Double cream is called heavy cream in the USA. It is the thickest and richest of all the cream produced from cow milk. It has a high butterfat content and a low water content. It is used in making desserts, ice creams, puddings, cheesecakes, and other cold desserts. It is also used in making butter.
It is a thick, rich and creamy dairy product with a high butterfat content. It is the thickest and richest of all the cream produced from cow milk. It has a high butterfat content and a low water content. It is used in making desserts, ice creams, puddings, cheesecakes, and other cold desserts. It is also used in making butter.
Everything You Need To Know About Double Cream In The USA
The first factory in the USA making double cream was started in 1884 by a French immigrant, Adolphe Chavet. His factory was built in the town of St. Louis, Missouri with a capacity to produce 40 barrels of double cream per day. The same year, another French immigrant, Francis Merritt began producing double cream at his plant in New York City.
In 1886, John Landstrom and his son-in-law Jens Westman started their own company in Chicago, Illinois which produced over 30 tons of milk daily and later on added butter production. They supplied their product to the local markets and also sold it to a few restaurants and hotels around the city. This first plant was completely made of wood.
The second plant of John Landstrom and his son-in-law Jens Westman was built in 1887 in the town of Freeport, Illinois. It was a wood-framed factory with a capacity to produce 40 barrels of double cream per day. The same year, another French immigrant, Francis Merritt began producing double cream at his plant in New York City.
In 1886, John Landstrom and his son-in-law Jens Westman started their own company in Chicago, Illinois which produced over 30 tons of milk daily and later on added butter production. They supplied their product to the local markets and also sold it to a few restaurants and hotels around the city. This first plant was completely made
of wood.
In 1887, the second plant of John Landstrom and his son-in-law Jens Westman was built in the town of Freeport, Illinois. It was a wood-framed factory with a capacity to produce 40 barrels of double cream per day.
The same year, another French immigrant, Francis Merritt began producing double cream at his plant in New York City. He started his business by buying milk from local farmers and selling it to local hotels and restaurants for cooking purposes. The first product that he made was pastry cream which he sold to a few hotels and restaurants around the city. He later added butter production to his business and supplied it to the local markets. In 1888, Francis Merritt was joined by another French immigrant, Henri G. Milac.
Health Benefits Of Double Cream:
The health benefits of double cream are as follows:
1) Provides Necessary Protein
Double cream provides the body with the necessary protein. This is because it contains the essential amino acid, L-arginine which is an essential ingredient of all proteins.
2) Provides Necessary Fat
Double cream provides the body with the necessary fat. It contains a high amount of saturated fat and monounsaturated fat. These fats are important for the proper functioning of the brain and nervous system.
3) Provides Necessary Vitamin A
Double cream provides the body with necessary vitamin A which is an essential nutrient for all living cells in the body. It helps in maintaining healthy skin, eyes, and hair. It also promotes the normal growth and development of children.
4) Provides Necessary Vitamin D
It’s another source of Vitamin D. Vitamin D aids in the absorption of calcium and phosphorus. It also helps in the absorption of calcium from food which is essential for strong bones.
5) Provides Necessary Vitamin B12
Double cream provides the body with necessary vitamin B12 which maintains normal blood cell counts. It helps in the formation and growth of red blood cells, white blood cells, and the spleen.
6) Provides Necessary Vitamin E
Double cream provides the body with the necessary vitamin E which is an antioxidant that protects cells from damage caused by free radicals. It also reduces inflammation throughout the body and promotes a healthy immune system.
What Can Be Used Instead Of Double Cream?
There are many alternatives available for replacing double cream. These include:
1) Whole Milk
Whole milk is the only other option that can be used as a substitute. It contains all the same nutrients and vitamins as double cream. However, it is not as rich in fat due to the fact that it contains less saturated fat than double cream and it also contains less protein than double cream. It still provides essential nutrients though and is still a good option for replacing double cream.
2) Half-And-Half
Half-and-half is another alternative that can be used instead of double cream. It’s made with whole milk or skimmed milk combined with cream to form a semi-solid mixture of about 50% fat and 50% liquid. It contains all the essential nutrients and vitamins of double cream and is also a good source of protein.
3) Light Cream
Light cream is a mixture of skimmed milk or whole milk with no added sugar to make it more like double cream. It has less fat than double cream but still provides all the essential nutrients and vitamins.
4) Plain Yogurt
Yogurt can be used instead of double cream as long as you’re eating it plain, without any toppings or sauces on top. It’s made from cow’s milk that has been broken down by using bacteria and then fermented (or “cultured”) which makes it sour in taste. Yogurt is higher in protein than either skimmed or whole milk and contains a good amount of calcium and vitamins.
5) Heavy Cream
Heavy cream is made from whole milk and has a higher fat content than both skimmed and whole milk. It also contains about twice the amount of saturated fat as double cream and is also higher in cholesterol than skimmed or whole milk.
Conclusion:
Double cream made in the USA which is popularly used in many countries is usually made from pasteurized cream which is the cream that has undergone the pasteurization process.