How to use homemade cream

Homemade cream is a rich dairy product which is obtained by separation or sedimentation of whole milk. Homemade cream you can cook oil, sauce, cheese, cream cake.

Cream cheese

To prepare cream cheese you will need:
- 800 ml cream home;
- 1 tbsp of lemon juice.


Heat the cream in a water bath, while stirring, pour them in freshly squeezed lemon juice. Stir the cream until then, until they have thickened slightly. Then cover them with a lid and leave for 12 hours.


After that, place the product in a colander and leave for a day to him glass serum. The finished cheese can be used for cooking cheesecake, tiramisu or plain sandwiches. It must be stored no more than two days.

The cream sauce with mushrooms

Cream sauce with mushrooms is a great addition to pasta. Preparing it is quite simple, for this you will need:
- 1 tbsp. cream home;
- 500 g of mushrooms;-
- 3 bulbs;
- 3 cloves of garlic;
- 50 g of butter;
- salt to taste;
- greens;
- ground black pepper.


Melt the butter in a saucepan, add the chopped garlic and diced onion, lightly fry. Then put in a saucepan with finely chopped mushrooms, salt, pepper and sauté until tender.


Add the mushrooms homemade whipped cream, stir and keep on heat for another 5 minutes. Ready sauce join with fresh chopped herbs.

Cream cake with homemade cream

Beautiful delicious cream for cake decorating can be prepared from fresh farm cream. For this you will need the following ingredients:
- 500 ml cream;
- 70 g of powdered sugar;
- 1 tbsp with slide gelatin;
- ¼ Cup cold boiled water.


Soak the gelatin in water and leave for 20 minutes. Then heat it until dissolved on low heat and leave to cool.
Cold cream beat with a mixer until frothy. Continuing to whisk, gradually add in the cream and icing sugar and pour a thin stream of gelatin. Whip the cream until then, until it will hold shape.

Butter

Homemade cream you can make a great oil that will delight you with its natural taste. Take this 500 ml cream, pour them into a tall glass and start whisking with a blender. As soon as the glass begins to appear the first lumps are formed and the buttermilk, completely drain her. Continue whisking until then, until another portion of the liquid, and now again remove it and cook the oil on. Product will be ready when the buttermilk will cease to be formed, and the cream will turn into a solid mass. Ready oil is put in the mold and put in the refrigerator.