In cities, the assortment of milk is diverse, you can buy both 1.5% fat and 6%. But in small settlements, and even more so in villages, milk is sold either 3, 2 and above, or in general only cow's milk, the fat content of which is approximately from 3, 8% and up to 5%. But in any case, milk can be skimmed and you get a low-calorie product and delicious heavy cream.
It is necessary
-
- wide-necked container
- gauze
- deep spoon
- mixer
Instructions
Step 1
Pour milk into a wide-mouth container and place in a cool place for 24 hours. During this time, the fatty part of the milk will rise. If the container is clear, you can see how the volume of milk is divided into two layers, the first layer is cream and the second is skim milk.
Step 2
Take a deep spoon and gently peel off the top thick layer from the milk. Do not throw away the skimmed cream, you can use it instead of sour cream or bake a cake by adding cream to the dough or cream.
Step 3
If it seems to you that the milk is a little greasy even after skimming, you can continue to skim it. Take a mixer and whisk the milk on high speed. The fatty component of this product will turn into oil particles.
Step 4
Take cheesecloth and fold it in 4 layers. Strain the milk whipped in a mixer through layers of cheesecloth. The fatty part, which has a higher density, will remain on the gauze. After defatting, the product will have a fat content of about 1.5% to 2.2%. But it is worth noting that skim milk is not as tasty as it was originally.
