Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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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.