Of course, cream can now be bought in any store, but you want to be sure of the quality of the product. In fact, making cream from milk at home is quite simple. We will share with you three ways to make cream from milk at home.
How to make cream from milk at home - basic cooking principles
Cream is used to prepare desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make it yourself from whole milk.
You can get cream at home manually or using a separator. Heavy cream, which is used for desserts, is made from milk and butter.
Cream is made by hand by allowing milk to sit for 24 hours. In this case, the cream rises to the top and you just need to scoop it up with a spoon or ladle.
In the second case, you will need a separator. It is installed strictly vertically. It is advisable to slightly warm the milk and strain it. Then they pour it into the milk receiver and begin to slowly turn the handle, gradually increasing the speed.
The third method involves making heavy cream. Place butter in the milk and place the container on low heat. Heat until the oil has completely melted. Then beat the hot mixture in a blender, pour into a suitable clean container, cool and leave in the refrigerator overnight. Now you can whip the cream for cream or other dessert.
No matter how you prepare the cream, use only high-quality homemade milk, and in no case store-bought milk.
Cream of any fat content from milk and butter
Cream made from milk and butter. Cream is a very expensive product, and high-quality ones are very difficult to find, and heavy cream that is suitable for whipping is generally impossible to buy from us, so I always prepare the cream myself. The cooking process couldn't be easier.
Ingredients:
- milk, 200 ml
- butter, 200 grams
Cooking method:
- Pour milk into a saucepan and add butter.
- There is no need to boil the mixture; once the butter has melted, immediately remove it from the heat.
- Pour the hot mixture into a cocktail blender and blend for 7-10 minutes.
- This way the milk and butter will combine and become one.
- Pour the finished cream into a jar and put it in the refrigerator to cool for 6-10 hours.
- The cream is ready to use. You can store this cream in the refrigerator for 3-4 days.
Recipe 1. How to make cream from milk at home by hand
Ingredients
whole cow's milk.
Cooking method
1. If you buy milk, it is better to strain it again. Pour it into a clean, dry container. A deep bowl will do.
2. Place the bowl of milk in the refrigerator for a day.
3. Now carefully skim off the cream with a spoon or ladle.
4. Pour the cream into a clean container and store it in the refrigerator, otherwise it will spoil. This way you will get cream with a fat content of approximately 25 percent.
Recipe 2. How to make cream from milk at home using a separator
Ingredients
whole cow's milk.
Cooking method
1. Place the separator on the edge of the table and secure it to a special stand. Make sure that the device stands strictly vertically.
2. The milk should be warm. Therefore, we preheat it to a temperature of 35 degrees. We filter.
3. Pour the warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.
4. The cream will go into a separate container, and the skim milk into another. Before completing the separation, skip a little skim milk so that all the cream comes out.
Recipe 3. How to make heavy cream from milk at home
Ingredients
a stick of butter;
200 ml milk.
Cooking method
1. Pour the milk into a small saucepan. Send a stick of butter here too.
2. Place a bowl of milk over medium heat and heat, stirring constantly, until the butter has completely melted. No need to boil!
3. Pour the resulting mixture into the blender bowl and blend for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
4. Pour the cream into a suitable container, cool completely and refrigerate overnight. Whip the cream while chilled.
Cream from butter
Alternatively, you can make cream using store-bought milk and butter. The main thing is that these products are fresh and of high quality. You will also need paper napkins and gauze. They can be purchased at the pharmacy.
Ingredients:
- Butter - 200 grams
- Milk - 200 milliliters
Cooking method:
- Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, after cutting it into small pieces. Then place the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mixture to a boil. It just needs to melt well. Pour a homogeneous warm liquid into a prepared blender and beat it for 5-9 minutes.
- To prevent the mixture from turning into oil, turn the blender on at the lowest power first. And only then gradually increase its speed. Turning off the blender should also be gradual.
- Next, pour the mixture into another container (preferably glass), cover with a paper napkin or gauze and cool. Then put it all in the refrigerator for about 6-8 hours, although you can do it for one day.
- The fat content of the cream can be changed in any direction, increasing or decreasing the amount of butter. However, pay attention to the fat content indicated on the packaging. It is not difficult to calculate the fat content of cream. Let's say you need 38% cream. This means that 1 kg of product should contain 380 g of fat.
- For example, you have 2.5% milk and 80% fat butter. Since it is mainly the butter that gives the cream its fat content, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk you will get the missing 20 g. There will be an error, of course, but it will be insignificant.
Recipe 4. Dor blue sauce with cream
Ingredients
100 g dor blue cheese;
salt;
200 ml homemade cream;
Provencal herbs.
Cooking method
1. Cut the cheese into small pieces and place in a saucepan. Place it on low heat.
2. Pour half the cream into the saucepan and cook, mashing the cheese into the cream until you get a homogeneous mass without lumps.
3. Gradually pour in the remaining cream, stirring constantly to prevent it from curdling. Heat the mixture until the cheese is completely dissolved, but do not boil! Finally add Provençal herbs and salt. Pour the prepared sauce into a special form and serve with meat or fish dishes.
La Cuisinette
Cream is a dairy product that is obtained from whole milk by separating its fat fraction. Before the invention of separators, cream was obtained by pouring settled milk into special containers with a tap at the bottom, hence the name “cream.” Because cream is nothing more than the top layer of settled fat milk.
For fresh consumption, cream is usually produced with a fat content of 10-20% (regular) and 35% (fat). It is thanks to the high fat content that cream is a very nutritious product.
Cream is used to make sour cream and butter. Cream is also popular in cooking. Using cream, you can prepare a variety of puree soups, sauces, and confectionery products. Heavy cream is especially popular in cooking - it is also called double cream - it contains at least 45% milk fat. This cream is an excellent thickener and gives dishes a unique texture and taste.
Finding such a wonderful and high-quality product on sale can be difficult. And if any are found, they definitely contain carrageenan - a thickener designed to give the product a viscous texture. This type of cream usually whips well. But they don’t carry any fatty taste at all. Such cream is not at all similar in color, texture, or smell to real country heavy cream! The cost of such cream will also be steep.
Well, I really want heavy cream. But what if such cream is not available for sale? Of course, if you have the opportunity to make a waiting list with a cow for milk, purchasing cream in a village or on a farm is great. And if not?
There is a solution: make your own heavy cream at home from whole milk and natural butter.
This is what we will talk about today.
Homemade heavy cream
There is such a humorous saying: “minced meat cannot be rolled back, but meat cannot be restored from cutlets.” And today we will do just that. In a figurative sense, of course. Let's reason: all dairy products are made from whole milk. Natural cream is produced from milk. From cream - butter. What if we went the other way and reconstituted the cream from butter? Shall we take a risk?
So, to make heavy cream, we need equal parts of milk and high-quality butter. It is very important to choose the best, natural butter, from a trusted manufacturer, with a fat content of at least 82.5%.
To prepare approximately 400 grams of heavy cream we will need:
- Milk, 3.5% fat - 200 milliliters;
- Butter 82.5% - 200 grams.
The technology for preparing our cream is very simple and even a child can handle it.
Combine milk and butter in a saucepan. Place over low heat and heat until the butter is completely dissolved in the milk. There is no need to bring the butter-milk mixture to a boil and boil it!
The next stage is obtaining an emulsion. But first, a small lyrical digression, important for understanding the essence of the processes.
An emulsion is a disperse system, which consists of liquid droplets distributed in another liquid. Emulsions are formed by mixing immiscible liquids, such as water and fat. The simplest example of an emulsion is milk: in it, droplets of milk fat are evenly and stably distributed in an aqueous environment. Emulsification processes serve culinary purposes in creating fluffy, buttery sauces. We will talk about sauces and emulsions in future articles, but for now let’s return to our process.
So, in order to obtain a uniform emulsion from milk and butter, we need to thoroughly mix the liquid we have received. A whisk or mixer is not suitable for these purposes! You must use a device with knives: a stationary or immersion blender, a food processor. It is the knives that are designed to break the smallest fat capsules into even smaller ones, which will allow them to mix evenly with the liquid medium.
Pour the warm butter-milk mixture into the blender bowl and blend the liquid at high speed for 8-10 minutes. At the end of whipping, pour the resulting mass into a clean (preferably sterilized) glass container. To avoid lumps getting into the cream, strain the liquid through a sieve.
Cover the container with non-woven material so that it does not touch the surface of the liquid. Leave to cool to room temperature. Then cover tightly and refrigerate for at least 8 hours.
If, after the holding time has elapsed, you do not find any floating pieces of butter in the milk, then the cream has failed. The mass will be fattier on top. This is fine. Just mix it thoroughly with the main liquid.
Voila! Your cream is ready. They have sufficient thickness while maintaining fluidity. And we achieved this without the use of carrageenan. The consistency of the cream turned out to be enveloping, the taste was rich and creamy. Just what you need!
The cream whips perfectly, literally in a couple of minutes, and holds its shape perfectly. The result has been achieved. Hooray!
Now you can use this wonderful cream for your culinary purposes!
how to make heavy cream
A few words about how to calculate the fat content of the prepared cream.
If we sum up the fat content of each ingredient, multiplied by its mass, and divide by the weight of the resulting product, we will calculate the fat content of the finished cream.
Remember that I used 200 milliliters of milk, 3.5% fat content, and 200 grams of butter, 82.5% fat content? Let's calculate the fat content of the cream obtained from these ingredients.
200 grams of butter contains 165 grams of fat with a mass fraction of 0.825. 200 milliliters of milk contains 7 grams of fat with a mass fraction of 0.035. Therefore, 400 grams of the finished product contains 165 + 7 = 172 grams of fat.
Then the mass fraction of fat in the finished product will be 172/400 = 0.43 or 43%.
The fat content of the cream can be varied at your discretion.
For cream with a fat content of 30% you need to take 1 part butter and 2 parts milk. For example, 200 grams of butter is 82.5% and 400 milliliters of milk is 3.5%.
For cream with a fat content of 35% you need to take 1 part butter and 1.5 parts milk. For example, 200 grams of butter is 82.5% and 300 milliliters of milk is 3.5%.
Next, experiment as you please!
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butter cream
