Heavy Cream Recipe

Heavy cream recipe

 It is very difficult to find heavy cream the area where I live ..What we usually get here is low fat fresh cream (25%) and non-dairy whipping cream..It is very difficult to whip low fat cream..Non dairy whipping creams are full of hydrogenated fats and chemicals..So I decided to make my own heavy cream in my kitchen...I have read a lot of articles and blogs regarding dairy cream and did a few tests in the kitchen..Finally I made it.Now I make tasty ice creams and cream cakes with this homemade heavy cream ..I'm very happy to share this recipe with you..If you are living in a place where dairy creams are unavailable try this and serve your loved ones with this chemical free homemade fresh heavy cream..

 Heavy cream is one which contain at least 36% milk fat.It whip up quickly but will not double in volume..Heavy cream and heavy whipping cream are different..Heavy whipping cream contains 30% to 36% fat and when we whip, it will double in volume.

 Ingredients:

  full fat milk

 Method :

• heat up milk on medium flame
• when it boil, turn off the flame and allow it to cool
• when it come to room temperature refrigerate for 3 - 4 hours
• then collect the cream which appear on top of the milk
• refrigerate the milk again, you can see the layer of cream on the top
• I do collect the cream at least 3 times from the same milk
• keep this in a clean container and place in the refrigerator
• complete the process of collecting cream within 4 - 5 days

  Important points to remember :

• do not use homogenised milk ..homogenisation is a mechanical process of reducing the size of fat globules so that it will not separate from the milk..so use farm fresh milk to separate the cream.
•  do not over beat the cream..otherwise it will turn into butter