Cultured cream

Cultured Cream is a dairy product that is created by fermenting cream with certain types of bacteria. The fermentation process thickens the cream and gives it a tangy flavor. Cultured cream is used in a variety of culinary applications, including baking, cooking, and as a topping for desserts and fruits.

Production

The production of cultured cream involves the fermentation of cream with specific types of lactic acid bacteria. These bacteria consume the lactose in the cream and produce lactic acid, which lowers the pH of the cream and causes it to thicken. The specific strains of bacteria used can vary, but often include species such as Lactococcus lactis and Leuconostoc mesenteroides.

Types

There are several types of cultured cream, including sour cream, crème fraîche, and clotted cream. These products vary in their fat content, consistency, and flavor, but all are made through the process of fermenting cream with bacteria.

Sour Cream

Sour cream is a type of cultured cream that is commonly used in North American and Eastern European cuisines. It has a fat content of about 20%, and a tangy flavor that is produced by the lactic acid bacteria during fermentation.

Crème Fraîche

Crème fraîche is a type of cultured cream that is common in French cuisine. It has a higher fat content than sour cream, usually around 30%, and a richer, less tangy flavor.

Clotted Cream

Clotted cream is a type of cultured cream that is common in British cuisine, particularly in the southwest of England. It has a very high fat content, often over 55%, and a thick, creamy consistency.

Uses

Cultured cream is used in a variety of culinary applications. It can be used in baking, where its acidity can react with baking soda to produce carbon dioxide and help baked goods rise. It can also be used in cooking, where it can add richness and flavor to sauces and soups. Additionally, cultured cream can be used as a topping for desserts and fruits, where its tangy flavor can complement the sweetness of the dish.

See Also

• Dairy product
• Fermentation (food)
• Lactic acid bacteria