Milk (for the cream)

Description

Cream milk is a bright white, slightly velvety liquid with a delicate, subtly sweet flavor that enhances the texture and gives creams a creamy structure. Its fat content determines the richness and silkiness of the mixture: whole milk provides a creamier result, while skim milk gives a lighter effect. Nutritionally, milk provides high-quality protein, calcium essential for bones, B vitamins, and, in fortified versions, vitamin D. When consumed in moderation, it supports muscle recovery and a feeling of fullness. In the kitchen, it is used as a base for creams, puddings, sweet and savory sauces, and for thickening and tempering eggs; it pairs wonderfully with vanilla, chocolate, and fruits. Store in the refrigerator at a temperature of 0–4°C, use within 2–3 days after opening, do not freeze, and before use, it is best to slightly warm it or bring it to room temperature for even mixing of ingredients.