Gentle cream

[Korlena]

Korlena, Elena, on the packaging, however

I don’t remember where .. but I already posted somewhere)), made, by me, a plate about the fat content of homemade cream. Maybe someone will come in handy:

How to make 35% from 20% cream?
I'm not friends with proportions)))

Girls, dear! SOS! The cream didn't turn out ... They were needed for the "milk girl". What can be done with this mass?

No cream came out ...

At which stage? What, what specific products were they made of? What particular device was used for whipping? What happened in the end (detailed description and photo), can you show us?

Products: whole homemade milk + Bogodukhovskoe 72 / butter. As per the recipe, warmed up and whipped with a mixer as in the author's photo. The workpiece was in the refrigerator for almost 12 hours. When she began to beat, she simply did not beat, and remained liquid.

In general, I was already engaged in amateur activities and added a thickener for sour cream, but it did not help either (probably not enough). The top was covered with a cap, and below the liquid.

Bogodukhovskoe "72" / "oil

apparently not quite butter ...

What can be done with this mass?

Alternatively, by analogy with gelatin mousse: soak the gelatin in a small amount of water, warm until dissolved, add to your mass, mix well and then whisk well.

[Vika]

Vika, I consider Bogodukhovskoe butter as semi-margarine, it tastes the same. Never take it for a cream, take something better quality and at least 10 hryvnia more expensive. I don’t know how much it costs you, we are quite inexpensive.

Oil is considered oil with a fat content of at least 82%, and even then, if a bona fide manufacturer.

Got it. Thanks for the help!

Queenie, you are a real sorceress !!! everything worked out the first time! It's amazing my husband's eyes sparkled with an abundance of culinary fantasies

So I thank you for the recipe! I lay in the bookmarks for a long time and now I decided to try: my butter and milk, I melted it homemade, mixed it with an immersion blender and in the refrigerator for a day. I beat it with a mixer, the cream did not thicken, there were a lot of small bubbles, that is, like foam, but remained liquid, I added condensed milk to the freezer, it turned out amazing ice cream, my husband really liked it, and I have a fussy one. Proportions - 200g butter, 400ml milk and 1 can of condensed milk. But the experiment will continue, I want a cream for the cake. Thanks again for the recipe!

Delight! I took a 200ml sachet of 10% cream and 100 grams of 82.5% butter, because on keto, I added not sugar, but sweetener and vanillin. I layered the keto cake and scraped the bowl with a spatula - it really looks like that ice cream from childhood, that very taste. I'll start a double portion in the ice cream maker.