Comparing French milk & cream to US milk & cream
I've just moved to France, and am trying to figure out the variations of French milk and cream and how they compare to US milk and cream. I've googled and have yet to find a chart that lists what's what and how it compares to the US version. Right now, I'd really like to figure out what half & half is in France. Is there such a thing here?
but sometimes you just gotta make something familiar, and why stop making family favourites if you can find ingredients that will work?
and more for the OP:
lait concentree non-sucree is evaporated milk.
lait concentree sucree is sweetened condensed milk.
Creme Fouette is whipped cream in a can
I agree sometimes you need familiar. But having moved countries a number of times I found the sooner you adapt to local ingredients the easier life becomes. Cream/Milk is particularly tricky as many recipes require the right fat content to work properly.
The one thing I always struggled with in France was frozen pastry - I always seemed to buy the wrong type and don't think I ever found good frozen puff pastry.
There is no half-and-half in France.
Lait entier is whole milk.
UHT milk is ultra-high-temperature-sterilized milk.
Lait demi-écrémé is partially skimmed milk.
Crème liquide or crème fleurette is heavy cream.
Crème fraîche is crème fraîche.
There is no sour cream.
Lait ribot or lben (similar products) can be compared to buttermilk.
(That's for the main stuff you'll find in the milk and cream department.)