Useful Tips

Fat cream from milk and butter

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Separating cream from milk does not require any equipment or special skills. Just take a rustic milk or factory-made high-fat 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 greasy layer can be collected with a spoon in a glass jar. After 2 hours of storage in the refrigerator, delicate cream with a fat content of 20-25% will be ready.

Another portion of the product can be separated from the remaining milk. Only in this case should it be left for 1-2 days.

Fat 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 pan, put it on a fire and stir until the oil dissolves. The liquid should 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 send for 5-6 hours in the refrigerator. Whipped cream is ready.

They are perfect for making a thick cream on a cake. However, 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 milk. It is enough to pour whole domestic milk into the device and adjust the desired fat content. This process makes it possible to make two products cleaned from contamination at once.

Thick cream cheese with an unusual taste - 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 put in the oven, heated to 180 ° C and brought to a boil, then reduce the heat to 100 degrees. When a caramel-golden crust forms on milk, the product should be covered and set to cool for a day in a dark place. At the end of this time, the brownish foam can be removed with a knife and rolled up. One plate of kaymak is obtained from 4 liters of fat milk.

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