Homemade cream is a fatty dairy product that is obtained by separating or settling whole milk. Homemade cream can be used to make butter, sauce, cheese, cake cream.
Cream cheese
To make cream cheese, you will need:
- 800 ml of homemade cream;
- 1 tbsp. lemon juice.
Heat the cream in a water bath, stirring occasionally, pour in freshly squeezed lemon juice. Stir the cream until it thickens. Then cover them with a lid and let sit for 12 hours.
After that, put the product in a colander and leave for a day to drain the whey. The finished cheese can be used to make cheesecake, tiramisu, or simple sandwiches. You need to store it for no more than two days.
Cream sauce with mushrooms
Creamy mushroom sauce is a great addition to pasta. It is prepared quite simply, for this you will need:
- 1 tbsp. homemade cream;
- 500 g of mushrooms; -
- 3 onions;
- 3 cloves of garlic;
- 50 g butter;
- salt to taste;
- greens;
- ground black pepper.
Melt the butter in a saucepan, add chopped garlic and diced onions, and lightly fry. Then put the finely chopped mushrooms in a saucepan, salt, pepper and simmer until tender.
Season the mushrooms with homemade cream, stir and simmer for another 5 minutes. Combine the finished creamy sauce with fresh chopped herbs.
Homemade cream cake cream
A beautiful delicious cream for cake decorating can be made with fresh homemade cream. To do this, you need the following products:
- 500 ml of cream;
- 70 g of icing sugar;
- 1 tbsp. gelatin with a slide;
- ¼ Art. cold boiled water.
Soak gelatin in water and let sit for 20 minutes. Then heat it until completely dissolved over low heat and set to cool.
Whip cold cream with a mixer until foam forms. Continuing to beat, gradually add the icing sugar to the cream and pour in a thin stream of gelatin. Beat the cream until it holds its shape.
Butter
Homemade cream can be used to make an excellent butter that will delight you with its natural taste. Take 500 ml of cream for this, pour it into a tall glass and start whipping with a blender. As soon as the first lumps start to appear in the glass and buttermilk forms, drain it completely. Continue whipping until the next portion of liquid appears, now remove it again and cook the oil further. The product is ready when the buttermilk stops forming and the cream turns into a dense mass. Put the finished butter in a mold and put it in the refrigerator.
