Cream

Left to its own devices, milk straight from the cow will separate into layers—a bottom layer of almost fat-free liquid and a top layer of almost solid milk fat-rich cream. Cream is no more than the rich, fatty part of whole milk. Since straight-from-the-cow cream is rarely available, we are most familiar with commercially prepared creams that have been separated from the milk by centrifugal force. There are a number of different types of cream on the market.