Milk and cream, while both dairy products from animals, are distinct due to their differences in butterfat content, which impacts their application in cooking. Milk typically ranges from skim (zero butterfat) to whole milk (around 3.5% butterfat). In contrast, cream starts at 12% butterfat and can go up to 60% for clotted cream. Half-and-half sits between these two forms, commonly used as a coffee creamer. Their unique characteristics lead to diverse applications in recipes from desserts to sauces.
Milk and cream, though both dairy, serve distinct purposes in cooking, primarily defined by their differing butterfat content which influences flavor and texture.
The variations in milk and cream, from skim to clotted cream, provide a wide range of options with unique characteristics essential for various recipes.
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