If a recipe includes the use of cream, replacing it with milk is sometimes not a good idea. The reason is that milk does not have the same properties, for example it is not possible to obtain butter from whole milk, while it can be obtained from cream. Either way, making cream at home is easy; all you need is whole milk and some butter or jelly. Assuming you want to enjoy the taste of real cream, you can use non-homogenized milk.
Ingrediants
Cooking cream
- 180 ml of cold whole milk
- 75 g of butter
Yield: 240 ml of cream
Whipped Cream
- 60 ml of cold water
- 2 teaspoons (10 g) of unflavored gelatin
- 240 ml of whole milk
- 30 g of powdered sugar
- ½ tablespoon (7.5 ml) of vanilla extract
Yield: 480 ml of whipped cream
Cream for surfacing
Non-homogenized milk
Variable yield
Steps
Method 1 of 3: Make Cooking Cream
Step 1. Melt the butter in a saucepan over low heat
Put 75 grams of butter in a saucepan, turn on the stove to low and wait for it to melt slowly. Occasionally stir it with a silicone spoon or spatula.
Do not use margarine or salted butter, otherwise the result will be different from cream
Step 2. Add a tablespoon of melted butter to the cold milk
This process is called "tempering" and is very important. If you pour the melted butter into the milk all at once, it will heat up too quickly and congeal.
- Using whole milk you will get an ideal result, but if you prefer you can also use the partially skimmed one;
- Use a separate container to perform this step. A graduated jug would be ideal;
- You have to use all the cold milk.
Step 3. Pour the milk into the remaining melted butter and cook over low heat
After tempering, add the milk to the butter left in the pot, then turn the stove back on to low and wait for the mixture to heat up. Stir frequently with the spoon or spatula. When the milk starts to smoke, you can move on to the next point.
Don't let the milk boil
Step 4. Whip the milk and butter mixture until it thickens
The ideal is to use a blender, but a food processor, an electric mixer or a blender can also be fine. The time required to thicken the cream depends on the tool used, but in general it will take a few minutes.
- What you need to get is a thick cream that has the same consistency as cooking cream.
- Using this method the cream will not be whipped.
Step 5. Store the cream in the refrigerator and use it within a week
Let it cool to room temperature before transferring it to a container with a lid and placing it in the refrigerator. You can use it in almost any recipe that includes cooking cream as a substitute for what you can find ready-made at the supermarket.
Over time, the components of the cream will separate again. If this happens, simply shake the container until they blend. You can also heat them over low heat and then mix them
Method 2 of 3: Prepare the Whipped Cream
Step 1. Mix the water and gelatin, then wait 5 minutes
Pour 60ml cold water into a small or medium saucepan, then sprinkle two tablespoons (10g) of unflavored gelatin into the water. Wait five minutes to give it time to absorb the liquid and become spongy. Do not turn on the stove yet.
- If you don't have gelatin at home or prefer not to use it, you can replace it with agar agar.
- For a richer texture, use 60ml cold whole milk instead of water.
- Do not use flavored jelly. Contains added sugars and flavors that can affect the flavor of the cream.
Step 2. Cook the mixture over low heat until transparent, taking care to stir often
This should only take a few minutes; If it feels like it takes too long to heat up, turn the heat up slightly. Once the gelatin has dissolved and the liquid has become clear, you can move on to the next step.
Of course, if you have decided to use milk, it is impossible for the mixture to become transparent. If so, simply wait for the gelatin granules or flakes to dissolve
Step 3. Let the ingredients cool, then pour them into the cold milk and mix briefly with the whisk
Remove the pot from the heat and set it aside to allow the mixture time to cool. Wait until it has reached room temperature. Then pour 240ml of milk into a boule and then add the gelatin mixture and mix with the whisk for no more than 20-30 seconds to mix the ingredients.
- The time it takes for the gelatin mixture to cool depends on the temperature inside the kitchen. This will probably take around 10-15 minutes.
- You should use whole milk as it has the highest fat content. The other types of milk do not allow to achieve the same result due to the lower percentage of fat.
Step 4. Incorporate the powdered sugar and vanilla extract
Pour half a tablespoon (7.5 ml) of vanilla extract and 30 grams of powdered sugar into the bowl, then mix the ingredients again with the whisk until the color and consistency are homogeneous and are no longer present. lumps or streaks.
- You can use a different extract if you prefer to give a different flavor note to the whipped cream, for example that of almonds;
- The use of icing sugar is essential, do not use the classic granulated one;
- For a less sweet whipped cream, use only two tablespoons (15g) of powdered sugar and do not add the vanilla extract.
Step 5. Chill the cream for 90 minutes in the refrigerator, taking care to stir it every 15 minutes
Cover the bowl with plastic wrap and place it in the refrigerator. Every 15-20 minutes, take it out and mix it briefly with a whisk. Repeat the steps until about 60-90 minutes have elapsed.
- As the cream rests in the refrigerator, the individual ingredients will begin to blend and thicken. Mixing them helps prevent them from separating.
- Put the whisk to cool too, following the example of the great pastry chefs. This is a great way to speed up the process and keep the ingredients from separating.
Step 6. Whip the cream with the electric mixer until it becomes creamy
Take the bowl out of the fridge and start whipping the mixture with an electric hand mixer. Keep whipping until the cream thickens and becomes soft.
- Reach all sides of the bowl with the hand mixer to evenly mix the ingredients. The cream will double in volume as you whip it.
- The time it takes to whip the cream depends on its temperature, the speed of the mixer and the consistency you want it to reach. In any case, it shouldn't take more than a few seconds.
- If you don't have an electric mixer available, you can use a hand blender or food processor that you will have fitted with a whisk for whipping.
Step 7. Store the whipped cream in the refrigerator and use it within two days
It is best to transfer it to a glass jar with a lid to preserve its flavor, but also to make it easier to use. Do not use a plastic container because the latter could release substances into the cream, altering its flavor.
- The cream you have obtained will be very similar to classic whipped cream, but it will not be identical.
- You can use it as a decoration, for example combining it with strawberries, waffles or pancakes, or to fill a cake.
Method 3 of 3: Get the Cream for Surfacing
Step 1. Pour the non-homogenized milk into a glass jar
You'll need to put the ladle in, so make sure you choose a jar with a wide enough mouth. In addition, it is important that it is perfectly clean.
- You can find this type of milk in the most well-stocked supermarkets. Look for "pasteurized and non-homogenized" on the label.
- This method only works if you are using non-homogenized milk. The reason is that the homogenization process consists in breaking down the fat particles contained in the milk in order to avoid their spontaneous surfacing.
- Homogenized milk has a creamier consistency than what you usually buy. You can also notice it in the mouth as well as in the glass.
Step 2. Let the fresh milk sit for 24 hours
If you have the option of using freshly milked milk, instead of buying pasteurized and non-homogenized milk from the supermarket, you will need to let it rest for at least 24 hours before proceeding and obtaining the cream.
In fresh milk the liquid part and the fat part are still completely amalgamated. During the following 24 hours the cream will have time to separate from the milk and come to the surface
Step 3. Look for the dividing line between the milk and cream
Milk is more translucent than cream and is slightly lighter in color. The cream is thicker and slightly more yellowish. The milk will have remained in the lower part of the jar while the cream has moved upwards.
- The dividing line between milk and cream will not be clear, but by observing carefully you will be able to distinguish a more liquid lower part (the milk) and a denser upper part (the cream). To be clear, it will be similar to a salad dressing in which the oil has separated from the more liquid part by rising to the surface.
- If you can't find the dividing line, the milk and cream may not have had time to separate yet. Or the milk you bought was homogenized.
Step 4. Dip the ladle into the cream, above the dividing line
Select a ladle of the correct size for the width of the mouth of the jar. Gently dip it in the cream, being careful not to cross the line that separates it from the milk. Your goal is to take only the cream.
If you feel that the ladle does not allow you to do a thorough job, you can use one of those silicone pumps that are used to sprinkle the meat with the seasoning as it cooks
Step 5. Take the cream and transfer it to a separate container
Take the ladle out of the jar and transfer the cream into a clean container with a lid, preferably a glass.
If you are using a silicone pump, be careful not to draw the milk as well. You may not be able to fill it all
Step 6. Repeat the process until there is only an inch of cream left on the surface
Leaving it in the jar will reduce the chances of accidentally transferring some of the milk to the second container. In addition, the residual cream will give the milk a richer taste, similar to that of whole milk.
If some milk ends up in the cream, it will be impossible to whip it properly or use it to make butter. It would be like pouring water into whipped cream or butter
Step 7. Use the milk and cream as you wish after separating them
Milk can be safely drunk or used in cooking. Fresh cream is ideal for making butter or whipped cream.
- Seal both jars with their respective lids and store them in the refrigerator.
- Use both milk and cream within a week.
Advice
- Using butter or jelly to make cooking cream or whipped cream won't make you two identical substitutes for the products you can buy at the grocery store, but they will still be very similar.
- Be careful not to whip the cream for too long, otherwise it will start to coagulate and the result will be more like butter than whipped cream.
