This old-fashioned Italian Crema di Latte or milk cream is made with just one ingredient—whole milk—slowly simmered and stirred until it transforms into a luscious, spoonable delight—a sweet or savory treasure from the past.
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Table of Contents
- At a Glance: Crema di Latte
- What Is Crema di Latte?
- A Single Ingredient, A Thousand Possibilities
- How to Use Crema di Latte (Sweet and Savory)
- How to Make Cream di Latte
- The Perfect Finishing Touch
- More Homemade Dairy Recipes
- Preorder the Modern Pioneer Pantry Now!
- The Modern Pioneer Pantry
- The Modern Pioneer Cookbook
- How to Make Crema di Latte – Traditional Italian Milk Cream Recipe
- Shop for items used in this blog post or video
At a Glance: Crema di Latte
- Traditional Italian cream made by slowly reducing whole milk
- No sugar, no starch, no thickeners—just milk and patience
- Used in both sweet and savory dishes
- Spread it, spoon it, or dollop it
- Lovely on bread, fruit, or even soup!
I’m so glad you’re here—let’s get cooking together!
What Is Crema di Latte?
This treasured condiment reminds us just how magical the simplest recipe can be. Crema di Latte is not a pudding, not a custard, and certainly not fancy—it’s something even older and more elemental. It’s just whole milk, cooked gently and lovingly over low heat until it thickens into a delicate cream that’s soft, spreadable, and deeply comforting.
It’s a bit like Italy’s version of clotted cream, but lighter. Think of it as the original “milk jam” without the sugar—pure, nourishing, and full of tradition.
Update: This recipe is part of the budget-friendly supper that I talk about in my Nourished on a Budget Summit session. Be sure to sign up for this free summit and watch my video session on May 22, 2025. I’ll show you how to make this delicious recipe!
A Single Ingredient, A Thousand Possibilities
When you first hear that this recipe calls for only one ingredient, it might seem too good to be true—but it’s not. The beauty lies in the method.
As the milk gently simmers, it slowly reduces, releasing steam and concentrating its natural creaminess. You’ll need a bit of patience, a heavy-bottomed saucepan, and a wooden spoon. In return, you’ll get something truly special: a soft, silky cream you can use in countless ways.
There’s no added sugar or salt, so this condiment complements whatever you’re preparing. Want to keep it old-fashioned? Simply enjoy it spread on rustic bread with a drizzle of honey. Want to get creative? You can later add flavorings, depending on whether you want a sweet or savory version.
How to Use Crema di Latte (Sweet and Savory)
Because it’s unsweetened, Crema di Latte pairs beautifully with sweet or savory foods, allowing you to adjust the flavor to your liking.
Here’s where this humble cream really shines:
Sweet Uses
- Serve warm or chilled with a sprinkle of cinnamon or nutmeg.
- Drizzle with honey, maple syrup, or a spoonful of fruit preserves.
- Layer it with berries in a glass for a simple parfait.
- Spread it on panettone, toast, or even pancakes.
Savory Uses
- Use as a creamy topping for soups like the Lombardy Lentil and Barley Soup.
- Dollop on roasted vegetables or grilled mushrooms.
- Stir into mashed potatoes or spoon over risotto.
- Use in place of sour cream or crème fraîche for a milder, less tangy finish.
How to Make Cream di Latte
Making Crema di Latte is as simple as it is soothing. All you need is whole milk, a stove, and a little patience. You’ll gently simmer the milk over low heat, stirring often, until it slowly reduces into a soft, spoonable cream.
There’s no rushing this process—just the comforting rhythm of your wooden spoon and the gentle simmering of milk transforming into something scrumptious. It’s a beautiful example of how traditional recipes invite us to slow down and savor the moment.
Ingredients
Find the full printable recipe with ingredients below.
🥛 Whole milk – as much or as little as you like
NOTE: Start with 4 cups to yield about 1–1 ½ cups of Crema di Latte.
Instructions
Find the full printable recipe with measurements below.
- Pour the whole milk into a heavy-bottomed saucepan.
- Place over low to medium-low heat. You want a very gentle simmer—never a boil.
- Stir often with a wooden spoon or silicone spatula to keep the milk from scorching or sticking.
- Continue cooking, uncovered, for 45–90 minutes, depending on how much milk you use and how thick you’d like your cream.
- As the milk reduces, it will slowly thicken and deepen in flavor.
- Once it reaches a soft, spoonable consistency that coats the back of the spoon (and can be separated when you run your finger over the spoon), remove from the heat.
- Let cool slightly, then spoon into a jar or serving bowl. Store covered in the fridge for up to 3 days.
The Perfect Finishing Touch
Crema di Latte is kind of magic. With nothing but milk and time, we create something nourishing, nostalgic, and unexpectedly luxurious. It’s a beautiful reminder that traditional foods don’t need to be complicated to be nutritious. They just need to be made with love—and a pinch of patience! 😉
So, whether you spoon it on toast or swirl it into soup, this simple milk cream adds an easy recipe to your traditional foods repertoire and brings a tasty treat to your table.
More Homemade Dairy Recipes
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How to Make Crema di Latte – Traditional Italian Milk Cream
Instructions
- Pour the whole milk into a heavy-bottomed saucepan.
- Place over low to medium-low heat. You want a very gentle simmer—never a boil.
- Stir often with a wooden spoon or silicone spatula to keep the milk from scorching or sticking.
- Continue cooking, uncovered, for approximately 30 minutes or more, depending on how much milk you use and how thick you’d like your cream.
- As the milk reduces, it will slowly thicken and deepen in flavor.
- Once it reaches a soft, spoonable consistency, remove from heat.
- You can test this buy coating the back of the spoon with the milk cream and running your finger through it. If the milk cream stays separated, it's ready.
- Let cool slightly, then spoon into a jar or serving bowl. Store covered in the fridge for up to 3 days.
Notes
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