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Substituting Milk for Cream
There are several reasons cream is called for in a recipe. One is taste; cream has a different taste than milk. Another is texture; cream provides a richer texture than milk. Another is the cooking properties; the more fat a milk product has, the less prone it is to curdling when cooked. So 2% milk is going to curdle in a cooked dish much sooner than a heavy cream. Your results of substituting milk for cream will depend on the role the milk/cream is to play in the recipe and how large a portion of the total ingredients it represents. Also your own tastes play a significant role. Someone who is accustomed to a low-fat diet might find your recipe made with cream too rich and heavy. Someone who doesn't faint at the concept of ingesting a little cream now and then might not care for the dish if you substitute low-fat milk for cream. In some cases, substituting ingredients is not so much a matter of science as a matter of personal preference. |
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Related Articles:
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