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Nata is a rich, creamy dairy product obtained from the layer of milk fat that forms on the surface of heated milk, commonly used in Latin American and Spanish cuisines.

Nata has a mildly sweet, milky flavor with a rich, creamy texture similar to clotted cream.

No, nata is denser and richer than regular whipping cream, and it forms naturally on heated milk rather than being processed.

Store nata in the refrigerator in an airtight container and use it within a week for the best quality.

Popular dishes include arepas con nata, nata with fresh fruit, nata cakes, and various creamy desserts.

You can substitute clotted cream or full-fat mascarpone in some recipes, but the flavor and texture will not be exactly the same.

Nata is usually served cold or at room temperature but can also be blended into hot dishes.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Nata is often spread on bread, used as a topping for desserts and fruits, stirred into coffee, or added to dishes to create creamy sauces.

No, they are similar but not identical. Nata is made from heated milk like clotted cream, but it is usually less thick and may taste slightly different depending on the milk and preparation.

Yes, you can cook with nata, using it in sauces, soups, and desserts for added creaminess.

Freezing is not recommended as it can alter the texture, but you can freeze it if necessary, knowing it may separate when thawed.

Yes, nata is frequently used as a topping or ingredient in desserts for a creamy, rich flavor.

To make homemade nata, heat whole milk gently, allow the creamy layer that forms on top to cool, and scoop it off.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Once opened, nata should be consumed within 5-7 days and always kept refrigerated.