La cream both for kitchen and for desserts and butter are two products widely used both in the gastronomic and in the sweet sector.
But I think not everyone knows that they are products that can be created in the house so also quite simple, now we see how to do.
How to make cream in the house
The cream, as we all know, is the fat part of the milk that you get by performing a process of centrifuging fresh milk.
Milk during this process is divided into its fat part which will be cream for the purpose.
Cream is a very important ingredient both in the kitchen and in the pastry, but it is also the raw material for the production of butter.
Homemade kitchen cream
To prepare the kitchen cream it will take: 100ml fresh milk whole, 200ml of seed oil, 1 pinch of salt.
Then we pour milk with the pinch of salt in a glass from dive blender, start the blender and begin to englove air.
When the bubbles begin to form, add the seed oil to the threads without allowing the smoothing to be stopped.
In a few minutes the cream should begin to take compact consistency.
Home Sweets Cream
Ingredients for the preparation of cream for desserts are 120 ml milk, 5 gr Jelly5gr icing sugar and 5gr of extract of Vanilla.
First we put the gelatin in cold water.
Bring the milk to the boil in a pot, at this point squeeze and add the gelatin and stir to make it dissolve for good.
Now add the icing sugar and vanilla and stir well so as to dissolve sugar.
Now move everything in the fridge giving a mix every 10 minutes for about 2 hours, now the cream is ready to be used.
How to make butter in the house
Another product that is believed to be very difficult to create in the house is just butter.
Instead we will show you that preparing it is really simple so that you can create your own butter made in the house to accompany it to a slice of bread for your snack.
You’ll need only a little bit of liquid cream and the game is done, let’s see how to do in detail.
We put our liquid cream in a planetary and start whipping cream.
Continue to mount the cream until the fats begin to separate from the liquids, so the cream will have a yellowish color, it will take at least 20 minutes.
At this point take the mixture and transfer it to a colander to eliminate the whole liquid part, this liquid will be the small dairy that you can store for 1-2 days to prepare cakes.
The fat part, then the butter, must be squeezed well to get another lattice out if there is and shaped to create a panetto.
The butter is ready can be stored in the fridge for about a month or wanting it can be frozen to last longer.
