I am always looking for ways to save money and eliminate isles in the store, Come with me to see if I can make Heavy Cream, Sour Cream, Whip Cream, Butter and Buttermilk with store bought pasteurized whole milk? A fun experiment!
I absolutely am envious of your sink. It is gorgeous and the corrugated metal great job on your kitchen and thank you for taking the time to share your experience and experiments with us.
Thank you! I love my kitchen, but I will say as awesome as the sink is, it is hard on your back because of the depth if you have a lot of dishes to do. But the positives outnumber the negatives.
That was so cool:) I learned so much from watching you! It takes a really good chef to teach me something new:) Thank you sweetheart 🙏 God bless you🙏 You have a fan for life, your my new go to channel:)
I love, love, love your video. You sound like me in the kitchen lol. "Oh well, it is what it is." Kudos on your video and thank you for your time sharing with us.
Can you use the heavy cream to make ice cream. The price of heavy whipping cream has doubled in my area since January and I having trouble finding it in stores.
I had to press pause bcuz I just came over from a WikiHow video on making heavy cream using butter and milk. The comment section could be a Saturday Night Live skit. Everyone said it didn't (using a WIDE range of terminologies) work, so I'm excited to watch your experiments!! Good luck. 🤞
I've been looking on how to make heavy cream with just milk. Where I'm from, they are very expensive. This is the best video I found. Thank you very much 👍
This is so cool! How did you come up with this. I know butter is made from cream. I did not know you could recovery it back into cream. How much butter did you get? Is the sour cream to thin for Ranch Dressing? Thank you for the Video.
Try straining it through a tight weave pillow case or a micro filter. That will catch the solids. That will make it thicker. The water that is left is fantastic for making bread.
I am trying to figure out how much milk to butter ratio you used to make that big ol jar of homemade cream not the small one on the video. Hope that makes sense? With making the sour cream take some store bought with active cultures in it, and some of your honemade cream, say a qrt jars worth add two heaping spoonfuls of the live active culture sour cream to your homemade cream stir in, cover set out for 24 hours should be great. Kinda like how you make yogurt except, you're using whipping cream, and sour cream culture. Rose red homestead did it that way with powdered milk too it worked good. Then you should be able to make more from your homemade again, I would think? I love that your butter turned out that was awesome. I want to try to make a huge jug like you had,that you were making everything from, but I don't know the milk to butter ratio for that much? Everything has gone up soo much. I love ideas like you had, and I had to laugh because your brain works like mine does. So let me tell you what I just did. I put a little over a pint of milk in my IP heated it to 90° took some leftover sour yogurt I had mixed it into that and am trying to make sour cream that way. Not sure it'll work but, I know I tasted the sour yogurt and to me it tasted kinda like sour cream, so fingers crossed? I was wondering if I should've soured the milk before hand, but I figured since the yogurt already was maybe it'd work? I know some people use yogurt in place of sour cream too. If it doesn't work, I can always make bread with the sour yogurt, or cheese depending on how it turns out, so not a complete waste. I had already made a loaf of bread out of some of that soured yogurt it turned out delicious. But the batches of sour cream you made, I was wondering if you gad taken an immersion blender to it would it have thickened it up just a bit more? Something to think about? Not long just give it a good quick mix.? The ideas you could use the runny sour cream in is homemade dressing, or homemade beef stroganoff, and as rose red said with her runny first batch done with piwdered milk and dry live culture she said she'd use hers with sour cream chicken enchiladas great idea there too. I hope you still answer questions cuz I am curious how much that big jug was, and how much milk and butter you used to get that much? Thank awesome video.
I knew you were the right one to watch within the first 5 seconds of this video. You don't have that weird "RU-vid/tictoc/ lookit me, I have followers and likes" voice thing going on. This is a damn sight cheaper than heavy cream from the market man. And I think if you melt that you have whats called drawn butter. I could be wrong though. Anyways thank you so much. If you ever have any questions about painting you just ask. Im a master painter, in the trade since my junior year of highschool 1987 and can answer pretty much any questions you may have. Im too hip and I gotta go...
For the whipping cream you need stabilizers to keep it on the thicker side. For the sour cream you can also culture it and strain it, kind of like greek yogurt. For the butter, did you get more butter than the one you put in?
You may want to try making creme freshe from heavy cream and cultured buttermilk. It will give that thick texture your looking for in sour cream but it's just not as sour.
Sour cream easy milk add 2tbls lemon juice or vinegar. to each cup of milk mix set in fridge you have sourcream in a few hrs buttermilk same way but 1 tbls
We must be sisters from another mother! Lol I tried the same things and have the same overalls and pink kitchenmaid! Awesome job!!! I wonder if you can clabber store bought milk, then go to the sour cream?
I wonder if the 15 mins was too long and if you had checked on it sooner if it would have been more of a whipped consistency. It looked like it was separating already when you tried it at the fifteen mark.
I swear you think like i do. Currently i made your whipping cream recipe and i blended and im putting it in the fridge to see if i can possibly get it down to 50° and make butter now 🤷🏽♀️. I love trials. Question....the sour cream when you put the vingar in does it seperate in the fridge or does it stay whole?
If I might may a couple suggestions. I would consider using a higher fat butter. European butter would be better. Or Maybe from a diary farmer, getting his cream. Because theses are higher in fat it should make the products thicker. Or google and see what thickening agents you could use.
I just watched a video of a girl that used some yogurt culture to make sour cream and it took 24 hours so maybe you could try that with your heavy, whipping cream that you made I’d be curious to know
To make your sour cream like the store bought stuff, you make your heavy cream with the milk and butter on the stove, then add a pinch of xanthan gum, stir that in while the milk and butter are still on the stove, then put it in the blender for 5 min, then poor it into your jar, put your jar in the refrigerator for a few hours, then add your vinegar, blend again for another 5 min, then poor back into your jar, cover it with the cloth and rubber band, let it sit for a day, then hold your cloth tight to the jar, and tip your jar upside down, catch the fluid coming out, into another jar for later use, what remains in your jar with the cloth over it is your thick cream cheese, just like the store sells. Chill and enjoy 🤠🙏💖
I liked it! I bet if you could find the whole milk with the cream on top...it would work really good. It goes by "Non-homogenized" or "creamline." Only sold in glass bottles. Good job tho.
@@nbhomestead2020 OH! Well you know what I was talking about. I thought it was regular store bought. Knowing me, I probably missed you mentioning that fact. ...yeah..."they" are trying to keep us from nutritious foodstuff.
I was wondering if you put a spoonful of sour cream as a starter if it would work better. I also wonder if you chilled the metal kitchen aid bowl, if it would work better. This has been very interesting and is getting my mind going. I may try this too! Thank you!
I've made yogurt with store bought milk then poured it in cheese cloth and set in a seive over a bowl in the fridge overnight to get creamy sour cream.
Thats Awesome! have you ever tried taking unflavored yogurt with active culture and placed it in a cheese cloth hang it over a bowl over night to drain and gotten cream cheese. its so spreadable and good.
@@nbhomestead2020yes I love the creaminess of it. It reminds me of the expensive marscapone cheese. I'm going to be making some very soon. Got some milk on sale for $2.50 a gallon. I am going to save the whey from straining the yogurt and try to get some cottage cheese. Not sure if it will work, but I'm thinking I will need to add some vinegar to the whey before heating it on the stove. Anything left from that will feed my plants. LoL It's gonna be a test. :)
I only make unflavored yougurt because then I can use it for several things. I have even dehydrated it, no heat, to hopefully preserve to probiotics. But chocolate covered treats rolled in deydrated yogurt gives a tartness to the sweet treat.
@@belinda5385 For 1 gallon store bought milk I always heat to 180 degrees Fahrenheit and let cool. When its below 110. I add 1/2 to a cup of good cultured yogurt. Homemade or good store bought. And I add a capsule of probiotics (I find this helps make it thicker and possible for "good" bacteria). But not necessary. And then in the dehydrator or oven at 110 degrees for 24 hours. Go less time if you don't want much tangy flavor. And you now have yogurt. If you want sour cream just hang in a cheese cloth with a bowl underneath to collect the whey. Jiggle the sides up n down occasionally to help it start draining again if it stops. After 12 hours or so I put it in a bowl and stir then put into containers. I usually get 1.5 quarts of sour cream yogurt from 1 gallon of store bought milk. Let strain longer for more of a thicker creaminess and sweeten a tad for something similar to whip cream or marscepone cheese. I like to add herbs and seasoning to the sour cream and use it as cracker spread or on baked potatoes etc. Tomatoe powder and dehydrated basil is a great combination also. Couple spoons on a bowl of pasta is yummy. Making my mouth water writing this. :) oh and keep the whey. Blend it with some fruit for a good drink.
@@nbhomestead2020 Sour cream made with cultured buttermilk is delicious. If you culture heavy cream, you'll end up with something closer to creme fraiche, and whipping cream (less fat) makes a thinner sour cream.
How did you over blend it? When you blend heavy cream the butter becomes solid and the liquid is buttermilk. So I ask only because I'm not understanding? Was the heavy cream hot or did you chill it first?
I just tried to make butter from store bought heavy whipping cream and it looked like it was turning into butter then liquified I did have it going for like 15 minutes so I figured i screwed it up and poured it out. Now I did just follow your heaving cream recipe but do I need to let it refrigerate before trying to make the butter?
Can we make these with fresh cow's milk or only with store bought milk? ....and store bought whole milk means full fat milk... is that correct? When making it with fresh cow's milk, shud we do the same things that u did? ....meaning shud we add butter and heat and then blend and so and so....?
Yes fresh cows milk can be used. Fresh has more cream than store milk. When you have fresh the cream will separate to the top and can be skimmed off. Store whole milk is actually only 3%. With fresh to make butter you would just skim off the heavy cream and put in mixer and it will make buttermilk, butter and whipped cream.
@@nbhomestead2020 Pls do correct me: 1) the fresh milk should be boiled and cooled and later the cream shud be kept aside in a small container in the fridge and when it reaches the necessary amount that we need, we cud then convert this cream to whipping cream, butter and buttermilk (but this takes time...to get the necessary amount of cream) OR DID YOU MEAN 2) after separating the cream from the fresh cow's milk, the skimmed milk cud be warmed with the added butter and do the rest as u did? So.... If in a hurry do you think that the second or even the third option cud work? 3) The fresh cow's milk boiled and then brought to warm temperature and cream not removed; To this with/without adding butter do the rest as you did. Do you think the 2nd or 3rd option cud work?
@@shobaelizabethantony6706 no need to boil the cream you skim from the raw milk is the heavy cream. When you buy store pasteurized milk it has gone through a heat process that breaks down a lot of nutrients found in raw milk. If you have access to fresh raw milk that's awesome!! The amount of fat you get from the daily milking will depend on type of animal goat/cow, breed and at what stage after birth she is being milked. We use to have access to raw milk but don't anymore. So I wanted to show that if all you have access to is store milk you can still make fresh items. So if you are using fresh raw milk are you buying it or milking your own animal? Either way if it's unpasteurized raw milk look at the container and you can see the heavy cream at the top. So that is what I'm making with store milk and butter. If it's raw milk you skip that process.
@@nbhomestead2020 we r buying just a bottle of milk when needed.....but I think your method is cool as it doesn't need any waiting time to collect the apt amount of cream..... so do you think that after skimming the fresh cow's milk, that I cud add the butter to the skimmed milk and then proceed as u did?
@@shobaelizabethantony6706 iv never added the butter with the raw cream I'm curious as to what would happen if you did. If you do it please let me know how it turns out. If you don't skim the cream off and just use the milk and cream together do it like I did you should have a better result since the milk you buy is raw.
Actually I have not since I add sugar to the whipped Cream It never crossed my mind to try it. This was just an experiment to show what all you can do from store bought milk. We use raw milk for most of our stuff but I realize not everyone has access to raw milk. I may try it just to see what happens though!
@@nbhomestead2020 it was definitely cool to see all the products made with store bought milk for sure. In my area a half gallon of heavy whipping cream has gone up to just under $10, while milk has gone down to $2.96 so I have been looking for ways to stretch the milk even further and your video has been extremely helpful, thank you!
So how much actual butter and whole milk did you have to use to make that much butter do you have a basic conversion of how much raw products you need in order to get X amount of butter? Thank you.
When I am able to get back into the kitchen I will do a video to show how to make a small batch of butter with measurements. This particular video I was just showing all the things you can make with store bought milk. You don't have to make all of that to get to just the butter part. I apologize but I'm in the process of healing and injury right now and am unable to use my right arm.
She quadrupled her recipe from her original measurements mentioned. That was ¾ Cup milk and ⅓ of a stick of butter...maybe that was a⅓ of a cup. I'll have to review. So for being by myself and loving heavy cream in my coffee, I'm going to do a small batch using triple the recipe...one stick of butter and 2 ¼ C milk. I think I calculated that right lol.
Yes most definitely just pour heavy cream in stand mixer and cover let it go till you hear sloshing and remove butter rinse and kneed under cold water to remove butter milk store in fridge!
Hi, sorry for I watch several time and still don't understand how to make whipped cream from your video, would you please let me know how to simply make whipping cream, Thanks
This was to just show all the things you can make with whole milk. If you just want a quick way to make whipping cream buy some heavy whipping cream and put in the kitchen aid with the beater attachment. add some sugar and dash of vanilla and whip till it has peaks.
I'm not sure how it would work because I make ghee as well. As you know you cook the milk fats out of it and they go to the bottom of the pan for ghee and you need the milk fats for the heavy cream. Now what would be interesting to try is to take the butter at the end and see if you can make ghee......
@@Michael.Moawadghee is so expensive because mostly the volume differentiation of how much butter is used and how much ghee results from that amount of butter. Save your ghee in other words. It has a long shelf life if not opened.
Hi, you had mentioned about sour cream....well....pls watch and listen to this video completely without skipping till the end... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BasPiYc0lkg.html @ 5:11 she mentions abt raw cream...I really don't know what it is. Is it fresh cream or homemade heavy cream? If it is "this" homemade heavy cream, then, as she said, you need not add anything to it...just close with a lid loosely and let it stay on the countertop for the amount of time she mentions. It will turn to sour cream I think this wud help you with the sour cream issue.
Raw cream is from unpasteurized milk. I'm not able to get that here as certain counties do not allow raw milk to be sold. When you have raw milk it's a lot less steps then using store milk.
@@shobaelizabethantony6706 I will see if I can get some raw milk and do a video to show the difference. It might take a little bit to get the raw milk because unfortunately where I knew to get it has been evacuated due to fire. But let me make some calls and see what I can find.
Talking through things as she Experiments, is all she's doing. She's learning still as she shows her expertise. Needing a scapegoat defines you. I loved this video btw.
