It is quite simple to make homemade milk cream, an ingredient that in the kitchen is almost essential to prepare both savory and sweet dishes. At home it can be done without major complications, using fresh and natural ingredients. Milk cream is also known as cream, and it has a thicker consistency than milk and a white to yellowish color.
In raw or freshly milked milk it is emulsified, as it has not undergone any process that eliminates or separates the fatty elements. Considering the amount of fat it has, heavy cream can be used for different things : for example, the lightest is used to add to coffee, or to make creams or soups; if it is thick, it is used to make whipped cream or whipped cream, and the extremely fat is used to make butter. In general, heavy cream is used to prepare ice cream.
It can be prepared with or without sugar, and the amount you prefer . To begin with, it is preferable to do little, but as you gain experience you can increase the amount of milk and butter, the two ingredients from which heavy cream is made.
Ingredients:
How to prepare the heavy cream:
- Put the milk in a saucepan.
- Cut the butter into pieces and add it to the milk .
- Heat over low heat to melt the butter, taking care that the milk does not boil .
- When the butter is melted, pour the mixture into the mixer and beat for 3 minutes on high speed or maximum speed.
- It is necessary to verify that the mixture has a foamy texture. When you get it, transfer the mixture to another container and put it in the fridge for a minimum of 6 hours , or better overnight.
- Take out of the fridge and add the sugar .
- Beat very well until a consistent texture is achieved and the ingredients are integrated.
- The milk cream will be ready.
You can choose not to add sugar at the end, or substitute it for stevia, for example. You must bear in mind that it will be preferable to make the cream with whole milk, since the fat must be abundant. If you make it with skim milk, it may not be the correct consistency.
You should beat at high speed when the butter is melted and after removing it from the fridge the next day so that it acquires that thicker consistency typical of heavy cream.
