Question for English people regarding dairy products, lol?!
Sorry if this seems like a dumb question, heehee. This is just one of those things I wonder about. :)
Answers: We have different terms here in the US for dairy products. What you call double cream, we call heavy or whipping cream; what you call light cream, we call half and half. My question is, how do you classify your milk? Here, we have whole (4% milk fat), 2%, 1%, 1/2% and skim (no fat). Do you use the same terms in your country? Also, what do you call sour cream?
Sorry if this seems like a dumb question, heehee. This is just one of those things I wonder about. :)
I am a former chef and have travelled many times to the U.K and the 2 others have summed it it up quite well, in the UK the product we know here in the U.S and Canada as sour cream does exsist in tubs neither the full (15%) or light (5%) and fat free varietys, but it does in glass jars and is use for mexican cookery, even the yougarts are a bit different, butter (English or Irish types) too.
For a sour cream equivelent you would have to look at a product known as fromage frais, or fresh cheese, like marscapone, but only 10-12% BF, they do not have 1% it is either the full fat (4-5% BF), partly skimmed (2-3% BF) and Skimmed (0% BF) they also have cream in bottles, but most is in tubs from the store like the double and single cream types, also they still have home delivery there in almost all citys and towns, it is left on the door step early in the morning like the newspaper, they also have whole milk powder and clotted cream, this is used for tea and is served on scones, potato and tea types with jam, it is around 35-40% BF and come in small jars or tins.
We have whole milk, semi-skimmed and skimmed milk.
Whole milk, semi-skimmed milk and skimmed milk. I haven't a clue about sour cream, unless it's something that has ."gone off" and isn't fit to eat.