anka
Qween, Thank you
yuliya_k
Sorry, if not the topic. I'd like to make "milk jelly" from agar-agar. I used to make it from sour cream (bazaar) and gelatin. But we already eat sour cream, and you can try it with milk and butter. When would you advise adding agar-agar to the "cream" and in what form (how to prepare it: soak, warm)? Otherwise, I'm not strong with this product.
Freken Bock
But I didn't succeed. That is, it was delicious, the taste of ice cream from childhood was present, but I did not achieve the density, so, not strong foam. I suspect that the matter is in the butter (very "creamy"). I will definitely try again. Could it be that I overheated them in the micro? My butter melted right.
Qween
yuliya_k , I have a recipe for a delicious milk jelly (with gelatin), but it is with raw eggs. If you want, I'll write.
And this cream will not make jelly, but such a soufflé. To begin with, do with gelatin, it is not so capricious. If, nevertheless, you want with agar, then keep in mind that you will not heat it together with the cream (you cannot add very hot agar to the cream). And at the slightest awkwardness, while adding to the cream, agar (and gelatin can also, if a temperature difference forms) will be taken in lumps. Better practice on something simpler.
Freken BockI don’t think the cream failed because the butter was overheated. I also melt the oil to a liquid state.

I make this cream from homemade products. And you have, if not very fatty milk and butter, then it is better to put a little more butter, or add 10% cream to the milk (or completely replace milk with them).
Rainbow
Everything worked out for me, even milk 1.5 did not disappoint, but the quality of the oil was ... how to put it mildly., Use fresh oil, without any foreign smell. Brrr Thanks for the recipe, I will definitely try again!
Qween
Rainbow, I am very glad that everything worked out! To your health!
Shurshun
Quote: Rainbow

Everything worked out for me, even milk 1.5 did not disappoint, but the quality of the oil was ... how to put it mildly., Use fresh oil, without any foreign smell. Brrr Thanks for the recipe, I will definitely try again!
If the butter comes across with a smell - it happens even in a fresh batch - then I add a pinch of lemon to the butter, melt it, stir it, use it in bread. The smell is not felt.
Rainbow
Shurshun, thanks for the valuable advice.
Boo Boo
After cooling, I got separately butter and milk separately. I tried to beat it, the butter gathered into a lump and the milk floated separately.
Qween
Boo Boo, I have an assumption that the butter and milk, on the first whisk, did not combine well enough. What did you whip with?
Boo Boo
My blender has this type of whisk. She usually whips everything well. And beat it long enough. I will definitely try again later.
Qween
Boo Boo , until I bought my blender, I whipped this cream with a Ros mixer.
Suslya
I moved here, the milk stood in the refrigerator and the same story, the top is a crust of butter, and nothing is whipped. Probably I'll cook porridge from all this, and in the evening I'll try again
Qween
suslja5004 , milk and butter stood very little in the refrigerator.
I have previously tried to shorten the cooling process, including putting it in the freezer. And nothing worked.
anka
suslja5004
Is your butter real, without any additives?
I have such a suspicion that the problem may be in low-quality oil, if vegetable fats are present in the composition, then they may not combine with milk, but simply float to the surface
Suslya
She took the real oil, if you believe what they write.
anka
Qween,
if I understood correctly, then you make cream from homemade butter, which in turn you get from village (separator) cream.
Or maybe you can dilute this rustic cream with milk and try whipping it? In its pure form, village cream is not whipped, or rather whipped immediately into butter, because it seems too fat for whipping.
This idea came to me when I was making cream according to your recipe. That is, we actually also bring milk to the required fat content with the help of milk fats.
So far, I am only theorizing, because I haven’t reached the village and the village cream this season.
Qween
anka , yes, I make this cream from homemade butter and milk.

It is great to make less heavy cream from homemade cream and milk (for cream, for example). Then add milk to the cream and beat with a mixer. You can add a lot of milk, up to half the volume of cream, or even more (this, for example, is done for making sour cream). But a creamy taste like this won't work.

Homemade cream, I mean those, of which, in the "extraction" of butter, there is practically no buttermilk, and the buttermilk is very liquid and "blue".

If you have any more questions, write. And when you are going to make something from homemade cream, then write, I will quickly help you "deal" with them.
anka
Qween,
Thank you very much for helping me figure it out.
It's great that you can also whip cream with milk, and why I didn't know about it before.
And in the village we take cream fresh, only from under the separator. At first they are quite thin (this is in consistency), but literally one tsp. in tea or coffee gives a taste and aroma that is never obtained by adding any store-bought cream. After a while, they thicken slightly (in the cold), but remain still soft, and if they stand even longer (which rarely happens), they already resemble butter in consistency.
I didn't have to whip butter out of cream, because I like to spread cream on a bun or bread even more than butter, so I can't say anything about the quality of buttermilk.
And what fat content does separator cream usually have?
Do you have a cow of your own?

And now I put ice cream made from soft cream to freeze, I go from time to time, stir it, only now it seems to me that it comes out heterogeneous, but grains
Qween
anka , I don't have a "personal" cow.

The exact percentage of fat content of homemade cream cannot be precisely named, but I think that on average ~ 50-60%.

What grains of ice cream are frozen? Ice crunches on your teeth, or oil crumbs?
anka
Quote: Qween


The exact percentage of fat content of homemade cream cannot be precisely named, but I think that on average ~ 50-60%.
I have this feeling too

Quote: Qween


What grains of ice cream are frozen? Ice crunches on your teeth, or oil crumbs?
Oil crumbs are felt.
Qween
anka, my ice cream from this cream froze evenly.

But, never mind, yours after the final freezing should become more even. Please write about the result later.
anka
Something didn't work out for me ice cream
In the process of freezing, oil crumbs were felt, and when it froze completely, it turned into ice.
I thought, I thought, what should I do with all this now - I thawed, put the dough, added an egg and a little house of yogurt, and great buns came out
Scattered faster than ever
Qween
anka, if I didn't make ice cream from this cream, I would think that ice cream doesn't work out of them. But now I often make this kind of ice cream, we like it.
It is a pity, of course, that it did not work out, but there is also a positive point in this - goodies.
anka
Qween,
I gladly believe that ice cream is obtained, so when I have time I will definitely try again.
Thank you again for interesting and non-standard recipes.
Danisima
I didn't get tender cream, I did everything according to your instructions. Homemade boiled milk, maybe that's why it didn't work out. The whole mass was taken in small grains of oil, and on top of it was a warbler.
Qween
It makes me sad when someone fails to cook according to my recipe. I always honestly reveal all the secrets of cooking ...
Boiling milk should not affect the result.

Here's what I think: maybe it matters what material the dishes are made of? For example, I whip this cream in a glass bowl.

Girls, what kind of dish do you whisk in?
Suslya
I whipped in a metal bowl, it came with the mixer.
Qween
suslja5004 , and I have never whipped in metal dishes, including enameled ones. And I haven't even tried it in my new plastic bowl yet.
Let's wait for more responses.
Danisima
Maybe I knocked it down in a metal bowl and kept it in the metal in the refrigerator, maybe the oil is not right. I will try again.
Shurshun
I beat it in a blender, then put it in the refrigerator in a vacuum container. A miracle happened - the cream stood for a long time and sour. So instead of sour cream we went to white bread, and on sour milk from the cream made a cream for the sorceress - the taste is interesting, as if with mint marshmallow .. In general, nothing is lost, everything is in business
Hairpin
Queenie!!!
I really want to make a cream cake with roses. Several times I tried to make a protein brew, but ... alas and ah ... Cake says that for creams - you are the main mulberry. I know from you tender cream and gentle oily... But I haven't tried it yet. I know one cream from Boo Boo, and one from Anastasia.

Queenie, for what cream to grab the morally struck? And then after failures with protein-custard, an inferiority complex may develop.

I made a charlotte from Cake # 1 (well, the one from which the mastic flew off), but I didn't make roses.

Qween
HairpinRoses can be made from "Gentle Butter with Hot Milk". If necessary, you can even hold it in the refrigerator so that it takes on a convenient density. You just need to work quickly and with cold hands.

Actually, it's good to practice making roses and other delights from boiled potatoes. It must be well wiped, as on mashed potatoes (just do not add butter and milk).
When you fill your hand, then already on sight you will determine which cream is best for what.
Qween
Hairpin, I will be very glad if advice about potatoes is useful to you.
Potatoes for training, as they say, rule. And nerves will remain intact and money.
StarDust
So I decided on this experiment

One thing is upsetting - it didn't work out ... Whipped up the heated milk and butter in a blender (all homemade), then poured it into a bowl and put it in the refrigerator. It was 11 o'clock in the morning. And at 6 pm I was already eager to see the result ... Well, here

When whipping, the mass simply became thicker and slightly increased in volume, but even after 10 minutes of whipping, the mass did not want to turn into a strong mass
I suspect that the ready-made mixture did not last long in the refrigerator. How many hours should this mixture stand there for at least?
Unsubscribe, please, who has already done the minimum and maximum time that must elapse from the moment the mixture is "put" in the refrigerator and before the whipping process begins?

Thank you in advance
artisan
And I did. I am very pleased with the result. Put it in the refrigerator overnight. Everything was whipped perfectly, the cream turned out to be very delicate and airy ... but not "strong" Next time I will try to give less milk.
StarDust
Thanks again for the recipe

I realized my mistake - I didn't stand the mixture in the refrigerator for a long time. The best option is to do it in the evening, and beat in the morning, after a night of standing in the refrigerator. Don't repeat my mistake - don't rush

This cream made the most delicate ice cream! After kneading in a freezer - airy, creamy and insanely delicious!
pljshik
;) Girls read the forum and more and more I come to the conclusion that we are not afraid of any crises. From any seemingly terrible situation, you can find a loophole! And I am especially glad that we are ready to lend a shoulder to each other! You know, I'm glad that, in general, accidentally hitting this forum, I found people close to me in spirit (my husband tells me all the time that there are different hobbies, but to love the kitchen so much!) And most importantly, girls share their knowledge, and more help with advice if something does not work out, it does not often happen now! Thank you! And now about the tender cream. Milk took "Prostokvashino" selected, butter "Voronezh", melted in the microwave and whipped turbo. And this morning my husband had coffee with cream for breakfast (while he was taking water procedures, I whipped them with a mixer, I have a whisk nozzle).He liked the taste and appearance very much (and he is "bad" in relation to food, it's difficult to please) So thanks for the tasty treat.
Qween
Girls, I'm very glad that you liked this recipe! To health
Delicious cream for you
Ernimel
Interesting solution, thanks! I will definitely try it in the form of ice cream, or maybe I'll come up with it somewhere.

There are only a couple of questions ..

Do you think it can stand in the refrigerator? It's just that if I mix and put it in the evening, then I will hardly be able to cook the cream before lunch ... will it live?

And also - will it go as a filling for eclairs? I want to stir them all up, but I don't really want to make an ordinary oil filling - I want something more tender there ...
Qween
Ernimel , you are welcome .

It is better to let it stand in the refrigerator longer than less.

I would not use this cream as a filling for eclairs. Have you tried curd cheese? Also very tasty.
StarDust
Quote: Ernimel

Interesting solution, thanks! I will definitely try it in the form of ice cream, or maybe I'll come up with it somewhere.

There are only a couple of questions ..

Do you think it can stand in the refrigerator? It's just that if I mix and put it in the evening, then I will hardly be able to cook the cream before lunch ... will it live?

And also - will it go as a filling for eclairs? I want to stir them all up, but I don't really want to make an ordinary oil filling - I want something more tender there ...

I did it at lunchtime. Beat the mixture at 8 pm, put it in the refrigerator. And at 3 o'clock in the afternoon the next day she whipped. And everything worked out great! Only in the freezer I put this cream already at 5 pm, before that I put it in the refrigerator. And in 2 hours in the refrigerator, a little liquid separated in the cream, but it was not critical

For eclairs, not quite the filling, probably. Unless you thicken this whipped cream with something.
Rusya
And I made the cream. Thanks for the recipe. It turned out very tasty and simple.
True, not without some adventures I warmed up the milk and butter and whipped until smooth, put it in the refrigerator at about 12 noon. The first time I tried to beat with a blender with a whisk at 6 pm - nothing came of it, so I left it until morning. In the morning I poured it into a combine, whipped it with a disc nozzle and while adding powdered sugar and vanilla, apparently interrupted, a little water was separated and the mass became granular (as I understand it, a little bit more and sweet butter would have turned out).
It's good that I did it just like that - for a test - I don't mind. I'll be more attentive next time
Qween
Rusya, to your health!

Yes, it looks like the cream has been broken. It can be seen butter and milk are good, fat.
The temptation is great - to knock down the cream earlier than you can. I tried it myself.
Once.
Milla
I didn't get the cream, the butter separated from the milk, when whipping, at first it didn't whip for a long time, everything was liquid, and then once and all separately, I don’t know where I made a mistake
Miracle777
I tried to make cream and it didn't work. Tell me what the mistake is!
Yesterday I warmed up 100g of butter and 200g of milk in a micron until the butter melted. Then she beat it with a blender (I didn't quite understand why to beat it for 4-5 minutes, the mass did not change much, it foamed a little and that's it) and put it in the refrigerator overnight. In the morning, the mass was not as beautiful as in Queenie's picture, with yellow separated oil floating on top, and milk below. I tried to honestly beat for 3 minutes - the butter was beaten perfectly, milk too - but all separately. I left it at room temperature, in the hope that the butter would melt and whisk better - nothing came of it. So the whipped butter floated in the milk.
What did I do wrong and what can I do with this floating oil now?
Qween
Milla, Miracle777, girls, it's a pity that you didn't succeed!

Was the butter real butter?

It is necessary to whip butter with milk for so long that everything becomes good friends, and becomes practically one. The next day, the butter in milk is no longer yellow, but white. And it looks more like heavy cream than butter.

You can put floating butter in baked goods.

Girls, I couldn't make cream just once.When I kept the whipped mixture in the refrigerator a little.
Miracle777
Quote: Qween

Milla, Miracle777, girls, it's a pity that you didn't succeed!

Was the butter real butter?

The oil is purchased, but I have been buying it for a long time and I am more than confident in the quality, it is the only one that whips well and so on.
Maybe it's more about whipping after heating? I got a liquid mass (milk and completely melted butter), which did not thicken after beating and did not increase, but simply the milk froth slightly and immediately dropped after beating.
Maybe you're right about the oil, you can try with another. Unfortunately, I can't make the butter myself - there's no place to get homemade cream from.
I will try again - if it doesn’t work, it’s definitely possible to bake
Vovan
Exactly the same problem with me. The butter in the morning covered the milk with a frozen crust and that's it. What happened after whipping is difficult to call cream-cream. Homemade milk, butter in the store, but I have been buying this for a long time, I have no complaints as to butter. Now I don't even know whether to try again.
Qween
Vovan, well, I don't know what to say anymore ...
I will only repeat that, after cooling, the film on the milk, with a stretch, looks like butter. More like heavy heavy cream.
Maybe hot milk with butter is a little whipped? Or maybe overheated before whipping?

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers