Here are some facts and tips on using cream or milk in hot dishes.
1) The lower the butterfat (milkfat) content, the more likely cream is to separate.
Half & Half is at least 10.5% butterfat (milkfat)
Light Cream is between 18% and 30% butterfat
Light Whipping Cream is 30% to 36% butterfat
Heavy Cream (Heavy Whipping Cream) is 36% to 40% butterfat
2) The hotter the liquid, the more likely cream is to curdle (separate). Cream should never be added to a boiling liquid.
When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle.
About The Author: Food Reference Newsletter ISSN 1535-5659
James T Ehler (Publisher & Editor)
Food Reference WebSite: http://www.foodreference.com
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