Is it possible to make cream from store-bought milk? Heavy cream made from milk and butter

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 cream from milk at home - 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 are used for desserts, are 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. They put it in milk butter 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.

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

Recipe 1. How to make cream from milk at home by hand

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 container. A deep bowl will do.

2. Place the bowl of milk in the refrigerator for a day.

3. Now carefully skim off the cream with a spoon or ladle.

4. 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

1. Place the separator on the edge of the table and secure it to a special stand. Make sure that the device stands strictly vertically.

2. The milk should be warm. Therefore, we preheat it to a temperature of 35 degrees. We filter.

3. 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 feeding milk into the drum.

4. 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

1. Pour the milk into a small saucepan. Send a stick of butter here too.

2. Place a bowl of milk over medium heat and heat, stirring constantly, until the butter has completely melted. No need to boil!

3. Pour the resulting mixture into the blender bowl and blend for ten minutes. You should get a homogeneous mixture with a fairly dense foam.

4. 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;

table salt;

200 ml homemade cream;

provencal herbs.

Cooking method

1. Cut the cheese into small pieces and place in a saucepan. Put it on slow fire.

2. Pour half the cream into the saucepan and cook, mashing the cheese into the cream until smooth homogeneous mass no lumps.

3. 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 over ready sauce in a special form and serve with meat or fish dishes.

Recipe 5. Sweets “Fudge”

Ingredients

a glass of homemade cream;

a third of a glass of milk powder;

a packet of vanillin;

150 g sugar;

200 ml sour cream;

150 g butter.

Cooking method

1. Place the butter in a saucepan and place it over the lowest heat. Add white or vanilla sugar and wait until the butter melts completely.

2. Pour cream into a 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 mixture on the fire until it thickens.

4. Rinse 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.

5. Line a deep tray cling film and put 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;

450 g shrimp;

fresh herbs;

5 ml vegetable oil;

black pepper;

bulb;

table salt;

10 g butter;

clove of garlic;

two glasses of homemade cream;

100 ml dry white wine.

Cooking method

1. Boil the fettuccine until tender, following the recommendations on the package. Defrost the shrimp, if necessary, clean and dry. Place on a plate, season with pepper, paprika, salt and other spices.

2. Fry the shrimp on both sides in a frying pan with a minimum amount of vegetable oil.

3. 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. Mix with a spatula and keep on high fire three minutes.

4. Now pour the cream into the pan, stir and simmer for another two minutes. Add to hot sauce, finely grated cheese, salt, pepper and add a pinch of paprika. Mix.

5. Place fettuccine and shrimp in 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 gizzards;

pepper mixture;

150 ml homemade cream;

two onions;

clove of garlic;

carrot;

50 ml vegetable oil;

bay leaf;

two peppercorns.

Cooking method

1. Wash the chicken gizzards and boil until tender, salting the water and adding peppercorns and bay leaves. Cooking for one and a half hours.

2. Then drain the broth, cool the ventricles and cut them into small pieces.

3. Chop the peeled onion into half rings and fry it until transparent.

4. Peel the carrots and roughly chop them. Add it to the onion, stir and cook for a couple more minutes.

5. Place the gizzards with 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;

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. We check it for the presence of seeds. If there are any, carefully remove them with tweezers.

2. Pour into the frying pan vegetable oil. Put it on the fire and add the chopped clove of garlic.

3. Roll the fish in flour and fry on both sides until golden brown.

4. Chop the rest of the garlic along 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.

5. 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 forest mushrooms;

crackers;

1 l 200 ml chicken broth;

200 g potatoes;

vegetable oil;

bulb;

100 ml homemade cream;

carrot;

garlic - two cloves.

Cooking method

1. Peel and wash the vegetables. Finely chop the onion, finely grate the carrots. Finely chop the garlic. Place all vegetables in a frying pan with heated oil and sauté until soft.

2. Thaw the mushrooms and fry separately until the liquid evaporates.

3. Finely grate one potato and chop the rest small cubes.

4. In a saucepan with chicken broth add potatoes and boil until soft. Then add the fried vegetables and pieces of boiled chicken meat. Add some salt.

5. 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.

It's no secret that whipped cream is very tasty and delicate dessert, which can easily be prepared at home. However, only special cream is suitable for whipping, the fat content of which should be at least 30%. If you're having a hard time getting your hands on these, I'll show you how to make heavy cream from milk and butter at home.

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.

Frankly speaking, it is very difficult for me to buy heavy cream 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 it goes on sale extremely rarely (even in hypermarkets it is delivered once a week and it’s difficult to guess exactly when). I don’t take cream in a tetra pack, which can be 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!), told me a wonderful way to make heavy cream from milk and butter. At first I was quite skeptical about this method (I couldn’t wrap my head around the fact that butter and milk could become one and then hold their shape after whipping), but I immediately went to check it out. And the result pleased me 100% - now I don’t depend on stores and prepare heavy cream myself, and when I need it.

So, to make cream at home, we only need milk and butter. Take milk of any fat content, but butter - the fattier, the better. No spreads or margarine will work - 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 with 33-35% fat content, take milk and butter in equal proportions. Right down to the gram, accuracy is not so important - +/_ 10 grams-milliliters will not make a difference. 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 fewer products, if you need less cream). Well, and less fatty (I think there are no problems with them) -15% cream - prepare from 630 milliliters of milk and 175 grams of butter, respectively.

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

Ingredients:

Cooking the dish step by step with photos:

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 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 dishes 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 try using a high-power hand mixer or stand mixer. Pour the milk and butter (still hot) into the bowl and turn on the blender.

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.

To make heavy cream at home, you will need to buy milk and butter with a fat content of at least 72%. Products must be good quality. The fat content of the finished cream can be adjusted.

To obtain cream with 35% fat content you will need:

400 g milk
400 g butter

To get cream with 25% fat content, you need to take:

514 g milk
286 g butter

For 15% cream you need to take:

628 g milk
172 g butter

Pour the milk into a medium saucepan. Cut the butter into small pieces, put them in milk. Place the saucepan over low heat. Heat the milk, stirring it all the time. There is no need to bring it to a boil; it is enough if it is warm. Pour the mixture into a blender and blend it for five to ten minutes. Then place the cream in a glass container, cover with gauze or paper towel and cool. Place them in the refrigerator for 6-8 hours.

Fattier and heavy cream You can make it at home from fresh whole milk. Store bought product will not work for this recipe. Pour fresh milk V glass jar, let it brew. The cream will rise to the top, forming a “cap”. How fattier milk for manufacturing, the thicker this “cap” will be. Skim off the cream with a spoon, transfer to a clean container and cool.

The most the best cream obtained in summer from fresh milk. During this period, milk is very tasty and contains many vitamins.

How to make thick natural cream: secrets and tips

More details

The next method will require a home separator, manual or electric. This device not only separates the cream from the milk, but also cleans it. The fat content of the product obtained using the separator can reach 50%. In this case, the cream is prepared very simply: you need to pour fresh milk into the machine and adjust the fat content. Using a separator, you can also churn cream to obtain sour cream or butter.

The benefits of homemade cream

Fresh homemade cream will be useful for gastritis, stomach and duodenal ulcers, gastritis and other diseases. They can help with some poisonings because they help bind and remove toxins from the body.

The cream contains the amino acid L-tryptophan, which is converted in the body into serotonin - the hormone of joy. This amino acid helps improve mood, improves performance, keeps the body in good shape, relieves depression and insomnia, and reduces appetite. Adding cream to coffee or tea will reduce the adverse effects of these drinks on the stomach without reducing them. positive action on the body, and also protect tooth enamel from plaque formation.

Whipped cream is sometimes called Chantilly cream, attributed to the legendary François Vatel. But the first reliable mention of this dessert dates back to the 18th century. Selected chefs owned the secret, and the most skillful hands whipped this cream. Now for any home kitchen you can cook fantastic lush delicacy worthy of kings.

Natural cream is a capricious product. When working with them, every little detail is important.

For homemade choose cream with 33 percent fat content. A less fatty product is more difficult to whip, and 38 percent is more often used in production.
After purchasing, the package of cream is cooled in the refrigerator for at least 4 hours to 4 - 6⁰C.

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

Keep the clean, dry bowl and whisk in the refrigerator for at least 30 minutes. Before use, the container must be wiped from condensation.
Before starting work, you need to knead the cream package a little with your hands or shake it so that the liquid in it becomes homogeneous. It often happens that the cream on the surface becomes a little thicker than on the bottom, although a film of fat has not yet formed on it.
You can whip the 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 the movements. It is better to keep the dishes at an angle - this will allow the cream to circulate additionally.
Beat the product in portions of about 200 ml in one bowl. With a larger volume it is more difficult to get a stable result.
If there is a noticeable whisk mark left on the cream, it means it has been whipped “to soft peaks.” In this form they are already used in some recipes. After a minute of active work, the marks on the surface stop spreading, and strong, sharp peaks rise behind the rim. There is no need to beat longer.
You can check the readiness of the cream by turning the container over. The result is ideal if nothing leaks.

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

Whipped cream made from 20% cream

Drinking cream with less than 30% fat content 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.

If it is possible to regulate the temperature in the refrigerator, you need to lower it to 1ºC.
Cool the cream, utensils and whisk to this temperature.
Prepare ice and fill a wide container with it. You can pour some ice water into it.
Place the container with the cream in ice and beat the cream slowly at first, and after 2 minutes increase the speed.
Place the thickening mixture in the refrigerator again for 10 - 15 minutes.
After this, continue beating until done.

Simple recipe with a mixer

Even at home, cream is rarely whipped by hand. Most often they use some kind kitchen appliances. You can choose a mixer or any machine with a whisk attachment. Optimal power 350 – 400 W.

You won't be able to whip cream with a blender with a blade attachment.

Cream and utensils are cooled according to all rules.
They start working at low speed so as not to detect the cream, that is, so as not to provoke its separation into butter and whey. For the same reason, it is better to avoid powerful food processors.
The process takes from 3 to 7 minutes.
If the cream is clogged and a layer of butter has formed, you can add a few tablespoons of cold liquid cream and whisk gently again.

With powdered sugar

Most recipes call for sweet whipping cream. grains granulated sugar do not have time to dissolve during the preparation of the cream, so they use powdered sugar.

For 500 ml cream:

100 – 150 g of powdered sugar;
5 g vanillin.

If desired, you can add 40 ml of rum or liqueur.

Whip the cream to soft peaks.
Sprinkle them with powdered sugar through a sieve and mix with a whisk.
Repeat until you run out of powder.
Contribute flavorings and whip the cream into a strong foam.

Cooking with gelatin at home

For cakes, whipped cream can be stabilized with gelatin. The decorations on the cake will hold firmly and will not “float” from the heat during tea drinking, even if you use low-fat drinking cream. To prevent the cream from having an unpleasant aftertaste from gelatin, you can add liqueur, rum, vanilla, berry syrup, and cocoa to it.

For 150 ml of cream you will need:

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

Flavorings and food coloring are entered at will.

Gelatin is soaked for half an hour according to the instructions on the package. After this, excess water needs to be drained. On the contrary, the water should not be drained from instant gelatin.
Place the container on the fire and pour a third of the cream into the gelatin.
Heat until the gelling composition is completely dissolved, without allowing the liquid to boil.
Cool the mixture to room temperature.
Cool the remaining cream and beat until soft peaks form.
Add powdered sugar and all necessary additives.
Beat the cream until tender, to strong peaks.
Until the gelatin “sets”, pour it into the cream in a thin stream, without stopping whipping.
Immediately apply the composition to the cake and smooth it with a spatula or pour it into molds and refrigerate.

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

From dry cream

Properly diluted dry cream is whipped into a strong thick cream, and by taste qualities are not inferior to natural ones.

250 ml milk;
100 g dry cream.

Any additives 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 regular dry cream only when the mixture begins to thicken.

Cool the milk to 3 – 5ºС.
Mix with powder using a mixer at low speed.
Beat the mixture at high speed for three minutes.
Use it immediately or put it in the refrigerator.

Whipped cream for coffee

I want to make my morning dessert quickly and easily. Cappuccino – ideal option. The cream is churned in 3–5 minutes and the coffee is prepared in another 7 minutes. You can save some time by whipping natural 33 - 35% cream the day before. They will “live up” perfectly until the early portion of coffee.

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

An easy recipe for making whipped cream with Viennese coffee:

a shot of espresso;
20 g dark chocolate;
50 – 80 ml chilled cream;
50 g powdered sugar;
5 g vanilla;
sugar in coffee as desired.

Coffee can be prepared any way you like, in a Turkish coffee pot or a coffee machine. It is important that it is hot.

Beat the cream at low speed until soft peaks form.
Add powdered sugar and vanilla. Beat the cream until ready.
Grate the chocolate or melt it in a water bath and stir it into the coffee.
Spoon the cream onto the hot drink or pipe it from a pastry bag using a circular motion.
Sprinkle with grated chocolate.

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

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 of 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 of 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 pieces, is added. small pieces. 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 warm mixture is poured into a blender prepared in advance, and we 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 delicious product You can then cook 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 have the most delicious and healthy products cook it 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!