List: 1. Heavy cream can be heated, boiled, and reduced without breaking or separating. 2. Sour cream should be added at the end of cooking on low heat to avoid boiling. 3. Creme fraiche can withstand high heat. 4. Yogurt and milk should be added at the last minute after reducing the heat. 5. Adding a little flour can help prevent curdling in dairy dishes. 6. Tempering sour cream or yogurt with warm sauce or broth can prevent curdling. 7. Heat cream with lower fat content slowly and avoid boiling. 8. Adding a small amount of flour may be suggested for heating cream with lower fat content.