Of course, cream can now be bought at any store, but I want to be sure of the quality of the product. In fact, making cream from milk at home is simple enough. We will share with you in three ways how to make milk cream at home.
How to make homemade milk cream - the basic principles of preparation
Cream is used to make desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make them yourself from whole milk.
You can get cream at home manually or using a separator. Fat cream, which is used for desserts, is made from milk and butter.
Manual cream is made by standing milk for a day. In this case, the cream rises, and they just need to be collected with a spoon or ladle.
In the second case, you need a separator. It is installed strictly vertically. It is advisable to slightly warm the milk and strain. Then it is poured into the milk receptacle and slowly twist the handle, gradually increasing speed.
The third method involves the preparation of fat cream. Put butter in milk and place the container on a small fire. Warm up until the oil is completely dispersed. Then the hot mixture is whipped in a blender, poured into a suitable clean dish, cooled and left in the refrigerator overnight. Now the cream can be whipped for cream or another dessert.
Whatever way you prepare the cream, use only high-quality homemade milk, and in no case store-based milk.
Recipe 1. How to make homemade milk cream manually
Ingredients
whole cow's milk.
Cooking method
1. If you buy milk, it is better to strain it again. Pour it into clean, dry dishes. A deep bowl will do.
2. Place a bowl of milk for a day in the refrigerator.
3. Now carefully remove the cream with a spoon or ladle.
4. Pour the cream into a clean dish and store in the refrigerator, otherwise they will go bad. In this way, you get cream with a fat content of approximately 25 percent.
Recipe 2. How to make cream from milk at home using a separator
whole cow's milk.
Cooking method
1. The separator is installed on the edge of the table and fixed on a special stand. Make sure that the device is standing strictly upright.
2. Milk should be warm. Therefore, pre-warm to a temperature of 35 degrees. We filter.
3. Pour warm milk into the milk collector. We start the separator. Slowly begin to rotate the handle, gradually increasing speed. As soon as the device gives a signal, open the tap and start feeding milk to the drum.
4. Cream will be delivered in a separate container, and skim milk in another. Before completing the separation, skip a little skim milk so that all the cream comes out.
Recipe 3. How to make fat cream from milk at home
Ingredients
a pack of butter;
200 ml of milk.
Cooking method
1. Pour the milk into a small saucepan. Send a packet of butter here.
2. Put the dishes with milk on medium heat and warm them up, constantly stirring, until the butter is completely dispersed. No need to boil!
3. Pour the mixture into a blender bowl and beat for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
4. Pour the cream into a suitable dish, cool completely and refrigerate overnight. Whip the cream chilled.
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 put in a saucepan. Put it on a slow fire.
2. Pour half the cream into the stewpan and cook, grinding the cheese in the cream, until you get a homogeneous mass without lumps.
3. Pour in the remaining cream gradually, without stopping stirring so that they do not curl. Warm the mass until the cheese is completely dissolved, but do not boil! At the end, add Provencal herbs and salt. Pour the prepared sauce into a special form and serve it with meat or fish dishes.
Recipe 5. Sweets "Creamy Fudge"
Ingredients
a glass of homemade cream;
raisins;
a third of a glass of milk powder;
a bag of vanillin;
150 g of sugar;
200 ml of sour cream;
150 g butter.
Cooking method
1. Put butter in a stewpan and put it on the slowest fire. Add white or vanilla sugar and wait for the butter to melt completely.
2. Pour the cream into a saucepan and add sour cream. Shuffle. Once the mixture begins to boil, cook for another quarter hour, stirring constantly.
3. Enter the milk powder and keep the mass on fire until it thickens.
4. Rinse the raisins, fill with hot water and leave for half an hour. Then drain the infusion, and add the raisins to the resulting mass. Shuffle.
5. Cover the deep tray with cling film and put the creamy mass in it. Flatten and refrigerate for three hours. Then remove the mass from the mold by pulling the edges of the film and cut it into small rectangles.
Recipe 6. Fetuccini with seafood in a creamy sauce
Ingredients
400 g fettuccine;
paprika;
450 g of shrimp;
fresh greens;
5 ml of vegetable oil;
black pepper;
bulb;
salt;
10 g butter;
50 g of cheese;
clove of garlic;
two glasses of homemade cream;
100 ml dry white wine.
Cooking method
1. Boil fettuccini until cooked, following the recommendations on the packaging. Defrost shrimp, if necessary, clean and dry. Spread on a plate, season with pepper, paprika, salt and other spices.
2. Fry the shrimp on both sides in a pan with a minimum amount of vegetable oil.
3. Transfer, shrimp on a plate, and put finely chopped onions in a pan and squeeze the garlic through a press. We fry literally a couple of minutes, and pour the wine. Mix with a spatula and keep on high heat for three minutes.
4. Now pour the cream into the pan, mix and simmer for another two minutes. Add to the hot sauce, finely grated cheese, salt, pepper and put a pinch of paprika. Mix.
5. Spread fettuccine and shrimp in the sauce. Gently mix and hold on the fire for literally another minute. Serve by adding a pinch of finely chopped fresh herbs.
Recipe 7. Creamy Chicken Stomachs
Ingredients
700 g chicken stomachs;
a mixture of peppers;
150 ml homemade cream;
salt;
two onions;
clove of garlic;
carrot;
50 ml of vegetable oil;
Bay leaf;
30 g of flour;
two peas of pepper.
Cooking method
1. We wash the chicken stomachs and boil until tender, salting the water and adding peppercorns and bay leaves to it. Cook for one and a half hours.
2. Then drain the broth, and cool the ventricles and cut into small pieces.
3. Peel the onion in half rings and fry it until transparent.
4. We clean the carrots and large three. Add it to the onion, mix and cook another couple of minutes.
5. We spread stomachs to vegetables. Pour in the cream and add the flour. Mix and season the salt and spices. Stew, covered with a lid, 20 minutes. Three minutes before cooking, add finely chopped garlic.
Recipe 8. Cod with cream sauce
Ingredients
a pound of cod fillet;
black pepper;
200 ml homemade cream;
salt;
four cloves of garlic;
200 g of flour;
30 g butter.
Cooking method
1. Defrost the cod fillet and cut it into pieces, eight centimeters long. Check it for the presence of seeds. If any, carefully remove them with tweezers.
2. Pour vegetable oil into the pan. We put it on the fire and put the chopped clove of garlic.
3. Bread the fish in flour and fry on both sides until golden.
4. The remaining garlic is chopped together with washed herbs. Heat the cream in a saucepan. Add the flour. Constantly mixing so that there are no lumps. Put the garlic and herbs, salt. Mix and bring the mixture to a boil.
5. Put the finished cod on a plate, fill with sauce and sprinkle with chopped herbs.
Recipe 9. Mushroom Cream Soup
Ingredients
200 g of frozen forest mushrooms;
crackers;
1 l 200 ml of chicken stock;
greenery;
200 g of potatoes;
vegetable oil;
bulb;
100 ml homemade cream;
carrot;
garlic - two cloves.
Cooking method
1. Peel and wash the vegetables. Finely chop the onion, finely grate the carrots. Chop the garlic finely. Put all the vegetables in a pan with heated oil and sauté until tender.
2. Defrost and fry the mushrooms separately until the liquid evaporates.
3. Finely grate one potato, and crumble the rest into small cubes.
4. Put potatoes in a pan with chicken stock and boil until tender. Then add the vegetable fry and slices of boiled chicken. Salt.
5. Pour cream into boiling soup and remove from heat. Serve by spilling on plates and adding crackers to each zhmenka.
How to make milk cream at home - tips and tricks
Make cream only from homemade whole milk.
Whip cream only chilled.
Before distilling milk through a separator, slightly heat it.
Store the finished cream in a clean bowl in the refrigerator.
