This recipe guides you through making delicious cream at home, perfect for topping desserts, whipping into whipped cream, or using in various culinary creations.
Ingredients:
- 1 quart of whole milk
- 2 tablespoons of white vinegar
Instructions:
- Heat the Milk: Pour the whole milk into a heavy-bottomed saucepan. Heat the milk over medium heat, stirring occasionally, until it reaches a temperature of 180-190°F (82-88°C). Use a thermometer to monitor the temperature accurately.
- Add Vinegar: Slowly and carefully pour the white vinegar into the warm milk while stirring constantly. The milk will immediately begin to curdle.
- Let it Sit: Remove the saucepan from the heat and let it sit undisturbed for 5-10 minutes. This allows the curds to separate from the whey.
- Strain: Line a fine-mesh sieve with cheesecloth. Place a bowl underneath the sieve. Gently pour the milk mixture through the cheesecloth.
- Drain: Let the mixture drain in the refrigerator for at least 4 hours, or preferably overnight. This allows the whey to fully drain, leaving you with thick, creamy curds.
- Use: The resulting curds are your homemade cream! Use it immediately or store it in an airtight container in the refrigerator for up to 3 days.
Tips & Variations:
- For thicker cream: Use a thicker cheesecloth or let the curds drain for a longer period.
- Flavor variations: Add a pinch of salt, a teaspoon of sugar, or a splash of vanilla extract to the milk before heating for flavored cream.
- Whipped cream: Whip the homemade cream with an electric mixer until stiff peaks form.
Enjoy your homemade cream!