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cream| The part of milk that has the highest fat content; it can be separated by centrifugation or gravity (if milk is left to stand, the upper layer will be cream, the lower layer skimmed milk). To whip cream, that is, process it to trap air bubbles, it must contain at least 30% fat. Clotted cream is made from heating double cream over a bain marie, or by floating milk and skimming off the clotted upper layer. It should contain 55% fat and 4% protein. |
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