Dairy Products

Creams (not the equivalents, but the different products in order of increasing fat percentage)

Half-and-half Cream (10-18%)

Kaffefløte (10%)

Crème Légère Fraiche Liquide (12% ou supérieur)

Light Cream (18-30%)

Lett Matfløte (10%; ikke for visping)

Crème à café; Demi-crème (15% ou plus)

Light Whipping Cream (US); Whipping Cream (UK) (30-36%)

Matfløte (20%; ikke for visping)

Crème Entière Fraiche Liquide/Épaisse (30-40%)

Heavy Cream (US), (36% or more)

Lett Desertfløte (25%)

Crème Double (45% ou plus)

Double Cream(UK), (45% or more)

Kremfløte (38%)

 

Sour Creams

Light Sour Cream (10%)

Ekstra Lett Rømme (10%)

Crème Légère Fraîche (au moins 12%)

Sour Cream (18-20%)

Lett Rømme (18-20%)

Crème Fraîche Lett (18%)

Crème Fraîche (35%)

Crème Fraîche (30-45%)

Seterrømme (35%)

Cottage Cheese

Cottage Cheese

Cottage Cheese; Fromage Cottage

Quark

Kesam

Fromage à Pâte Fraîche; Fromage Frais

Note: Rømme is not homogenized while Crème Fraîche is. Crème Fraîche has a higher fat percentage than Soured Cream but may also contain added thickners, which Rømme and Crème Fraîche doesn’t have.

Milks

Skimmed Milk; Nonfat Milk

Ekstra Lett Melk

Lait Écrémé

Low-Fat

Lett Melk

Lait Demi-écrémée

Whole Fat

Helmelk

Lait Entier

Condensed

Sukret Kondensert Melk

Lait Concentré Sucré; Lait Condensé

Evaporated Milk

Viking Melk

Lait Concentré Non Sucré; Lait Évaporé

Buttermilk

Kjernemelk

Babeurre; Lait Battue

Fermented or Cultured Milk

Surmelk; Kulturmelk; Tjukkmjølk

 

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