How to make cream?

Cream is an indispensable ingredient in many dishes, from sauces to cakes. Of course, you can purchase this product in the store, but it is much healthier and tastier to make it yourself.

At home, the cream is prepared either manually or using a separator. In the first case, the product is prepared from milk, which will have to settle for about twenty-four hours. During this time, the cream will rise, and you will only have to carefully pick them up with an ordinary tablespoon. Milk would be good to buy whole and ideally cow. The resulting cream is poured into a sterilized container and stored in the refrigerator, since low temperatures are necessary for the freshness of the product. This recipe allows the use of cream, the fat content of which is twenty-five percent.

In the second case, the whole cow's milk is first warmed up and filtered through just in case. The separator is installed strictly vertically on the intended mounting on the edge of the surface, and the liquid heated to thirty-five degrees is poured into the bowl. Store product is also pre-strain. Turning the handle of the separator at a slow, and then high speed will be able to quickly get the cream. The required dairy product will be poured into one container, and skimmed milk - into the second. Incidentally, this method produces delicious cream and goat milk.

Allocate cooking fatty cream, the basis of numerous desserts. In this case, about 200 milliliters of milk are poured into the saucepan and a briquette of butter is placed, after which the container is placed on a small fire. Heat treatment should continue until the substance becomes homogeneous. Following this, the hot liquid is whipped with a blender for about ten minutes until a homogeneous substance is obtained, after which it is cooled in a separate container and put into the refrigerator overnight.

Just before using the cream you have to whip one more time, but only when chilled. The fat content of such cream can be changed by varying the amount of butter used.

By the way, it is believed that the cream can be prepared from homemade sour cream. In this case, the milk is poured into a glass jar and infused for a long time. The cream will rise and form a gentle layer. By the way, its thickness will depend on the fat content of the milk used. Ready cream collected scoop and shifted to a clean glass container.

Cream is recommended for people with certain diseases of the digestive system, such as gastritis and poisoning. In addition, they are useful for patients with ulcers of the stomach and duodenum. The contained amino acid favorably affects the general condition of the body and the nervous system. In addition, adding them to tea or coffee, you can reduce the likelihood of unpleasant plaque on the teeth. Strongly advised not to use the cream to children under two years of age.

In addition, certain harm will be done to people with cardiovascular disorders, overweight and liver pathologies.

Without leaving your own kitchen, you can even prepare whipped cream, which is necessary for numerous desserts. From the ingredients you will need a glass of fatty homemade cream with a fat content higher than thirty-three percent, a teaspoon of vanilla sugar and forty grams of granulated sugar. The cream is cooled without using a refrigerator, then all the ingredients are combined in one bowl. The substance needs to be whipped, consistently increasing the speed of the tool used until the consistency is thick. Ready whipped cream is stored in the refrigerator for no more than twelve hours.

There is also a recipe for making whipped cream from milk. For the preparation you will need half a cup of milk, one-fourth cup of chilled drinking water, a teaspoon of gelatin, a teaspoon of vanilla sugar, and also one-fourth cup of powdered sugar. While gelatin is dissolved in cold water, the milk is slowly warmed over low heat.Then both ingredients are mixed and whipped until a homogeneous substance. Without stopping the mixer, vanilla and sugar should also be added there.

By the way, it would be good to hold the used dishes and the nozzle in the refrigerator for ten minutes. The cream must also be cooled, otherwise they will be separated into whey and butter. To prevent the temperature of the containers from rising during the process, they are also kept in an icy liquid. Finally, everything is cleaned in the refrigerator for a couple of hours, but during this time the cream will have to be mixed every ten minutes.

Upon completion, the product is removed from the refrigerator and whipped at maximum speed.

Meat or fish dish, as well as pasta will be successfully complemented with cream sauce Dorblu. For its preparation, you will need 100 grams of cheese of the same name, 200 milliliters of homemade cream, Provencal herbs and salt. First, the cheese is cut into small pieces, laid out in a saucepan and put on a low fire. Half cream is poured there. The ingredients should be boiled until the substance is homogeneous. The rest of the cream interferes gradually, and periodically the sauce should be stirred. Dorblu will be ready when the hard cheese is completely dissolved. Upon completion, spices are added to the substance.

Another interesting solution would be to use home-made cream to make sweets. In addition to a glass of liquid, raisins, a third of a glass of powdered milk, a package of vanillin, 150 grams of granulated sugar, 150 grams of butter, and 200 milliliters of sour cream are useful. Butter is heated on low heat with sugar, after which cream and sour cream are added to the same saucepan.

Stir and bring to a boil, to boil the substance for about fifteen minutes. After a specified time, dry milk is injected, and the mass is kept on the plate until it reaches the required thickness.

At this time, the washed raisins are left for thirty minutes in hot water. Then the liquid is drained, and the raisins are added to the substance on the stove. The pallet or rather deep form is covered with cling film, after which the creamy mass is laid out there. Everything is cleaned in the refrigerator for three hours, and then cut into fragments of the required shape and size.

A simple and quick dish is fettuccine with shrimps in a creamy sauce. The product list includes 400 grams of pasta, 450 grams of shrimp, 10 grams of butter, 50 grams of hard cheese and two glasses of homemade cream. In addition, paprika, fresh parsley or dill, 5 milliliters of vegetable oil, one onion, salt and pepper, a clove of garlic and, if desired, 100 milliliters of dry white wine are useful. While the shrimps are being thawed and peeled, the pasta is boiled until ready. Then seafood is fried with spices in vegetable oil to golden color.

Next, the shrimps are harvested in a separate plate, and onion and finely chopped garlic are fried in the same pan for a couple of minutes. If wine is used, it is poured over vegetables, and the ingredients are aged over high heat for three minutes. Next to it, cream is poured in, and the sauce is stewed for a couple of minutes. Finally, grated cheese and spices are added here. Everything is kneaded and mixed with shrimps and fettuccine. Holding the whole dish on the fire for about a minute, it can be served with fresh greens.

Speaking about the use of cream, it is impossible not to mention the mushroom soup. Its components include 200 grams of forest mushrooms, 1.2 liters of broth, 200 grams of potatoes, 100 milliliters of cream, crackers, fresh greens, vegetable oil, one onion, one carrot and a couple of garlic cloves.Vegetables are cleaned and cut in the usual way, then laid out in a frying pan with hot oil and passaged until softened. Mushrooms are fried in a separate pan until cooked. One potato is ground on a grater, and the rest are cut into small cubes. In vegetable or chicken broth, it is boiled until cooked.

After this, vegetable zazharka and mushrooms are also laid there. Everything is salted and brought to a boil, upon reaching which cream is poured into the pan, and the fire is turned off. This soup is served with crackers and fresh herbs.

Often, cream becomes the key ingredient in a cream for a cake or other dessert. For example, for the preparation of one of them you will need 30 grams of cocoa powder, two glasses of twenty-percent cream, a teaspoon of gelatin and a third of powdered sugar. First, a third of the cream is mixed with gelatin. When the substance swells, it will need to be placed in a water bath until the gelatin is completely dissolved. In the second third of the cream cocoa powder dissolves, and the liquid base will first have to be heated. The last third is whipped with powdered sugar. As soon as foam appears, it can be combined with cocoa cream, and then with gelatin.

Coffee cream can be made the day before, and in the morning just add to the coffee. For the preparation you will need five grams of powder, 50 milliliters of cream, chocolate crumb or orange zest. The first two ingredients are whipped until frothy, then laid out on coffee and sprinkled with flavors.

The secrets of cooking cream of any fat are described in the video below.