THE DAIRY DIFFERENCE

Before you pluck just any cream or milk off the shelf, get to know the basics.

RULE OF THUMB:

The higher the fat content, the thicker the consistency. Higher-fat creams tend to taste better, have a richer texture and don’t curdle as easily when you cook with them.

PASTEURISED VS ULTRAPASTEURISED:

Pasteurised cream whips up into a firm, fluffy texture and generally holds its form for longer; it also tastes better. Ultra-pasteurised creams have been heated to above 280°C to extend their shelf life.