How and why cream can take on many forms.
Cream is a remarkably versatile ingredient. Poured into coffee, spooned onto fresh berries, drizzled into soups, or stirred into risotto, it adds richness and a silky texture to any dish it's used in.
From a chemical standpoint, it's packed with potential. Apply some work and you have a rich whipped topping. Apply more work and you've got fresh butter. Add some acid-producing bacteria and you getFor all of these iterations, we have fat to thank. Not only is milk fat responsible for that smooth, mouth-coating quality, but it provides the framework that holds each and every one of these cream products together; if whipped cream is a body, then fat is its skeleton.
Quick disclaimer: if high school chemistry classes left you sweating in your seats, you may want to jump ahead a few paragraphs! The hydrophilic head faces water molecules, forcing the hydrophobic tails to gather around the fatty triglycerides. The resulting globule looks like this: At first, you'll see trails in the cream that don't immediately disappear; you have partially damaged some of those protective membranes and are beginning to trap a very small amount of air. Next, you'll start to see some soft peaks that sit on top of the cream's surface, but no real change in volume. Pay close attention, because once you notice an increase in volume, accompanied by firmer peaks that hold their shape, you've made it.
Once air leaves the network collapses, and the water that was being held in suddenly and dramatically separates from the solid mass of butterfat. Lactose is a relatively unsweet sugar found almost exclusively in milk. When bacteria are introduced to dairy, it makes a meal of lactose, converting it into energy and producing lactic acid as a happy byproduct. The increase in acid decreases the pH of the cream, changing the flavor and making the environment inhospitable to other, less friendly microbes.
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