How to get cream from milk without a separator. Separating cream from milk

Delicate butter cream gives even the simplest cake a delicate delicacy and incredible taste. That is why cream is one of the main ingredients of all kinds of desserts and pastries. But not every housewife manages to turn cream into an airy mass. But, how to whip cream correctly so that the cake turns out well and the celebration is not spoiled? It turns out that you just need to choose the right cream and follow a few tricks while whipping it.

Cream is a delicious dairy product that is made by separating the fat fraction from whole milk. Cream is supplied to the retail network in pasteurized form with a fat content of 10 to 35%.
Due to its nutritional value, cream is recommended for daily and dietary nutrition. Among the chemical components in the cream, in addition to milk fat, there are enough proteins, mineral elements, as well as vitamin A, D, C, PP, etc.

Cream is suitable for cooking butter, sauces, dressings, and a variety of culinary products. Thicker cream whips perfectly into a stable porous foam, therefore it is used as a basis for preparing confectionery dishes.

How to choose the right whipping cream

On the shelves of the store you can buy different types of cream: dry, fresh, canned, fat or low fat. All of them are used in the kitchen for different purposes. But, to prepare the cream, you need to choose cream that will whip well. To make the right choice, you need to consider the following points:

Cream must be labeled with a fat content of at least 30%. The higher the mass fraction of milk fat, the thicker the cream is whipped. Less fatty cream is also suitable for cream, but their consistency is much worse at maintaining the desired appearance.
Only natural milk fat is whipped well. When buying, study the composition, it should not contain thickeners, stabilizers, palm oil and other additives.
Don't forget to check the production date. Only fresh cream is perfectly whipped. A product that has already stood for several days may exfoliate when whipped.
Consider the storage conditions of cream in the store. They should be laid out on the shelves of the refrigeration unit, and not in the freezer.

To choose high-quality cream, you will have to go through the roads of trial and error. Test the product from different manufacturers and choose the best option.

Important! You can buy ready-made whipped cream in the store, but such a product contains a number of harmful additives and preservatives, so it is highly undesirable to use it.

What are some reasons why cream won't whip?

Very often, housewives who whip cream for the first time face a very unpleasant surprise. Instead of an airy creamy mass, they get a two-phase mixture based on whey and oil. Most are immediately upset when they think about their poor knowledge of cooking, but even the most professional chefs are not immune from such an outcome. The main culprits of such culinary failures are the following reasons:

The cream was not thick enough.
The cream was not pre-chilled.
Sugar was added prematurely.
Nozzles selected incorrectly.
The cream turned out to be a fake with impurities of vegetable oils.

Interesting! The nutritional value of cream is that it is rich in phospholipids, which prevent the development of atherosclerosis.

Equipment selection and cream preparation

If this is the first time you have come across a package of cream, you are probably wondering what to whip them with. Experienced confectioners assure that this product can be whipped with various kitchen appliances, on which the speed is regulated. The only thing you should not use is the standard knife attachments on a mixer or blender. With their help, you will turn cream into butter and liquid. The best option would be to use a hand blender and mixer so that you can control the intensity of the whipping cream.

So, the cream is selected, the technique is prepared, now you need to prepare everything for making the butter cream. The most key points:

The cream must be cooled to +5..+7⁰С. To do this, you can put them in the refrigerator for 2-3 hours. In no case should you put cream in the freezer compartment, after defrosting you will get yogurt with cereal.
Experienced chefs advise cooling dishes and equipment parts that will come into contact with cream. To create favorable conditions, you can also put the bowl and nozzles in the refrigerator for several hours.
For buttercream, it is better to use icing sugar instead of sugar. It should be sifted with a sieve so that there are no lumps in the cream.

Whipping cream: cooking secrets

When the cream is ready for whipping, you can proceed to the step of preparing the cream:

Pour the cream into a bowl for whipping. This can be a bowl from a blender or a food processor, or any bowl with high rims. If the bowl is not very high, and at the same time has a wide bottom, the beaters will not be able to completely immerse themselves in the creamy mass and beat it well. If you can’t get another bowl, just tilt it slightly at an angle while whipping so that the cream acquires a uniform structure.
Thoroughly mix the cream so that the fat is evenly distributed throughout the volume. If you need to whip a large portion of cream, it is better to do it in several steps. The optimal portion is no more than 300 mg.
High whipping speed is not suitable for cream, as this intensity will instantly cook the butter. You need to start whipping at a slow speed and slowly switch to medium.
The duration of whipping cream depends on various factors. Here the freshness of the product, its density, cooling temperature and the type of nozzles that are used play a role. But, on average, it takes 5-7 minutes to cook whipped cream.
Readiness can be determined by the type of cream: if the traces of the whisk have stopped spreading, then the cream has already whipped.
Now the main thing is not to overdo it so that instead of a cream you do not have oil prepared. Reduce speed slowly and turn off the mixer.

Interesting! There is a conjecture of historians that for the first time whipping cream was invented by Francois Vatel, who served as head waiter in a castle on the territory of the commune of Chantilly around the middle of the 17th century.

If you are preparing a sweet cream, start adding powdered sugar in a thin stream 1.5-2 minutes after the start of whipping. If you pour in the powder at the initial stage, then the cream can become liquid, and if you add all the powder at once, lumps will appear in the cream.
If you need to make a very thick cake cream, you can add a special starch-based thickener to the cream.
If the whipping process does not go according to plan, and the cream does not whip at all, you can try adding the juice of ¼ lemon.
You can compact the buttercream with edible gelatin or agar-agar. To do this, prepare the gelatin according to the instructions and add to the cream. Approximate proportion for cream preparation: ½ tbsp. l. gelatin for 250 ml of cream.

On a note! Whipped cream has a shelf life of 24 hours in the refrigerator.

In fact, there is nothing difficult in the technology of whipping cream, the main thing is to buy high-quality cream and follow the recommendations of experienced confectioners. Experiment, discover new recipes and let your buttercream always turn out tender and tasty.

Cream can be added to coffee or pastries, made into creams or homemade ice cream. Want to learn how to separate cream from milk? Read on.

Knowing how to separate cream from milk, you can always have a delicious product on hand.

How to separate cream from milk without tools?

A separator is used to obtain cream. But this unit is not cheap, so you can do without it.

An important point: to get cream, try to use natural country milk. Store-bought varieties will not work, since the product undergoes special processing at the factory, cream may not work out of it.

What do you need to do to get a delicious treat? There are several ways:

You can let the milk stand for at least 12 hours (ideally, a day). After that, a creamy layer forms on its surface. This is cream. Carefully, without shaking the mixture, transfer them to a separate bowl. The skimmed milk can be used and reused, only it should settle for 2 days.
Want to get heavy cream? Then this method is for you. For 500 ml of milk, take 250 g of butter. It must be finely chopped and added to milk. Put the saucepan on a small fire. The mixture must be heated until the oil dissolves. The main thing is not to let it boil. Then remove the liquid and beat with a mixer for 2 minutes. Let cool. Store ready-made cream in the refrigerator.

These methods allow you to get your favorite product without much effort.

6 reasons: the separator does not separate cream from milk

The separator allows you to speed up the process of obtaining cream. But sometimes there are interruptions in his work. For example, it may not separate cream from milk. There may be several reasons for this:

You may be adding too much milk. You need to adjust the flow with a special flag.
The separator did not reach the desired speed. The rotor of the device should be accelerated more strongly.
Too hot milk is poured into the unit. Its temperature should not exceed 40 degrees.
Not all cups can be placed correctly. That is, an error occurred when assembling the device.
The nut that tightens the drum is loosely screwed. Or, on the contrary, tightened too much.
The gap between the edge of the cream receiver and the adjusting screw must be 3 mm.

These problems are easy to fix. If all else fails, you need to change the o-ring on the rotor or buy a new separator (if funds allow).

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 with a 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 skimmed 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.

How to make cottage cheese from milk at home

Market cottage cheese tends to contain a significant amount of liquid, which enterprising sellers do not fully squeeze out and leave to add weight. Whey gives curd a slightly different taste, and excess moisture significantly reduces its shelf life. If you cook the dairy product yourself, then the taste, fat content, and humidity can be chosen at your discretion, depending on the purposes for which it is being prepared.

Cream from milk

The first way to get homemade cream is the easiest.

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

Cream with a separator

The next method requires a certain skill, as well as the presence of a milk purifier - a separator. It separates into cream and skimmed milk. To do this, pour fresh milk into the machine and then adjust the fat content. This process will take enough time, but as a result you will get a product free of contaminants.

Butter cream

Alternatively, you can make cream with 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 a pharmacy.

Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, after cutting it into small pieces. Then put the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mass to a boil. It just needs to melt well. Pour a homogeneous warm liquid into a pre-prepared blender and beat it for 5-9 minutes.

To prevent the whipped mixture from turning into butter, first turn on the blender at the lowest power. And 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 by increasing or decreasing the amount of butter. However, pay attention tofat content indicated on the package. Calculating the fat content of cream is not difficult. Let's say you need 38% cream. This means that in 1 kg of the product there should be 380 g of fat.

For example, you have 2.5% milk and 80% fat butter. Since the fat content of the cream is mainly due to the oil, 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. Of course, there will be an error, but insignificant.

Cream of sour cream

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

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

As you can see, it is quite possible to cook tasty and healthy products on your own even in urban conditions. All it takes is desire and patience.

Dairy products should be present in the diet of every person. Such food is a source of a huge amount of useful substances, it saturates the body with useful proteins, vitamins, minerals and acids. To date, in stores you can find a lot of dairy products that differ in their qualities, methods of preparation and effect on the human body. But many users do not trust store-bought products and try to purchase such products from trusted people from rural areas, as well as cook on their own. Let's talk about how to make cream at home, we will give a recipe for this.

Cream is the majority of the fat in milk. When milk is defended, light fats rise to the surface; earlier they could simply be removed from the steam room, after standing it for some time. Under industrial conditions, such a product is obtained by separation.

How to make cream at home?

To prepare cream at home, you need to prepare four hundred milliliters of milk (fat content of 2.5-3.5%) and a certain amount. So to get 35% fat cream, you need four hundred grams of butter. At the exit, you will get five hundred milliliters of cream.

Pour the milk into a saucepan, grate the frozen butter into it on a grater. Put the container on a fire of minimum power and heat the mixture until the oil is completely dissolved. At the same time, milk should not boil, watch this very carefully.

After the oil has dissolved, transfer the mixture to a blender (with knives) and turn on for three minutes. It is necessary that milk and butter merge as if into one whole. After pour into another saucepan or bowl, cool at room temperature and cover with a lid. In this case, it is desirable to place the lid on the fabric so that condensation does not occur. Send to the refrigerator for eight hours. The finished product must be mixed. Everything. Everyone can master such a cream recipe at home.

How to get cream from homemade milk?

If you managed to get real milk (not store-bought), send it directly in a jar to a cool, dark place. Somewhere in a day a layer of fat - cream - forms on top. It can be seen with the naked eye, the consistency of such a product differs from the structure of milk. Scoop the cream with a spoon into a separate small jar.

Handmade whipped cream

To prepare such a product, you need to prepare half a glass of milk, a quarter cup of cold water, a quarter cup of powdered sugar, a teaspoon of gelatin and a teaspoon of vanilla extract.

First, pour a quarter cup of water into a small bowl. Pour gelatin into it and leave for a while so that it swells and absorbs the liquid.

Pour the milk into a small saucepan, place over medium heat and heat with constant stirring. Once the milk starts bubbling around the sides of the pot, turn off the heat. Pour it into a separate bowl and combine with gelatin. Beat well with a mixer until smooth. Then, while whisking constantly, pour sugar and vanilla extract into the container. Send the resulting mixture to the refrigerator for ninety minutes. Stir the cooking cream every ten minutes.

After ninety minutes, place the bowl in a larger container filled with ice water. With constant stirring, refrigerate the cream for half an hour. Next, remove the bowl of the mixture from the water and beat with an electric mixer until you get a thick fluffy cream. But do not overdo it, because otherwise the cream may curdle or lose volume.

Separator usage

In order to get cream at home, you can also use a separator. It can be purchased online and in specialized stores. At home, it is best to use a manual separator, they take up little space, do not break, but require the application of physical strength. The use of such a device allows you to get cream of varying degrees of fat content - up to 50%. Not everyone can prepare such cream from milk at home. Pour milk into the machine and adjust the fat content. The separator not only separates the cream, but also cleans it well - adding purity and taste.

The benefits of cream

Cream is an amazingly healthy food product that can bring great benefits to a person. They are a source of easily digestible protein, fats and carbohydrates. In addition, they contain a number of provitamin A, E, H and PP. Cream contains a lot of and, chlorine and, and. They are rich in iodine, cobalt, and molybdenum.

Cream proteins contain an order of magnitude more lecithin than milk, and this substance is important for optimal cholesterol metabolism. Also, lecithin is a source of many phosphatides necessary for building cell membranes, as well as cytoplasm and nuclei.

It is thanks to lecithin that cream is actively advised to be added to coffee and tea, various dishes represented by cereals, salads, sauces and soups. However, they should not be subjected to heat treatment.

It is worth noting that the consumption of cream can harm obesity, many cardiovascular diseases, liver pathologies, hypertension and metabolic disorders. Such a product is not indicated for patients suffering from milk protein intolerance. It should not be given to children under two years of age.

Additional Information

Traditional medicine specialists often use cream in everyday life for the treatment and prevention of many pathological conditions.

It is believed that such a dairy product is ideal for the treatment of sunburn. They just need to lubricate the affected areas several times a day.

In order for the therapy of such burns to be more effective, it is worth combining cream with potatoes. Wash a few potatoes, boil and mash until mashed. Add cream to the resulting mass. Apply the mixture to the affected area for twenty minutes. Eliminate the remnants of the medicine with a cotton swab.

Cream is useful for women who are breastfeeding. So to increase the production of breast milk, you need to combine a glass of sugar and a glass of cream. Pour such components with a liter of freshly brewed (weak) tea, mix well. Drink the resulting mixture daily. Two or three days of such treatment, according to traditional medicine experts, will ensure the active production of breast milk.

Cream can be applied directly to the skin, they perfectly eliminate irritation, rashes, etc. Also, such a product has wound-healing qualities and effectively eliminates pigmentation.

In the event that you suffer from swelling associated with the activity of the kidneys, take freshly squeezed carrot juice with cream. Such a drink, sweetened with honey, will also have a positive effect on sexual function.

Also, traditional medicine experts claim that the cream will help cure gastric diseases: stomach and duodenal ulcers, gastritis, etc. Consumption of such a product helps to quickly and effectively remove toxins from the body, including in case of poisoning. Cream also improves efficiency, eliminates insomnia and depression.

It should be noted that cream is a healthy, but very high-calorie product. Therefore, you should not consume them in excessive quantities.