European bitter cream is of course viscous and wealthy due to its excessive fats content material, but it’s usually not fairly as spoon-ably thick because the American stuff. To attain a very luscious, thick consistency, American bitter cream goes by means of a double homogenization course of, wherein heated milk is pushed by means of small openings, utilizing stress, to scale back the scale of its fats droplets, to end in a creamy, emulsified dairy product.
Within the U.S., full-fat bitter cream will need to have at a minimal 18% fats, and a few forms of bitter cream can run as much as 25% fats. There are additionally low and reduced-fat forms of bitter cream obtainable, which regularly use thickeners, gelling brokers, and stabilizers to maintain the product thick and scoopable. However, European varieties are usually greater in fats, round 30% or greater. This ends in a richer, milkier taste, with extra grassy, dairy notes, in comparison with American bitter cream which has a signature tart taste that makes your mouth pucker — much like the mouthfeel and style of unsweetened Greek yogurt.