Handmade cream from milk and butter. Heavy cream made from milk and butter

Of course, cream can now be bought at 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 milk cream at home.

How to make homemade cream from milk - basic cooking principles

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 it yourself from whole milk.

You can get cream at home by hand or using a separator. Fatty cream, which is used for desserts, is made from milk and butter.

Manual cream is made by settling milk throughout the day. In this case, the cream rises up, and you just need to collect it 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 it. Then it is poured into the milk receiver and they begin to slowly turn the handle, gradually increasing the speed.

The third method involves the preparation of heavy cream. Put butter in milk and put 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 container, cooled and left overnight in the refrigerator. Now the cream can be whipped for a cream or other dessert.

Whatever way you prepare the cream, use only high-quality homemade milk, and in any case not a store.

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 a clean, dry bowl. A deep bowl will do.
2. Put a bowl of milk in the refrigerator for a day.
3. Now carefully remove the cream with a spoon or ladle.
4. Pour the cream into a clean bowl and store in the refrigerator, otherwise it will spoil. In 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. We install the separator on the edge of the table and fix it on a special stand. Make sure the device is in a vertical position.
2. Milk must be warm. Therefore, we preheat to a temperature of 35 degrees. We filter.
3. Pour 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 skimmed milk into another. Before the separation is completed, skip a little skimmed milk so that all the cream comes out.

Recipe 3. How to make heavy cream from milk at home

Ingredients

• a pack of butter;
• 200 ml of milk.

Cooking method

1. Pour milk into a small saucepan. Send a pack of butter here.
2. Put on medium fire bowl with milk and heat, stirring constantly, until the butter is completely dispersed. No need to boil!
3. Pour the resulting 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 bowl, 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 place in a saucepan. Put it on a slow fire.
2. Pour half the cream into the saucepan and cook, rubbing the cheese into the cream, until you get a homogeneous mass without lumps.
3. Gradually pour in the remaining cream, stirring constantly so that it does not curdle.
4. Heat the mass until the cheese is completely dissolved, but do not boil! At the end, add the Provence herbs and salt.
5. Pour over ready sauce in a special form and serve with meat or fish dishes.

Recipe 5. Creamy Sweets

Ingredients

• a glass of homemade cream;
• raisin;
• a third of a glass of powdered milk;
• a sachet of vanillin;
• 150 g of sugar;
• 200 ml sour cream;
• 150 g butter.

Cooking method

1. Put the butter in a saucepan and put it on the slowest fire. Add white or vanilla sugar and wait for the butter to melt completely.
2. Pour cream into saucepan and add sour cream. Stir. As soon as the mixture begins to boil, cook for another quarter of an hour, stirring constantly.
3. Enter powdered milk and keep the mass on fire until it thickens.
4. Rinse the raisins, cover with hot water and leave for half an hour. Then drain the infusion, and add the raisins to the resulting mass. Stir.
5. Cover a deep tray with cling film and put the creamy mass into 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. Fettuccine with seafood in a creamy sauce

Ingredients

• 400 g fettuccine;
• paprika;
• 450 g 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 the fettuccine until cooked, following the instructions on the package. Defrost shrimp, if necessary, clean and dry. Put on a plate, season with pepper, paprika, salt and other spices.
2. Fry the shrimp on both sides in a frying pan with the minimum amount vegetable oil.
3. We shift the shrimp to a plate, and put finely chopped onion in the pan and squeeze the garlic through the press. We fry for just a couple of minutes, and pour in the wine. Stir 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 hot sauce, finely grated cheese, salt, pepper and put a pinch of paprika. We mix.
5. Put the fettuccine and shrimp into the sauce. Stir gently 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;
• a mixture of peppers;
• 150 ml of homemade cream;
• salt;
• two bulbs;
• clove of garlic;
• carrot;
• 50 ml vegetable oil;
• Bay leaf;
• 30 g flour;
• two peppercorns.

Cooking method

1. We wash the chicken stomachs and boil until cooked, salting the water and adding peppercorns and bay leaf to it. Cooking for an hour and a half.
2. Then we drain the broth, and cool the ventricles and cut into small pieces.
3. Chop the peeled onion in half rings and fry it until transparent.
4. We clean the carrots and roughly three. Add it to the onion, mix and cook for a couple more minutes.
5. We spread the stomachs to the vegetables. Pour in the cream and add the flour.
6. Mix and season with salt and spices.
7. Simmer, covered, for 20 minutes.
8. Three minutes before cooking, 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

1. Defrost the cod fillet and cut it into pieces, eight centimeters long. Check it for bones. If there are 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. Roll the fish in flour and fry on both sides until golden brown.
4. Grind the rest of the garlic together with the washed herbs. Warm up the cream in a saucepan. We add flour. Constantly stirring so that there are no lumps. We put garlic and herbs, salt. Stir and bring the mixture to a boil.
5. Put the finished cod on a plate, pour the sauce and sprinkle with chopped herbs.

Recipe 9. Mushroom soup with cream

Ingredients

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

Cooking method

1. Peel and wash vegetables. Finely chop the onion, finely grate the carrot. Finely chop the garlic. Put all the vegetables in a frying pan with heated oil and sauté until soft.
2. Defrost the mushrooms and fry separately until the liquid evaporates.
3. Finely grate one potato, and chop the rest into small cubes.
4. In a pot with chicken broth add potatoes and boil until soft. Then add fried vegetables and pieces of boiled chicken meat. Salt.
5. Pour cream into boiling soup and remove from heat. Serve by pouring on plates and adding croutons to each zhmenka.

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

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

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 immediately pour everything into milk melted butter, 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.

Whipped cream is sometimes called the cream of the Chantilly castle, attributing authorship to the legendary François Vatel. But the first reliable mention of this dessert refers to XVIII century. The secret was owned by selected chefs, and the most skillful hands whipped such a cream. Now for any home cooking you can cook a fantastic lush delicacy worthy of kings.

Natural cream is a capricious product. When working with them, every little thing matters.

• For home cooking choose cream 33 percent fat. A less fatty product is more difficult to beat, and 38 percent is more often used in production.
• After purchase, the cream package is cooled for at least 4 hours in the refrigerator to 4 - 6⁰С.

It is impossible to quickly cool the product in the freezer, as it will immediately freeze and whip into butter. For the same reason, do not lean the packaging against the back wall of the refrigerator.

• Keep a clean, dry bowl and whisk in the refrigerator for at least 30 minutes. Before use, the container must be wiped from condensate.
• Before starting work, the cream packaging should be kneaded a little with your hands or shaken so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than at the bottom, although a film of fat has not yet formed on them.
• You can whip cream with a hand whisk. Work begins with slow circular movements from the center of the bowl, and then gradually increase the intensity and amplitude of movements. It is better to keep the dishes at an angle - this way the cream circulates additionally.
• Beat the product in portions of about 200 ml in one bowl. With a large volume, it is more difficult to get a stable result.
• If there is a noticeable trace of the whisk on the cream, it means that it has been whipped to “soft peaks”. In this form, they are already used in some recipes. After a minute of active work, the traces on the surface stop spreading, and strong sharp peaks rise behind the whisk. You don't need to beat more.
• The readiness of the cream can be checked by turning the container upside down. The result is perfect if nothing comes out.

If necessary, natural whipped cream can be stored in an airtight container in the refrigerator for no more than 10-12 hours.

Whipped cream from 20% cream

Drinking cream less than 30% fat is difficult to whip, since it is the fat that stabilizes the cream. To beat a product containing only 20 percent fat, you will have to lower the temperature of the product, tools and environment as much as possible.

1. If it is possible to regulate the temperature in the refrigerator, you need to lower it to 1ºС.
2. Cool the cream, dishes and whisk to this temperature.
3. Prepare ice and fill a wide container with it. You can pour some ice water into it.
4. Place the container with cream in ice and beat the cream slowly at first, and after 2 minutes increase the speed.
5. Put the thickening composition back in the refrigerator for 10 - 15 minutes.
6. Then continue beating until done.

Easy Mixer Recipe

Even at home, cream is rarely whipped by hand. Most often, one uses kitchen appliances. You can choose a mixer or any device with a whisk attachment. Optimum power 350 - 400 watts.

A blender with a knife attachment will not be able to whip cream.

1. Cream and dishes are cooled according to all the rules.
2. They start working at a low speed so as not to detect the cream, that is, so as not to provoke their separation into butter and whey. For the same reason, it is better to abandon powerful food processors.
3. The process takes 3 to 7 minutes.
4. If the cream is marked and a layer of butter has formed in it, you can add a few tablespoons of cold liquid cream and beat gently again.

With powdered sugar

Most recipes call for sweet whipped cream. grains granulated sugar do not have time to dissolve during the preparation of the cream, so powdered sugar is used for it.

For 500 ml cream:

• 100 - 150 g of powdered sugar;
• 5 g vanillin.

Optionally, you can add 40 ml of rum or liquor.

1. Whip cream to soft peaks.
2. taunt them powdered sugar through a sieve and mix with a whisk.
3. Repeat until the powder runs out.
4. Add flavoring additives and whip the cream into a strong foam.

Cooking with gelatin at home

For cakes, whipped cream can be stabilized with gelatin. Decorations on the cake will hold firmly, will not “float” from the heat during tea drinking, even if low-fat drinking cream is used. So that the cream does not have an unpleasant aftertaste from gelatin, you can add liquor, rum, vanilla, berry syrup, cocoa to it.

For 150 ml of cream you will need:

• 6 g gelatin;
• 40 g of powdered sugar;
• 40 ml of water.

flavor additives and food colorings entered at will.

1. Gelatin is soaked for half an hour according to the instructions on the package. After that, excess water must be drained. From instant gelatin, on the contrary, water should not be drained.
2. Put the container on the fire and pour a third of the cream into the gelatin.
3. Heat until the gelling composition is completely dissolved, not allowing the liquid to boil.
4. Cool the mixture to room temperature.
5. Cool the rest of the cream and beat to soft peaks.
6. Add powdered sugar and all necessary additives.
7. Beat the cream until soft, to strong peaks.
8. While the gelatin has not "grabbed", pour it into the cream in a thin stream, without stopping whipping.
9. Immediately apply the composition to the cake and smooth with a spatula or pour into molds and refrigerate.

To deposit such a cream from a pastry bag, you need to hold it in the refrigerator for 4 to 5 hours.

From dried cream

Properly diluted dry cream is whipped into a strong dense cream, and in terms of taste it is not inferior to natural.

• 250 ml of milk;
• 100 g dry cream.

Any additions are possible, as is the case with natural cream.

The special churning powder is already slightly sweetened, you need to dilute it with milk according to the instructions on the package. Powdered sugar is added to ordinary dry cream only when the mixture begins to thicken.

1. Cool the milk to 3 - 5ºС.
2. Mix with the powder using a mixer at low speed.
3. Three minutes to beat the composition at high speed.
4. Use it immediately or put it in the refrigerator.

Whipped cream for coffee

I want to make a morning dessert quickly and simply. Cappuccino - perfect option. The cream is churned in 3 to 5 minutes and coffee is prepared for another 7 minutes. You can save some time if you whip natural 33 - 35% cream the day before. They will perfectly "survive" to an early serving of coffee.

On the hot drink it is not recommended to lay out a cream stabilized with gelatin or egg white. Whipped 20% drinking cream will also melt during serving. Therefore, the best ingredients are chosen for hot treats.

An easy recipe for how to make whipped cream with Viennese coffee:

• a shot of espresso;
• 20 g dark chocolate;
• 50 - 80 ml of chilled cream;
• 50 g of powdered sugar;
• 5 g vanilla;
• sugar in coffee optional.

Coffee can be prepared as you like, in a Turk or a coffee machine. It is important that it is hot.

1. Whip cream at low speed until soft peaks form.
2. Add powdered sugar and vanilla. Whisk the cream until done.
3. Grate chocolate or melt in a water bath and stir it into coffee.
4. Scoop the cream onto the hot drink with a spoon or pipe from a pastry bag in a circular motion.
5. Sprinkle with grated chocolate.

Now there are no secrets left for you in the preparation of whipped cream. Feel free to make them in your kitchen and delight your home with delicious desserts.

Few people know how to make whipped cream correctly so that it turns out tender and airy. This product is often used to make various desserts and pastries, and almost everyone has tried it.

And in stores you can find ready-made whipped cream in spray cans, but they are not always of the proper quality, so it’s better to learn how to make this delicacy yourself. The process of its preparation has many subtleties and nuances, which will be discussed in today's article.

To know how to whip cream properly, pay attention to some guidelines before you start:

• The calorie content of the dish ranges from 160-335 kcal per 100 g. This “range” directly depends on the fat content of the original ingredient. To reduce the figure, you can add a little milk;
• You need to choose only the best, freshest and highest quality cream. The most suitable option is a classic product with a fat content of 33 percent. Whipping will be perfect, in a strong foam. Low-fat (10 percent) or medium-fat (20 percent) dairy products will work, but they won't whip very well and won't come out fluffy. In this situation, you will have to use gelatin or egg whites to thicken;
• Creams must be slightly chilled, but not frozen or warm, otherwise they will separate into butter and whey;
• The whisk and utensils also need to be briefly placed in the freezer. Use metal kitchen utensils for cooking;
• So that the container does not heat up during operation, keep it in ice water;
• Do not whip the entire portion of the product at once, but divide it into components of 200-300 ml;
• Do not set the mixer immediately at high speeds, but increase them gradually;
• Shelf life finished product in the refrigerator - no more than 12 hours.

Whipping cream with a mixer

This is the simplest and fast way make your favorite sweet dessert.

You will need:

• Sand sugar - 50 g;
• Cream 33% - half a liter;
• Egg or gelatin for fixing (optional).

How to whip strong cream with a mixer:

1. Pour the dairy product into a deep metal container, wrap it with cling film and send it to the refrigerator for 50 minutes. We put in the cold and whisk nozzles - at the same time;
2. We grind sugar into powder on a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
3. We remove the dishes and tools from the refrigerator, remove the film and start whipping in a circular motion, setting the device to the minimum speed, then gradually increase the speed;
4. After about 7 minutes, the mass will begin to acquire density. We begin to gradually add powdered sugar - it will help whip the cream into foam and give them a pleasant sweetish taste;
5. We continue the process for another 5-6 minutes until stable peaks are obtained. You should not exceed the specified time, otherwise you will get oil;
6. To obtain a thick consistency, lemon juice, gelatin or an egg can be added as a fixative if desired. They must be included at the very end of cooking.

Ready whipped cream with powdered sugar is laid out in bowls and sent to the cold, otherwise room temperature they will float quickly.

Whip the cream by hand with a whisk

Many chefs claim that this method is the best, because the product prepared in this way is stable and lush due to the large amount of oxygen.

List of ingredients:

• Powdered sugar - 30 g;
• Fatty cream (33-35%) - 350 ml;
• Vanilla sugar - 10 gram sachet;
• Lemon juice - half a teaspoon.

Whipped cream recipe at home with a photo:

1. We prepare a convenient metal dish with a wide top, so that it is convenient to make intensive movements with a whisk in it. We cool the tool and the main component according to the same instructions as in the previous recipe;
2. Next, put the bowl in a container with ice or ice water and hold it at a slight slope. This will help the contents circulate better, respectively, a stable consistency is formed faster;
3. Slowly we begin to make circular movements with a whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
4. Continue whipping, capturing the entire surface of the mixture and kneading it to the bottom of the container.

The milk dish will be ready when the characteristic embossed pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not overdo it, otherwise whipping heavy cream will not work, and they will simply settle. At the end of the process, you need to pour lemon juice which acts as a consistency stabilizer.

Whipping dry cream

1. We put 5 large spoons of this product in a glass, into which we then pour water;
2. We mix everything thoroughly;
3. In a mass of 150 ml, add a glass of milk, and mix all the ingredients until smooth;
4. We put the finished mixture in the refrigerator, and remove it in the freezer two minutes before whipping.

We prepare the cream using a mixer or a whisk, first at a low speed, which we gradually increase. After thickening, it must be reduced. finished product Be sure to put it in the refrigerator.

Such dry whipped cream is suitable for making desserts, cakes and pastries.

Cream dessert with fruit

Required components:

• Mandarin, banana, kiwi;
• 2/3 cup cream;
• A pinch of vanillin;
• 0.5 cup powder.

How to make fruit whipped cream:

1. The first step is to prepare the fruit - cut them into small slices or grind them with a blender. You don't need to mix them together;
2. Whipping is done using one of the methods indicated above, and we will begin to form our delicacy;
3. Put the banana slices on the bottom of the glass beautiful shape, cover it with butter cream;
4. Next, make a row of kiwi, add the creamy mixture again;
5. The last layer is tangerines, which we will also cover with a creamy composition, sprinkle with chocolate chips and send to cool.

Chocolate cream cake

Chocolate whipped cream for cake can act as an independent dessert, and can also be used to decorate many other treats.

Components:

• 30 g cocoa powder or 50 g chocolate;
• 2 cups cream (fat content - 20%);
• A small spoonful of gelatin;
• 1/3 cup powdered sugar.

Action plan step by step:

1. Take from this amount of cream 1/3 part and fill it with gelatin. After it swells, put the dishes with the contents in a container with water, which we heat until the gelatin dissolves, not forgetting to stir;
2. Remove the container from the stove and let the contents cool;
3. Take another 1/3 of the mass of the main ingredient, heat it to a hot state and dissolve the cocoa powder in it well. If you decide to use chocolate, melt it first. Then it mixes easily;
4. Next, combine the creamy remains with the powder and start whisking slowly. When the first foam appears, pour delicious chocolate cream, and after a while add gelatin.

Whipped cream for coffee

They can be made in the evening, put in the refrigerator and added to coffee in the morning.

Grocery list:

• 5 g of powder;
• 50 ml cream;
• Orange peel or chocolate chips.

Coffee decorating steps:

1. Beat the first 2 ingredients in a thick foam;
2. We brew coffee, pour it into a cup, carefully spread creamy foam on top;
3. Sprinkle with grated chocolate or orange zest.

Video: 3 variations of whipped cream

Cream is an ideal addition and the main ingredient in desserts or pastries. With them, coffee is more tender and cosmetic masks are more nutritious. Cream can be prepared independently. For this you need cow's milk. And the higher its fat content, the better.

Two products from one

Separation of cream from milk does not require any equipment and special skills. Just take village milk or a high-fat factory product, pour it into a wide, shallow container and leave it in a dark, cool place for 12 hours in the summer or for a day in the winter. The resulting fatty layer can be collected with a spoon in a glass jar. After 2 hours of storage in the refrigerator tender cream fat content of 20-25% will be ready.

From the remaining milk, you can separate another portion of the product. Only in this case it should settle for 1-2 days.

Fatty cream can be obtained from 0.5 liters of medium-fat milk and 250 g of butter. These components should be added to a small saucepan, put it on fire and stir until the oil dissolves. The liquid must not boil.

When the first bubbles appear, turn off the heat and beat everything with a mixer or blender for 2 minutes, then cool, cover and refrigerate for 5-6 hours. Whipped cream is ready.

They are perfect for making thick cream on the cake. However, please note that the yield of the product is 1/10 of the volume of milk.

We use a separator

The separator allows you to relatively quickly get both cream and fat-free regular milk. It is enough to pour whole homemade milk into the machine and set the desired fat content. This process makes it possible to make two decontaminated products at once.

Kaymak

Thick as cheese cream with an unusual taste is a favorite delicacy of the peoples of the Caucasus. They are called kaymak. And baked milk is used for its preparation.

Fresh milk in an earthenware vessel must be placed in an oven heated to 180 ° C and brought to a boil, then reduce the heat to 100 degrees. When a caramel-golden crust forms on the milk, the product should be covered with a lid and left to cool for a day in a dark place. After this time, the brownish foam can be removed with a knife and rolled up. One plate of kaymak is obtained from 4 liters of full-fat milk.