Gentle cream

True, I slightly changed the proportions, almost 1: 1. The more oil, the fatter the cream.
I always take 72.5% oil (including in all creams). Since I usually use it in cakes for mastic, for insurance I add a thickener, a little powdered sugar, and so sweet.

Yes, yes, I also found info, to get fat content somewhere around 35%, you need to take 1 * 1. In the next. if so I'll try. Tan, tell me then, does the milk sediment quickly appear in the finished product? Will explain. I made it according to this recipe, everything worked out. After beating, put it in the refrigerator, see how it behaves. Milky sediment appeared quickly enough. I was not embarrassed, firstly, they warned me, and secondly, it will be better saturated. The thin cakes are soaked very well. It turns out that all the milk was absorbed, and there was a layer of oil, it seemed to me. If you do as you do, the liquid does not separate so much, since you take it under the mastic? And if you don't use a thickener, how does it work? We have not met a thickener. You use it in ganache, I understand?
By the way, I used sugar instead of powder. Could this somehow affect? I myself think that it is unlikely.

[Qween]

I'm not an expert on cream-based cream .... I don't know all the subtleties))))
The first time I made this cream in strict proportions Qween... Milk quickly appeared below, but it was a test, for myself, I put them in the freezer and ate ice cream later)))
In fatty ones, as I do, I didn't see the liquid below, usually I use it right away. True, once they stood in the fridge for a while, it was just rare downstairs.
The whipped cream is thick and no thickener. I just add this for reliability))) This is a thickener for sour cream, it is based on starch ...
But I use this cream only as a cream, and not under the mastic. Butter cream goes under the mastic, if it is not in the cake, then I just beat the butter with condensed milk. And I add some biscuit crumbs.
Oh, now let's chase us off ...

Thank you. I understood everything. I will do it for 1 to 1 test. Although the initial version is good for impregnation without syrup, if the cake is not thick. Well, delicious, of course.

[Qween]

Qween, another belated thanks! For whipping cream, you have to go three to nine lands. and here is such beauty. I bought farm milk and an important ingredient for ice cream is ready! I will try!

Hurrah! I did it right the first time. We are already finishing the cake. Thank you very much.

I really love such cream, very tasty and perfectly whipped, no need to go shopping in search of It is very simple to count the percentage of cream, for this you take butter and milk in the same proportion 1 * 1: we count, for example, butter 72.5% milk 3.2 % - 72.5 + 3.2 / 2 we get cream 37.8%
or butter 82% milk 3.2% 82 + 3.2 / 2 cream 42.6%;
if we need cream for example 20%, we take our finished cream 37.8 or 42.6% and dilute 1 * 1 with milk, it turns out 37.8 + 3.2 / 2 = 20.5% or 42.6 + 3.2 / 2 = 22.9
so you can adjust the fat content of the cream, for whipping it is better to do 1 * 1 with butter
Girls who can't do it, pay attention to the quality of the butter - this is from my personal observations, since I always did it with one oil many times and it turned out superrr, and the last time my favorite butter was not there, I had to buy another and the cream was thick, tasty, but the shape well neither did they hold it, even with a fixative, and it is better to take fatty milk from a long wound. Good luck

[sanulina]

sanulina, what kind of oil do you prefer?

I take Novosibirsk peasant butter 72.5%, it never let me down, not in a single cream, the last was like that cream flowed

All ingenious is simple!

it didn't work out, just ... 10 minutes splashed with a mixer, what they were and remained, even no foam appeared, then in general we went to the new year with butter grains I wanted to make a cake with them, because there is no cream in the stores with a fat content of more than 10 % have to choose another cake

I am unsubscribing about this recipe, the first time I did not succeed. I tried it for the second time yesterday, already fine (I did it for ice cream). I warmed it up in a micro, whipped it and put it in the refrigerator, the next morning on top of the butter film, whipped it, it turned out cream, but liquid, put it in the refrigerator again and beat it again with a blender, started to thicken, made ice cream. It is not felt in the cream, but in the ice cream grains of butter are felt (the eye is not visible, but the taste is felt), it seems that it still depends on the oil. I bought today 2 varieties of butter, we will be determined empirically. And so many thanks for the recipe, the magic is simple

Girls, did anyone notice whether there is a difference what kind of milk is used for making cream - raw or boiled?

I made with raw, you need to try with boiled

for the third time it turned out, hurray !!! Meanwhile, store cream costs 170 rubles for 450 ml, the cost of homemade ones turned out to be 35 rubles for 300 ml

Girls, I don’t understand something, but besides using this cream inside in a cream filling, can they be decorated like a store "for whipping"?

[sweet0587]

sweet0587, it seems to me that no ... well, unless some kind of chemistry is crammed into them what the professionals will say?

[Incompetent]

Incompetent, professionals are silent :(

[sweet0587]

sweet0587, try writing here: https://Mcooker-enn.tomathouse.com/in...com_smf&topic=121063.1860

Thank you very much for the recipe! Although, to be honest, I very much doubted the result. The recipe has been in the bookmarks for a long time, but somehow I did not dare to try, but in vain: the first time it turned out to be gorgeous, delicate airy cream! Homemade milk, butter with a fat content of 82.5, although she was reinsured and put it on 200 grams. milk 140 gr. oils.
Girls, I recommend it to everyone!

Thank you very much for the recipe, I wanted (for the first time) to make curd cream ... I didn't know that I needed cream, I just came from the store ... I don't want to go again, I knew I would find good advice

But this time something did not work out for me again = (I began to beat, they are all liquid and liquid, there was not even a hint of peaks, and then bang and stratified ... the proportions were butter: milk 1: 1.2 nothing understand = (((

Thank you again, everything worked out !!! Delicious!!! And without any extra costs and all kinds of byakov

Thank you very much, the recipe is just a godsend, one hundred percent sure that the product is natural, and the ice cream has already been put in the ice cream maker, the cream turned out - just a song! I had the mixture in the refrigerator for almost a day before whipping)
I also want to try to make it from homemade cream + milk later, I think it should work out.

The cream came out the first time! Thanks for the recipe! I would have eaten with spoons! Thank you so much! Simple and delicious!

[Qween]

Qween, thanks for the recipe. It worked the first time. An amazing metamorphosis. People have learned to make butter from cream, and we have learned the opposite: from butter - cream. I'm in a pleasant shock.

Hello! I got cream), although the ratio was 1: 1.5
cooled down first on the windowsill. when the mass exfoliated, I shaken it until smooth and put it in the refrigerator overnight. in the morning everything whipped up well.

Thank you!!!

Girls thank you very much for the recipe and for the comments on it helped a lot. what what, but the cream did not think what can be done in an apartment. our store ones cost 0.5 liters of 194 rubles, it is very expensive to buy, for example, if you make a cake of three chocolates

Yesterday I tried to cook, but after cooling, the butter separated into lumps when whipping. I decided to "reanimate" them. I cooled it again, whipped it up - the same result. Added more milk and butter, by the "eye". Again, all from the beginning. And it turned out the third time!

I baked a sponge cake and spread it with this cream.My daughter eats a biscuit, purrs and asks how much I bought the cream for. She liked the cream, she even added it to the coffee.

[tata-nata]

tata-nata, here !!! I also suffered the last time. Either I got such butter (although I always take the same thing) that does not mix with milk in any way, or something .. in the end I was able to achieve only a strange result, when the cream is still liquid, but still a second and killed ... just horror ... Another problem appeared with the already whipped ones, that they tasted ... empty or something ... so watery ... again, I think about butter ...

[Qween]

QweenThanks for the recipe. And then for ice cream, something a little expensive, it became to take cream 33%. And without carrageenan it is not easy to find. They shove him everywhere.

Everything worked out the first time. The main thing is to delve into the process. Regular milk, soft bag, butter Kuban cow. Allegedly natural. The milk was warmed up to somewhere 35-40 degrees and there was butter. As it blossomed, he began to beat.

Whoever does not succeed, probably beat a little with a blender. I have five minutes at maximum speed, I have a submersible Brown with smooth gear shifting and, just in case, in turbo mode, about 30 seconds. Here, I think, like in ice cream production, you need to very finely break the fat balls. Well, or whatever they call them scientifically.
Then in the refrigerator, though for a day. Hands did not reach after 12 hours to beat.
Some pieces, a hat, really are on top of the mass. But it didn't bother me.
Well, then with Bosch hand, whisk. Maximum speed, 3-4 minutes. In short, from 200 grams of milk and somewhere 120 butter, almost 2 liters of whipped mass turned out in volume. I added sugar, condensed milk, vanillin, beat it for another minute. Now I dilute gelatin in 200 ml of milk, cool it into this mass, mix it at low speed, then into a compressor ice cream maker. Let's see what happens. Unsubscribe.

ps Made ice cream. Just super. No pieces of butter, very greasy and plastic. To this mixture was added 200 ml of milk with gelatin. That is, for a 1.5 liter ice cream maker, where the mixture is 900 grams, less is needed with this cream. The volume of the original mixture is slightly larger. For myself, I decided to put less sugar, and more condensed milk. It seems to me that it will be tastier.

I also decided to make cream) in our stores there is no cream above 20% at all .. and vegetable not hotzza at all ((I make a cake for children .. Already in the morning I cherish the thought and pulled out the drain beforehand to soften it .. And now I read the recipe - cold butter is needed there .. I read further - it still needs to be melted .. got confused - must the butter be cold before melting, or can it be at room temperature? And the second question, if you whip (mix) milk and butter with a mixer ... If not, then you have to take out the glass of the blender, which I use sooo rarely

[firuza83]

firuza83The idea is that the butter should completely dissolve to a liquid state in warm milk. I threw a lump of butter into the cold milk and onto the stove, until warm, until it parted. The first mixing only, as I understand it, with a blender with knives. Then the obligatory keeping of the mixture in the refrigerator and only then whisking with whisk. At least, while observing this particular sequence, everything worked out for me the first time. The process is long, put it in the refrigerator overnight, or from morning to evening. Stir with a blender for a long time, at least 4-5 minutes at full speed.

[Serg22]

Serg22, I see .. thanks, Sergey. So, it's not an unimportant moment that is whipping in a blender .. Well .. you have to pull it out) for the sake of this

[Qween]

QweenThank you very much for the recipe. So far, however, I cooked without the whipping stage. I didn't need to whip cream according to the recipe. But it's still great. His son is also not allergic to cow's milk and cream. But butter has been eating normally for quite some time. And drinks goat's milk. I wanted to make ice cream without fruit, but didn't know how to replace the cream. The idea of ​​replacing goat milk and butter was already beginning to appear, but the proportions and technology raised questions.And then I came across this recipe here

+100500 pluses and many thanks. A wonderful recipe. Very beneficial for me. The first time it was cream. Already made ice cream based on them. And yesterday the same ice cream was made at Petmolovskie 33%, it turned out not so tasty.
It is interesting to get sour cream from them if you ferment with VIVO sourdough.

[Qween]

Qween, have you tried adding this cream to hot dishes? well, for example, julienne or mso?

Thanks for the recipe. I conducted a whole investigation to find it (thanks to the kind members of the forum - they threw a link at me).
I really want to try it - there is a problem with cream (it doesn't always happen, and the prices are completely inhumane by 33%). But I have a question: one picture in the title post does not open. Blender - is there a jug blender or a leg blender?
And did anyone try to whip it all up afterwards in a planetary Boshik?

[Angora]

Angora, Olesya, when I take the cream out of the micra, I connect it with my foot, cool it and beat it with a submersible blender with a whisk in the same container, but you can also beat it with a planetary Boshik.

I read the recipe. Lit up to do. I went right away, measured everything, warmed it up in the microwave and began to beat it with a blender (whisk). Everything was whipped again into a piece of butter))). I put it in the refrigerator and went to read the whole forum. Based on the advice, I reheated it and beat it again. It didn't whip until butter, but butter and milk did not mix. When put away in the cold, the oil floated up. I see cream I can't see ...
"I remembered the esaul about the curse of my father" ... (Talkov's song) .... So I ... remembered ... about the notorious homemade mayonnaise, which, despite the "golden" hands, is whipped only with "foot".
She took out a vessel with an incomprehensible liquid from the refrigerator. I warmed it up, for the third time, poured it into a glass from a blender ... And "kick" it, "foot" ...
Milk and butter, this time, "made friends" quickly)) Today I will try to whip cream. I will write about the results. Until hope dies, the semi-finished product looks quite nice to itself - just a white, homogeneous slurry, with a warbler on top.

PySy:
Here's what oil painting turned out (the most pleasant))))
this butter and milk are friends)))

And this is ready-made cream, which whipped, literally, in 10 seconds.

This is just a miracle!!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, most importantly, don't interrupt. And then again you will get butter. Ordinary cream can also be interrupted and get butter.

most importantly, don't interrupt. Otherwise you will get butter again

Woooot, I overwhelmed. I had to repeat the whole process again. And goat's milk cream is also great. Thanks for the recipe. Very helpful.

[Qween]

Qween, dear dear Qween. I want to express my gratitude for the wonderful recipe. I used it several times, but I was present at the forum only as a reader and could not thank in words. Although in my heart every time I sent words of gratitude and wishes for success.
Yesterday the recipe sparkled for me with new colors, when I managed to make vegetable whipped cream on its basis at home. Married soy milk and coconut oil. It's just a holiday! The youngest granddaughter is not allowed cow protein. Now our baby will be with real ice cream.

[Korlena]

Married soy milk and coconut oil. It's just a holiday! The youngest granddaughter is not allowed cow protein. Now our baby will be with real ice cream.

Korlena, Lena, you are welcome.
Lena, in my opinion your cream should be prepared in a separate recipe so that it does not get lost. Please do it.

Yes, I'm happy if anyone is interested.
I'll just figure out a little how to do it correctly.
What topic is better to put the recipe on?

[Korlena]

Korlena, Lena, place the recipe in the dairy and egg dishes section.
But you get two recipes:
1. The cream itself.
2. Ice cream made from this cream.

[Wildebeest]

WildebeestYesterday I started making vegetable cream, I wanted to take photos for the recipe.
In the first step, the soy milk and coconut oil mixed well. They stood at night, in the morning the cream was homogeneous.
I've got a problem with whipping. At first, the cream did not thicken for a long time, and then suspicious lumps became noticeable in the thickened mass. Well, you know what I mean ...
I did not bring the oil to complete cutting off. I know how to deal with it. It is necessary to heat up again, blend and repeat the process again. But I no longer had time for this. I was waiting for my granddaughters to visit.
I mixed the resulting substance into the fruit custard base and layered the cake with this cream.
It turned out very well.
I still think that my experiments do not yet deserve the name of the recipe. Everything is still very damp. You can't offer this to people.
I will not give up on mine, there are still ideas.
I couldn't find a topic where you can share your experience, observations on cooking from non-traditional products. Gluten-free - there is a topic, but I haven't seen it without cow protein. And now this problem has appeared for many.
Please tell me where you can discuss the painful and share achievements and consult without disturbing the rest.

[Korlena]

Korlena, Lena, it's a shame.
When everything works out like clockwork, contact the chef that you have ready-made recipes and ideas for dishes without cow protein. He will help.
Now such children are not rare, and when mothers find out about this, they panic, because everything turns upside down in their usual understanding.
When we found out that my granddaughter had celiac disease, at first I had no idea what. Then they began searching on the Internet to replace the usual / usual with an unusual / unusual combination. Having learned the Internet, everything fell into place, the panic and hysteria passed.
And your recipes are needed by people intolerant of cow protein.




Korlena, Lena, read the topic Vegetable milk, cream and their use in cooking
I think you go there.
I can't insert the link, sorry.

Girls, good ghee does not contain protein and carbohydrates. Carbohydrates exactly, recently encountered.

[Tyetyort]

Tyetyort, It is interesting. Where to read in more detail?