What are the perfect bitter lotions? Perceive the distinction between them

Are you going to do Stroganoff? A gratin? Or whipped cream to accompany the strawberries? You’ll need milk cream. And, from this certainty, many questions typically come up: Can I exploit the canned model or does it should be the recent model? And the cream? It is the identical factor? Such confusion is regular and customary and, right here, let’s attempt to unravel a few of them. on goal, we examined six best-selling manufacturers within the markets to offer you reader with a whole and definitive information to bitter cream.

Picture: towfiqu ahamed / iStock

For starters, bitter cream is milk fats. It kinds when milk separates naturally (or with the assistance of agitation to hurry up the method in business) into two layers: a thick, fatty prime layer (the cream) and the skinny skim liquid beneath. There are a number of choices for the cream in the marketplace, they’re primarily labeled in line with the fats content material and warmth remedy, similar to pasteurization and the UHT course of. Every with completely different traits and due to this fact with completely different functions and outcomes. Due to this fact, it is very important know them so as to perceive the place to make use of them; Beneath we clarify extra about every of them. However word the golden rule of cream: the extra fats, the higher, as a result of the creamier it’s, the much less stabilizers and preservatives it provides.

On this case, the recent variations prevail, exactly as a result of they’ve the best proportion of fats. However whereas in Europe and the USA it’s potential to seek out an infinity of milk lotions – gentle cream, heavy cream, half and half, simply to call just a few – with various ranges of fats, as much as 50%, there is not a lot variation right here. The canned variations are between 12% and 20%, whereas the tin variations are round 25%, and many of the recent ones don’t exceed 35% fats, which, coincidentally or not, is the proportion wanted to whip the cream. .

Selecting in the marketplace is just not straightforward and never low cost – whereas a field of cream prices R $ 2, the worth of recent cream jumps to round R $ 20. To make a particular recipe and, in the long run, see all of it go down the drain. , as a result of the whipped cream that was going to cowl the cake had not congealed, or as a result of the sauce on the pasta for dinner for mates was curdled.

the tasting

Out of frustration, the concept of ​​testing recent cream manufacturers was born. To judge six of probably the most current in giant markets, the Palate promoted a blind tasting with a jury made up of consultants (meets beneath).

Because of the pandemic, the take a look at was carried out remotely: every juror obtained, at residence, a field with the uncharacterized samples, recognized solely by numbers. Every decide selected a recipe to check them facet by facet: there was a whipped cream pageant at Carlos Siffert’s residence, whereas in Patricia Ferraz’s kitchen, the lotions become an evening of macaroni and lemon. The chef that he’s, Tássia Magalhães made a gorgonzola cream, and the grasp ice-cream maker Francisco Sant’ana did what he does greatest: a scrumptious milk flower ice cream, which the following day ended up within the arms of all judges. .

Within the take a look at, the jury took into consideration the looks, aroma and style of the merchandise of their respective recipes and their impressions had been calculated in an internet type. The end result, with the rating from one to 6, could be seen beneath.

Contemporary, canned, canned or cream – what is the distinction?

Contemporary milk cream

It’s the most fitted for culinary use as a consequence of its excessive fats content material, which varies from 30% to 35% – and, due to this fact, additionally it is the most costly. It isn’t precisely recent, in actual fact, it undergoes the pasteurization course of, warmth remedy to get rid of a part of the microorganisms current within the product. However, because of the lack of preservatives, it’s crucial that or not it’s saved within the fridge. It thickens the sauces, goes to the stroganoff and heats up with out issues and with out the chance of curdling.

It’s the just one that whips cream, to not be confused with whipped cream preparations, that are plant-based. Consideration on the time of buy, the label ought to present just one ingredient: pasteurized cream. In line with Brazilian laws, pasteurized cream, with a fats content material of lower than 45%, can not comprise components within the formulation, similar to thickeners and stabilizers, which occurs with the can and field variations. Additionally take a look at the expiration date.

canned milk cream

This model often has a fats proportion between 20% and 25% and, due to this fact, is just not appropriate for whipping cream. Its paste is denser and has a yellowish look, because it undergoes a sterilization course of to extend its validity and permit it to stay at room temperature. Moreover the fats content material, the large distinction from canned is that it’s not homogenized, inflicting the whey to separate from the cream, no matter whether or not it may be used or not. The result’s a thicker cream than the recent model, which may additionally change the consistency of recipes.

Consideration when shopping for: some manufacturers use components similar to thickeners, dyes and flavors to compensate or simulate the shortage of fats, so take note of the label. In truth, thickeners are accountable for the parable that bitter cream congeals when heated, coagulates when boiling, not the cream itself.

milk cream field

It often comprises between 10% and 20% fats, of which 17% is the most typical. It’s the least expensive model of the product, however alternatively additionally it is probably the most industrialized and the least pure. Stabilizers are added to the cream combination with powdered milk, to extend its period, and thickeners, similar to starch and starch, to offer consistency and creaminess and make it much less liquid. It’s already homogenized, i.e. the whey is already blended. So, if it’s a must to make a recipe that requires whey-free cream, it must be canned.


Additionally it is bitter cream, that’s, defatted from milk, solely with extra fats and, consequently, denser and extra concentrated. You’ll be able to go to all recipes that use bitter cream. One although: Brazilian laws makes a distinction when the product has a fats content material increased than 45% and, on this case, it could comprise some components, similar to stabilizers and thickeners. In some areas of the nation there may be pasteurized cream, with the next fats content material (as much as 50%), with the identify born, this model being probably the most consumed within the southern states of Brazil.

Can I change the recent one with the canned one?

It relies upon. Even supposing it’s all bitter cream, as we’ve seen, they’ve very completely different traits. Crucial factor is to grasp the operate of the cream within the recipe and observe the required proportion of fats in it. However to make your life simpler, you may at all times use the recent one as a substitute of the field or can. However do not forget that the recent one has extra fats, that’s, the results of the recipe can be richer, extra oily. Now utilizing the container as a substitute of the cooler is a extra delicate compromise and often would not work. The canned one has much less fats, so the ultimate texture and taste will endure.

They’ll additionally curdle if there are thickeners within the composition. The construction of the recipe may also be affected by the passage: along with a much less creamy sauce, if cream is the supply of aeration of the recipe it won’t work. For instance, for those who want it to be whipped so as to add lightness to the recipe, like in a mousse. Briefly: for those who use it solely as a supply of fats, to make it creamier and the like, go for it. However total, the swap is just not advisable.

Attempt recent cream

1. Tyrolean

It has a gentle scent of recent milk, a barely creamy texture with a pleasing feeling of grease within the mouth and a delicate contact of acidity, all of that are welcome. It acquired a ten grade in chef Carlos Siffert’s whipped cream take a look at, “shortly acquired aerated cream with good physique and firmness, correctly”. It additionally served nicely with Patricia Ferraz’s creamy lemon sauce and gave a velvety texture to the Tássia cream. (R $ 18.90; 500 ml with out Mambo)

2. Uncommon

The pronounced aroma and style of the cream divided the judges. Two permitted of the milky notes, favored the leads to the recipes – “produced the perfect whipped cream” and a tastier sauce, with out damaging the steadiness of the dish – and rated it the perfect tasting. Two different judges, nevertheless, highlighted the robust aroma of the cheese, which influenced the ultimate analysis. (R $ 20.59; 500 ml not St. Marche)

3. President

Visually completely different from the others, it has a yellowish look and a denser texture, which at first generated mistrust. Though the label indicated the usual fats content material of 35%, among the judges discovered this pattern to be fatter, which resulted in additional constant recipes: within the case of ice cream, it was an excellent shock and “produced a concentrated and chronic ice cream with the fats that provides creaminess and consistency “, evaluates Francisco. Within the whipped cream “it was very thick, uniform and creamy. Nice, for instance, to make use of in a pastry bag to brighten a dessert,” says Carlos. (R $ 22.99; 500ml with out Mambo)

4. Bela Vista Farm

With a really creamy texture, with a milky taste and a barely buttery look within the mouth, it met the judges’ requests. The end result was a full-bodied whipped cream with a balanced taste and “it was the one which produced probably the most, it stuffed the bowl,” commented Carlos. In ice cream it had a extra intense taste, with fatter notes, with out nevertheless compromising its construction “. (R $ 18.29; 500 ml, in Pão de Açúcar)

5. Attilla

The aroma and style consult with the freshest farm milk. The consistency, sadly, is a bit skinny and there may be much less fats, although the packaging signifies 35%. This peculiarity of the feel varies the outcomes of its use in line with its goal. Francisco stated the cream “produced a light-weight and balanced ice cream, with the fat giving delicate and silky notes”, in addition to highlighting the acidity of the Tássia Magalhães cream. The whipped cream, alternatively, lacked stability. (R $ 21.90; 500 ml, no Mambo)

6. Inexperienced Subject

Extra liquid and with a powerful aroma and acidic taste, it didn’t fulfill all of the judges. Consequently, it gave unsatisfactory outcomes: whipped cream, for instance, turned brittle, with out construction. Within the Tássia cream, the flavour has stolen among the taste of the opposite substances. It additionally produced a light-weight and creamy ice cream, with extra noticeable milky notes. (R $ 21.90; 500 ml not St. Marche)

The jury

Professor at Wilma Kövesi Kitchen Faculty and advisor on the Casa Santa Luzia emporium, each in Sao Paulo, they organized an actual competitors between lotions, with stopwatch and notepad in hand. “I wrote the time that every one takes to ‘mount’, the lightness that every one reaches, the colour and the rendering.”

Francisco Sant’Ana (@franciscosantanasorvete)

The Glacier Chef is a reference in Brazil in terms of ice cream. Graduated in France, he’s professor and supervisor of top-of-the-line ice lotions within the metropolis, at Escola do Sorvete. You will need to encourage the flavors of Brazilian tropical fruits, in addition to encourage the democratization of a top quality product, with out preservatives or chemical compounds.

Journalist with a level in gastronomy, cooking and consuming at work for 22 years. Writer of the e-book “Comida Cheia de História”, she manages two weekly columns of Palate, Por Aí, with evaluations of eating places within the metropolis, and Prato do Dia, the place he teaches recipes that he experiments in his residence kitchen. She stressed, she can be the curator of an digital thrift retailer for culinary gadgets, the If you do not need it, I would like it.

Tassia Magalhães (@tassia_magalhaes)

One of the crucial promising skills of the brand new era of cooks, the chef has already been accountable for Pomodori and right this moment leads the kitchen of Nelita, a contemporary Italian in Baixo Pinheiros. Artistic, she created a recipe for Pardinho blue cheese cream only for testing.

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