Milk and cream aren't just for your cuppa! Here’s our guide to the white stuff
Full fat whole milk (the blue one)
Once upon a time all milk was full fat milk. There’s actually two different types - natural whole milk, which has nothing added or removed; and whole standardised milk, which is diluted to ensure a standard fat content of 3.5%. These days all milk is homogenised, which means the fat molecules are reduced in size and dispersed throughout the entire volume. So you don't get that creamier layer at the top of a pint.
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Semi skimmed milk (the green one)
The most popular milk sold in the UK. It has 1.7% fat compared to 3.5% (full fat milk), as some of the cream is removed before processing.
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Skimmed milk (the red one)
Total waste of time and money; watery taste and flavour and doesn’t even turn tea the right colour.
Gold top milk
Produced by Jersey and Guernsey cows, whose milk has a higher fat content than that produced by Holstein Friesian cows (the large Black and White one). Interestingly it also has a more golden colour, due to higher levels of beta carotene, three times more Omega 3 than other milks, and more Beta Casein A2.
Raw milk
Raw milk is unpasteurised and comes straight from the cow. It’s banned in Scotland, and not allowed to be sold in the rest of the UK except directly by the farmer at the farm gate. If you get the opportunity to try some you should; it’s safe, and deliciously grassy.
Single cream (the red one)
Has a fat content too low for whipping, but can be used in sauces and soups. You can also make an enriched custard with it instead of milk. It’s also the best cream to pour on cakes and puddings.
Double cream (the blue one)
The best cream for whipping into a semi-solid, it can then be piped or smeared over things like cakes. It’s also the best cream to use to make ice-cream.
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Whipping cream (the green one)
Somewhere between single and double cream; can be whipped like double cream, but is notably lighter.
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Soured cream (the purple one)
Soured cream is single cream that’s been soured by adding another culture to it. It’s used a lot in South American cooking, as well as in things like cheesecakes.
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Clotted cream
No proper cream tea would be complete without clotted cream to accompany the jam and scones. It’s got a high fat content (so much so that the FDA in the USA has banned importing it into America - oh the irony). You can also serve it with other puds, like treacle tart.
More milk and ice cream
Should we be worried about unpasteurised food and drink?
Peaches and cream malted milkshake recipe
Strawberry ripple ice cream recipe
Our favourite British ice cream makers