Homemade Fresh Cream

Ingredients

• 450 ml whole milk (Preferably with a higher fat content; UHT milk may provide a longer shelf life.)
• 200 g unsalted butter

Steps

1. 1

   Heat the 450 ml of whole milk in a saucepan until it reaches approximately 80–85 °C. Do not let it boil; the temperature should be high enough to completely melt the butter.

2. 2

   Turn off the heat and add the 200 g of unsalted butter to the hot milk.

3. 3

   Stir well until all the butter has completely melted and been incorporated into the milk.

4. 4

   Transfer the entire milk and butter mixture to a blender.

5. 5

   Blend for at least 3 minutes, until the mixture is completely emulsified and forms a smooth, uniform cream, similar to a well-incorporated emulsion.

6. 6

   Cover the surface of the still-hot cream with plastic wrap pressed directly onto the surface to prevent a skin from forming.

7. 7

   Refrigerate for at least 12 hours, overnight, to chill and set before using.

8. 8

   After refrigeration, use the cream in preparations that call for fresh cream, such as ganache, whipped cream, or stroganoff.

Notes

The yield stated in the description is 650 g of cream with approximately 35% fat. During the video, the author mentions obtaining approximately 600 g when weighing the preparation. It keeps for 3 to 5 days in the refrigerator, depending on the milk used; according to the description, it may last longer when prepared with UHT milk. Refrigeration for at least 12 hours before use is required.

Nutrition per serving

• culinary base
• homemade
• two ingredients
• sugar-free
• refrigerated
• no added salt
• ganache
• whipped cream