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Sunday, 3 August 2014

Cream

Phoenician traders arrived around 600 BC in Cornwall in search of tin. They introduced there a technique for making clotted cream.

Sour cream is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.

Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as sour cream.

Non-dairy creamer is flammable.

Clotted cream and the human brain have the same percentage of fat.

Cream is lighter than milk.

Source Wikipedia

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