It’s that rich layer that rises to the top of the milk when it is unpasteurised. With carton milk, most of the cream has been separated and the milk homogenized to give it that uniform feel.
Once the separation process has been done, the cream can be made into whipping cream, clotted cream, heavy, light or medium cream. It also goes into making ice-cream and desserts.
It’s rich and weight watchers will tell you it is sinful but cream adds to the taste and richness of any recipe.
Cream today has gone beyond just dairy cream – it has enriched language with a certain feel – whether it’s the cream of society or the color ‘cream’.