Talk:Crema (dairy product)
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”Production“ says nothing about its production
[edit]The article is confusing, as it describes a product that is both thick like a paste (like creme fraiche) but also just merely heavy cream. But heavy cream is liquid, isn’t it? So how does that regular cream with a high fat content become solid like creme fraiche then? I had hoped to find this info in the ”Production“ section. Can somebody from Mexico add how it’s actually made and how it differs from just ”the fat we skim off the top of the milk“? — 109.43.115.154 (talk) 22:20, 19 April 2023 (UTC)
An incredibly odd choice of photo for this article
[edit]The only picture on this page features a product, Crema from the Argentine brand La Serenisma, that is just normal heavy cream as you'd find in any American (or other) grocery store, and is not the fermented product this article is about. 181.45.220.38 (talk) 22:44, 6 October 2024 (UTC)