Blackeye
Not the strongest win the battle —
He considered and looked at what he could make."That sounds great then I'll do that. But if you think I should do more, I'm open to suggestions. I'm not very good at baking, as I said. According to the recipe, there are two possibilities" and he shows her the entries.
If you want to make cream naturally, you need raw milk directly from the farmer, which has not been treated. This milk is left to stand until the fat, called cream, rises to the surface of the milk. This fat can then be skimmed off and you have cream. The remaining liquid is skimmed milk, which can be used as a refreshing drink. However, the milk should be boiled beforehand to kill any pathogens.
The second way of making cream requires half a liter of milk and 250 g of butter. The milk is heated, but should not boil. The butter is added to the warm milk and thus made to melt. Subsequently, the mixture is beaten with a hand mixer until foamy. After that, the mixture should be placed in the refrigerator for 24 hours. The next day, it can be used as a cream for cooking or made into whipped cream as usual and refined with vanilla sugar, for example. This cream could also be used to make butter again, if needed, by whipping the cream until it flocculates and then kneading the resulting buttermilk out of the butter mixture. The buttermilk can also be reused.
"I think both take too long unless you've already prepared that," he says with a smile.
If you want to make cream naturally, you need raw milk directly from the farmer, which has not been treated. This milk is left to stand until the fat, called cream, rises to the surface of the milk. This fat can then be skimmed off and you have cream. The remaining liquid is skimmed milk, which can be used as a refreshing drink. However, the milk should be boiled beforehand to kill any pathogens.
The second way of making cream requires half a liter of milk and 250 g of butter. The milk is heated, but should not boil. The butter is added to the warm milk and thus made to melt. Subsequently, the mixture is beaten with a hand mixer until foamy. After that, the mixture should be placed in the refrigerator for 24 hours. The next day, it can be used as a cream for cooking or made into whipped cream as usual and refined with vanilla sugar, for example. This cream could also be used to make butter again, if needed, by whipping the cream until it flocculates and then kneading the resulting buttermilk out of the butter mixture. The buttermilk can also be reused.
"I think both take too long unless you've already prepared that," he says with a smile.
— the smartest do
