What is the best way to collect cream from a jar. Useful tips: how to separate cream from milk? How to choose the right whipping cream

Cream can be added to coffee or pastries, made into creams or homemade ice cream. Want to learn how to separate cream from milk? Read on.

Knowing how to separate cream from milk, you can always have a delicious product on hand.

How to separate cream from milk without tools?

A separator is used to obtain cream. But this unit is not cheap, so you can do without it.

An important point: to get cream, try to use natural country milk. Store-bought varieties will not work, since the product undergoes special processing at the factory, cream may not work out of it.

What do you need to do to get a delicious treat? There are several ways:

• You can let the milk stand for at least 12 hours (ideally, a day). After that, a creamy layer forms on its surface. This is cream. Carefully, without shaking the mixture, transfer them to a separate bowl. The skimmed milk can be used and reused, only it should settle for 2 days.
• Want to get heavy cream? Then this method is for you. For 500 ml of milk, take 250 g of butter. It must be finely chopped and added to milk. Put the saucepan on a small fire. The mixture must be heated until the oil dissolves. The main thing is not to let it boil. Then remove the liquid and beat with a mixer for 2 minutes. Let cool. Store ready-made cream in the refrigerator.

These methods allow you to get your favorite product without much effort.

6 reasons: the separator does not separate cream from milk

The separator allows you to speed up the process of obtaining cream. But sometimes there are interruptions in his work. For example, it may not separate cream from milk. There may be several reasons for this:

• You may be adding too much milk. You need to adjust the flow with a special flag.
• The separator did not reach the desired speed. The rotor of the device should be accelerated more strongly.
• Too hot milk is poured into the unit. Its temperature should not exceed 40 degrees.
• Not all cups can be placed correctly. That is, an error occurred when assembling the device.
• The nut that tightens the drum is loosely screwed. Or, on the contrary, tightened too much.
• The gap between the edge of the cream receiver and the adjusting screw must be 3 mm.

These problems are easy to fix. If all else fails, you need to change the o-ring on the rotor or buy a new separator (if funds allow).

Everyone knows that cream is a dairy product. They are very useful, if, of course, they are natural. However, it should be noted that you cannot buy a real product in stores, since cream is made in dairies by separation. How much useful substances remain is unknown. One can only guess. Therefore, there is nothing better than a natural homemade product. It is for this reason that we want to talk about how to make cream from milk.

homemade treat

What could be tastier than homemade cream? They will be useful for making beautiful cakes and delicious pastries. They can be added to coffee, sauces and baked goods. Yes, and in its pure form with bread - this is a real delicacy. In addition, cream is the main ingredient in the manufacture of butter and sour cream.

It is simply impossible to make them from store-bought milk at home. For this reason, only a real goat or cow product should be taken for manufacturing. The first option is something amazing. There are several different cooking methods. Each housewife decides for herself how to make cream from milk. After weighing all the pros and cons, she chooses her option. But whichever method you use, you should first purchase full-fat homemade milk (whole). It follows from the fact that to obtain one liter of cream, ten times more cow product will be needed.

The first (simple) way to make cream

Cream from homemade milk is quite simple to prepare in this way. You just need to take milk, cover it with a lid and put it in the refrigerator for twelve hours. At this time, it is better not to touch the pan. After the required time has passed, cream will appear on top. Just take a spoon and collect them. If desired, a little sugar can be added to the mass and beat with a mixer. In this case, you will get wonderful homemade cream. By continuing to beat at a higher speed, we will be able to make real butter.

How to make cream from milk using a separator?

The second way to get cream is more complicated. You will need a milk separator. And this means that, in addition to the cow product, you will also have to buy this simple apparatus. Of course, if you want to indulge yourself with homemade cream from time to time, then it makes no sense to purchase it. But if you want to regularly make homemade products, then you cannot do without a simple and such a useful device. Correctly setting the separator, you can get a product of any fat content. Having such an apparatus, you do not have to think about how to prepare cream. You just need to pour good milk into a container. The separator will do all the work for you.

In general, such a device is a wonderful solution for those who have a goat or a cow. Milk must be processed daily, and the separator greatly simplifies the work. As a result, you can easily get not only cream, but also butter, sour cream and other delicious products.

Types of separators

If you really think about the question of how to make cream from milk using a separator, then you should know that there are two types of machines: manual and electric. The latter are more expensive. But they are more convenient to use.

Another way to make cream

While talking about how to make cream, we want to talk about one more way. Most likely, for urban residents, this option will be the most acceptable. In a metropolis, it is not always possible to purchase real full-fat homemade milk, and not everyone wants to mess around with a separator. Therefore, we offer you a more interesting option. It will allow you to get a good dairy product for desserts and cakes.

So, for cooking, we need oil (at least 72% fat) and milk. The consistency of the resulting cream can be adjusted. It's simple enough. In order for the cream to have a fat content of 35%, you should take four hundred milliliters of milk and the same amount of grams of butter. For 25% of the product, a different ratio is required: 514 ml and 286 g. If, due to circumstances, you do not eat fatty foods, then it will be even less. So, for 15% cream, you need 628 milliliters of milk and 172 grams of butter.

Cow product must be poured into a saucepan. There you need to chop the oil. We put the dishes on a small fire, heat the contents and stir constantly. Milk should not be brought to a boil. It should just be warm. Next, the mixture should be poured into a blender and beat it for about ten minutes. After that, it is better to place the cream in a glass dish. And, covered with a clean towel, refrigerate for eight hours.

The benefits of cream

When we prepare cream, we do not think about how useful this dairy product is. There is no need to say that it is delicious. Probably, there is no such person who would not love them. Even kids are fans of this delicacy. Meanwhile, the cream is very useful for duodenal and stomach ulcers, gastritis and other diseases. Imagine that they contain an amino acid that is converted in the body into the "hormone of joy" - serotonin. It is he who improves performance and mood, makes the body to be in good shape, relieves insomnia and depression, and reduces appetite. Maybe that's why we all love cream so much. By adding them daily to coffee, we reduce its harmful effects on the body and protect teeth from dark plaque. As you can see, it is quite possible to make good cream at home. And it's an easy process. The result will delight all family members.

Who is contraindicated cream?

However, even such a wonderful product has some contraindications. Cream is not recommended for children under two years of age. For their body, this is still too heavy a product. As for adults, cream should not be consumed by people with obesity, metabolic disorders. They can become taboo for hypertension, liver pathologies, heart and vascular problems. The product is especially contraindicated for those who suffer from intolerance to all dairy products. With some caution, scientists treated such fatty foods with elevated cholesterol levels in humans. However, recent studies have shown that the benefits of cream are great. And their influence on the formation of cholesterol plaques is exaggerated.

Delicate butter cream gives even the simplest cake a delicate delicacy and incredible taste. That is why cream is one of the main ingredients of all kinds of desserts and pastries. But not every housewife manages to turn cream into an airy mass. But, how to whip cream correctly so that the cake turns out well and the celebration is not spoiled? It turns out that you just need to choose the right cream and follow a few tricks while whipping it.

Cream is a delicious dairy product that is made by separating the fat fraction from whole milk. Cream is supplied to the retail network in pasteurized form with a fat content of 10 to 35%.
Due to its nutritional value, cream is recommended for daily and dietary nutrition. Among the chemical components in the cream, in addition to milk fat, there are enough proteins, mineral elements, as well as vitamin A, D, C, PP, etc.

Cream is suitable for cooking butter, sauces, dressings, and a variety of culinary products. Thicker cream whips perfectly into a stable porous foam, therefore it is used as a basis for preparing confectionery dishes.

How to choose the right whipping cream

On the shelves of the store you can buy different types of cream: dry, fresh, canned, fat or low fat. All of them are used in the kitchen for different purposes. But, to prepare the cream, you need to choose cream that will whip well. To make the right choice, you need to consider the following points:

• Cream must be labeled with a fat content of at least 30%. The higher the mass fraction of milk fat, the thicker the cream is whipped. Less fatty cream is also suitable for cream, but their consistency is much worse at maintaining the desired appearance.
• Only natural milk fat is whipped well. When buying, study the composition, it should not contain thickeners, stabilizers, palm oil and other additives.
• Don't forget to check the production date. Only fresh cream is perfectly whipped. A product that has already stood for several days may exfoliate when whipped.
• Consider the storage conditions of cream in the store. They should be laid out on the shelves of the refrigeration unit, and not in the freezer.

To choose high-quality cream, you will have to go through the roads of trial and error. Test the product from different manufacturers and choose the best option.

Important! You can buy ready-made whipped cream in the store, but such a product contains a number of harmful additives and preservatives, so it is highly undesirable to use it.

What are some reasons why cream won't whip?

Very often, housewives who whip cream for the first time face a very unpleasant surprise. Instead of an airy creamy mass, they get a two-phase mixture based on whey and butter. Most are immediately upset when they think about their poor knowledge of cooking, but even the most professional chefs are not immune from such an outcome. The main culprits of such culinary failures are the following reasons:

• The cream was not thick enough.
• The cream was not pre-chilled.
• Sugar was added prematurely.
• Nozzles selected incorrectly.
• The cream turned out to be a fake with impurities of vegetable oils.

Interesting! The nutritional value of cream is that it is rich in phospholipids, which prevent the development of atherosclerosis.

Equipment selection and cream preparation

If this is the first time you have come across a package of cream, you are probably wondering what to whip them with. Experienced confectioners assure that this product can be whipped with various kitchen appliances, on which the speed is regulated. The only thing you should not use is the standard knife attachments on a mixer or blender. With their help, you will turn cream into butter and liquid. The best option would be to use a hand blender and mixer so that you can control the intensity of the whipping cream.

So, the cream is selected, the technique is prepared, now you need to prepare everything for making the butter cream. The most key points:

1. The cream must be cooled to +5..+7⁰С. To do this, you can put them in the refrigerator for 2-3 hours. In no case should you put cream in the freezer compartment, after defrosting you will get yogurt with cereal.
2. Experienced chefs advise cooling dishes and equipment parts that will come into contact with cream. To create favorable conditions, you can also put the bowl and nozzles in the refrigerator for several hours.
3. For buttercream, it is better to use icing sugar instead of sugar. It should be sifted with a sieve so that there are no lumps in the cream.

Whipping cream: cooking secrets

When the cream is ready for whipping, you can proceed to the step of preparing the cream:

1. Pour the cream into a bowl for whipping. This can be a bowl from a blender or a food processor, or any bowl with high rims. If the bowl is not very high, and at the same time has a wide bottom, the beaters will not be able to completely immerse themselves in the creamy mass and beat it well. If you can’t get another bowl, just tilt it slightly at an angle while whipping so that the cream acquires a uniform structure.
2. Thoroughly mix the cream so that the fat is evenly distributed throughout the volume. If you need to whip a large portion of cream, it is better to do it in several steps. The optimal portion is no more than 300 mg.
3. High whipping speed is not suitable for cream, as this intensity will instantly cook the butter. You need to start whipping at a slow speed and slowly switch to medium.
4. The duration of whipping cream depends on various factors. Here the freshness of the product, its density, cooling temperature and the type of nozzles that are used play a role. But, on average, it takes 5-7 minutes to cook whipped cream.
5. Readiness can be determined by the type of cream: if the traces of the whisk have stopped spreading, then the cream has already whipped.
6. Now the main thing is not to overdo it so that instead of a cream you do not have oil prepared. Reduce speed slowly and turn off the mixer.

Interesting! There is a conjecture of historians that for the first time whipping cream was invented by Francois Vatel, who served as head waiter in a castle on the territory of the commune of Chantilly around the middle of the 17th century.

• If you are preparing a sweet cream, start adding powdered sugar in a thin stream 1.5-2 minutes after the start of whipping. If you pour in the powder at the initial stage, then the cream can become liquid, and if you add all the powder at once, lumps will appear in the cream.
• If you need to make a very thick cake cream, you can add a special starch-based thickener to the cream.
• If the whipping process does not go according to plan, and the cream does not whip at all, you can try adding the juice of ¼ lemon.
• You can compact the buttercream with edible gelatin or agar-agar. To do this, prepare the gelatin according to the instructions and add to the cream. Approximate proportion for cream preparation: ½ tbsp. l. gelatin for 250 ml of cream.

On a note! Whipped cream has a shelf life of 24 hours in the refrigerator.

In fact, there is nothing difficult in the technology of whipping cream, the main thing is to buy high-quality cream and follow the recommendations of experienced confectioners. Experiment, discover new recipes and let your buttercream always turn out tender and tasty.

Cream is an ideal addition and the main ingredient in desserts or pastries. With them, coffee is more tender and cosmetic masks are more nutritious. Cream can be prepared independently. For this you need cow's milk. And the higher its fat content, the better.

Two products from one

Separation of cream from milk does not require any equipment and special skills. Just take village milk or a high-fat factory product, pour it into a wide, shallow container and leave it in a dark, cool place for 12 hours in the summer or for a day in the winter. The resulting fatty layer can be collected with a spoon in a glass jar. After 2 hours of storage in the refrigerator, tender cream with a fat content of 20-25% will be ready.

From the remaining milk, you can separate another portion of the product. Only in this case it should settle for 1-2 days.

Fatty cream can be obtained from 0.5 liters of medium-fat milk and 250 g of butter. These components should be added to a small saucepan, put it on fire and stir until the oil dissolves. The liquid must not boil.

When the first bubbles appear, turn off the heat and beat everything with a mixer or blender for 2 minutes, then cool, cover and refrigerate for 5-6 hours. Whipped cream is ready.

They are perfect for making thick cream on the cake. However, please note that the yield of the product is 1/10 of the volume of milk.

We use a separator

The separator allows you to relatively quickly get both cream and skimmed regular milk. It is enough to pour whole homemade milk into the machine and set the desired fat content. This process makes it possible to make two decontaminated products at once.

Kaymak

Thick as cheese cream with an unusual taste is a favorite delicacy of the peoples of the Caucasus. They are called kaymak. And baked milk is used for its preparation.

Fresh milk in an earthenware vessel must be placed in an oven heated to 180 ° C and brought to a boil, then reduce the heat to 100 degrees. When a caramel-golden crust forms on the milk, the product should be covered with a lid and left to cool for a day in a dark place. After this time, the brownish foam can be removed with a knife and rolled up. One plate of kaymak is obtained from 4 liters of full-fat milk.

How to make cottage cheese from milk at home

Market cottage cheese tends to contain a significant amount of liquid, which enterprising sellers do not fully squeeze out and leave to add weight. Whey gives curd a slightly different taste, and excess moisture significantly reduces its shelf life. If you cook a dairy product yourself, then you can choose the taste, fat content, and humidity at your discretion, depending on the purposes for which it is being prepared.

Cream from milk

The first way to get homemade cream is the easiest.

Take fresh cow's milk and put it in a cool place. After about one day, the milk will settle, and a layer of cream will form on top of it. Drain it carefully so that the cream does not mix with the milk. To do this, you can use special spoons - creamers.

Cream with a separator

The next method requires a certain skill, as well as the presence of a milk purifier - a separator. It separates into cream and skimmed milk. To do this, pour fresh milk into the machine and then adjust the fat content. This process will take enough time, but as a result you will get a product free of contaminants.

Butter cream

Alternatively, you can make cream with store-bought milk and butter. The main thing is that these products are fresh and of high quality. You will also need paper napkins and gauze. They can be purchased at a pharmacy.

Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, after cutting it into small pieces. Then put the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mass to a boil. It just needs to melt well. Pour a homogeneous warm liquid into a pre-prepared blender and beat it for 5-9 minutes.

To prevent the whipped mixture from turning into butter, first turn on the blender at the lowest power. And then gradually increase its speed. Turning off the blender should also be gradual.

The fat content of the cream can be changed in any direction by increasing or decreasing the amount of butter. However, pay attention tofat content indicated on the package. Calculating the fat content of cream is not difficult. Let's say you need 38% cream. This means that in 1 kg of the product there should be 380 g of fat.

For example, you have 2.5% milk and 80% fat butter. Since the fat content of the cream is mainly due to the oil, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk you will get the missing 20 g. Of course, there will be an error, but insignificant.

Cream of sour cream

Cream at home can be prepared from sour cream. They will be thicker and fatter. To do this, pour fresh milk into a glass jar and let it brew. After some time, the cream will rise to the top, and you will notice a gentle “cap” on top of the jar.

The fatter you take milk to make cream, the thicker this "cap" will be. Carefully remove such a kind of “headdress” with a spoon and transfer to another clean container.

As you can see, it is quite possible to cook tasty and healthy products on your own even in urban conditions. All it takes is desire and patience.