How to whip cream from homemade cow's milk. Fatty cream from milk and butter recipe with photo

What I love about cream is its versatility. You open the refrigerator - take out a jar and create! Do you want cake, cream, a spoon in coffee or strawberries under a creamy cloud. Inspiration on the beat, sleeves rolled up, it's time to get started. But what if I suggest making pastry whipped cream at home with your own manicured hands! Why, if you can buy? It is possible, but not always. Some recipes need a certain fat content, otherwise the use is limited to dough or preparation of drinks, and no clouds. And not always cream of the desired fat content can be on sale. In this case, buy fatter milk and also butter with the highest percentage of fat (butter about 82% and milk about 3.4%). Losing weight, either accept it, or do not read further.

Recipe Information

Cooking method: heating and mixing.

Total cooking time: 10 min.

Ingredients:

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

Cooking:

How to whip cream

If you are going to whip cream, you should definitely know a few important rules. Firstly, the cream must be at least 30% fat, and secondly, well chilled. Warm and non-fat cream will not whip, but will only spoil 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 get back to whipping. You already have the cream and now you need the cream.

Pour the cream into the bowl where the whipping will take place. and place in the freezer for 5-10 minutes (assuming they have spent sufficient time in the refrigerator before doing so).

Take out the cream, arm yourself with a mixer and proceed to 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 differently through 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 a little more with a mixer and this can probably put an end to the topic of cream. Delicious desserts!

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

If your recipe calls for cream and you don't have it, forget about this problem and use the Cream at Home recipe! Cream comes out just like store-bought cream, and I'm sure many of you will need this recipe. The recipe is very simple, and the result is very pleasing. And also the fat content of cream can be adjusted from 10% to 50%. Try it! Good luck!

You will need:
- 400 ml milk (2.5-3.5%)
- butter (quantity depends on the desired fat content,
- 380-400 grams for cream 35%) Put the butter in the freezer.

Yield - 500 ml

Cooking:

1. So, here is milk and butter. Put the butter in the freezer.

2. Grate butter into milk.

3. We put on the smallest fire so that the milk is barely warmed up and the butter is completely melted.

4. From the stove and immediately into the blender. At first, butter and milk still exist separately from each other.

5. Beat for 3 minutes at high speed. Now milk and butter are already one.

6. Pour into a saucepan - this is the mass obtained. And in the fridge. I do at night.

7. We get this in the morning.

8. We put them in a mixer and beat them as usual.

9. The mass is gradually compacted.

10. Add powdered sugar, and everything becomes quite "cool"!.

Three butter into milk on a grater. Boil the mixture in a water bath until the oil is completely dissolved. In no case should milk boil, just warm up well.

When the oil has dissolved, transfer the mixture to a blender (with knives!) And turn it on for 3 minutes. At this stage, milk and butter should, as it were, merge together.
- Pour into another container and cover with a lid. We put in the refrigerator for 8 hours.

Everything, the cream is ready, now you can whip them.

Now the cream can be whipped with sugar or used according to the recipe. I did it with a mixer, very easy and simple. The main thing is to stop in time, otherwise it may turn out to be oil again.

At the first stage, when milk and butter are whipped in a blender after warming up, it is necessary that they merge into one whole.
- If milk and butter are separated. To prevent the butter from flaking, cool the cream at room temperature, covering it with a thin cloth, and put the lid on the cloth when you put it in the refrigerator. To prevent condensation. I am writing in "marching conditions", maybe someone has already written.
- If the next day you add a little butter to the settled milk, whipping cream will be even better.
- If you took out milk, and the liquid is thick on top and liquid below, don't be discouraged, not everything is lost, it's worth whipping the cream a little more until you get the desired density.
- It is necessary to use a blender with knives, since when whipping there is no additional air access, the lid is closed, but the submersible one has such air access.

Hope everything works out for you! Bon appetit!

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

It's no secret that whipped cream is a very tasty 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 tell you how to make heavy cream from milk and butter at home.

Handmade cream from milk and butter

In general, in industrial conditions, fat cream is usually obtained by separation, that is, the separation of liquids of different densities. Cream is natural, which is obtained from whole milk, and reconstituted - based on powdered cream. I don’t mention vegetable ones, because I never use them.

Frankly speaking, it is very difficult for me to buy heavy cream from us in the store that is 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’s hard to guess when exactly). I don’t take cream in a tetrapack that is stored for several months out of principle - I love everything natural and try to buy products without preservatives (or with a minimum amount of them).

And not so long ago, one of the site's guests, Zhenechka Derevesnikova (thank you so much!), suggested to me a wonderful way to make heavy cream from milk and butter. At first, I was rather skeptical about this method (it didn’t fit in my head that butter and milk could become one, and then also keep their shape after whipping), but immediately went to check. And the result pleased me 100% - now I do not depend on stores and cook heavy cream on my own, and when I need them.

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 do - 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 original products.

For example, if you need cream of 33-35% fat, take milk and butter in equal proportions. Right up to a gram, accuracy is not so important - +/_ 10 grams-milliliters will not make the weather. 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, less fatty ones (I think there are no problems with them) -15% cream - cook from 630 milliliters of milk and 175 grams of butter, respectively.

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

Ingredients:

• Butter - 200 grams
• Milk - 200 milliliters

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%.

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

We put the dishes on medium heat and, stirring, let the oil completely dissolve. You don't need to boil the mixture of milk and butter - just warm 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 with butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. It is most convenient and fastest to do this in a blender (in which cocktails are made), but you can also use a hand or stationary mixer. Pour the milk and butter (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 rather dense foam on the surface.

Pour the already prepared heavy cream into a suitable storage dish 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, heavy cream for whipping is completely ready. It is possible that after the refrigerator you will see dense clots on the surface of the cream, but do not worry - this is normal.

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

Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be careful not to over-beat: if you over-whip heavy cream, it will turn back into butter and buttermilk (the product that remains after whipping cream).

We use whipped cream as an independent 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 excellent types of delicate and airy cream. Experiment!

If any recipe contains cream, it is not always possible to replace it with milk. For example, you cannot make butter from whole milk, although heavy cream will do. Luckily, making cream is pretty easy. All you need is whole milk and butter or gelatin. However, if you want natural cream, use non-homogenized milk.

Steps

Ingredients

heavy cream

• 3/4 cup (180 milliliters) cold milk (whole or 2% fat)
• ⅓ cup (75 grams) unsalted butter

Formulated to make 1 cup (240 milliliters) of heavy cream

Whipped cream

• 1/4 cup (60 ml) cold water
• 2 teaspoons (10 grams) unflavored gelatin
• 1 cup (240 milliliters) whole milk
• ¼ cup (30 grams) powdered sugar
• ½ tablespoon (7.5 milliliters) vanilla extract

Formulated to make approximately 2 cups (480 milliliters) of whipped cream

Whipping cream from milk

• Non-homogenized milk

Quantity may vary

Steps

Getting heavy cream

Melt the unsalted butter in a saucepan over low heat. Place ⅓ cup (75 grams) of unsalted butter in a small saucepan. Make a low heat and wait for the butter to melt. You can stir the oil from time to time with a spoon or rubber spatula.

• Don't use margarine or salted butter, as they can ruin the flavor of the cream.

Add 1 tablespoon (15 ml) melted butter to cold milk. This operation is called "tempering", it is very important. If you pour all the ghee into the milk at once, the milk will heat up too quickly and curdle.

• It is better to take whole milk, although milk with a fat content of 2% is also suitable.
• Do this in a separate container. A large measuring cup is perfect.
• Use all 3/4 cup (180 milliliters) of cold milk at this stage.

Homemade milk cream is the most useful product than those presented on store shelves. In addition, having made cream at home, a potential buyer can be sure of their good quality and has the opportunity to save on this purchase. Although milk for the manufacture of this dairy product will still have to be purchased, less money will be spent.

The process of making cream from milk

Method one:

This method is simple and unpretentious, however, it requires whole milk, the store product will be unsuitable. It is necessary to pour milk into a glass container, then close the lid and let it brew in a cool place for about twelve hours. The cream will rise above the surface of the milk and it will be possible to scoop it up with a spoon. For this, there are special spoons - creamers, which can facilitate the task.

Advice: the higher the fat content of milk, the more cream you get at the exit. Cow's milk is fatter in summer.

Method two:

Milk and butter are the main ingredients in this case. Here it is possible to get by with milk bought in the store, however, no one has canceled the high quality of the products.

• The fat content of cream can vary from 15 to 35 percent.
• The product ratio is as follows:
• 15% cream - 170 g butter / 630 g milk
• 25% cream - 285 g butter / 515 g milk
• 35% cream - 400 g butter / 400 g milk

The preparation is as follows:

Heat the milk with finely chopped pieces of butter until warm, stirring constantly. Next, beat in a blender and place in a cool place for 7-10 hours.

Method three:

When choosing this option for making cream, the costs will be higher than in previous methods, since a separator is required. But with the help of this apparatus it will be possible to obtain, in addition to cream, butter and sour cream. So with regular use, its low cost will be justified.

When using a separator, the fat content of the cream is regulated, the maximum fat cream will be fifty percent.

The principle of operation is absolutely simple - whole milk is poured into the separator, the fat content is adjusted, and at the output you get purified cream of your own production.

If stored in a cool place for some time, the cream will turn into sour cream. And whipped in a blender, you can turn them into butter.

Adviсe:

• Manual separators will cost less, but electric ones will be more productive.
• It is better to choose a separator that does not have plastic parts, since in the event of a breakdown they cannot be replaced - you will have to purchase a new device.

Making whipped cream at home

Whipped cream can also be made from cream prepared as described above. This is quite relevant despite the fact that they are difficult to find in small stores, and the purchased product contains the maximum amount of various preservatives that obviously will not improve health.

Ingredients:

• One glass of heavy cream
• A teaspoon of vanilla sugar
• 40 grams of sugar

Cooking: Cool the cream (do not put in the freezer). Then add the rest of the ingredients and start whipping at minimum speed, gradually increasing it until you get whipped cream of a thick consistency. Store the resulting mass in the refrigerator.

Important: from cream with a low percentage of fat content, whipped cream will not work, you need to take cream of 33% or more.

Whipped milk cream

If there is a need for whipped cream, and there is no time to prepare heavy cream, then there is a way out of this situation.

You will need:

• half a cup of milk;
• a quarter cup of cool water;
• a teaspoon of gelatin;
• a quarter cup of powdered sugar;
• a teaspoon of vanilla.

Cooking: Dissolve gelatin in cold water. Put the milk on medium heat to bask, it is worth stirring constantly so that the burnt taste does not turn out in the end. Mix milk with gelatin and beat with a mixer until smooth. Add sugar and vanilla, while continuing to beat with a mixer. Put the resulting mass in the refrigerator for two hours, while it should be stirred every ten minutes. Then remove the cream from the refrigerator and beat with a blender at the highest speed until whipped cream is thick.

Adviсe:

• Be sure to stir the mass during cooling, otherwise it may exfoliate.
• Whipped cream can be flavored with liquor, cocoa powder, chocolate, orange or almond extract, lemon, and other additives to taste.
• To make colored cream, you can add food coloring.

Benefit

Fresh cream is useful for people suffering from:

• gastritis;
• stomach ulcer and duodenal ulcer;
• poisoning.

The cream also contains an amino acid, which is converted in the body into a hormone of joy, thereby improving mood and performance. And by adding cream to drinks like coffee, plaque can be avoided.

Contraindications

The cream may have an adverse effect on children under two years of age and people with:

• obesity;
• violation of metabolic processes in the body;
• pathologies of the liver;
• diseases of the heart and blood vessels;
• hypertension;
• lactose intolerance.

Conclusion

In conclusion, it is worth noting that with home-made cream, your dishes will be tastier, healthier for the family and especially for children, and will have a more natural and rich taste. Naturally, it is easier to buy a product in a store, but this is not always possible. In addition, for the above reasons, it is worth working on the cream at home, and it will be worth the effort.