Cream is a versatile dairy product with varying levels of butterfat, used to enhance flavor and texture in dishes like sauces, soups, and desserts. Condensed milk, a thick and sweet product made from cow's milk with water removed and sugar added, is commonly used in desserts and beverages for its dense texture and sweet flavor
1. Pasteurization: Opt for pasteurized cream, particularly if it will be consumed raw in dishes like desserts.
2. Additives: Select creams that are free from stabilizers and added flavors.
3. Added sugars: Be mindful of the high sugar content in traditional condensed milk. For less sweetness, consider using evaporated milk, which is unsweetened.
4. Ingredients: Incase of condensed milk should contain only milk and sugar, without unnecessary fillers or preservatives.
For cream, select the type best suited to your cooking needs, focusing on minimal additives and appropriate fat content. For condensed milk, consider the sugar content and choose based on your recipe requirements.