Patwik
Assistant Cook
- Joined
- Aug 21, 2007
- Messages
- 3
So. I had a question and I've been looking at different sights. The question was
Is there a formula you can use to make Heavy Cream at your house and use it like you would with the commercial grade stuff you can buy at any grocery store ??
I’ve found two posts about this and I was just hoping for a little feedback as to what other people think about this and what you think would be the best one to try. I’m really skeptical about doing this and was wondering if anyone else has tried to do this and there results.
One was from Cooks.com says that you should use 3/4 c. milk and 1/2 c. butter. Melt the butter on low heat in the milk. Put this in a blender and mix it on high speed for about 3 minuets then chill it.
The second one was from CDKitchen.com and is pretty much the same thing. But its 3/4 c. milk to 1/3 c. butter. So I dont know what would be better. One with more fat in it or less.
Is there a formula you can use to make Heavy Cream at your house and use it like you would with the commercial grade stuff you can buy at any grocery store ??
I’ve found two posts about this and I was just hoping for a little feedback as to what other people think about this and what you think would be the best one to try. I’m really skeptical about doing this and was wondering if anyone else has tried to do this and there results.
One was from Cooks.com says that you should use 3/4 c. milk and 1/2 c. butter. Melt the butter on low heat in the milk. Put this in a blender and mix it on high speed for about 3 minuets then chill it.
The second one was from CDKitchen.com and is pretty much the same thing. But its 3/4 c. milk to 1/3 c. butter. So I dont know what would be better. One with more fat in it or less.