<\/p>\n
1. Homemade Butter<\/p>\n
Ingredients:
\n2 cups heavy cream (preferably not ultra-pasteurized)
\nOptional: pinch of salt<\/p>\n
Instructions:
\nPour and Whip:
\nAdd the cream to a stand mixer, food processor, or large jar (with a tight lid if shaking by hand). Whip or shake until:
\nFirst it becomes whipped cream
\nThen it separates into butter (solid) and buttermilk (liquid)<\/p>\n
Drain the Buttermilk:
\nPour off the liquid and save it if desired for baking.<\/p>\n
Rinse the Butter:
\nRinse the butter under cold water and knead it with a spatula or hands to squeeze out more buttermilk. Repeat until the water runs clear.<\/p>\n
Add Salt (Optional):
\nKnead in a pinch of salt for flavor.<\/p>\n
Store:
\nStore in an airtight container in the fridge for up to a week.<\/p>\n
2. Homemade Heavy Cream Substitute<\/p>\n
Ingredients:
\n3\/4 cup whole milk
\n1\/4 cup unsalted butter, melted<\/p>\n
Instructions:
\n1. Melt the butter and let it cool slightly.
\n2. Pour the milk into a bowl or blender.
\n3. Slowly whisk or blend in the melted butter until fully mixed.<\/p>\n
This gives you approximately 1 cup of heavy cream substitute suitable for most cooking and baking (not for whipping).<\/p>\n
3. Homemade Cream Cheese<\/p>\n
Ingredients:
\n4 cups whole milk (preferably not ultra-pasteurized)
\n2 cups heavy cream (optional, for extra richness)
\n2\u20133 tablespoons white vinegar or lemon juice
\n\u00bd teaspoon salt (optional)<\/p>\n
Instructions:
\nHeat the Milk (and Cream):
\nIn a saucepan, heat the milk (and cream if using) over medium heat until it reaches about 185\u2013195\u00b0F (85\u201390\u00b0C). Stir occasionally to prevent scorching.<\/p>\n
Add Acid:
\nRemove from heat and stir in the vinegar or lemon juice slowly. You should see the curds start to separate from the whey. Let it sit for 10\u201315 minutes.<\/p>\n
Strain the Curds:
\nLine a colander with cheesecloth and pour the mixture through it. Let it drain for 15\u201330 minutes, depending on how thick you want your cream cheese.<\/p>\n
Blend It:
\nTransfer the curds to a food processor or blender and blend until smooth. Add salt to tast<\/p>\n","protected":false},"excerpt":{"rendered":"
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