This recipe guides you through making delicious homemade cream from scratch. It’s a simple process that yields rich and flavorful results, perfect for topping desserts, making sauces, or enjoying on its own.
Ingredients:
- 1 quart whole milk
- 1/4 cup buttermilk
- 1/8 teaspoon white vinegar
Instructions:
- Chill: Pour the whole milk into a large bowl or jar and refrigerate for at least 4 hours, or preferably overnight. This ensures the milk is very cold, which is crucial for successful cream separation.
- Add Acid: In a small bowl, combine the buttermilk and vinegar.
- Combine: Gently pour the buttermilk-vinegar mixture into the chilled milk. Stir gently to combine.
- Let Stand: Cover the bowl or jar and let it sit undisturbed at room temperature for 12-24 hours. During this time, the milk will begin to separate into cream and skim milk.
- Skim the Cream: Carefully skim the thick layer of cream that forms on the surface of the milk using a spoon.
- Strain (Optional): For a smoother cream, strain the skimmed cream through a fine-mesh sieve or cheesecloth into a clean jar.
- Use or Store: Use the homemade cream immediately or store it in an airtight container in the refrigerator for up to 3 days.
Tips & Variations:
- For thicker cream: Let the milk sit for a longer period (up to 36 hours).
- For richer cream: Use heavy cream instead of whole milk.
- Flavor infusions: Add flavorings like vanilla extract, lemon zest, or herbs to the cream before storing.
Note: This recipe yields a small amount of cream.
Enjoy your delicious homemade cream!