Is it possible to make milk from cream? Heavy cream made from milk and butter

Few people know how to make whipped cream correctly so that it turns out tender and airy. This product is often used to make various desserts and pastries, and almost everyone has tried it.

And in stores you can find ready-made whipped cream in spray cans, but they are not always of the proper quality, so it’s better to learn how to make this delicacy yourself. The process of its preparation has many subtleties and nuances, which will be discussed in today's article.

To know how to whip cream properly, pay attention to some guidelines before you start:

The calorie content of the dish ranges from 160-335 kcal per 100 g. This “range” directly depends on the fat content of the original ingredient. To reduce the figure, you can add a little milk;
You need to choose only the best, freshest and highest quality cream. The most suitable option is classic product with a fat content of 33 percent. Whipping will be perfect, in a strong foam. Low-fat (10 percent) or medium-fat (20 percent) dairy products will work, but they won't whip very well and won't come out fluffy. In this situation, you will have to use gelatin or egg whites to thicken;
Creams must be slightly chilled, but not frozen or warm, otherwise they will separate into butter and whey;
The whisk and utensils also need to be briefly placed in the freezer. Use metal kitchen utensils for cooking;
So that the container does not heat up during operation, keep it in ice water;
Do not whip the entire portion of the product at once, but divide it into components of 200-300 ml;
Do not set the mixer immediately at high speeds, but increase them gradually;
Shelf life finished product in the refrigerator - no more than 12 hours.

Whipping cream with a mixer

This is the simplest and fast way make your favorite sweet dessert.

You will need:

Sand sugar - 50 g;
Cream 33% - half a liter;
Egg or gelatin for fixing (optional).

How to whip strong cream with a mixer:

Pour the dairy product into a deep metal container, wrap cling film and send to the refrigerator for 50 minutes. We put in the cold and whisk nozzles - at the same time;
We grind sugar into powder on a coffee grinder and additionally pass it through a sieve with a fine sieve to get rid of large particles;
We remove the dishes and tools from the refrigerator, remove the film and start whipping in a circular motion, setting the device to the minimum speed, then gradually increase the speed;
After about 7 minutes, the mass will begin to acquire density. We start to fall asleep powdered sugar- it will help to whip the cream into foam and give them a pleasant sweetish taste;
We continue the process for another 5-6 minutes until stable peaks are obtained. You should not exceed the specified time, otherwise you will get oil;
To obtain a thick consistency, lemon juice, gelatin or an egg can be added as a fixative if desired. They must be included at the very end of cooking.

Ready whipped cream with powdered sugar is laid out in bowls and sent to the cold, otherwise room temperature they will float quickly.

Whip the cream by hand with a whisk

Many chefs claim that this method is the best, because the product prepared in this way is stable and lush due to a large number oxygen.

List of ingredients:

Powdered sugar - 30 g;
Fatty cream (33-35%) - 350 ml;
Vanilla sugar - 10 gram sachet;
Lemon juice - half a teaspoon.

Whipped cream recipe at home with a photo:

We prepare a convenient metal dish with a wide top, so that it is convenient to make intensive movements with a whisk in it. We cool the tool and the main component according to the same instructions as in the previous recipe;
Next, put the bowl in a container with ice or ice water and hold it at a slight angle. This will help the contents circulate better, respectively, a stable consistency is formed faster;
Slowly we begin to make circular movements with a whisk and gradually accelerate. When the mass becomes thick, combine it with vanilla-based sugar and powder, mixing them in small portions;
Continue whipping, capturing the entire surface of the mixture and kneading it to the bottom of the container.

The milk dish will be ready when the characteristic embossed pattern from the whisk begins to remain on the surface. The main thing is not to miss this moment and not to overdo it, otherwise beat heavy cream will not work, and they will simply settle. At the end of the process, you need to pour lemon juice which acts as a consistency stabilizer.

Whipping dry cream

We put 5 large spoons of this product in a glass, into which we then pour water;
We mix everything thoroughly;
In a mass of 150 ml, add a glass of milk, and mix all the ingredients until smooth;
We put the finished mixture in the refrigerator, and remove it in the freezer two minutes before whipping.

We prepare the cream using a mixer or a whisk, first at a low speed, which we gradually increase. After thickening, it must be reduced. finished product Be sure to put it in the refrigerator.

Such dry whipped cream is suitable for making desserts, cakes and pastries.

Cream dessert with fruits

Required components:

Mandarin, banana, kiwi;
2/3 cup cream;
A pinch of vanillin;
0.5 cup powder.

How to make fruit whipped cream:

The first step is to prepare the fruit - cut them into small slices or grind them with a blender. You don't need to mix them together;
Whipping is done using one of the methods indicated above, and we will begin to form our delicacy;
Put the banana slices on the bottom of the glass beautiful shape, cover it with butter cream;
Next, make a row of kiwi, add the creamy mixture again;
The last layer is tangerines, which we will also cover with a creamy composition, sprinkle with chocolate chips and send to cool.

Chocolate cream cake

Chocolate whipped cream for cake can act as an independent dessert, and can also be used to decorate many other treats.

Components:

30 g cocoa powder or 50 g chocolate;
2 cups cream (fat content - 20%);
A small spoonful of gelatin;
1/3 cup powdered sugar.

Action plan step by step:

Take from this amount of cream 1/3 part and fill it with gelatin. After it swells, put the dishes with the contents in a container with water, which we heat until the gelatin dissolves, not forgetting to stir;
Remove the container from the stove and let the contents cool;
Take another 1/3 of the mass of the main ingredient, heat it to a hot state and dissolve the cocoa powder in it well. If you decide to use chocolate, melt it first. Then it mixes easily;
Next, combine the creamy remains with the powder and start whisking slowly. When the first foam appears, pour delicious chocolate cream, and after a while add gelatin.

Whipped cream for coffee

They can be made in the evening, put in the refrigerator and added to coffee in the morning.

Grocery list:

5 g of powder;
50 ml cream;
Orange peel or chocolate chips.

Coffee decorating steps:

Beat the first 2 ingredients in a thick foam;
We brew coffee, pour it into a cup, carefully spread creamy foam on top;
Sprinkle with grated chocolate or orange zest.

Video: 3 variations of whipped cream

If your recipe calls for cream and you don't have it, forget about this problem and use the Cream at Home recipe! Cream comes out just like store-bought cream and I'm sure many of you will need this recipe!
The recipe is very simple, the result itself is very pleasing!

And also, the fat content of the cream can be adjusted!
From 10% to 50% (although hardly any of you will make such heavy cream)!
Try it! Good luck!
You will need:
400 ml milk (2.5-3.5%)
butter (quantity depends on the desired fat content, 380-400 grams for 35% cream) Put the butter in the freezer.
Yield - 500 ml
1. So, here is the milk and butter. put the butter in the freezer.
2. Grate butter into milk.
3. We put on the smallest fire so that the milk is barely warmed up and the butter is completely melted.
4. From the stove and immediately into the blender. At first, butter and milk still exist separately from each other.
5. Beat for 3 minutes at high speed. Now milk and butter are already one.
6. Pour into a saucepan - this is the mass obtained. And in the fridge. I do at night.
7. We get this in the morning.
8. We put them in a mixer and beat them as usual.
9. The mass is gradually compacted.
10. Add powdered sugar, and everything becomes quite "cool"!

Three butter into milk on a grater. Boil the mixture in a water bath until the oil is completely dissolved. In no case should milk boil, just warm up well.
- When the oil has dissolved, transfer the mixture to a blender (with knives!) And turn it on for 3 minutes. At this stage, milk and butter should, as it were, merge together.
- Pour into another container and cover with a lid. We put in the refrigerator for 8 hours.
- Everything, the cream is ready, now you can whip them.
- Now the cream can be whipped with sugar or used according to the recipe. I did it with a mixer, very easy and simple. The main thing is to stop in time, otherwise it may turn out to be oil again.

Why might it not work. Secrets:
At the first stage, when milk and butter are whipped in a blender after warming up, it is necessary that they merge into one whole. If the milk and butter are separated.

To prevent the butter from flaking, cool the cream at room temperature, covering it with a thin cloth, and put the lid on the cloth when you put it in the refrigerator. To prevent condensation. I write in field conditions", maybe someone already wrote.
If the next day you add a little butter to the settled milk, whipping cream will be even better.
If you took out milk, and the liquid is thick on top and liquid below, don't be discouraged, not everything is lost, it's worth whipping the cream a little more until you get the desired density.
It is necessary to use a blender with knives, since when whipping there is no additional air access, the lid is closed, and the submersible one has such air access.

We make heavy cream from milk and butter with our own hands.

It's no secret that whipped cream is a very tasty and delicate dessert that can be easily prepared at home. However, only special cream is suitable for whipping, the fat content of which should be at least 30%. If you find it difficult to get just such, I will tell you how to make heavy cream from milk and butter at home.

Handmade cream from milk and butter

In general, in industrial conditions, fat cream is usually obtained by separation, that is, the separation of liquids of different densities. Cream is natural, which is obtained from whole milk, and reconstituted - based on dry cream. I don’t mention vegetable ones, because I never use them.

Frankly speaking, it is very difficult for me to buy heavy cream from us in the store that is suitable for whipping. In my recipes, I use natural heavy cream with a shelf life of 5-7 days, but they go on sale extremely rarely (even they are delivered to hypermarkets once a week and it’s hard to guess when exactly). I don’t take cream in a tetra pack that is stored for several months out of principle - I love everything natural and try to buy products without preservatives (or with them). the minimum amount).

And not so long ago, one of the site's guests, Zhenechka Derevesnikova (thank you so much!), suggested to me a wonderful way to make heavy cream from milk and butter. At first, I was rather skeptical about this method (it didn’t fit in my head that butter and milk could become one, and then also keep their shape after whipping), but immediately went to check. And the result pleased me 100% - now I do not depend on stores and cook heavy cream on my own, and when I need them.

So, to make cream at home, we only need milk and butter. Take milk of any fat content, but butter - the fatter, the better. No spreads or margarine will do - only high-quality butter (at least 72%). By the way, the fat content of the finished cream can be easily adjusted - you just need to calculate the fat content and proportions of the original products.

For example, if you need cream of 33-35% fat, take milk and butter in equal proportions. Right up to a gram, accuracy is not so important - +/_ 10 grams-milliliters will not make the weather. Cream with a fat content of about 25% can be obtained from 500 milliliters of milk and 280 grams of butter (you can take 2 times less products if you need less cream). Well, less fatty ones (I think there are no problems with them) -15% cream - cook from 630 milliliters of milk and 175 grams of butter, respectively.

It must be said that the cost of homemade heavy cream is about 1.8 times cheaper than store-bought. Isn't that great? In addition, having butter in stock (just buy a couple of packs and put it in the freezer) and milk (we always have it in the refrigerator in large quantities), you can afford to cook any dessert at any time, which includes heavy cream for whipping.

Ingredients:

Butter - 200 grams
Milk - 200 milliliters

To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%.

Pour 200 milliliters of milk into a small saucepan and put 200 grams of butter there. In general, you can use soft butter (take it out of the refrigerator in advance) or cut it into pieces - this way the process will go faster. However, I don’t bother in this regard and sometimes I use oil straight from the freezer.

We put the dishes on medium heat and, stirring, let the oil completely dissolve. You don't need to boil the mixture of milk and butter - just warm everything up so that the butter melts and floats on the surface. As a result, the mass will be quite hot.

It remains to combine milk with butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. It is most convenient and fastest to do this in a blender (in which cocktails are made), but you can also use a hand or stationary mixer. Pour the milk and butter (still hot) into the bowl and turn on the mixer.

Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a rather dense foam on the surface.

Pour the already prepared heavy cream into a suitable storage dish and let the mass cool completely. After that, put the cream in the refrigerator for 6-12 hours. I usually make cream in the evening and leave it in the cold until morning. In fact, after this time, heavy cream for whipping is completely ready. It is possible that after the refrigerator you will see dense clots on the surface of the cream, but do not worry - this is normal.

Whip the cream while chilled. If you will make cream for cakes or pastries, immediately add powdered sugar, vanillin (optional) to the cold cream.

Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be careful not to over-beat: if you over-whip heavy cream, it will turn back into butter and buttermilk (the product that remains after whipping cream).

We use whipped cream as an independent dessert (in this case, serve it with fresh fruit and berries) or as a base for homemade ice cream. And whipped cream is a delicious layer for biscuits or a base for creating excellent types of tender and air cream. Experiment!

How to make homemade cream from milk - basic cooking principles

Cream is used to make desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make it yourself from whole milk.

You can get cream at home by hand or using a separator. Fatty cream, which is used for desserts, is made from milk and butter.

Manual cream is made by settling milk throughout the day. In this case, the cream rises up, and you just need to collect it with a spoon or ladle.

In the second case, you need a separator. It is installed strictly vertically. It is advisable to slightly warm the milk and strain it. Then it is poured into the milk receiver and they begin to slowly turn the handle, gradually increasing the speed.

The third method involves the preparation of heavy cream. Put butter in milk and put the container on a small fire. Warm up until the oil is completely dispersed. Then the hot mixture is whipped in a blender, poured into a suitable clean container, cooled and left overnight in the refrigerator. Now the cream can be whipped for a cream or other dessert.

Whatever way you prepare the cream, use only high-quality homemade milk, and in any case not a store.

Recipe 1. How to make homemade milk cream manually

Ingredients

Whole cow's milk.

Cooking method

1. If you buy milk, it is better to strain it again. Pour it into a clean, dry bowl. A deep bowl will do.

2. Put a bowl of milk in the refrigerator for a day.

3. Now carefully remove the cream with a spoon or ladle.

4. Pour the cream into a clean bowl and store in the refrigerator, otherwise it will spoil. In this way you will get cream, with a fat content of approximately 25 percent.

Recipe 2. How to make cream from milk at home using a separator

Ingredients

Whole cow's milk.

Cooking method

1. We install the separator on the edge of the table and fix it on a special stand. Make sure the device is in a vertical position.

2. Milk should be warm. Therefore, we preheat to a temperature of 35 degrees. We filter.

3. Pour warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.

4. The cream will go into a separate container and the skimmed milk into another. Before completing the separation, we skip a little skimmed milk so that all the cream comes out.

Recipe 3. How to make heavy cream from milk at home

Ingredients

A pack of butter;

200 ml of milk.

Cooking method

1. Pour the milk into a small saucepan. Send a pack of butter here.

2. Put a bowl of milk over medium heat and heat, stirring constantly, until the butter is completely dispersed. No need to boil!

3. Pour the resulting mixture into a blender bowl and beat for ten minutes. You should get a homogeneous mixture with a fairly dense foam.

4. Pour the cream into suitable dishes, cool completely and refrigerate overnight. Whip the cream chilled.

Recipe 4. Dor blue sauce with cream

Ingredients

100 g dor blue cheese;

Salt;

200 ml homemade cream;

Provencal herbs.

Cooking method

1. Cut the cheese into small pieces and place in a saucepan. Put it on a slow fire.

2. Pour half the cream into the saucepan and cook, rubbing the cheese into the cream, until homogeneous mass without lumps.

3. Gradually pour in the remaining cream, stirring continuously so that it does not curdle. Heat the mass until the cheese is completely dissolved, but do not boil! At the end add Provencal herbs and salt. Pour the prepared sauce into a special form and serve with meat or fish dishes.

Recipe 5. Creamy Sweets

Ingredients

A glass of homemade cream;

One third of a glass of dry milk;

Vanillin sachet;

150 g of sugar;

200 ml sour cream;

150 g butter.

Cooking method

1. Put the butter in a saucepan and put it on the slowest fire. Add white or vanilla sugar and wait until the butter melts completely.

2. Pour the cream into the saucepan and add the sour cream. Stir. As soon as the mixture begins to boil, cook for another quarter of an hour, stirring constantly.

3. Enter powdered milk and keep the mass on fire until it thickens.

4. Rinse the raisins, pour hot water and leave for half an hour. Then drain the infusion, and add the raisins to the resulting mass. Stir.

5. Cover a deep tray with cling film and put the creamy mass into it. Flatten and refrigerate for three hours. Then remove the mass from the mold by pulling the edges of the film, and cut it into small rectangles.

Recipe 6. Fettuccine with seafood in a creamy sauce

Ingredients

400 g fettuccine;

Paprika;

450 g shrimp;

Fresh greens;

5 ml of vegetable oil;

Black pepper;

Bulb;

Salt;

10 g butter;

50 g of cheese;

Clove of garlic;

Two glasses of homemade cream;

100 ml dry white wine.

Cooking method

1. Boil the fettuccine until cooked, following the recommendations on the package. Defrost shrimp, if necessary, clean and dry. Put on a plate, season with pepper, paprika, salt and other spices.

2. Fry the shrimp on both sides in a pan with a minimum amount of vegetable oil.

3. We shift the shrimp to a plate, and put finely chopped onions in the pan and squeeze the garlic through the press. We fry for just a couple of minutes, and pour in the wine. Stir with a spatula and keep on high heat for three minutes.

4. Now pour the cream into the pan, mix and simmer for another two minutes. Add to hot sauce, finely grated cheese, salt, pepper and put a pinch of paprika. We mix.

5. Put the fettuccine and shrimp into the sauce. Stir gently and keep on fire for just another minute. Serve with a pinch of finely chopped fresh herbs.

Recipe 7. Chicken gizzards stewed in cream

Ingredients

700 g chicken stomachs;

A mixture of peppers;

150 ml of homemade cream;

Two bulbs;

Clove of garlic;

Carrot;

50 ml vegetable oil;

Bay leaf;

30 g flour;

Two peppercorns.

Cooking method

1. We wash the chicken stomachs and boil until tender, salting the water and adding peppercorns to it and Bay leaf. Cooking for an hour and a half.

2. Then we drain the broth, and cool the ventricles and cut into small pieces.

3. Chop the peeled onion in half rings and fry it until transparent.

4. We clean the carrots and roughly three. Add it to the onion, mix and cook for a couple more minutes.

5. We spread the stomachs to the vegetables. Pour in the cream and add the flour. Mix and season with salt and spices. Simmer, covered, for 20 minutes. Three minutes before cooking, add finely chopped garlic.

Recipe 8. Cod under cream sauce

Ingredients

Half a kilo of cod fillet;

Black pepper;

200 ml homemade cream;

Four cloves of garlic;

200 g flour;

30 g butter.

Cooking method

1. Defrost the cod fillet and cut it into pieces, eight centimeters long. Check it for bones. If there are any, carefully remove them with tweezers.

2. Pour into the pan vegetable oil. We put it on the fire and put the chopped clove of garlic.

3. Roll the fish in flour and fry on both sides until golden brown.

4. Grind the rest of the garlic together with the washed herbs. Warm up the cream in a saucepan. We add flour. Constantly stirring so that there are no lumps. We put garlic and herbs, salt. Stir and bring the mixture to a boil.

5. Put the finished cod on a plate, pour the sauce and sprinkle with chopped herbs.

Recipe 9. Mushroom soup with cream

Ingredients

200 g frozen forest mushrooms;

Crackers;

1 l 200 ml chicken broth;

200 g potatoes;

Vegetable oil;

Bulb;

100 ml homemade cream;

Carrot;

Garlic - two cloves.

Cooking method

1. Peel and wash vegetables. Finely chop the onion, finely grate the carrot. Finely chop the garlic. Put all the vegetables in a frying pan with heated oil and sauté until soft.

2. Defrost the mushrooms and fry separately until the liquid has evaporated.

3. Finely grate one potato, and chop the rest into small cubes.

4. In a pot with chicken broth add potatoes and boil until soft. Then add fried vegetables and pieces of boiled chicken meat. Salt.

5. Pour cream into boiling soup and remove from heat. Serve by pouring on plates and adding croutons to each zhmenka.

How to make cream from milk at home - tips and tricks

Make cream only from homemade whole milk.

Whip cream only when chilled.

Before distilling milk through the separator, warm it up slightly.

Store finished cream in a clean container in the refrigerator.

Of course, cream can now be bought at any store, but you want to be sure of the quality of the product. In fact, making cream from milk at home is quite simple. We will share with you three ways to make milk cream at home.

How to make homemade cream from milk - basic cooking principles

Cream is used to make desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make it yourself from whole milk.

You can get cream at home by hand or using a separator. Fatty cream, which is used for desserts, is made from milk and butter.

Manual cream is made by settling milk throughout the day. In this case, the cream rises up, and you just need to collect it with a spoon or ladle.

Whatever way you prepare the cream, use only high-quality homemade milk, and in no case store-bought.

Recipe 1. How to make homemade milk cream manually

Ingredients

whole cow's milk.

Cooking method

If you buy milk, it is better to strain it again. Pour it into a clean, dry bowl. A deep bowl will do.
Put a bowl of milk in the refrigerator for a day.
Now carefully remove the cream with a spoon or ladle.
Pour the cream into a clean bowl and store in the refrigerator, otherwise it will spoil. In this way you will get cream, with a fat content of approximately 25 percent.

Recipe 2. How to make cream from milk at home using a separator

Ingredients

whole cow's milk.

Cooking method

We install the separator on the edge of the table and fix it on a special stand. Make sure the device is in a vertical position.
Milk must be warm. Therefore, we preheat to a temperature of 35 degrees. We filter.
Pour warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.
The cream will go into a separate container and the skimmed milk into another. Before the separation is completed, skip a little skimmed milk so that all the cream comes out.

Recipe 3. How to make heavy cream from milk at home

Ingredients

a pack of butter;
200 ml of milk.

Cooking method

Pour milk into a small saucepan. Send a pack of butter here.
Place a bowl of milk over medium heat and heat, stirring constantly, until the butter is completely melted. No need to boil!
Pour the resulting mixture into a blender bowl and beat for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
Pour the cream into a suitable bowl, cool completely and refrigerate overnight. Whip the cream chilled.

Recipe 4. Dor blue sauce with cream

Ingredients

100 g dor blue cheese;
salt;
200 ml homemade cream;
Provencal herbs.

Cooking method

Cut the cheese into small pieces and place in a saucepan. Put it on a slow fire.
Pour half the cream into the saucepan and cook, rubbing the cheese into the cream, until you get a homogeneous mass without lumps.
Gradually pour in the remaining cream, stirring constantly so that it does not curdle.
Heat the mass until the cheese is completely dissolved, but do not boil! At the end, add the Provence herbs and salt.
Pour the prepared sauce into a special form and serve with meat or fish dishes.

Recipe 5. Creamy Sweets

Ingredients

a glass of homemade cream;
raisin;
a third of a glass of powdered milk;
a sachet of vanillin;
150 g of sugar;
200 ml sour cream;
150 g butter.

Cooking method

Put the butter in a saucepan and put it on the slowest fire. Add white or vanilla sugar and wait for the butter to melt completely.
Pour cream into saucepan and add sour cream. Stir. As soon as the mixture begins to boil, cook for another quarter of an hour, stirring constantly.
Enter milk powder and keep the mass on fire until it thickens.
Rinse the raisins, cover with hot water and leave for half an hour. Then drain the infusion, and add the raisins to the resulting mass. Stir.
Cover a deep tray with cling film and put the creamy mass into it. Flatten and refrigerate for three hours. Then remove the mass from the mold by pulling the edges of the film, and cut it into small rectangles.

Recipe 6. Fettuccine with seafood in a creamy sauce

Ingredients

400 g fettuccine;
paprika;
450 g shrimp;
fresh greens;
5 ml of vegetable oil;
black pepper;
bulb;
salt;
10 g butter;
50 g of cheese;
clove of garlic;
two glasses of homemade cream;
100 ml dry white wine.

Cooking method

Boil the fettuccine until cooked, following the instructions on the package. Defrost shrimp, if necessary, clean and dry. Put on a plate, season with pepper, paprika, salt and other spices.
Fry the shrimp on both sides in a pan with a minimum amount of vegetable oil.
We shift the shrimp to a plate, and put finely chopped onion in the pan and squeeze the garlic through the press. We fry for just a couple of minutes, and pour in the wine. Stir with a spatula and keep on high heat for three minutes.
Now pour the cream into the pan, mix and simmer for another two minutes. Add to the hot sauce, finely grated cheese, salt, pepper and put a pinch of paprika. We mix.
Put the fettuccine and shrimp into the sauce. Stir gently and keep on fire for just another minute. Serve with a pinch of finely chopped fresh herbs.

Recipe 7. Chicken gizzards stewed in cream

Ingredients

700 g chicken stomachs;
a mixture of peppers;
150 ml of homemade cream;
salt;
two bulbs;
clove of garlic;
carrot;
50 ml vegetable oil;
Bay leaf;
30 g flour;
two peppercorns.

Cooking method

We wash the chicken stomachs and boil until cooked, salting the water and adding peppercorns and bay leaf to it. Cooking for an hour and a half.
Then we drain the broth, and cool the ventricles and cut into small pieces.
Chop the peeled onion in half rings and fry it until transparent.
We clean the carrots and roughly three. Add it to the onion, mix and cook for a couple more minutes.
We spread the stomachs to the vegetables. Pour in the cream and add the flour.
Mix and season with salt and spices.
Simmer, covered, for 20 minutes.
Three minutes before cooking, add finely chopped garlic.

Recipe 8. Cod with cream sauce

Ingredients

half a kilogram of cod fillet;
black pepper;
200 ml homemade cream;
salt;
four cloves of garlic;
200 g flour;
30 g butter.

Cooking method

Defrost the cod fillet and cut it into pieces, eight centimeters long. Check it for bones. If there are any, carefully remove them with tweezers.
Pour vegetable oil into the pan. We put it on the fire and put the chopped clove of garlic.
Roll the fish in flour and fry on both sides until golden brown.
Grind the rest of the garlic together with the washed herbs. Warm up the cream in a saucepan. We add flour. Constantly stirring so that there are no lumps. We put garlic and herbs, salt. Stir and bring the mixture to a boil.
Put the finished cod on a plate, pour the sauce and sprinkle with chopped herbs.

Recipe 9. Mushroom soup with cream

Ingredients

200 g frozen forest mushrooms;
crackers;
1 l 200 ml chicken broth;
greens;
200 g potatoes;
vegetable oil;
bulb;
100 ml homemade cream;
carrot;
garlic - two cloves.

Cooking method

Peel and wash vegetables. Finely chop the onion, finely grate the carrot. Finely chop the garlic. Put all the vegetables in a frying pan with heated oil and sauté until soft.
Defrost the mushrooms and fry separately until the liquid evaporates.
Finely grate one potato, and chop the rest into small cubes.
Place potatoes in a pot of chicken broth and boil until soft. Then add fried vegetables and pieces of boiled chicken meat. Salt.
Pour cream into boiling soup and remove from heat. Serve by pouring on plates and adding croutons to each zhmenka.

How to make cream from milk at home - tips and tricks

Make cream only from homemade whole milk.
Whip cream only when chilled.
Before distilling milk through the separator, warm it up slightly.
Store the finished cream in a clean container in the refrigerator.