Does anybody know how to make cream

[marshlander]

[quote="richierobins"]I think that cream may have been more of a luxury back in the fifties and sixties, particularly as we lived in London, far away from dairy farms. quote]

Wouldn't that be more because of post war rationing? OH, who lived in the olden days when eveything was in black and white, had a tuppenny pot of cream everyday from the milkman when he was a baby and they lived in Wandsworth.

[Millymollymandy]

The French are really into the whipped sweet stuff that comes out of an aerosol and I always have to ask them not to put it on my desserts - they then swamp everything in creme anglaise instead which is cold runny custard, and I hate that just as much!

and one for you

That other stuff I read about on an ex-pat forum. Seemed to suggest it whipped up. and for luck

You can buy sachets of 'stuff' called Chantilly Fix which you add to French cream along with sugar and then apparently it whips up to whipped cream (which the French call chantilly). But then it is sweet and even worse, the chantilly fix is horrendously vanilla flavoured and that's something I just can't abide (hence my aversion to their whipped cream and creme anglaise!). I don't actually know what is IN the chantilly fix either.......

[pelmetman]

Pelmetman here with an up date, just made thick cream using Richierobins recipe and it worked,
looks like cream taste like cream and I have just made a chocolate sponge to go with it
Which much to Sue's chagrin rose perfectly unlike her chocolate flip flop

[Millymollymandy]

OK prob a silly question but do you need to use full fat milk? I only have semi skimmed long life (another problem here, Breton fresh milk has a taste like sick).

[Green Aura]

Excellent news Dave. Enjoy your cake

[pelmetman]

Hi MillyMollyMandy

We only used semi skimmed milk.

Regards
Pelmetlady

[Millymollymandy]

Thanks, I'm going to try making some thick cream and then see if it whips up.

P.S. you can abbreviate me to MMM - everyone does as it saves a lot of typing!

[MKG]

Oh, wonderful - I love tips like this!!!!!

But more info, please. Does the milk have to be heated at all?

Mike

[pelmetman]

No milk is not heated. We just put the butter and milk into a food processor.

[pelmetman]

Hi Susie,

Sorry to hear it did not work for you we did have a little residual milk left but we just drained that off, and the cream was fine, nice and thick.

[oneof5]

Wow!

Are you not able to buy heavy cream or whipping cream at the grocery store? I would have never guessed that cream wouldn't be available most places, barring third world countries. I have turned heavy cream into butter by putting it in the mixer on low for about 20 minutes, can you do the reverse and get cream?

[Thomzo]

My mother used to have a cream maker, I could never understand why either. We lived 2 minutes from the shops.

You do have to melt the butter (and I think she heated the milk too) which then meant having to cool the cream afterwards.

I think it was more fun (?) than useful.

Zoe

[StripyPixieSocks]

A-HA!

That would explain my watery milk with butter lumps floating on top then

Just nuked it for 1 minute and although warm now it is single cream alright and OH will get his rice pudding after all tonight

Forgot to get it yesterday in the delivered shopping and living in the middle of nowhere there's nothing open but the pubs!

For a moment there Richie your name was mud lol

*phew*

I made the cream by finding out how many grams of fat is in single cream and semi skimmed milk and calculating the fat content for 450ml of single cream by adding the correct amount of fat :)

Absolutely brilliant tip for forgetful people like me who often leave stuff off lists when I go shopping. Could always go and get it somewhere in London but here... and with no car it's just tough if you forget something lol

[JillStephens7]

Brilliant! Means I can make ice-cream without planning days in advance to avoid an extra an extra 6 mile round shopping trip!
Lots more icecream for me then hurrah

Note to self: Must eat less

[Millymollymandy]

My mum had a cream maker back when I was a nipper. I found one in a charity shop a few years ago and bought it just for nostalgic reasons. I took ages to produce cream by pumping the handle up and down. I tried putting the milk and butter in a liquidiser. It produced perfect results in seconds. I gave the cream maker away.

The more butter you use, the thicker the cream. For a pouring cream, use about 50g. of butter to 100ml. of milk. For thick cream use 100g of butter. The butter must be unsalted.

Put the butter and milk in the liquidiser and switch on. Within less than a minute you will have reconstituted cream.

I'm a bit confused now - is the heating the milk first instructions for use with the cream maker only, and use room temp butter if using a food processor?