much since that time. And now anti-aging creamy masks with honey, whitening with cucumber or nourishing with egg yolk are common.
Examples of cosmetic formulations
For aging and tired skin. Mix one part of honey and two parts of cream, slightly heat in a water bath (30-35 degrees). Apply a warm mass with massaging movements on the face, rinse with contrast water after 20 minutes.
For dry, brittle hair. Mix strong nettle infusion with cream in equal proportions. Apply to dry hair for half an hour, rinse warm water. Dry your hair without using a hair dryer.
For dry and flaky skin. a teaspoon of soft butter place in barely warm cream (50 ml), enter raw yolk. Apply the mask for half an hour, rinse with contrast water.
For exfoliation and gentle whitening. Evaporated sea salt mix with 2 tbsp. spoons of white crackers and 2 tbsp. tablespoons of fresh cream The scrub is prepared immediately before use, it is not stored for a long time.
Vitamin cocktail. freshly squeezed lotion carrot juice and fresh cream improves complexion.
Cream for weight loss
Natural cream cannot be called classic dietary product, since they contain a fairly substantial amount milk fat. Therefore, it is highly undesirable to use this product for men and women suffering from severe obesity.
But those people who follow a diet to maintain a figure or get rid of a couple of extra pounds can drink little heavy cream absolutely calm.
This is especially true for lovers of radical mono-diets (egg, vegetable, grain), since with such nutrition, the volume and variety of biologically derived food are sharply reduced. active substances. And cream can completely make up for their loss due to a truncated diet.
Good to know
Most healthy cream is a product obtained from whole fresh milk by simple settling. However, the shelf life of this delicacy is only a couple of days, so it is available only to rural residents. It simply does not reach city dwellers.
In order for the cream to get on the shelves of supermarkets and other stores, they are subjected to pasteurization or sterilization.
During pasteurization, the product is heated to 85 degrees. This is enough to kill all pathogenic cultures in the cream, it is with such processing that all biologically active substances are preserved in them.
During sterilization, the cream is heated almost to the boiling temperature, but at the same time, ascorbic acid is destroyed in them, and some trace elements are converted into indigestible compounds.
Therefore, if it is not possible to drink "raw" cream, then it is better to use pasteurized.
What to replace cream
Cream is eaten, added to various desserts, sauces, confectionery. Natural cream is a relatively perishable and expensive product.
Thrifty manufacturers have learned to replace them with "vegetable cream". They are actively used in the production of chocolate, cakes, pastries and other products. In fact, such cream is a surrogate consisting of vegetable fats ( Palm oil), flavors, emulsifiers, colorants and stabilizers. It does not carry any nutritional value. Even more: the trans fats used in their production have carcinogenic properties.
If cream is needed for making sauces or preparing second courses, then they can be replaced with natural coconut milk. Of course, at a cost it will be much more expensive than cream, but then the dishes will acquire a special flavor. spicy taste. This castling is preferred by vegetarians and fans of dairy-free diets.
Depending on the purpose for which cream is required (cooking dishes or cosmetic masks), they can be replaced with kefir, sour cream, whole milk or powdered milk mixtures.
How to make cream from milk
At home natural cream can be obtained in two ways.
Settling. For this fresh milk pour into a sterilized glass or enamelware. After a couple of hours, the fat fraction will exfoliate and rise to the top. If milk is defended in the classical three-liter jar, it will be seen how 3-4 centimeters of an emulsion of a pleasant cream color is formed at the top.
Some housewives advise warming up the milk a little so that the process goes faster. However, experts do not support this point of view, since when heated in milk, many useful substances are destroyed.
This method is suitable when you need very little cream.
Separation. This requires a compact household separator. Milk is heated to 80-85 degrees, cooled and poured into the machine. The advantages of this method are that, firstly, a lot of cream can be made, and secondly, it can be obtained with a given fat content.
In the manufacture of cream, it is worth remembering that a good product obtained only from whole cow's milk.
Use in cooking
Cream can be consumed as a standalone product or used in recipes various dishes. Most often, sauces, dressings, creams, mousses, etc. are prepared on the basis of this product. Low-fat options are put into drinks to give them a more delicate creamy taste. In addition, cream is part of the first courses, and sour cream, ice cream and butter are also made from them.
Separately, it is worth mentioning 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, you must take homemade milk. The process is very simple and anyone can do it. Purchased fresh milk should be poured into a wide bowl and placed in a dark, cool place. In a day, you will be able to collect fat on top, which is homemade cream.
Whipped cream at home
In stores, this product cannot be called natural, since during its production they use various additives. You have an alternative - whip cream at home. In this process great importance have exactly the fat content of cream, the minimum value is 33%. It is very important that the raw materials and the utensils that you will use are cold. To do this, put them for a while in freezer make sure that the dishes are completely dry.
If you took purchased cream shake the bag very well. In the 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 sifted in advance to avoid lumps. Its amount should be calculated from the proportion: 1 teaspoon per 200 ml of fresh cream and plus 1 teaspoon more. You need to whip according to a certain pattern: first, the speed should be minimal and gradually increase, when the process comes to an end, the speed should be gradually reduced again. When the cream begins to whip well, it's time to add the powder, only you need to do this 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 has not dragged on, everything is ready. Such a product will keep its freshness for 36 hours.
Cream for weight loss
Cream is not a dietary product, because it has so much fat. It is very undesirable to use the product for women and men suffering from obesity. People who follow a diet to maintain good shape can absolutely safely consume low-fat cream.
This is especially true for fans of radical mono-diets, since special way nutrition is very poor in useful substances, and cream will help make up for the lack of vital necessary ingredients. As for whipped cream, their use is highly undesirable if you are on a diet. The thing is that the calorie content of whipped cream is too high.
It is due not only to the fat content of the product, but also to the content of a significant amount of sugar in it. As you know, the combination of sugar and fat is the most detrimental to the figure.
Contraindications
Cream can harm people with individual intolerance to the product. Due to the high fat content, this product is not recommended for people who have digestive problems. Contraindications to the use of cream are in people with high level cholesterol in the blood. You can not eat them also with obesity, hypertension. It is worth refusing cream if there are problems with metabolism and with the cardiovascular system. You can’t eat this product with atherosclerosis and liver pathologies yet.
Cream is the fat-containing part of milk, located in its upper layer.
Cream is made by separating whole milk into skimmed milk and fat fraction. At home, they are obtained by settling strained milk. The settled cream is separated from milk and subjected to heat treatment.
Depending on the processing method, pasteurized and sterilized cream is distinguished. Cream is pasteurized at 85°C, and sterilized at 100°C. The shelf life of sterilized cream should not exceed three days. Pasteurized cream can be stored for up to 120 days. However, when they are sterilized, vitamin C is destroyed, and phosphorus and calcium form compounds that are practically not absorbed by the human body. That is why only pasteurized and fresh cream are considered useful.
In processing plants, a separator is used to separate cream from milk. The separator processes 20 tons of milk per hour. Processing enterprises produce cream with a fat content of 8 to 55%. After the separation process, the cream is normalized with skim or whole milk.
AT Food Industry"vegetable cream" is widely used, obtained from vegetable fats (based on palm kernel, coconut or palm oil). They include milk proteins, which give this product the color, taste and aroma of natural cream, as well as stabilizers, emulsifiers, dyes, acidity regulators and flavors.
"Vegetable cream" are fatty acids (trans isomers). Products containing "vegetable cream" are not recommended for consumption, as trans-isomers are carcinogens.
Dry and canned cream, the method of application of which is indicated on the package.
Nutritional value and calorie content of cream
According to the percentage of fat, cream can be low fat (8-14%), low fat (15-19%), medium fat (20-34%), fat (35-49%) and very fat (50-55%).
Cream 10% fat contains 2.7 g of protein, 10 g of fat and 4.5 g of carbohydrates. Cream 20% fat contains 2.5 g of protein, 20 g of fat and 4 g of carbohydrates. Cream 30% fat contains 2.2 g of protein, 35 g of fat and 3.2 g of carbohydrates.
The calorie content of 35% fat cream is 337 kcal, 20% fat cream is 207 kcal, the calorie content of 10% fat cream is 119 kcal.
Properties and benefits of cream
Cream is considered a highly nutritious dairy product. Dairy cream is rich in vitamins B1, B2, A, D, E, PP and C, as well as mineral salts and trace elements - iron, magnesium, iodine, zinc, molybdenum, calcium, chlorine, selenium, potassium and phosphorus. Vitamin D in cream promotes optimal absorption of phosphorus and calcium. They contain five to six times more vitamin A than milk. 40 ml of the product contains about 5% daily requirement body in phosphorus, calcium, vitamins B 2 and B 12.
The benefit of cream is its high content of phospholipids, or phosphatides. Phospholipids are part of all cells and tissues of the human body, especially a lot of them in nerve cells. Phospholipids, mainly lecithin, play an important role in preventing the development of atherosclerosis, contributing to the normalization of cholesterol metabolism in the body. That is why milk cream is widely used in clinical nutrition.
In addition, the benefit of cream is that this product contains L-tryptophan, so they are recommended for people suffering from nervous disorders or depression.
Casein and lecithin are obtained from cream. They are used in the manufacture of various dietary supplements and medicines. In official medicine, only low-fat cream (8-14%) is used.
For kidney diseases and edema, cream mixed with carrot juice is used. A mixture of cream with honey is used to enhance the work of the sex glands. Often, cream is prescribed for gastric and duodenal ulcers, as well as for acute gastritis.
Cream-based products are indispensable for sudden weight loss and exhaustion. Cream quickly binds and removes toxins from the body.
Cream and cream products contribute to the effective recovery of the body after exhausting physical or mental stress. An adult is recommended to consume no more than 60-70 g of this dairy product daily.
AT pure form cream softens the skin very well, improving its metabolism and blood circulation. They are perfectly absorbed and almost do not leave a sticky and greasy trace.
Cream products and cream are widely used in cooking.
Contraindications to the use of cream
Due to the high fat content, this product should not be consumed by people with obesity, atherosclerosis and liver disease. Children under two years of age should also not be given cream.
The use of cream is contraindicated in case of intolerance to milk proteins.
What is the difference between cream and sour cream? It would seem that this different products but many people confuse the two. But they have different taste, manufacturing methods. Therefore, for some recipes, it is cream that is taken, and for others, sour cream. It is believed that it is necessary to eat at least three servings of dairy products a day, as they are good for the human body. Therefore, it is difficult to do without cream and sour cream.
Basic definitions
To understand how sour cream differs from cream, you need to familiarize yourself with the definitions of these products.
So, cream is a product obtained in the process of settling milk, otherwise it is called separation. Now, of course, it is put on stream, it is carried out by special devices. However, before the cream was defended in a cool place. Then in the morning a layer of heavy cream was removed from the barrel of milk.
Sour cream is sour milk product. It is made from cream, adding various additives to them.
So what's the difference between cream and sour cream? Cream is a dairy product, and sour cream is sour milk, that is, the result of fermentation. Immediately it is worth deciding that vegetable cream does not exist. If the product is sold under this name, then it has nothing to do with milk, and natural cream in principle.
What are the benefits of cream?
This product contains a lot of vitamins and minerals. It contains not only fats, but also proteins with carbohydrates. They have sodium and magnesium. As well as great amount B vitamins. They have iron and potassium, which help the whole body and the heart muscle in particular. It is also worth combining cream with fruit. They enter into a reaction, as a result of which fruits are absorbed better, and a person can get the maximum amount of vitamins from both of these ingredients.
Cream is used to make sour cream and butter. Often they are added in the preparation of sauces or some confectionery. Cream also goes well with coffee and drinks based on it. This is due to the fact that heavy cream sets off its aroma, gives coffee softness. For this reason, it is recommended to drink coffee with cream or milk to reduce harm to the stomach.
Contraindications for cream
This product is high fat. For this reason, it is banned for a number of diseases. Also, cream, especially with a fat content of twenty percent, is not recommended for the elderly or those who have suffered a long illness. The body may simply not cope with such a fatty product.
How is sour cream obtained?
What is the difference between cream and sour cream? In fact, the latter is made from cream. It all starts with milk, which is separated. The skimmed cream is pasteurized and normalized, then a special leaven is added to the already prepared raw materials.
After this action, the sour cream stands for another day, cools and settles, while acquiring its own taste and texture.
Sour cream is used as a dressing for salads, sauces are made on its basis. Sour cream is also added to the dough. This makes the bread soft and tender.
What are the benefits of sour cream?
What is the difference between cream and sour cream? If the first go well with fruits, then sour cream - with vegetables. Both ingredients help maximize the absorption of beneficial substances.
Also, this product contains a lot of vitamins, for example, vitamin A. It is also often called the beauty vitamin, since it is difficult to imagine healthy skin and hair without it. Sour cream also contains fatty acids, natural sugar and biotin. It is impossible not to notice the presence of B vitamins, potassium and magnesium, zinc and iodine and, of course, iron. The last element is necessary for proper blood formation, helps fight anemia and weakness. By the way, the latter also directly affects the appearance, helping to form healthy nails.
Taste and fat
Cream has a pleasant, slightly sweet taste. Sour cream is a pronounced sourness, which depends on the initial taste of milk. This is one of the points that shows how sour cream differs from cream. For the same reason, putting sour cream in coffee, for example, is not best idea. In addition, under the influence of temperatures, sour cream can curdle. The integrity of the manufacturers also plays a huge role here. Due to a number of additives and preservatives, some sour cream cannot be used when preparing sauces. Therefore, it is worth paying attention to what is written on the label. So the words " sour cream product' should be alarming.
Cream is often offered in several varieties. With fat content of 10, 20 and 30%. The latter are often whipped with a small amount granulated sugar getting whipped cream. The first is considered to be drinking. It is difficult to achieve their thickening without certain ingredients, for example, without using starch or gelatin. They are also released and diluted with water, a drinking product is obtained. They are stored for a long time.
What is the difference between cream and sour cream, if we take their fat content? Sour cream is most often sold in several types: 10, 15 and 20% fat. There is also the so-called village sour cream. It differs in that it is quite thick without a pronounced sourness.
What is the difference between cream and sour cream? A whole host of factors! So, cream is, in fact, settled milk, or rather its upper layer. They have a delicate sweetish taste, milky notes are clearly felt in it. Sour cream, in turn, is made from cream. It is more acidic due to fermentation. It is often used for dressing salads, flavored dough with sour cream or delicious soups such as borscht.
Nutritious dairy product that is obtained from whole milk. It has a high fat content.
Manufacturing
Cream can be obtained in two ways. The first is the natural separation of cream from milk, which occurs when the latter is allowed to stand for a day. After that, the cream is skimmed, or drained, which determines its name. The second method consists in the separation of milk, that is, the forced separation of the fatty fraction from it.
Kinds
Depending on the fat content, cream is divided into the following types:
10-11 percent - are used for consumption in pure form, adding to tea or coffee, which gives these drinks a special soft, sweetish aftertaste. Also, this cream is used to prepare various dishes.
15-17 percent
20-22 percent - they are used to make sauces, desserts, mousses, confectionery creams, parfait ice cream, added to puree soups and second courses
30-33 percent
35-40 percent. These creams are called "fat". They are ideal for whipping, which is easy to do with just a whisk. In this case, it is recommended to cool the cream, add it instead of sugar powdered sugar, which dissolves quickly and does not violate the consistency of the foam. They are also used as a base for hot soups and various dishes that need to be cooked because they do not curdle at high temperatures.
In addition, cream is divided into fresh (obtained after settling raw milk), pasteurized and sterilized. The latter are obtained by heating milk to high temperature. At the same time, vitamin C is destroyed, and phosphorus and calcium form compounds that are practically not absorbed. human body. Therefore, fresh and pasteurized cream are considered more valuable.
calories
100 grams of 10% cream contains - 119 kcal, 20% - 207 kcal, 35% - 335 kcal.
Compound
Milk cream includes almost everything useful material characteristic of milk. They contain organic acids, saturated fatty acids, mono- and disaccharides, cholesterol, proteins, carbohydrates, vitamins A, B1, B2, B6, B9, B12, C, PP, H, E, D, choline, and minerals: cobalt , fluorine, molybdenum, selenium, copper, manganese, zinc, iodine, sulfur, iron, phosphorus, chlorine, sodium, potassium, calcium, magnesium.
In addition, cream contains phospholipids in large quantities.
Application
Cream is used to make butter and sour cream, as well as various culinary products, including sauces, sweet dishes, desserts, puree soups, confectionery.
They are used in cosmetology to soften the skin of the face, improve its blood circulation and cell metabolism.
How to choose
High-quality cream does not contain fatty lumps or flakes. They are characterized by a homogeneous consistency and should have pleasant taste and smell, without bitterness and mold.
Storage
Fresh cream is stored for no more than two days, pasteurized - about three days, and the shelf life of sterilized cream can be 4 months.
Beneficial features
Cream has a high nutritional value and easy digestibility, which helps the body weakened after an illness to quickly gain strength. They are also recommended to increase immunity, improve performance, fight depression, normalize sleep, strengthen the nervous system.
Omega-3 fatty acids have a beneficial effect on people who are mentally strenuous.
Use restrictions
Everyone knows that cream is a dairy product, moreover, it is very tasty. Some of them are added to tea or coffee, others are used in baking desserts ...
What is cream?
The name itself already speaks of how cream is obtained - they are “drained”. It used to be so: the housewives left milked milk overnight in the cellar, and in the morning they drained the top layer from it. They then, tasty and sweet, delighted their households, especially children. In addition to being tasty and nutritious, cream also contains a large amount of calcium and other minerals. Maybe it was thanks to the cream that the village children grew up so strong and healthy? True, in our time they receive it in this way only in villages where they have not heard of such a device as a separator (or the housewives are trying purely for themselves). In an industrial way, cream is obtained by separation - natural from whole milk and reconstituted from dry milk (but can this product be considered as useful?).
Cream contains the same amount of minerals, carbohydrates and vitamins as milk, but the fat content is different:
- high-fat - from 50 to 58%
- fatty - from 35 to 48%;
- classic - from 20 to 34%;
- low-fat - 15, 17 or 19%;
- non-fat - 10, 12 or 14%.
But cream proteins differ from milk proteins - they are complex, contain large quantity lecithin (takes part in the process of building cell membranes).
What are the benefits of cream?
Cream fats are much easier to digest than milk fats and provide much more energy.
Remove toxins from the body.
L-tryptophan (also the “merit” of cream) improves mood, improves well-being, adds energy, keeps the body in good shape and improves working capacity, helps with depression and insomnia.
When added to tea or coffee, they reduce their negative effect on the gastric mucosa and tooth enamel.
We buy cream
The first thing you should pay attention to is the type of cream:
- pasteurized have the taste of boiled milk, their shelf life is 3 days;
- sterilized - the taste of baked milk, stored up to 4 months.
Unfortunately, there is no way to evaluate the cream without opening the package. But at home, it becomes possible to fully explore this product - its taste should be sweet-sour, it should not have any lumps or flakes, and the color can only have a light cream shade.
Pasteurized cream turns sour, but they can still be used - for example, but there are no such microorganisms in sterilized cream, so they begin to turn black, bitter (naturally, they should not be eaten, even for baking).
Note! The package must indicate which cream is pasteurized or sterilized. If there is no such designation, return the package to the shelf and pass by - in front of you is a product made from vegetable fats (palm oil, for example!)
How to make homemade cream
The ideal option is to use the "ancient" experience - take the milk of a real cow (meaning not store-bought milk), pour it into bowls and put it in a cool place overnight, and remove the top layer in the morning. The product is ready - the most natural cream!
The second option is a separator. If it is automatic, then all the work is to press the necessary buttons, and if it is mechanical, then you will have to make some physical effort.
Low fat cream potato casserole recipe
Ingredients:
- potatoes - 8 pieces;
- minced meat (pork or chicken) - half a kilogram;
- onions - one head;
- skimmed cream - 330 ml;
- one egg;
- nutmeg;
- hard cheese - 120 grams;
- spices.
Cooking:
- Peel the potatoes and cut them into thin rounds.
- Sliced onion fried in half rings sunflower oil and add minced meat to it, season with spices.
- Whip the cream well with the egg, add the nutmeg.
- Lay out a layer in the form, minced meat on it, cover with another layer of potatoes.
- Pour in whipped cream.
- Sprinkle with grated hard cheese.
- Cover with foil and put in the oven for 55 minutes.
- 10 minutes before cooking, remove the foil (if you want to get a golden crust).
Such potatoes are very tasty, and the content of low-fat cream makes them less caloric.
In addition to this recipe on the Internet or any cookbooks you can find many recipes for dishes, the ingredient of which will be cream. And it's up to you to decide whether they will be fat or fat-free. In any case, cream is a better option than butter!
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