What can be made from cream: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A real culinary specialist has his own special recipe for every occasion. One product can become the basis for completely different dishes that are prepared according to their recipe. What can be done with cream? Within the framework of this article, we consider options for using milk cream, find new, interesting recipes and give examples of original dishes that are prepared on the basis of this product.

What is cream?

Cream is a popular dairy product. Previously, it was obtained by separating the upper layer of milk that had settled in a container. That's where the name came from. The thing is that the smallest particles of fat float to the surface of the milk, which is why the top layer is so fatty. The process of separating cream from milk can take several days, which is not very convenient for industrial scale production. To extract the cream, a special technology is used, which reduces the production time by several times. The process of separating liquids of different densities and properties is called separation. waycentrifugation, the milk is divided into two fractions, while the loss of fat content is minimal. It is possible to regulate the percentage of fat content of the final product.

What to cook with cream? Cream is much fatter than milk, so it is used to make cheese, butter, sauces, and soups. Cream is actively used in the confectionery field. A variety of creams made from heavy cream are very delicate and airy.

Cream differs in fat content. The percentage of body fat is measured. The following range of cream is available in stores, depending on their fat content:

1. Low fat. Cream fat content can be 15, 17, 19%.
2. Medium fat. The maximum fat content is 35%.
3. High fat. This is a 50-60% fat product.

There is another type of cream that is actively used in the confectionery and food industries. These creams are called dry. They look like white powder. This mixture consists of stabilizers, flavors, emulsifiers and flavor enhancers. The cost of such a product is much lower, the fat content can reach 70%. Powdered cream is used to produce cereals, soups, 3 in 1 coffee. And you can make something special from this cream.

Which cream to choose?

Most often, cream is made from cow's milk, which is familiar to us, but there are also creams from goat's milk. Previously, they differed only in fat content, but now you can find the following types of product in stores:

1. Normalized cream. This product is made from real cowmilk. At industrial enterprises, milk is subjected to homogenization. This process consists in inhibiting the concentration of fat on the surface of milk and breaking the mass into the smallest components. Fat is distributed throughout the mass of milk, and then, using a separation process, is separated from the milk plasma and separated from the mixture. Such cream is the best industrial option, its composition is similar to the composition of natural cream. However, the taste is still different.
2. Dry cream. They have nothing to do with a natural product made from milk. The composition includes various chemical elements and plant components, which, due to their properties, imitate the taste of a natural product. Such cream is much cheaper in price, it has a long shelf life, so it is very convenient to use it in the food industry.
3. Cream in a bottle. Similar to dry cream product. In the composition you can find elements of plant origin and synthetic additives. The shelf life of such a product is quite long.
4. Portion cream. These creams can be either natural or synthetic. Carefully study the packaging of the product.

Eating natural products is good for he alth. Synthetic foods, on the contrary, are not only useless, but also dangerous for the body. Therefore, preference should not be given to a cheaper product, but to a higher quality one.

Homemade cream ice cream

To make ice cream at home from cream, you need fresh naturalproduct. The use of dry cream in this case is not possible. In the process of cooking, they delaminate, for this reason it is impossible to achieve the desired consistency of the mass. Use only natural cream with a fat content of 30% or more. To make ice cream you will need the following ingredients:

• heavy cream - 900g
• powdered sugar - 200g
• chicken egg yolks - 6 pcs
• vanilla - 60 g.

Yolks must be mixed with vanilla powder and powdered sugar. To obtain a homogeneous mass, it is most convenient to use a whisk. Bring the cream to a boil, then mix with the resulting mass. You should get a homogeneous mixture. Put it on low heat and cook until a thick mass is obtained. After that, the ice cream is poured into containers and placed in a refrigerator for freezing. You can add other ingredients such as chocolate, cocoa, pistachios, etc. Use natural food coloring to color the ice cream. Cream ice cream at home is ready. It turns out tasty and appetizing.

Creamy sauce

Different sauces can radically change the taste characteristics of a dish. And cream sauce is a classic addition to many dishes popular around the world.

To get a gentle creamy sauce, you will need the following products:

• cream - 20 ml;
• wheat flour - 1 tbsp. l.;
• butter - 1 tbsp. l.;
• s alt to taste;
• ground black pepper to taste.

Fry the flour in a dry frying pan,add butter and mix the mass. We begin to pour in the cream in a thin stream, while constantly stirring with a whisk. This is a very crucial moment, the sauce should be homogeneous, without lumps. Add s alt and pepper, cook for 2 minutes. During this time, the sauce will thicken and take on the desired consistency. Remember that you can make more than just a classic sauce from cream. Spices and additional ingredients can dramatically change the taste of a dish.

Making real sour cream

Sour cream is a fermented milk product made from cream with or without a special starter culture. The composition of the sourdough includes sour-milk and creamy streptococci.

To prepare tasty and he althy sour cream from cream, you need to take a fresh natural product. It is better to take a non-purchased option. Purchase 3 liters of village milk and leave it in the refrigerator for a day. This is necessary in order for the cream to separate. We remove them with a spoon and leave them to sour in a room with room temperature, then put them in the refrigerator again for a day.

Let's try to figure out how to make sour cream out of cream if you don't want to wait too long. You can make sour cream using sourdough. Add to fresh fat cream, the temperature of which is 37-38 °, 2 tablespoons of high-quality sour cream, mix. We cover the container with a cloth and leave for 7-9 hours. In this case, the mass should not be mixed. Then place the container in the refrigerator to thicken. You are interested in the question of how to make sour cream from cream, in which a spooncosts? Everything is very simple. For cooking, you must use high-fat cream.

Mascarpone

What can be done with medium-fat cream? Of course, delicate mascarpone cheese. It is prepared from a natural product. To obtain cheese, lemon juice is used, which causes the curdling process of cream due to interaction with an acidic environment.

Consider the classic Mascarpone cream recipe. We will need:

• 20% fat cream - 500 ml;
• 1 medium lemon.

Heat the cream to a temperature of 80 °, it is better to do this using a water bath. Squeeze out 2 tablespoons of lemon juice and pour it into the bowl with the cream. Turn off the heat and leave the solution for 10 minutes. The mass will begin to curl up. First, a heterogeneity will appear, resembling the consistency of kefir, then a dense mass will begin to separate from the liquid.

Pour the mass into a lavsan bag and hang it over the container into which the whey will drain. After 1 hour, you can remove the bag, and use the resulting cheese in cooking recipes. If part of the serum is left, then the mass will take on the consistency of a cream.

Homemade butter

To make butter, you need 1 liter of heavy cream. It is better to take a natural fresh product, rather than a purchased option.

To whip the mixture you will need a mixer or a whisk. Pour the cream into a glass or plastic container and start whipping the mixture at low speed. Gradually increase the speed of the mixer. If you sawsmall blotches of beige or pale yellow, which means that the process of oil formation has begun.

The liquid that will separate from the butter portion is called buttermilk. It is rich in vitamins and microelements. Buttermilk makes a very tasty and he althy pastry. Homemade butter obtained from cream should be put on gauze and left for 2 hours. During this time, excess liquid will drain from it. From 1 liter of cream, you should get 300-350 g of ready-made homemade butter.

Cheese garlic sauce

Some don't even know that you can make a tender and fragrant cheese sauce from cream. This sauce is perfect for pasta or other pasta dishes. For cooking we need:

• hard cheese - 100g;
• cream 30% - 100 ml;
• 1 garlic clove;
• s alt, pepper - to taste.

The recipe is very simple: you need to grate the cheese on a fine grater, squeeze the garlic. Stir the mass, add s alt and pepper to taste, then pour in the cream. The resulting mixture must be put in a water bath so that the cheese melts. Stir the sauce occasionally with a whisk. When the consistency becomes homogeneous, try the finished product. S alt and pepper it if necessary.

Dubarry cream soup

This French cuisine soup is named after the mistress of Louis XV, Marie Jeanne Dubarry. The recipe for this soup is very simple and original. For cooking we need:

• cauliflower -1 pcs;
• leeks - 1piece;
• milk - 500 ml;
• cream 20% - 100 ml;
• butter - 100 g;
• s alt, pepper - to taste;
• parsley;
• garlic;
• red caviar.

Disassemble the cauliflower into inflorescences and send to cook until cooked. Put the butter in a separate pan and set a slow fire so that the butter melts, but does not burn. We cut the leek in half rings, chop the garlic, send it to the pan with oil. When the onion is ready, pour the broth, milk into the pan, put the cauliflower. S alt and pepper to taste. After the inflorescences are completely cooked, pour in the cream. Take the saucepan off the fire. Set aside some of the inflorescences for decoration, grind the rest with a blender. Decorate the dish with red caviar.

Chocolate ganache

Ganache is a mixture of chocolate and cream. You can use absolutely any type of chocolate: bitter black, milk or white. The less cocoa butter a chocolate contains, the more it will need.

Only very heavy cream is suitable for making ganache. You can add melted butter to them. To prepare a classic ganache we need the following products:

• 2 dark chocolate bars (180g);
• 75g cream 30%;
• 100 g butter.

Pour the cream into a metal pan and put it in a water bath. Divide the chocolate into small pieces and place in a container with cream. When the mixture becomes homogeneous and smooth, remove the pan from the heat and coolup to 40 degrees. Add room temperature butter to the mass and stir the mixture. Cover the bowl with cling film and place in the refrigerator for 2 hours. During this time, the cream will become dense and viscous.

Cream air cream

Cream "Whipped cream" is known to everyone. This delicate air mass is actively used to decorate cakes, pastries and other culinary delights.

To prepare such a butter cream, you will need cream and powdered sugar. They must be very fat and fresh. The fat content must be at least 30%. You need to work with cream carefully, as there is a high probability of spoiling the product if the cooking technology is violated.

Before working with cream, keep it in the refrigerator for a day. Start whipping first at low speed, then gradually increase the speed. When the cream begins to hold its shape, the whipping process should be stopped. Otherwise, we will get butter. If you are not satisfied with the consistency of the cream, you can add gelatin. Cream for decorating cakes should be thicker, so it is more convenient to use.

You can use artificial cream to make cream. At the same time, at the output you will get a mass that will keep its shape well even at room temperature. Such cream whips faster and the risk of spoiling the product is minimized.

In closing

There are a huge number of recipes using cream. Remember that the resultdishes will depend not only on compliance with the cooking technology, but also on the quality of the cream used. It is better to give preference to natural cream collected from fresh cow's milk.