Today we will tell you how you can make cream out of milk.

It should be remembered that cream can be made from any dairy product, be it milk or sour cream, as long as the products are fresh.

Milk cream

Buy a pack of butter and milk. If you don't have gauze at home, buy it at the pharmacy as well. Don't forget paper napkins.

Now let's get down to the most important and interesting process.

Pour milk into a saucepan or medium bowl and add butter, cut into small cubes. Now put it on low heat and heat, stirring constantly.

Wait for the pieces of butter to melt; it is not necessary to boil the milk.

Then, using a blender, beat the mixture for five to nine minutes.

Sour cream

Buy milk, pour it into a three-liter jar and let it settle. After a while, the cream will rise to form a layer. The fattier the milk, the larger this layer will be.

Use a spoon to carefully collect them into a clean bowl.

How to make milk cream using a separator?

Both manual and electric can be used.

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Fix the device on the edge of the table or in another way, which is described in the instructions for the separator. The main thing is that it is in a horizontal position.

To get a lot of delicious cream, milk should be heated in a saucepan over low heat to a temperature of thirty to thirty-five degrees, then strain.

Pour the milk into the container of the appliance and turn it on. If you have purchased the manual version, slowly begin to rotate the handle of the mechanism, gradually increasing the speed.

After you hear a beep, start dispensing milk into the drum.

During this process, the cream will be separated from the milk and drained into a separate container.

Before the end of the separation, pour some milk into the drum, the remaining cream will be displaced from there.

How to make milk, water and vanillin cream?

You will need:

• Half a glass of milk;
• One fourth of a glass of water;
• One fourth of a glass of powdered sugar;
• A teaspoon of gelatin;
• A teaspoon of vanillin.

Pour the gelatin into the water, let it stand until the gelatin absorbs all the water.

Heat the milk slightly by pouring it into a saucepan and placing it over medium heat. Heat until it starts to bubble and rise. Stir constantly so that it does not burn.

Remove milk from heat and pour water and gelatin into it. Beat all of this mixture with a mixer until smooth.

Continuing to stir, add sugar and vanillin to the mixture.

When done, refrigerate for ninety minutes. While the mixture is cooling, remember to stir it every ten minutes.

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When this time is up, take a larger container, pour cold water on the bottom and put our dish into it. Let it cool for thirty minutes. Remember to stir from time to time.

Pull the bowl out of the water and beat with a mixer until a thick, fluffy foam.

If you want to add a spicy flavor to the cream, add one of your choice to it:

• A spoonful of cocoa powder.
• Half a spoonful of lemon zest.
• A teaspoon of cinnamon.
• A quarter cup of maple bacon.

After that, beat everything again and put in the refrigerator.

How to make milk cream using a blender?

The blender should be taken with knives, it will not work with whisks.

You buy two hundred milliliters of milk and two hundred grams of butter with a fat content of no less than eighty-three percent.

Cut the butter into small cubes, put it in a saucepan and pour milk into it.

Place on the slowest heat. Make sure it doesn't boil, otherwise the cream will not be as tasty.

Use a blender to mix it all three minutes.

Then cover the saucepan on top with cling film and let it stand in the room for a while until it cools down.

Then put it in the refrigerator and let it stand there all night. The oil should not float in the morning.

Now beat this mixture only with a mixer. But do not overdo it too much, the mixture should not make oil.

If there are still pieces of butter in the cream, they will not be felt if you use them for a layer, for example, a cake.

How to make whipped cream out of milk?

Such a tasty treat is very popular, probably, there is hardly a person who would not try them at least once. It is very convenient to cover the cakes with such cream, add to coffee, pour over any sweet dish or even fruit, for example, strawberries.

Using the cream you made according to any of the recipes above, or simply buying it from the store, you can make this delicious dessert.

Put our prepared cream in the refrigerator for several hours, or better for a day, so that they cool down. Never freeze them, otherwise whipping will result in butter, not fluffy cream.

Also refrigerate the dishes you will be whipping in.

Now you need to beat them. For this, do not use a blender, only a whisk. It can be either electric or manual. This will allow you to make a lush and airy dessert.

Setting the device to the lowest speed, begin to whisk gently, gradually increasing the speed of rotation of the beaters. As soon as you set the largest one, beat until the creamy mass thickens. Now do the opposite, gradually reduce the speed.

Sugar fall asleep gradually when you beat. However, it is better to use powdered sugar for this purpose, it will dissolve faster. The dessert will turn out to be extremely tasty and lush.

This same powder can be obtained, if you do not have it, by grinding the sugar in a coffee grinder or using a blender.

It is also quite possible to whip cream out of regular milk. In order for them to turn out thick, you need to add one of the additives during whipping:

• Egg white.
• Gelatin.
• Thickener.

The proteins are obtained by separating them from the yolk. I think experienced hostesses know how to do this. After that, beat the protein again with a whisk.

Pre-soak gelatin in cold water to dissolve.

Gradually pour the thickener into milk, which you beat until the mass thickens.

Video lessons

What I love cream for is its versatility. You open the refrigerator - take out a jar and create! Do you want a cake, cream, a spoon in coffee or strawberries under a creamy cloud. Strike inspiration, sleeves rolled up, time to start. But what if I propose to make pastry whipped cream at home with my own manicured pens! Why, if you can buy? It is possible, but not always. Some recipes require a certain fat content, otherwise the use is limited to dough or preparation of drinks, and no clouds. And the cream of the required fat content may not always be on sale. In this case, buy the fatter milk and also the butter with the highest percentage of fat (butter about 82% and milk about 3.4%). Losing weight either accept it or don't read on.

Recipe Information

Cooking method: heating and mixing.

Total cooking time: 10 min.

Ingredients:

• butter 82% fat - 200 g
• milk 3.4% fat - 200 ml.

Preparation:

How to whip cream

If you are going to whip cream, there are a few important rules you should know. Firstly, the cream should be at least 30% fat, and secondly, it should be well chilled. Warm and not heavy cream will not whip, but will only ruin your mood.

If you make your own cream using the fattest milk and butter, you will get exactly what you need for the cream.

So, let's go back directly to whipping. You already have cream and now you need a cream.

Pour the cream into a bowl where whipping will take place. and place in the freezer for 5-10 minutes (assuming they've spent enough time in the refrigerator before).

Take out the cream, arm yourself with a mixer and start the process itself. After a short period of time, you will begin to notice the first signs of transformation. The mass will thicken a little and move in a different way on the dishes, after a while it will rise and finally become the cloud that we talked about at the beginning.

Now add a few tablespoons of powdered sugar to taste (and if it is sugar, add a little earlier so that it has time to dissolve), mix with a mixer a little more and on this you can probably put an end to the topic of cream. Delicious desserts for you!

Although no, I forgot to add that this cream whips quickly, and when it has completely turned into cream, you should not continue whipping it. It is important to stop here on time. Otherwise, the whipped mass will very quickly begin to lose its beautiful appearance and begin to exfoliate and turn into butter. The result is broken cream, similar to sweet butter ... html, where butter is made from the cream.

To make heavy cream at home, you will need to buy milk and butter with a fat content of at least 72%. The products must be of good quality. The fat content of the finished cream can be adjusted.

To obtain cream of 35% fat content, you will need:

• 400 g milk
• 400 g butter

To get cream of 25% fat, you need to take:

• 514 g milk
• 286 g butter

For 15% cream you need to take:

• 628 g milk
• 172 g butter

Pour the milk into a medium saucepan. Cut the butter into small pieces and put them in the milk. Place the saucepan over low heat. Heat the milk, stirring it all the time. It is not necessary to bring it to a boil, it is enough if it is warm. Pour the mixture into a blender and whisk for five to ten minutes. Then place the cream in a glass container, cover with gauze or paper towel and cool. Refrigerate them for 6-8 hours.

Fattier, thicker cream can be made with fresh, whole milk at home. A store product will not work for this recipe. Pour fresh milk into a glass jar, let it brew. The cream will rise to the top, forming a "cap". The fatter the milk for making, the thicker this "cap" will be. Spoon the cream off, transfer to a clean container and refrigerate.

The best cream is obtained in summer from fresh milk. During this period, milk is very tasty and contains many vitamins.

How to make heavy natural cream: secrets and tips

• More details

The next method requires a home separator, manual or electric. This device not only separates the cream from the milk, but also cleans it. The fat content of the product obtained with the separator can reach 50%. In this case, cream is prepared very simply: you need to pour fresh milk into the machine and adjust the fat content. The separator can also be used to whip cream to obtain sour cream or butter.

The benefits of homemade cream

Fresh homemade cream will be useful for gastritis, stomach and duodenal ulcers, gastritis and other diseases. They can help with some poisoning, as they help to bind and eliminate toxins from the body.

The cream contains the amino acid L-tryptophan, which is converted in the body into serotonin, the hormone of joy. This amino acid improves mood, improves performance, keeps the body in good shape, relieves depression and insomnia, reduces appetite. If you add cream to coffee or tea, it will reduce the negative effects of these drinks on the stomach, without reducing their positive effect on the body, and also protect the tooth enamel from plaque formation.

We make heavy cream from milk and butter with our own hands.

It's no secret that whipped cream is a delicious and delicate dessert that can be easily prepared at home. However, only special cream is suitable for whipping, the fat content of which should be at least 30%. If you find it difficult to get just such, I will show you how to make heavy cream from milk and butter at home.

DIY milk and butter cream

In general, in industrial conditions, it is customary to obtain heavy cream by the method of separation, that is, the separation of liquids of different densities. Cream can be natural, which is obtained from whole milk, and reconstituted - on the basis of powdered cream. I don't mention vegetable ones, as I never use them.

Frankly speaking, it is very difficult for me to buy heavy cream in the store that are suitable for whipping. In my recipes, I use natural heavy cream with a shelf life of 5-7 days, but they go on sale extremely rarely (even they are delivered to hypermarkets once a week and it is difficult to guess when exactly). Cream in a tetra pack, which is stored for several months, I do not take from the principle - I love everything natural and try to buy products without preservatives (or with their minimum amount).

And not so long ago, one of the site's guests, Zhenechka Derevesnikova (many thanks!), Suggested a wonderful way to make heavy cream from milk and butter. At first, I was rather skeptical about this method (it did not fit in my head that butter and milk could become a single whole, and then also keep their shape after beating), but I immediately went to check. And the result pleased me 100% - now I do not depend on stores and prepare heavy cream on my own, and when I need it.

So, to make cream at home, we only need milk and butter. Take milk of any fat content, but butter - the fatter, the better. No spreads or margarine will work - only high quality butter (at least 72%). By the way, the fat content of the finished cream can be easily adjusted - you just need to calculate the fat content and proportions of the starting products.

For example, if you need 33-35% cream, use equal proportions of milk and butter. Right down to the gram, accuracy isn't that important - + / _ 10 grams-milliliters won't do the trick. Cream with a fat content of about 25% can be obtained from 500 milliliters of milk and 280 grams of butter (you can take 2 times less products if you need less cream). Well, and less fatty (it seems to me there are no problems with them) -15% cream - cook from 630 milliliters of milk and 175 grams of butter, respectively.

I must say that the cost of homemade heavy cream is about 1.8 times cheaper than store-bought ones. Isn't that great? In addition, having butter in stock (just buy a couple of packets and put it in the freezer) and milk (we always have it in the fridge in large quantities), you can at any time afford to prepare any dessert that contains heavy cream for whipping.

Ingredients:

• Butter - 200 grams
• Milk - 200 milliliters

To make a heavy cream that is suitable for whipping, use just two ingredients - butter and milk. I have 1.7% fat milk and 72% butter.

Pour 200 milliliters of milk into a small saucepan and put 200 grams of butter there. In general, you can use soft butter (get it out of the refrigerator in advance) or cut it into pieces - this will make the process go faster. However, I do not bother in this regard and sometimes I use oil directly from the freezer.

We put the dishes on medium heat and, stirring, let the oil completely dissolve. There is no need to boil the mixture of milk and butter - just heat everything up so that the butter melts and floats on the surface. As a result, the mass will be quite hot.

It remains to combine milk and butter into a single whole, that is, to get heavy cream. To do this, beat the hot mixture thoroughly. The most convenient and fastest way to do this is in a blender (in which cocktails are made), but you can also use a hand or stationary mixer. Pour the milk and butter (while still hot) into the bowl and turn on the mixer.

Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a fairly dense foam on the surface.

Pour the ready-made heavy cream into a container suitable for storage and let the mass cool completely. After that, put the cream in the refrigerator for 6-12 hours. I usually make cream in the evening and leave it in the cold until morning. In fact, after this time, the heavy cream is completely ready for whipping. It is quite possible that after the refrigerator you will see dense clots on the surface of the cream, but do not worry - this is normal.

Whisk the cream chilled. If you will make a cream for cakes or pastries, immediately add powdered sugar, vanillin (optional) to the cold cream.

Whisk the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you use the cream for. Just whisk gently and don't overdo it: if you whip the heavy cream, it will turn back into butter and buttermilk (the product that remains after whipping the cream).

We use whipped cream as a standalone dessert (in this case, serve it with fresh fruits and berries) or as a base for homemade ice cream. Whipped cream is also a delicious layer for biscuits or a base for creating great types of delicate and airy cream. Experiment!