How to make cream from milk at home - three best ways. How to make cream from milk at home, recipes with it. Heavy cream made from milk and butter

Cream is milk product, which 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.” 'Cause cream is nothing but upper layer settled fat milk.

Cream is rich in vitamins and fatty acids. This product is perfect for creating a variety of desserts, as well as nourishing cosmetic masks. You can make real heavy cream yourself. This can be done in various ways.

In general, in industrial conditions it is customary to obtain heavy cream using the separation method, that is, separating liquids of different densities. Cream can be natural, which is obtained from whole milk, and reconstituted - based on dry cream. I don’t mention plant-based ones because I never use them. 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.

Homemade cream from milk and butter

Ingredients:

Butter - 200 grams
Milk - 200 milliliters

Cooking method:

To make heavy cream suitable for whipping, take just two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%.
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.
Whip the heavy cream with a mixer or by hand with a whisk until soft or stiff peaks - the texture depends on what you will use the cream for. Just be careful not to over-whip the cream; if you over-whip the heavy cream, it will turn back into butter and buttermilk (the product left over after the cream is whipped).
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.

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 first. lowest power. 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.

Homemade milk cream by hand

Ingredients:

whole cow's milk

Cooking method:

If you buy milk, it is better to strain it again. Pour it into a clean, dry container. A deep bowl will do.
Place the bowl of milk in the refrigerator for a day.
Now carefully skim off the cream with a spoon or ladle.
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.

Cream from milk at home using a separator

Ingredients:

whole cow's milk

Cooking method:

We install the separator on the edge of the table and fix it on a special stand. Make sure that the device stands strictly vertically.
The milk should be warm. Therefore, we preheat it to a temperature of 35 degrees. We filter.
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.
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.

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.

Ingredients:

milk
butter

Cooking method:

To make heavy cream suitable for whipping, take just 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 add 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 will make the process go faster. However, I don’t bother with this and sometimes use butter straight from the freezer.
Place the bowl over medium heat and, stirring, let the butter dissolve completely. There is no need to boil the milk and butter mixture - just heat everything until the butter melts and floats on the surface. As a result, the mass will be quite hot.
All that remains is to combine the milk and butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. 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 stand 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 fairly dense foam on the surface.
Pour the prepared heavy cream into a container suitable for storage and let the mixture cool completely. After this, put the cream in the refrigerator for 6-12 hours. I usually make the cream in the evening and leave it refrigerated until the morning. Essentially, after this time, the heavy whipping cream is completely ready. It is quite possible that after refrigeration you will see dense clots on the surface of the cream, but don’t worry - this is normal.
Whipping cream should be chilled. If you are making cream for cakes or pastries, immediately add powdered sugar and vanillin (optional) to the cold cream.
Whip the heavy cream with a mixer or by hand with a whisk until soft or stiff peaks - the texture depends on what you will use the cream for. Just beat gently and don't overdo it.

Homemade heavy cream from milk

Ingredients:

Milk, 3.5% fat - 200 milliliters;
Butter 82.5% - 200 grams.

Cooking method:

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 little 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 aquatic 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! It is imperative to use a device with knives: stationary or immersion blender, 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 until 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.
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.
Now you can use this wonderful cream for your culinary purposes!

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 contain 165 grams of fat at mass fraction 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%.

Homemade heavy cream

Ingredients:

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

Cooking method:

So here's milk and butter. put the butter in the freezer.
Grate the butter into the milk. Read more:
Place on the lowest heat until the milk is barely warmed and the butter is completely melted.
From the stove and straight into the blender. At first, butter and milk exist separately from each other.
Beat for 3 minutes at high speed. Now the milk and butter are one.
Pour into a saucepan - this is the mass you get. And in the refrigerator. I do it at night.
This is what we get in the morning.
We put them in a mixer and beat them as usual.
The mass gradually becomes denser.

How to make cream at home

The process of settling the cream is quite long. The average rate of fat particles rising to the surface of milk is only 1 centimeter in 3-4 hours at normal conditions. The temperature in the room where the milk is located plays a big role in the rising process. In order to speed up the process of collecting cream, factories and processing plants use a special centrifuge, which helps separate cream from milk much faster than in the usual way.
Additional processing of cream is necessary to eliminate bacteria and extend the shelf life of the product. Processing can be different and, depending on its type, a distinction is made between pasteurized and sterilized cream. The former are processed at more than low temperatures than sterilized ones, due to which they have a much more clearly expressed and rich taste of boiled milk. Pasteurized cream can be stored for 72 hours, after which it becomes unfit for consumption. A serious difference between sterilized and pasteurized cream is not only in the method of processing, but also in the shelf life. Sterilized cream will be suitable for consumption for up to 4 months.
If, after reading the composition of vegetable cream, you doubt the quality of dairy products, then you should not rush and refuse cream altogether. You can prepare a high-quality dairy product yourself at home. To do this, you will need to settle the milk until a layer of cream is completely formed. After the milk has settled, carefully separate the cream and warm it. For pasteurization, the processing temperature will be 85 degrees C, and for sterilization – 100 degrees C.
After heat treatment, the cream is cooled and poured into various containers prepared in advance. Remember, if you have pasteurized cream, you should use it as soon as possible, since its shelf life is less than 12 hours. But after sterilization, the cream can be stored for a month.

Everyone knows that cream is a dairy product. They are very useful, if, of course, they are natural. However, it should be noted that you cannot buy the real product in stores, since cream is produced in dairies by separation. How much remains useful substances, unknown. One can only guess. Therefore, there is nothing better than a natural homemade product. It is for this reason that we want to talk about how to make cream from milk.

Homemade treat

What could be tastier than homemade cream? They will be useful for making wonderful cakes and delicious pastries. They can be added to coffee, sauces and baked goods. Yes and in pure form with bread - this is a real delicacy. In addition, cream is the main ingredient in the production of butter and sour cream.

It is simply impossible to make them from store-bought milk at home. For this reason, only real goat or cow product should be used for production. The first option is something amazing. There are a few different ways preparations. Each housewife decides for herself how to make cream from milk. After weighing all the pros and cons, she chooses her option. But no matter which method you use, you should first purchase full-fat homemade milk (whole milk). It should be assumed that to obtain one liter of cream you will need ten times more cow product.

The first (simple) way to prepare cream

Making cream from homemade milk in this way is quite simple. You just need to take the milk, cover it with a lid and put it in the refrigerator for twelve hours. It is better not to touch the pan at this time. After the required time has passed, cream will appear on top. You just need to take a spoon and collect them. If desired, you can add a little sugar to the mass and beat with a mixer. In this case, you will get wonderful homemade cream. Continuing beating for more high speed, we can make real butter.

How to make cream from milk using a separator?

The second method of obtaining cream is more complex. You will need a milk separator. This means that, in addition to the cow product, you will also have to buy this simple device. Of course, if you want to occasionally pamper yourself with homemade cream, then it makes no sense to purchase it. But if you want to regularly make homemade products, then you can’t do without a simple one like this useful device. By correctly setting up the separator, you can obtain a product of any fat content. Having such a device, you don’t have to think about how to prepare cream. All you need to do is fill in good milk into the container. The separator will do all the work for you.

In general, such a device is a great solution for those who have a goat or cow. Milk needs to be processed every day, and the separator makes the job much easier. As a result, you can easily get not only cream, but also butter, sour cream and other delicious products.

Types of separators

If you are really thinking about the question of how to make cream from milk using a separator, then you should know that there are two types of machines: manual and electric. The latter are more expensive. But they are more convenient to use.

Another way to make cream

While talking about how to prepare cream, we want to tell you about one more method. Most likely, this option will be the most acceptable for urban residents. In a metropolitan area, it is not always possible to purchase real full-fat homemade milk, and not everyone wants to tinker with a separator. Therefore, we offer you more interesting option. It will allow you to get a good dairy product for desserts and cakes.

So, for cooking we need butter (fat content of at least 72%) and milk. The consistency of the resulting cream can be adjusted. It's quite simple. To make cream have a fat content of 35%, you should take four hundred milliliters of milk and the same amount of grams of butter. For 25% of the product, a different ratio is required: 514 ml and 286 g. If, due to circumstances, you do not eat fatty foods, then it will be even less. So, for 15% cream you will need 628 milliliters of milk and 172 grams of butter.

The cow product must be poured into the pan. You also need to crumble the butter there. Place the dishes on low heat, heat the contents and stir constantly. Milk should not be brought to a boil. It should just be warm. Next, the mixture should be poured into a blender and blended for about ten minutes. After this, it is better to place the cream in a glass container. And, covered with a clean towel, put it in the refrigerator for eight hours.

The benefits of cream

When we prepare cream, we don’t think about how healthy this dairy product is. There is no need to say that it is delicious. There is probably no such person who would not love them. Even children are fans of this delicacy. Meanwhile, cream is very useful for duodenal and stomach ulcers, gastritis and other diseases. Imagine that they contain an amino acid, which in the body is converted into the “hormone of joy” - serotonin. It is what improves performance and mood, makes the body toned, relieves insomnia and depression, and reduces appetite. This is probably why we all love cream so much. By adding them to coffee daily, we reduce its harmful effects on the body and protect our teeth from dark plaque. As you can see, it is quite possible to cook at home good cream. Moreover, this is a simple process. The result will please all family members.

Who is contraindicated for cream?

However, even such an excellent product has some contraindications. Cream is not recommended for children under two years of age. This is still too heavy a product for their body. As for adults, cream should not be consumed by people with obesity or metabolic disorders. They can become taboo in case of hypertension, liver pathologies, heart and vascular problems. The product is especially contraindicated for those who suffer from intolerance to all dairy products. Scientists treated such fatty foods with some caution when elevated level cholesterol in humans. However, recent studies have shown that the benefits of cream are great. And their effect on the formation of cholesterol plaques is exaggerated.

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 homemade cream from milk - 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.

No matter how you prepare the cream, use only high-quality homemade milk, and in no case store-bought milk.

Recipe 1. How to make homemade cream from milk by hand

Ingredients

whole cow's milk.

Cooking method

If you buy milk, it is better to strain it again. Pour it into a clean, dry container. A deep bowl will do.
Place the bowl of milk in the refrigerator for a day.
Now carefully skim off the cream with a spoon or ladle.
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

We install the separator on the edge of the table and fix it on a special stand. Make sure that the device stands strictly vertically.
The milk should be warm. Therefore, we preheat it to a temperature of 35 degrees. We filter.
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.
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

Pour the milk into a small saucepan. Send a stick of butter here too.
Place a bowl of milk over medium heat and heat, stirring constantly, until the butter has completely melted. No need to boil!
Pour the resulting mixture into a blender bowl and blend for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
Pour the cream into suitable dishes, cool completely and refrigerate overnight. Whip the cream while chilled.

Recipe 4. Dor blue sauce with cream

Ingredients

100 g dor blue cheese;
salt;
200 ml homemade cream;
Provencal herbs.

Cooking method

Cut the cheese into small pieces and place in a saucepan. Place it on low heat.
Pour half the cream into the saucepan and cook, mashing the cheese into the cream until you get a homogeneous mass without lumps.
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.

Recipe 5. Sweets “Fudge”

Ingredients

a glass of homemade cream;
raisin;
a third of a glass of milk powder;
a packet of vanillin;
150 g sugar;
200 ml sour cream;
150 g butter.

Cooking method

Place the butter in a saucepan and place it over the lowest heat. Add white or vanilla sugar and wait until the butter is completely melted.
Pour the cream into the saucepan and add sour cream. Stir. As soon as the mixture begins to boil, cook for another quarter of an hour, stirring constantly.
Add the milk powder and keep the mixture on the fire until it thickens.
Wash the raisins and pour hot water and leave for half an hour. Then drain the infusion and add the raisins to the resulting mass. Stir.
Cover a deep tray with cling film and place the creamy mixture into it. Flatten and place in the refrigerator 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. Fettuccine with seafood in creamy sauce

Ingredients

400 g fettuccine;
paprika;
450 g shrimp;
fresh herbs;
5 ml vegetable oil;
black pepper;
bulb;
salt;
10 g butter;
50 g cheese;
clove of garlic;
two glasses of homemade cream;
100 ml dry white wine.

Cooking method

Boil the fettuccine until tender, following the instructions on the package. Defrost the shrimp, if necessary, clean and dry. Place on a plate, season with pepper, paprika, salt and other spices.
Fry the shrimp on both sides in a frying pan with a minimum amount of vegetable oil.
We transfer the shrimp to a plate, and put finely chopped onion in the frying pan and squeeze the garlic through a press. Fry for just a couple of minutes and pour in the wine. Stir with a spatula and keep on high heat for three minutes.
Now pour the cream into the pan, stir and simmer for another two minutes. Add finely grated cheese to the hot sauce, salt, pepper and a pinch of paprika. Mix.
Add fettuccine and shrimp to the sauce. Mix carefully and keep on fire for just another minute. Serve with a pinch of finely chopped fresh herbs.

Recipe 7. Chicken gizzards stewed in cream

Ingredients

700 g chicken stomachs;
pepper mixture;
150 ml homemade cream;
salt;
two onions;
clove of garlic;
carrot;
50 ml vegetable oil;
Bay leaf;
30 g flour;
two peppercorns.

Cooking method

We wash the chicken gizzards and boil them until tender, salting the water and adding peppercorns and bay leaves to it. Cooking for one and a half hours.
Then drain the broth, cool the ventricles and cut them into small pieces.
Chop the peeled onion into half rings and fry until transparent.
Peel the carrots and roughly chop them. Add it to the onion, stir and cook for a couple more minutes.
Place the gizzards on top of the vegetables. Pour in the cream and add flour.
Stir and season with salt and spices.
Simmer, covered, for 20 minutes.
Three minutes before readiness, add finely chopped garlic.

Recipe 8. Cod with cream sauce

Ingredients

half a kilogram of cod fillet;
black pepper;
200 ml homemade cream;
salt;
four cloves of garlic;
200 g flour;
30 g butter.

Cooking method

Defrost the cod fillet and cut it into pieces eight centimeters long. We check it for the presence of seeds. If there are any, carefully remove them with tweezers.
Pour vegetable oil into the frying pan. Put it on the fire and add the chopped clove of garlic.
Dredge the fish in flour and fry on both sides until golden brown.
Grind the rest of the garlic together with the washed herbs. Heat the cream in a saucepan. Add flour. Stirring constantly to avoid lumps. Add garlic and herbs, salt. Stir and bring the mixture to a boil.
Place the finished cod on a plate, pour in the sauce and sprinkle with chopped herbs.

Recipe 9. Mushroom soup with cream

Ingredients

200 g frozen wild mushrooms;
crackers;
1 l 200 ml chicken broth;
greenery;
200 g potatoes;
vegetable oil;
bulb;
100 ml homemade cream;
carrot;
garlic - two cloves.

Cooking method

Peel and wash the vegetables. Finely chop the onion, finely grate the carrots. Finely chop the garlic. Place all vegetables in a frying pan with heated oil and sauté until soft.
Thaw the mushrooms and fry separately until the liquid evaporates.
Finely grate one potato and chop the rest into small cubes.
Place potatoes in a saucepan with chicken broth and boil until soft. Then add the fried vegetables and pieces of boiled chicken meat. Add some salt.
Pour cream into boiling soup and remove from heat. Serve by pouring into bowls and adding croutons to each piece.

How to make cream from milk at home - tips and tricks

Make cream only from homemade whole milk.
Whip the cream only when chilled.
Before distilling the milk through the separator, warm it up slightly.
Store the finished cream in a clean container in the refrigerator.

The first way to make homemade cream is the simplest.

Take fresh cow's milk and place it in a cool place. After about one day, the milk will settle, and a layer of cream will form on top of it. Carefully pour it off so that the cream does not mix with the milk. To do this, you can use special spoons - creamers.

Cream using a separator

The next method requires a certain skill, as well as the presence of a milk purifier - separator. With its help, the separation into cream and skim milk occurs. To do this, pour fresh milk into the machine and then adjust the fat content. This process will take quite some time, but as a result you will receive a product free of contaminants.

Cream from butter

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.

The fat content of the cream can be changed in any direction, increasing or decreasing the amount of butter. However, pay attention tofat content indicated on the package. 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.

Sour cream

Cream can also be made from sour cream at home. They will be thicker and fattier. To do this, pour fresh milk into glass jar and let it brew. After some time, the cream will rise to the top, and you will notice a delicate “cap” on top of the jar.

The fattier the milk you use to make cream, the thicker this “cap” will be. Carefully remove this kind of “headdress” with a spoon and transfer it to another clean container.

As you can see, delicious and healthy foods It’s quite possible to cook it yourself even in urban conditions. All you need is desire and patience.

Natural products are tasty, healthy and very inexpensive. Many, for example, at home prefer to make butter, bake bread, and grow vegetables and herbs on the balcony. But how to make cream without leaving home? This is possible, but you still have to leave the house for an hour - to the grocery store.

What is required to make cream

So, you should buy the following in the store: milk and butter. You can also run to the pharmacy for gauze and paper napkins. They will also come in handy when making homemade cream, which can be made to any fat content and consistency.

Now the most interesting part is the creation process itself. natural product or how to make cream from milk. The main condition is that all products are fresh and good quality. Well, and, preferably, follow all cooking instructions, as per the regulations!

To start, take a medium-sized saucepan. All the milk is carefully poured into it and butter, previously cut into small pieces, is added. Now the saucepan with all the contents is placed on low heat and heated. Don’t forget to constantly stir the entire composition of the future cream! It is not necessary to bring the mass to a boil, the main thing is that it just melts well. A homogeneous mixture is poured into a pre-prepared blender. warm mixture, and begin to beat it for 5-9 minutes.

The rest is done very simply: the mixture is poured into another, preferably glass container, covered with gauze or a paper napkin and cooled. Then all this is put in the refrigerator for 6-8 hours, or even for the whole day. It doesn't hurt to add a little thickener to the cream, but this is before you beat it a little.

Sour cream - quick and healthy

Now we understand how to make homemade cream. From this ready-made delicious product you can then prepare whatever your stomach desires - cake with cream, ice cream and any dessert.

Cream at home can be made from sour cream. They will turn out fattier and thicker. To do this you need to: pour fresh milk into a glass jar and let it brew. Over time, the cream will rise to the top and you will be able to see a delicate “cap” on top of the jar. By the way, the fattier the milk used for production, the thicker the “cap” of cream will be. We carefully remove this kind of “headdress” with a spoon and transfer it to another clean container. Now we have learned how to make cream from sour cream.

How great it is that you can prepare the most delicious and healthy foods yourself. All you need is desire, imagination and a good appetite. Given all this, you don’t even need to have culinary skills. Bon appetit to all cream lovers!