You will need
  • - blender;
  • pan;
  • - butter;
  • separator for milk;
  • - whisk.
Let the cream rest for a while, and then clear the top. At the bottom should be the milk, but the top – thickened cream. Be careful, because the cream rapidly turn sour.
In order to obtain a cream with a higher fat content, they can evaporate. For example, to increase the fat content by ten percent, you need to evaporate half of the packaging. Calculate how much you need to evaporate to obtain the desired fat content, and put the cream on a small fire. After excess amount of the liquid has evaporated, remove the pan and put in the cold.
If you have a separator for milk, you can skip the cream through it. As a result, you get milk and more heavy cream. Also, the separator you can make the cream you need the fat from milk by turning the adjusting screw.
Take the liquid cream and the butter, previously have lain down at room temperature and became soft. Mix ingredients and with a whisk whip the mixture into a homogeneous mass. Heavy cream ready.
To make double cream, take the butter and milk. For example, for 500 grams cream 35% fat, you will need 400 milliliters of milk and the same of butter. If you want cream with more fat content, increase the amount of oil. The same method can be thickened and liquid cream, while taking less oil.
Pour the milk into a saucepan, grate the butter, pour it into the milk or cream and put the saucepan on the stove, making a small fire. Ensure that the liquid does not boil, but only heat up. Constantly stir. After the oil is melted, pour the mixture into a blender and blend for three minutes.
Put the mixture in the fridge for eight hours. After this period you will have ready the cream of the required fat content.