How Is Cream Made?


4 Answers

Iris Phillips Profile
Iris Phillips answered
The dairy product cream consists of the layers of high butterfat which is skimmed off the top of milk before it is homogenized. In milk that has not been homogenized, the lighter fat will rise to the top over time. During industrial cream production, centrifuges known as separators are used to accelerate this process. Many countries sell their cream in several grades. Each different grade is determined by its total content of butterfat. It is possible to dry cream into a powder, so it can be shipped to far away markets.

  • Whey Cream
    The cream skimmed from the top of milk is often referred to as sweet cream. This is done to distinguish it from so-called whey cream, which has been skimmed from whey. Whey is a by-product of making cheese. The fat content in whey is lower, and it has a salty, tangy and almost cheese-like taste.
  • Colors of Cream
    Cream produced from milk that has come from cows, in particular Jersey cattle, that have been left to graze on natural pastures frequently contains natural carotenoid pigments. These come from the plants the cows eat and give the cream a slight, yellowish coloring. This is where the name of that yellowish-white color, cream originated. Cream made from goat's milk is white, as is the cream from cows that have been fed indoors, eating grain or pellets that are grain-based.
  • Cream in the USA
    In the USA, cream is generally sold with fat percentages like this:
    Half and half, at 10.5 to 18%
    Table, light, or coffee cream, at 18 to 30%
    Medium cream, at 25%
    Whipping cream, or light whipping cream, at 30 - 36%
    Whipping cream, heavy, at 36% or over
    Double, manufacturer's, or extra heavy cream, at 38 to 40% or over
Anonymous Profile
Anonymous answered
There are two easy methods of obtaining cream from milk. The first one is to heat milk on a low flame. A layer of cream will form over it in a few minutes. Just take the cream away with the help of a big spoon and collect it. The second method is to churn milk in a blender. Cream will go to the top in the form of froth. Take it off with a spoon and keep churning it till nothing rises up to the surface of the milk anymore. You're done. Good luck!
Sudipa Sarkar Profile
Sudipa Sarkar answered
Surprising but true, we cannot make cream without a cow! Yes, just like we cannot make apple without an apple tree or a coconut without a coconut tree, we are just helpless to make cream without a cow. The reason is that the cream is the butter-fat rich part that naturally comes on the top of non-homogenized cow's milk. This is therefore not possible for us to make without the help of that particular ingredient. According to Wikipedia, 'Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.'

Since the advancement in dairy industry allows cream to be separated from milk with the use of centrifuge (or separator), and in ancient tradition, it is done manually from the top of the pouring pan. We should not mix the concept of actual cream with that of evapourated milk which is thickened by removing its water content through evapouration. For single layer cream to be produced, it has to be collected from the top of the milk after 12 hours, whereas double layer is produced if it is not separated even after 24 hours.
Anonymous Profile
Anonymous answered
Cream is easy to make you buy a tub of creaming and blend it up

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