How to Make Pouring Cream from Milk
Recipe type: Dairy / Dessert
Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
- 75g Butter, melted
- 175ml Full cream milk
- ⅛ - ¼ Tsp Xanthan gum
- Caster sugar (to taste if desired)
- To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
- Heat 175ml of full cream milk to around the same temperature of the butter.
- In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
- Pour the milk into a tall jug, followed by the melted butter.
- Add 1 eighth of teaspoon of xanthan gum to the jug.
- Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
- And here it is....
- To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
- Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
- Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
- You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
- That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.