Cream is a favorite product of Russians. They are eaten, drunk, whipped and used as decorations for cakes and pastries. Most often, cream is bought in stores, this product is usually stabilized and packaged using aseptic technologies or preservatives. The latter is increasingly forcing shoppers to abandon the retail product in favor of a home product.
How to make cream at home?
Making cream at home only requires a little sour milk. Place whole milk in a warm place for three to four hours. High-quality milk will stratify. There will be foam on the surface, under it is a thin oil-fat layer and liquid milk. Remove the froth in a separate bowl, earthenware or metal, and refrigerate for a few hours.
Be sure to add some warm milk to the finished cream.
To facilitate the task, there is a household separator, it will help to separate milk from fat. Immediately before separation, the milk is heated, then cooled and poured into the separator. After a few minutes of operation, the cream will be ready. The separator can also regulate the fat content of the product. Therefore, if you have this household appliance, you can make cream with a low percentage of fat, which can be consumed even by those who are on a diet.
For cakes and desserts, cream with a high level of fat is required, they are thick and “persistent”, such a product needs to be cooked. Buy the cream with the highest fat content (at least 35%) from the store or make your own using the separator as described above. Pour into a cup and heat in a water bath. Under the influence of the high temperature, the whey will separate, it needs to be evaporated, to speed up the process, the cream can be put on a slow fire, but then you must make sure that they do not boil or rise. The finished product should be a quarter less in volume than the original and noticeably thicker. Sometimes the cream may turn yellowish, this is normal.
Cream is not only tasty, but also a healthy product, rich in proteins, carbohydrates and fats, as well as vitamins and minerals
Such cream can be used to make the famous Strawberry with Cream dessert. Just whisk the cooked cream until stiff in one bowl, and the sour cream and sugar (your choice) in another. When the sugar is completely dissolved, pour the whipped fluffy cream into the mass without stopping whipping, mix, pour into a pre-chilled bowl and put it in the refrigerator. In an hour, all that remains is to decorate the dessert with fresh berries.
To work with cream with a culinary syringe, you will need to thicken it as much as possible. Density is achieved either by adding sugar or by longer evaporation of the whey.