How to make homemade cream from milk - three best ways. Cream from milk at home and recipes with them. Useful tips: how to separate cream from milk

Cream can be added to coffee or pastries, made into creams or homemade ice cream. Want to learn how to separate cream from milk? Read on.

Knowing how to separate cream from milk, you can always have a delicious product on hand.

How to separate cream from milk without tools?

A separator is used to obtain cream. But this unit is not cheap, so you can do without it.

An important point: to get cream, try to use natural village milk. Store-bought varieties will not work, since the product undergoes special processing at the factory, cream may not work out of it.

What do you need to do to get delicious treat? There are several ways:

• You can let the milk stand for at least 12 hours (ideally, a day). After that, a creamy layer forms on its surface. This is cream. Carefully, without shaking the mixture, transfer them to a separate bowl. Skim milk can be used and reused, only it should settle for 2 days.
• Want to get heavy cream? Then this method is for you. For 500 ml of milk, take 250 g of butter. It must be finely chopped and added to milk. Put the saucepan on a small fire. The mixture must be heated until the oil dissolves. The main thing is not to let it boil. Then remove the liquid and beat with a mixer for 2 minutes. Let cool. Store ready-made cream in the refrigerator.

These methods allow you to get your favorite product without much effort.

6 reasons: the separator does not separate cream from milk

The separator allows you to speed up the process of obtaining cream. But sometimes there are interruptions in his work. For example, it may not separate cream from milk. There may be several reasons for this:

• You may be adding too much milk. You need to adjust the flow with a special flag.
• The separator did not reach the desired speed. The rotor of the device should be accelerated more strongly.
• Too hot milk is poured into the unit. Its temperature should not exceed 40 degrees.
• Not all cups can be placed correctly. That is, an error occurred when assembling the device.
• The nut that tightens the drum is loosely screwed. Or, on the contrary, tightened too much.
• The gap between the edge of the cream receiver and the adjusting screw must be 3 mm.

These problems are easy to fix. If all else fails, you need to change the o-ring on the rotor or buy a new separator (if funds allow).

Hard to imagine recipe, which will be missing everyone's favorite whipped cream. The most delicate texture, magnificent forms, amazing taste give completeness confectionery. Like any other business, whipping cream includes a number of specific features. If the technology is violated, the product will turn into oil or, on the contrary, become liquid. Let's consider the important aspects in order.

Whipping cream selection

1. The first thing you should pay attention to is the fat content of the product. To make the final composition lush and dense, give preference to cream with a fat content of 27% or more. The store version is 33% composition, its consistency is similar to a homemade product.
2. If there is no possibility of purchasing 27-33% cream, buy a composition with an indicator lower than stated. However, in this case, you will have to add food stabilizers to thicken it. They can be lemon juice, gelatin, egg or quail protein, a special confectionery thickener (sold in the seasonings and spices, confectionery additives, etc. departments).
3. In cases where homemade cream is used for whipping, dilute it with filtered melt water or whole milk. Stick to the proportion: 275 ml. cream accounts for 110 ml. liquids.
4. In addition to the fat content, pay attention to the origin of the cream. They can be animal or vegetable. The first option assumes the presence of natural milk in the composition, they are sold in the markets or in stores healthy eating. The second option includes palm oil, additional preservatives, stabilizers and thickeners. Cream of this kind is called "powder".
5. For girls who follow the figure, cream of vegetable origin is suitable. When choosing a product, you should not choose the highest fat content, 10-15% will be enough. This type is great for making low-calorie desserts.

Preparing cream for whipping

1. Before you start whipping, place the cream in the refrigerator for 1-1.5 hours. In addition, send a container in which the composition will be whipped and a whisk into the chamber. If you want to speed up the process, send kitchen tools to the freezer for a quarter of an hour, but cream cannot be cooled in this way. Otherwise, they will delaminate after beating.
2. After the milk product has cooled, remove the pack from the refrigerator and shake well. The same applies to milk if homemade cream is diluted with it. Such manipulations must be done in order for the fat accumulated on top to mix with the main part. As a result, the cream will turn out homogeneous, lush and thick.
3. The best bowl for whipping is a bowl with wide sides, which must be held at an angle. The whisk or mixer must be completely immersed in the creamy mass, otherwise the technology will be violated.

How to whip cream

1. It is important to remember forever that a blender is an absolutely useless thing in terms of whipping cream. For such purposes, a mixer or whisk is suitable for you. Perfect option involves step-by-step whipping, first automatically, then mechanically (manually).
2. Whip the cream in stages, do not try to process the entire composition at a time. Whipping 250-300 ml is considered optimal. In cases where the cream requires more cream, prepare them in 2-3 approaches.
3. Always start whipping with a mixer at minimum power, gradually increase the speed to an average mark. Then reduce the speed of the mixer again, preparing the device to turn off. Finish the procedure with a manual whisk so as not to miss the moment of the final preparation of the cream.
4. The consistency will tell you about readiness. The first thing you will notice is that the product will stop circulating, but will still hold its shape and have a thick texture. It is important to remember: turn off the mixer in advance, then bring the mass to readiness with a whisk. Otherwise, you risk getting a mixture similar to butter. As a rule, heavy cream (about 30%) will take about 5-7 minutes of whipping.
5. If you notice that the cream will soon turn into butter, pour in a little fat milk at room temperature, then beat with a whisk until the desired consistency.
6. Not everyone has a whisk or a mixer, consider whipping without these devices. cook Plastic container for storage food products or warming up in the microwave, put 33% fat cream into it and powdered sugar, cover with a lid. When the container is hermetically sealed, start shaking it in different directions for 5-7 minutes.

Natural sweeteners for cream

1. In addition to the correct choice of cream, you will also need granulated sugar. Due to its absorbent properties, it absorbs some of the liquid, making the final product thick and fluffy.
2. As a result, you will get a syrup of increased viscosity with elastic walls and small air bubbles. Optionally, you can use both beet and cane sugar, as well as powder based on these products.
3. Confectioners recommend sweetening the cream with powdered sugar, while it must first be sifted in order to increase the volume of the final composition by 1.5-2 times. Powder is added in the middle of the whipping process.
4. In cases where cream is sweetened with sugar, it must be mixed in at the initial stage. Such a move will allow the crystals to dissolve quickly, as a result of which the granules will not crunch on the teeth.
5. Professionals in their field unanimously say that you can not add date and coconut sugar in whipping cream. If you violate this recommendation, the mixture will turn out to be heterogeneous, aesthetically ugly.
6. Natural liquid honey can be used as a sweetener. In this case, mix it well before whipping (3-4 hours). Honey is added to cream preheated to room temperature, then the composition is stirred until smooth and put in the refrigerator for 1 hour. Only after that you can start whipping.
7. As for wedge syrup, it should be added in moderation. Initially, the composition will not seem too sweet to you, but after a certain period of infusion, it will acquire a cloying shade. The product interferes already after whipping the cream with a spatula, the amount depends on individual preferences (usually 3 teaspoons per 100 g of the composition is enough).

It is not uncommon for cream to be whipped for unknown reasons. Natural thickeners will come to the rescue, which can be lemon juice, a special bulk composition, gelatin, protein (quail or chicken, it does not matter).

Gelatin
The product is added in the amount of 5-7 gr. for 250 ml. cream. Prepare before mixing in gelatin. Pour the composition with purified water in a ratio of 1: 1, wait for the granules to swell, heat in the microwave or in a water bath until completely dissolved. Next, strain in a convenient way, start slowly pouring into the cream, while whipping the mixture with a mixer at minimum power.

Optionally, you can dissolve the gelatin directly into the dairy product. To do this, separate 1/3 of the cream, add gelatin to them, wait for the swelling. After that, combine the composition with the two previous sections, beat with a mixer into a homogeneous mass. It is important to remember that the lower the fat content of the cream, the more gelatin you will need to thicken it. Experiment.

Lemon juice
The main advantage of this method is that the composition thickens even those creams that have a low fat content (10-25%). The main thing is not to break the proportions: 225 ml. cream accounts for 1 tablespoon of lemon juice, which must first be filtered.

Add squeezed liquid directly in the process of whipping, while constantly working with a whisk / mixer. Do not try to pour the juice all at once, work gradually.

Cream thickener

In the "Grocery" section you will find a special bulk composition that will help thicken the cream. As a rule, the product is produced in paper packaging weighing 10-12 grams. The thickener consists of starch and powdered sugar. According to the manufacturer 10 gr. the mixture is enough to beat 250 ml. cream with a fat content of 23-33%.

The technology of use is quite simple: pour the product in small portions, while whisking the mass with a mixer or whisk. At the end of the procedure, leave the container to infuse for 5-10 minutes, use as directed.

If low-fat cream is used for whipping, the amount of bulk thickener should be increased to 15 g. for 250 ml. milk composition.

Protein
Separate the chicken or quail protein from the yolk, place it in a bowl and refrigerate, let stand for about a quarter of an hour. Beat in a convenient way, add to pre-whipped cream, process the mixture by hand for 1-2 minutes, making the mass homogeneous.

To get the perfect whipped cream, it is necessary, first of all, to choose the initial composition. It should be bold (20-35%) and fresh. Sweeten the mass with powdered sugar, thicken with natural ingredients (lemon, protein, gelatin).

Video: 3 options for whipping cream

Dairy products should be present in the diet of every person. This food is a huge source of useful substances, it saturates the body with useful proteins, vitamins, minerals and acids. To date, in stores you can find a lot of dairy products that differ in their qualities, methods of preparation and effect on the human body. But many users do not trust store-bought products and try to purchase such products from trusted people from rural areas, as well as cook on their own. Let's talk about how to make cream at home, we will give a recipe for this.

Cream is the majority of the fat in milk. When milk is settled, light fats rise to the surface; earlier they could simply be removed from the steam room, after standing it for some time. IN industrial environment such a product is obtained by separation.

How to make cream at home?

To prepare cream at home, you need to prepare four hundred milliliters of milk (fat content of 2.5-3.5%) and a certain amount. So to get 35% fat cream, you need four hundred grams of butter. At the exit, you will get five hundred milliliters of cream.

Pour the milk into a saucepan, grate the frozen butter into it on a grater. Place the container on a fire of minimum power and heat the mixture until the oil is completely dissolved. At the same time, milk should not boil, watch this very carefully.

After the oil has dissolved, transfer the mixture to a blender (with knives) and turn on for three minutes. It is necessary that milk and butter merge as if into one whole. Then pour into another saucepan or bowl, cool at room temperature and cover with a lid. In this case, it is desirable to place the lid on the fabric so that condensation does not occur. Send to the refrigerator for eight hours. The finished product must be mixed. All. Everyone can master such a cream recipe at home.

How to get cream from homemade milk?

If you managed to get real milk (not store-bought), send it directly in a jar to a cool, dark place. Somewhere in a day a layer of fat - cream - forms on top. It can be seen with the naked eye, the consistency of such a product differs from the structure of milk. Scoop the cream with a spoon into a separate small jar.

Handmade whipped cream

To prepare such a product, you need to prepare half a glass of milk, a quarter of a glass cold water, a quarter cup of powdered sugar, a teaspoon of gelatin and a teaspoon of vanilla extract.

First, pour a quarter cup of water into a small bowl. Pour gelatin into it and leave for a while so that it swells and absorbs the liquid.

Pour the milk into a small saucepan, place over medium heat and heat with constant stirring. Once the milk starts bubbling around the sides of the pot, turn off the heat. Pour it into a separate bowl and combine with gelatin. Beat well with a mixer until smooth. Then, while whisking constantly, pour sugar and vanilla extract into the container. Send the resulting mixture to the refrigerator for ninety minutes. Stir the cooking cream every ten minutes.

After ninety minutes, place the bowl in a larger container filled with ice water. With constant stirring, refrigerate the cream for half an hour. Next, remove the bowl of the mixture from the water and beat with an electric mixer until you get a thick fluffy cream. But do not overdo it, because otherwise the cream may curdle or lose volume.

Separator usage

In order to get cream at home, you can also use a separator. It can be purchased online and in specialized stores. At home, it is best to use a manual separator, they take up little space, do not break, but require the application of physical strength. The use of such a device allows you to get cream of varying degrees of fat content - up to 50%. Not everyone can prepare such cream from milk at home. Pour milk into the machine and adjust the fat content. The separator not only separates the cream, but also cleans it well - adding purity and taste.

The benefits of cream

Cream is amazing useful product food that can bring great benefit to a person. They are a source of easily digestible protein, fats and carbohydrates. In addition, they contain a number of provitamin A, E, H and PP. Cream contains a lot of and, chlorine and, and. They are rich in iodine, cobalt, and molybdenum.

Cream proteins contain an order of magnitude more lecithin than milk, and this substance is important for optimal cholesterol metabolism. Also, lecithin is a source of many phosphatides necessary for building cell membranes, as well as cytoplasm and nuclei.

It is thanks to lecithin that cream is actively advised to be added to coffee and tea, different dishes represented by cereals, salads, sauces and soups. However, they should not be subjected to heat treatment.

It is worth noting that the consumption of cream can harm obesity, many cardiovascular diseases, liver pathologies, hypertension and metabolic disorders. Such a product is not indicated for patients suffering from milk protein intolerance. It should not be given to children under two years of age.

Additional Information

Specialists traditional medicine cream is often used in everyday life for the treatment and prevention of many pathological conditions.

It is believed that such a dairy product is ideal for the treatment of sunburn. They just need to lubricate the affected areas several times a day.

In order for the therapy of such burns to be more effective, it is worth combining cream with potatoes. Wash a few potatoes, boil and mash until mashed. Add cream to the resulting mass. ready mix Apply to affected area for twenty minutes. Eliminate the remnants of the medicine with a cotton swab.

Cream will be useful for women exercising breast-feeding. So to increase the production of breast milk, you need to combine a glass of sugar and a glass of cream. Pour such components with a liter of freshly brewed (weak) tea, mix well. Drink the resulting mixture daily. Two or three days of such treatment, according to traditional medicine experts, will ensure the active production of breast milk.

Cream can be applied directly to the skin, they perfectly eliminate irritation, rashes, etc. Also, such a product has wound-healing qualities and effectively eliminates pigmentation.

In the event that you suffer from swelling associated with the activity of the kidneys, take freshly squeezed carrot juice with cream. Such a drink, sweetened with honey, will also have a positive effect on sexual function.

Also, traditional medicine experts claim that the cream will help cure gastric diseases: stomach and duodenal ulcers, gastritis, etc. Consumption of such a product helps to quickly and effectively remove toxins from the body, including poisoning. Cream also improves efficiency, eliminates insomnia and depression.

It should be noted that cream is a healthy, but very high-calorie product. Therefore, you should not consume them in excessive quantities.

Gentle butter cream gives even to himself simple cake delicate sophistication and incredible taste. That is why cream is one of the main ingredients of all kinds of desserts and pastries. But not every housewife manages to turn cream into an airy mass. But, how to whip cream correctly so that the cake turns out well and the celebration is not spoiled? It turns out that you just need to choose the right cream and follow a few tricks while whipping it.

Cream is delicious milk product, which is produced by separating the fat fraction from whole milk. Cream is supplied to the retail network in pasteurized form with a fat content of 10 to 35%.
Due to its nutritional value, cream is recommended for daily and diet food. Among the chemical components in the cream, in addition to milk fat, there are enough proteins, mineral elements, as well as vitamin A, D, C, PP, etc.

Cream is suitable for cooking butter, sauces, dressings, and various culinary products. Thicker cream whips perfectly into a stable porous foam, therefore it is used as a basis for preparing confectionery dishes.

How to choose the right whipping cream

On the shelves of the store you can buy different kinds cream: dry, fresh, canned, full or fat free. All of them are used in the kitchen for different purposes. But, to prepare the cream, you need to choose cream that will whip well. To do right choice, you need to take into account the following points:

• Cream must be labeled with a fat content of at least 30%. The higher mass fraction milk fat, the thicker the cream is whipped. Less fatty cream is also suitable for cream, but their consistency is much worse at maintaining the desired appearance.
• Only natural milk fat is whipped well. When buying, study the composition, it should not contain thickeners, stabilizers, palm oil and other additives.
• Don't forget to check the production date. Only fresh cream is perfectly whipped. A product that has already stood for several days may exfoliate when whipped.
• Consider the storage conditions of cream in the store. They should be laid out on the shelves of the refrigeration unit, and not in the freezer.

To choose high-quality cream, you will have to go through the roads of trial and error. Test the product from different manufacturers and choose the best option.

Important! You can buy ready-made whipped cream in the store, but such a product contains a number of harmful additives and preservatives, so it is highly undesirable to use it.

What are some reasons why cream won't whip?

Very often, housewives who whip cream for the first time face a very unpleasant surprise. Instead of an airy creamy mass, they get a two-phase mixture based on whey and oil. Most are immediately upset when they think about their poor knowledge of cooking, but even the most professional chefs are not immune from such an outcome. The main culprits of such culinary failures are the following reasons:

• The cream was not thick enough.
• The cream was not pre-chilled.
• Sugar was added prematurely.
• Nozzles selected incorrectly.
• The cream turned out to be a fake with impurities of vegetable oils.

Interesting! nutritional value cream is that they are rich in phospholipids, which prevent the development of atherosclerosis.

Equipment selection and cream preparation

If this is the first time you have come across a package of cream, you are probably wondering what to whip them with. Experienced confectioners assure that this product can be whipped in various ways. kitchen appliances which controls the speed. The only thing you should not use is the standard knife attachments on a mixer or blender. With their help, you will turn cream into butter and liquid. The best option there will be the use of a hand blender and mixer so you can control the intensity of whipping cream.

So, the cream is selected, the technique is prepared, now you need to prepare everything for making the butter cream. The most key points:

1. The cream must be cooled to +5..+7⁰С. To do this, you can put them in the refrigerator for 2-3 hours. In no case should you put cream in the freezer compartment, after defrosting you will get yogurt with cereal.
2. Experienced chefs advise cooling dishes and equipment parts that will come into contact with cream. To create favorable conditions, you can also put the bowl and nozzles in the refrigerator for several hours.
3. For buttercream, it is better to use icing sugar instead of sugar. It should be sifted with a sieve so that there are no lumps in the cream.

Whipping cream: cooking secrets

When the cream is ready for whipping, you can proceed to the step of preparing the cream:

1. Pour the cream into a bowl for whipping. This can be a bowl from a blender or a food processor, or any bowl with high rims. If the bowl is not very high, and at the same time has a wide bottom, the beaters will not be able to completely immerse themselves in the creamy mass and beat it well. If you can’t get another bowl, just tilt it slightly at an angle while whipping so that the cream acquires a uniform structure.
2. Thoroughly mix the cream so that the fat is evenly distributed throughout the volume. If you need to whip a large portion of cream, it is better to do it in several steps. The optimal portion is no more than 300 mg.
3. High whipping speed is not suitable for cream, as this intensity will instantly cook the butter. You need to start whipping at a slow speed and slowly switch to medium.
4. The duration of whipping cream depends on various factors. Here the freshness of the product, its density, cooling temperature and the type of nozzles that are used play a role. But, on average, it takes 5-7 minutes to cook whipped cream.
5. Readiness can be determined by the type of cream: if the traces of the whisk have stopped spreading, then the cream has already whipped.
6. Now the main thing is not to overdo it so that instead of a cream you do not have oil prepared. Reduce speed slowly and turn off the mixer.

Interesting! There is a conjecture of historians that for the first time whipping cream was invented by Francois Vatel, who served as head waiter in a castle on the territory of the commune of Chantilly around the middle of the 17th century.

• If you are cooking custard, start adding powdered sugar in a thin stream 1.5-2 minutes after the start of whipping. If you pour in the powder at the initial stage, then the cream can become liquid, and if you add all the powder at once, lumps will appear in the cream.
• If you need to make a very thick cake cream, you can add a special starch-based thickener to the cream.
• If the whipping process does not go according to plan, and the cream does not whip at all, you can try adding the juice of ¼ lemon.
• You can compact the buttercream with edible gelatin or agar-agar. To do this, prepare the gelatin according to the instructions and add to the cream. Approximate proportion for cream preparation: ½ tbsp. l. gelatin for 250 ml of cream.

On a note! Whipped cream has a shelf life of 24 hours in the refrigerator.

In fact, there is nothing difficult in the technology of whipping cream, the main thing is to buy high-quality cream and follow the recommendations of experienced confectioners. Experiment, discover new recipes and let your buttercream always turn out tender and tasty.

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.

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 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

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 you get a 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 the Provence herbs and salt. Pour the finished sauce into a special form and serve with meat or fish dishes.

Recipe 5. Creamy Sweets

Ingredients

a glass of homemade cream;

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

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 over them 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;

450 g shrimp;

fresh herbs;

5 ml of vegetable oil;

black pepper;

bulb;

salt;

10 g butter;

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;

two peppercorns.

Cooking method

1. We wash the chicken stomachs and boil until tender, salting the water and adding peppercorns and bay leaf to it. 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 with cream sauce

Ingredients

half a kilogram 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 vegetable oil into the pan. 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 the finished cream in a clean container in the refrigerator.