Is it possible to make milk from cream? Homemade heavy cream recipe

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 cooking 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 homemade cream from milk by hand

Ingredients

whole cow's milk.

Cooking method

If you buy milk, it is better to strain it again. Pour it into a clean, dry container. A deep bowl will do.
Place the bowl of milk in the refrigerator for a day.
Now carefully skim off the cream with a spoon or ladle.
Pour the cream into a clean container and store it in the refrigerator, otherwise it will spoil. This way you will get cream with a fat content of approximately 25 percent.

Recipe 2. How to make cream from milk at home using a separator

Ingredients

whole cow's milk.

Cooking method

We install the separator on the edge of the table and fix it on a special stand. Make sure that the device stands strictly vertically.
The milk should be warm. Therefore, we preheat it to a temperature of 35 degrees. We filter.
Pour the warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.
The cream will go into a separate container, and the skim milk into another. Before completing the separation, skip a little skim milk so that all the cream comes out.

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

Ingredients

a stick of butter;
200 ml milk.

Cooking method

Pour the milk into a small saucepan. Send a stick of butter here too.
Place it on medium heat bowl with milk and heat, stirring constantly until the butter is completely dispersed. No need to boil!
Pour the resulting mixture into a blender bowl and blend for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
Pour the cream into 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

Cut the cheese into small pieces and place in a saucepan. Place it on low heat.
Pour half the cream into the saucepan and cook, mashing the cheese into the cream until you get a homogeneous mass without lumps.
Gradually pour in the remaining cream, stirring constantly to prevent it from curdling.
Heat the mixture until the cheese is completely dissolved, but do not boil! Finally add Provençal herbs and salt.
Pour over ready sauce V special form and serve with meat or fish dishes.

Recipe 5. Sweets “Fudge”

Ingredients

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

Cooking method

Place the butter in a saucepan and place it over the lowest heat. Add white or vanilla sugar and wait until the butter melts completely.
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.
Enter powdered milk and keep the mixture on the fire until it thickens.
Wash the raisins and pour hot water and leave for half an hour. Then drain the infusion and add the raisins to the resulting mass. Stir.
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;
paprika;
450 g shrimp;
fresh herbs;
5 ml vegetable oil;
black pepper;
bulb;
salt;
10 g butter;
50 g cheese;
clove of garlic;
two glasses of homemade cream;
100 ml dry white wine.

Cooking method

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

Recipe 7. Chicken gizzards stewed in cream

Ingredients

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

Cooking method

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

Recipe 8. Cod with cream sauce

Ingredients

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

Cooking method

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

Recipe 9. Mushroom soup with cream

Ingredients

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

Cooking method

Peel and wash the vegetables. Finely chop the onion, finely grate the carrots. Finely chop the garlic. Place all vegetables in a frying pan with heated oil and sauté until soft.
Thaw the mushrooms and fry separately until the liquid evaporates.
Finely grate one potato and chop the rest into small cubes.
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.
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 when exactly). 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 bowl over medium heat and, stirring, let the butter dissolve completely. There is no need to boil the milk and butter mixture - just heat everything until the butter melts and floats on the surface. As a result, the mass will be quite hot.

All that remains is to combine the milk and butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. The most convenient and fastest way to do this is in a blender (in which cocktails are made), but you can also try using a high-power hand 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.

Every housewife loves to please her household delicious dishes. To prepare airy cake at home, whipped cream is often used, which is very easy to make with sugar and raw cream (with the required percentage of fat content). Sticking to simple rules and tips, you can cook incredible tasty treat that everyone will like. Find out how to whip cream below.

How to make whipped cream

Options for whipped cream for decorating cakes can be different: with sugar, lemon juice, gelatin, vanilla or protein. To ensure that the cream always turns out homogeneous, tasty, and does not spoil the cake, you must follow a few simple rules. How to whip cream for cream:

you need to use only a fatty product (from 33%) to achieve a thick cream consistency;
Before whipping, place the bowl and whisk of the mixer in the freezer for ten minutes;
start beating at low speed;
Beat the mixture for at least five minutes.

Which cream is best for whipping?

To get a lasting and air mass, you must use cream with a fat content of 33%. If you take 10 or 20 percent - positive effect You just won't get it by whipping it. You will have to add special thickeners, stabilizers or gelatin, but good news appearance And delicious cream you can forget. Compared to those that have chemical additives, it will come out no cheaper than more expensive thick ones natural cream.

How to thicken whipping cream

Why doesn't the cream whip? Often the reason is simple - it is insufficient fat content of the product. The main rule: to prepare whipped cream for a cake, it must be fresh, of high quality, with a fat content above 33%. To thicken the creamy mass using natural ingredients, you can add gelatin, a teaspoon of lemon juice, egg white.

Whipped Cream Recipes

There are many recipes for whipped cream; preparing this delicacy at home is very simple. They are beaten with sugar, gelatin, lemon juice, protein mass, special thickeners and powdered sugar. The technique is based on the main rule - intensive beating. You can use a blender, mixer or “grandmother’s method” - a fork.

With sugar

Cooking time: 13 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 255 kcal/100 g.
Purpose: for breakfast.
Cuisine: Russian.

Airy cream can be prepared with sugar. It is not recommended to use granulated sugar for cream: it will not dissolve when whipped and will squeak unpleasantly on your teeth. Before adding it, it is ground into powder using a coffee grinder or a classic blender. There are no specific proportions when adding sugar; sweetness is regulated individually.

Ingredients:

cream 35% – 500 ml;
whole sugar – 50 g or to taste;
vanillin – 1 g.

Cooking method:

Take a cooled container and mixer attachments. Add cream.
Select low whipping speed.
After three minutes, add sugar (gradually).
At the end add vanillin.

With powdered sugar

Cooking time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 1000 kcal/400 g.
Purpose: for cake.
Cuisine: Russian.
Difficulty of preparation: simple.

Tender and airy cream cream is used as a filler for any confectionery, cakes and pastries, it can be supplemented fruit mousses who will give the cream refined taste. To make the topping at home, you must strictly adhere to the recipe, maintain the recommended proportions and follow the whipping rules buttercream(photo), then it will become a real decoration for anyone confectionery product.

Ingredients:

cream at least 33% - half a liter;
powdered sugar – 50 g;
vanillin – 2 g.

Cooking method:

Put in freezer bowl, cool the whisks, cream mixture. At this time, add sugar and vanillin to a container at room temperature and stir.
Chilled cream is whipped at low speed. When they thicken a little, add powder.
If the cream holds its shape or soft peaks appear, stop whipping.

With gelatin

Cooking time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 250 kcal/100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

The cream is ideal for any dessert. Pairs perfectly with shortcrust pastry, tartlets, sponge cakes. Cream is not very high in calories compared to butter filling. To prepare this cream at home, no special knowledge or culinary skills are required. Step-by-step recommendations See below for photos and preparation.

Ingredients:

non-liquid heavy cream – 600 ml;
gelatin – 20 g;
vanillin - pack;
powdered sugar – 45 g.

Cooking method:

Creamy product cool, stir, gradually add vanillin and powder until thick foam(hard peaks).
Soak a spoonful of gelatin until it swells, heat over low heat until completely dissolved (do not boil).
Combine cream and gelatin, stir, cool.

How to whip cream with a blender

If you don't have a mixer, use a blender. Start beating at low speed, then after a minute switch to medium speed. When using a blender, you need to take into account that you cannot use high speed - the mass can be “overbeated”, they will begin to separate. Cooking time depends on the power of the blender.

Mixer

A mixer is the most suitable device for making cream. Before use, place the attachments in the freezer for ten minutes (cold conditions promote rapid thickening). Start beating with a hand mixer at speed No. 1, then you can add a couple of drops of lemon juice to thicken faster, finish at high speed No. 3. Store in the refrigerator for three hours.

Whisk

How to prepare cream if there are no electronic “helpers” at home? A fluffy mass for preparing desserts can be obtained manually with a whisk. Stir thoroughly until the sugar is completely dissolved. Needs to be whipped in small portions at an intense pace to achieve the desired thickness. How to cook, step by step video, see photo below.

Video

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

And in stores you can find ready-made whipped cream in cans, but they are not always of the proper quality, so it is 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 correctly, pay attention to some recommendations 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 number, you can add a little milk;
You need to choose only the best, freshest and highest quality cream. Most suitable option- This classic product with a fat content of 33 percent. Whipping will occur perfectly, into a strong foam. Low-fat dairy products (10 percent) or medium-fat (20 percent) are also suitable, but they will whip very poorly and will not turn out airy. In this situation, you will have to use gelatin or egg whites for thickening;
The cream must be slightly cooled, but not frozen or warm, otherwise it will separate into butter and whey;
The whisk and bowl also need to be placed in the freezer for a short time. Use metal kitchen utensils for cooking;
To prevent the container from heating up during operation, keep it in ice water;
Do not beat the entire portion of the product at once, but divide it into 200-300 ml parts;
Do not immediately set the mixer to high speeds, but increase them gradually;
Shelf life finished product in the refrigerator - no more than 12 hours.

Whip cream with a mixer

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

You will need:

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

How to whip heavy cream with a mixer:

Pour the dairy product into a deep metal container, wrap it in cling film and place it in the refrigerator for 50 minutes. Place the whisk attachments in the cold for the same time;
Grind the sugar into powder in a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
We remove the dishes and tools from refrigeration chamber, remove the film and begin beating in a circular motion, setting the device to minimum speed, then gradually increase the speed;
After about 7 minutes, the mass will begin to become thick. We begin to gradually add powdered sugar - it will help whip the cream into foam and give it a pleasant sweetish taste;
Continue the process for another 5-6 minutes until stable peaks are obtained. Do not exceed the specified time, otherwise oil will form;
To obtain a thick consistency, you can optionally add lemon juice, gelatin or an egg as a fixative. They should be included at the very end of cooking.

Place the prepared whipped cream with powdered sugar into bowls and refrigerate, otherwise room temperature they will “swim” 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 turns out stable and fluffy due to large quantity oxygen.

List of ingredients:

Powdered sugar – 30 g;
Heavy cream (33-35%) – 350 ml;
Vanilla sugar – 10 gram bag;
Lemon juice - half a teaspoon.

Homemade whipped cream recipe with photo:

We prepare a convenient metal utensils with a wide top so that it is convenient to make intensive movements with the whisk. Cool the instrument and main component according to the same instructions as in the previous recipe;
Next, place the bowl in a container with ice or ice water and hold it at a slight angle. This will help the contents circulate better, and therefore a stable consistency will form faster;
Slowly we begin to make circular movements with the whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
Continue beating, covering the entire surface of the mixture and stirring it to the bottom of the container.

The milk dish will be ready when the characteristic relief pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not to overdo it, otherwise you won’t be able to whip the thick cream, and it will simply settle. At the end of the process it is necessary to pour in lemon juice, which acts as a consistency stabilizer.

Whip dry cream

Place 5 large spoons of this product in a glass, into which we then pour water;
Mix everything thoroughly;
Add a glass of milk to the mass with an amount of 150 ml, and mix all the ingredients until smooth;
Ready mixture put it in the refrigerator, and put it in the freezer two minutes before whipping.

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

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

Cream dessert with fruits

Required components:

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

How to make whipped cream with fruit:

The first step is to prepare the fruit - cut them into small slices or grind them using a blender. There is no need to mix them together;
We whip using one of the methods indicated above, and we will begin to form our delicacy;
Place the banana slices on the bottom of the glass beautiful shape, cover it with butter cream;
Next, make a row of kiwis, add the creamy mixture again;
The last layer is tangerines, which we will also cover creamy composition, sprinkle with chocolate chips and set aside to cool.

Chocolate buttercream for cake

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

Components:

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

Step by step action plan:

Take 1/3 of the given amount of cream and pour the gelatin over it. After it swells, place the dishes with the contents in a container of water, which we heat until the gelatin dissolves, remembering to stir;
Remove the container from the stove and let the contents cool;
Take another 1/3 of the mass of the main ingredient, heat it until hot and thoroughly dissolve the cocoa powder in it. If you decide to use chocolate, melt it first. Then it will mix easily;
Next, combine the creamy remains with the powder and begin to beat slowly. When the first foam appears, pour in delicious chocolate cream, and after some time add gelatin.

Whipped cream for coffee

You can make them in the evening, put them in the refrigerator and add them to your coffee in the morning.

Grocery list:

5 g powder;
50 ml cream;
Orange zest or chocolate chips.

Coffee decorating steps:

Beat the first 2 ingredients into a thick foam;
Brew coffee, pour it into a cup, carefully place a mound of creamy foam on top;
Sprinkle with grated chocolate or orange zest.

Video: 3 options for whipped cream

Dairy products should be present in every person's diet. This food is a source huge amount useful substances, it saturates the body with healthy proteins, vitamins, minerals and acids. Today 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, and also cook on their own. Let's talk about how to make cream at home, we will give a recipe for this.

Cream represents the majority of the fat contained in milk. When milk settles, light fats rise to the surface; previously, they could simply be removed from fresh milk after standing for some time. In 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 (2.5-3.5% fat) and a certain amount. So to get cream with 35% fat content you will need four hundred grams of butter. At the end you will get five hundred milliliters of cream.

Pour the milk into a saucepan, grate the frozen butter into it. Place the container on low heat and heat the mixture until the oil is completely dissolved. The milk should not boil; watch this very carefully.

Once the butter has dissolved, transfer the mixture to a blender (with blades) and turn on for three minutes. It is necessary that the milk and butter merge as if into one whole. Then pour into another saucepan or bowl, cool at room temperature and cover with a lid. It is advisable to place the lid on the fabric to prevent condensation from occurring. Place in the refrigerator for eight hours. The finished product must be mixed. All. Anyone can master this cream recipe at home.

How to make cream from homemade milk?

If you manage to purchase real milk (not store-bought), send it directly in the jar to a cool, dark place. After about 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. Spoon the cream into a separate small jar.

Homemade whipped cream

To prepare such a product you need to prepare half a glass of milk, a quarter glass 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 small saucepan, place over medium heat and heat while stirring constantly. Once the milk begins to bubble around the edges of the pan, turn off the heat. Pour it into a separate bowl and combine with gelatin. Beat thoroughly with a mixer until smooth. Then, while constantly whisking, add sugar and vanilla extract into the container. Place the resulting mixture in 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. While stirring constantly, cool the cream for half an hour. Next, remove the bowl of mixture from the water and beat with an electric mixer until you get thick, fluffy cream. But do not overdo it, otherwise the cream may curdle or lose volume.

Using a separator

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

The benefits of cream

Cream is amazing useful product food that can bring great benefit to a person. They are a source of easily digestible protein, fats and carbohydrates. In addition, they contain a number of provitamins 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. Lecithin is also a source of many phosphatides necessary for the construction of cell membranes, as well as the cytoplasm and nuclei.

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

It is worth noting that consuming cream can be harmful in case of obesity, many cardiovascular diseases, liver pathologies, hypertension and metabolic disorders. This product is not indicated for patients suffering from intolerance milk protein. It should not be given to children under two years of age.

Additional Information

Specialists traditional medicine cream is often used in Everyday life for the treatment and prevention of many pathological conditions.

It is believed that this milk product is ideal for treatment sunburn. You just need to lubricate the affected areas several times a day.

To make the treatment of such burns more effective, it is worth combining cream with potatoes. Wash several potatoes, boil and mash until puree. Add cream to the resulting mass. Apply the prepared mixture to the affected area for twenty minutes. Remove any remaining medication with a cotton swab.

Cream will be useful for women exercising breast-feeding. So in order to increase production breast milk, you need to combine a glass of sugar and a glass of cream. Pour these ingredients into a liter of freshly brewed (weak) tea and mix well. Drink the resulting mixture a day. Two to three days of such treatment, according to traditional medicine specialists, will ensure active production of breast milk.

The cream can be applied directly to the skin; it perfectly eliminates irritation, rashes, etc. This product also has wound-healing properties and effectively eliminates pigmentation.

If you suffer from swelling associated with kidney activity, take freshly squeezed carrot juice with cream. This drink, sweetened with honey, will also have a positive effect on sexual function.

Traditional medicine experts also claim that cream will help cure stomach 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 performance, 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.