Evaporated milk
is produced by removing
Sweetened
condensed milk
is similar to evaporated milk in
that 60% of the water has been
removed. But unlike
evaporated milk, sweetened
condensed milk contains
large amounts of sugar (40
to 45%).
Its distinctive
flavor is most often found in
desserts and confections.
Half-and-half
Light cream, coffee
cream and table
cream
are all products with more
than 18% but less than 30%
milkfat.
These products are often
used in baked goods or
soups as well as with coffee,
fruit and cereal.
Evaporated milk Sweetened
approximately 60% of the
water from whole,
homogenized milk.
used like whole milk for
cooking or drinking
Dry milk powder Dry milk powder
is made by removing virtually
all the moisture from
pasteurized milk.
This procedure is typical in
bread making and does not
alter the function of the
milk or the flavor in the
finished product
Half-and-half Light cream, coffee
cream and table
is a mixture of whole milk
and cream containing
between 10% and 18% milkfat.
It is often served with
cereal or coffee, but does
not contain enough fat to
whip into a foam.
Light whipping cream
Light whipping
cream or, simply, cream or, simply,
whipping cream,
contains between 30% and
36% milkfat. It is generally
used for thickening and
enriching sauces and making
ice cream.
It can be whipped into a
foam and used as a dessert
topping or folded into
custards or mousses to add
Heavy whipping cream Heavy whipping Buttermilk
or, simply, heavy cream cream or, simply,
heavy cream
contains not less than 36%
milkfat.
It whips easily and holds its
whipped texture longer than
other creams.
used throughout the
kitchen in the same ways
as light whipping cream.
Buttermilk Sour cream Sour cream
Today, buttermilk is produced by is produced by adding the
adding a culture (Streptococcus same culture to pasteurized,
lactis) to fresh, pasteurized skim or homogenized light cream
low-fat milk.
The resulting product is a
Buttermilk is most often used as white, tangy gel used as a
a beverage or in baked goods. condiment or to give baked
goods a distinctive flavor
milkfat content of not less
than 18%.

Crme frache Crme frache Yogurt

is a cultured cream popular in
French cuisine. Although
thinner and richer than sour
cream,
It is used extensively in
soups and sauces,
especially with poultry,
rabbit and lamb dishes

Yogurt Salted butter Salted butter

is a thick, tart, custardlike product
made from milk yogurt contains the as the name implies, is butter
with salt added.
same amount of milkfat as the milk
Typically 1.7% salt is used
from which it is made.
Salt not only changes the
Yogurt is generally eaten as is, butters flavor, it also
but may be used in baked extends its keeping
products, salad dressings and qualities.
frozen desserts. It is used in When using salted butter
many Middle Eastern cuisines in cooking or baking, the
salt content must be
considered in the total
recipe
European-style butter European-style Whipped butter
butter