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

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.

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 a 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, it’s quite possible to prepare tasty and healthy foods yourself, even in urban conditions. All you need is desire and patience.

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.

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.

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

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. 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.
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 supplying milk to 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 a blender bowl and blend for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
4. Pour the cream into a suitable container, 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

1. Cut the cheese into small pieces and place in a saucepan. Place it on low heat.
2. Pour half the cream into the saucepan and cook, mashing the cheese into the cream until you get a homogeneous mass without lumps.
3. Gradually pour in the remaining cream, stirring constantly to prevent it from curdling.
4. Heat the mixture until the cheese is completely dissolved, but do not boil! Finally add Provençal herbs and salt.
5. 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

1. 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.
2. 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.
3. Add the milk powder and keep the mixture on the 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 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

1. 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.
2. Fry the shrimp on both sides in a frying pan with a minimum amount of vegetable oil.
3. 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.
4. 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.
5. 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

1. 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.
2. Then drain the broth, cool the ventricles and cut them into small pieces.
3. Chop the peeled onion into half rings and fry 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 on top of the vegetables. Pour in the cream and add flour.
6. Stir and season with salt and spices.
7. Simmer, covered, for 20 minutes.
8. 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

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 vegetable oil into the frying pan. Put it on the fire and add the chopped clove of garlic.
3. Dredge the fish in flour and fry on both sides until golden brown.
4. 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.
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 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

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 into small cubes.
4. Place potatoes in a saucepan with chicken broth and boil until soft. Then add the fried vegetables and pieces of boiled chicken. 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.

Delicate buttercream gives even the simplest cake delicate sophistication and incredible taste. That is why cream is one of the main ingredients of all kinds of desserts and baked goods. But not every housewife manages to turn cream into an airy mass. But how to whip cream correctly so that the cake turns out great and the celebration is not ruined? It turns out that you just need to choose the cream well and stick to 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 chain 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 vitamins A, D, C, PP, etc.

Cream is suitable for making butter, sauces, dressings, and a variety of culinary products. Heavy cream whips well into a stable porous foam, so it is used as a base for preparing confectionery dishes.

How to choose the right whipping cream

On store shelves you can buy different types of cream: dry, fresh, canned, full-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:

• The packaging of cream must indicate 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 its consistency retains the desired appearance much less well.
• Only natural milk fat whips well. When purchasing, study the composition; it should not contain thickeners, stabilizers, palm oil or other additives.
• Don't forget to look at the production date. Only fresh cream whips perfectly. A product that has already stood for several days may separate when whipped.
• Consider the storage conditions for 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 a lot of trial and error. Test products from different manufacturers and choose the best option.

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

For what reasons may cream not whip?

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

• The cream was not fat enough.
• The cream was not pre-chilled.
• Sugar was added prematurely.
• Incorrect attachments selected.
• The cream turned out to be counterfeit with impurities of vegetable oils.

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

Selection of equipment and preparation of cream

If you get your hands on a package of cream for the first time, you are probably wondering what to use to whip it. Experienced confectioners assure that this product can be whipped using various kitchen appliances with adjustable speed settings. The only thing you should not use is standard blade attachments on a mixer or blender. They will help you turn the cream into butter and liquid. The best option is to use a hand blender and mixer so that you can control the intensity of whipping the cream.

So, the cream has been selected, the equipment has been prepared, now you need to prepare everything for making the buttercream. The most key points:

1. The cream needs to be cooled to +5..+7⁰С. To do this, you can put them in the refrigerator for 2-3 hours. Under no circumstances should you put cream in the freezer compartment; after defrosting, you will end up with sour milk and flakes.
2. Experienced cooks advise cooling dishes and equipment parts that will come into contact with cream. To create favorable conditions, you can also put the bowl and attachments in the refrigerator for several hours.
3. For buttercream, it is better to use powdered sugar instead of sugar. It should be sifted using 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 cream preparation stage:

1. Pour the cream into a whipping container. This can be a blender or food processor bowl, or any bowl with high edges. If the bowl is not very high and 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 use another bowl, just tilt it a little at an angle while whipping so that the cream acquires a uniform structure.
2. Mix the cream thoroughly 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 approaches. The optimal portion is no more than 300 mg.
3. High whipping speeds are not suitable for cream, as such intensity will instantly cook the butter. You need to start beating at low speed and slowly switch to medium.
4. The duration of whipping cream depends on various factors. The freshness of the product, its thickness, cooling temperature and the type of attachments used play a role here. But, on average, it takes 5-7 minutes to prepare whipped cream.
5. You can determine readiness by the type of cream: if the traces from the whisk have stopped spreading, it means the cream has already been whipped.
6. Now the main thing is not to overdo it, so that instead of cream you end up with butter. Slowly reduce the speed and turn off the mixer.

Interesting! There is a guess among historians that whipping cream was first invented by François Vatelem, 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 add powder at the initial stage, the cream may become liquid, and if you add the entire portion of powder at once, lumps will appear in the cream.
• If you need to prepare a very thick cream for a cake, you can add a special starch-based thickener to the cream.
• If the whipping process does not go as planned and the cream does not whip at all, you can try adding the juice of ¼ lemon.
• You can thicken the buttercream using edible gelatin or agar-agar. To do this, prepare gelatin according to the instructions and add to the cream. Approximate proportion for preparing cream: ½ tbsp. l. gelatin per 250 ml cream.

On a note! The shelf life of whipped cream is 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 baked goods, made into creams or homemade ice cream. Want to know 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 equipment?

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 village milk. Store-bought varieties are not suitable, since the product undergoes special processing at the factory and may not produce cream.

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

• You can let the milk sit for at least 12 hours (ideally a day). A creamy layer then forms on its surface. This is the cream. Carefully, without shaking the mixture, transfer them to a separate bowl. Skim milk can be reused, but it must sit for 2 days.
• Want heavy cream? Then this method is for you. For 500 ml of milk, take 250 g of butter. It should be finely chopped and added to milk. Place the pan on low heat. The mixture must be heated until the oil dissolves. The main thing is not to let it boil. Then remove the liquid and beat for 2 minutes with a mixer. Let cool. Store the finished cream in the refrigerator.

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

6 reasons: the separator does not separate the cream from the 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 regulate the feed using a special flag.
• The separator did not reach the required 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 may be positioned correctly. That is, an error occurred when assembling the device.
• The nut that tightens the drum is not screwed tightly. Or, conversely, it is tightened too much.
• The gap between the edge of the cream receiver and the adjusting screw should be 3 mm.

These problems are easy to fix. If nothing works, you need to change the o-ring on the rotor or buy a new separator (if funds allow).

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.

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.

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

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 supplying milk to 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 a suitable container, 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

1. Cut the cheese into small pieces and place in a saucepan. Place it on low heat.

2. Pour half the cream into the saucepan and cook, mashing the cheese into the cream until you get a homogeneous mass without 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 the prepared sauce into 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 is completely melted.

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. Add the milk powder and keep the mixture on the fire until it thickens.

4. Rinse the raisins, add 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 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;

450 g shrimp;

fresh herbs;

5 ml vegetable oil;

black pepper;

bulb;

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. Stir with a spatula and keep on high heat for three minutes.

4. 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.

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 stomachs;

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 vegetable oil into the frying pan. 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 wild 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 into small cubes.

4. Place the potatoes in a saucepan with chicken broth and boil until soft. Then add the fried vegetables and pieces of boiled chicken. 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.