Low-Fat “Cream”

Most of us respond to cream based on its consistency. Its extra viscosity gives the impression of richness. Cream also has a luxurious mouthfeel. By thickening milk (or even skim milk) with the appropriate thickeners, we can emulate cream. Lambda carrageenan is especially appropriate because it gives liquids a dairy-like finish. Whey powder is derived from milk during cheese making. Keep in mind, though, that this mixture doesn’t behave exactly like cream. If you want to thicken it, simply