Phoenician traders arrived around 600 BC in Cornwall in search of tin. They introduced there a technique for making clotted cream.
In the mid-19th century, many dairy farmers would skim the cream off their milk and add water to extend the supply. To replace the skimmed-off layer of cream and to add thickness, farmers often added pureed calf brains.
Sour cream 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.
Non-dairy creamer is flammable.
Clotted cream and the human brain have the same percentage of fat.
Cream is lighter than milk.
Source Wikipedia
In the mid-19th century, many dairy farmers would skim the cream off their milk and add water to extend the supply. To replace the skimmed-off layer of cream and to add thickness, farmers often added pureed calf brains.
Sour cream 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.
Non-dairy creamer is flammable.
Clotted cream and the human brain have the same percentage of fat.
Cream is lighter than milk.
Source Wikipedia
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