How to make Whipped Cream from Fresh Goat Milk Cream – Popular and Easy Gourmet recipe

 

 

Whipped cream in a jar

 

Why use Fresh goat milk cream for the whipped cream?

 

Homemade whipped cream is one of those foods that has a definite taste advantage over its store-bought counterparts. And, when you make whipped cream at home, you can control the amount and type of sweetener used.

 

Whipped cream really is just cream that has been agitated such that air is trapped in it, making it light and fluffy.

 

Making whipped cream from fresh goat milk cream is a great way to put an extra-special finish on your delicious homemade dessert.

 

There are two simple ways to make whipped cream: 1) with an electric mixer, or 2) with a jar.

 

  1. To use an electric mixer, place 1-2 cups of cream in a bowl. Mix on medium to high speed until the cream starts to thicken. When the cream makes stiff peaks that do not collapse, it is ready.
  2. For the jar method, place 1-2 cups of cream in a quart jar, and secure the lid tightly. If you use a different size jar, fill it only about half full or less. As the air in the jar is incorporated into the cream, it will expand, so you need to leave plenty of place to account for this.
  • Shake the jar continuously for 5-15 minutes. You will notice that the sound of the agitating cream eventually changes from a liquid “sloshing,” to a duller “thunking.”
  • Open the jar and check. If the cream has turned into a solid mass, you are finished.
  • With either method, you should be careful to stop as soon as the cream is sufficiently formed. If you continue to agitate it, you will end up with butter, instead.
  • Finally, you can also add sugar or other sweetener to the whipped cream, but you will want to do this carefully because too much stirring will release the trapped air and deflate your whipped cream.

 

Have fun and Enjoy!

 

 

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Homemade Cream Cheese – For Beginners

 

Draining homemade cream cheese

 

 

The recipe is a full-fat version for making cream cheese that uses only goat milk cream. If you prefer a lighter version, you can substitute part of the cream with goat milk. Anyway, I do not recommend using less than half cream, though, in order to get the best flavor and texture for homemade cream cheese. The small amount of rennet used to make cream cheese is what gives it the additional firmness over other soft cheeses such as quark or cottage cheese. *Remember, always add liquid rennet to a few tablespoons of water first and never directly to the milk.

 

 

Ingredients

 

  • 1 quart goat milk cream
  • 2 Tbsp. cultured buttermilk
  • 1 drop double strength liquid rennet dissolved in 2 Tbsp. Water

 

 

Direction:

 

  • In a stainless steel pan, warm the cream to about 70° F, stirring to ensure even heating. Add the buttermilk, and mix thoroughly. Stir in the rennet and water mixture, and again mix thoroughly.
  • Cover the pot and allow to sit for 24 hours at room temperature. Sprinkle about 1/2 tsp. salt over the mixture, and then whisk lightly to mix.
  • Pour the cream into a cheese cloth lined colander placed over a bowl to save the whey for future  use. Let drain for about 12 hours.
  • At that time, you can collect the cream cheese from the cheesecloth and place into a bowl for storage in the fridge.

 

 

*Optional – If you’d like a drier, molded cheese, you can place the cream cheese into a cheese mold or a small plastic container with holes in the bottom to further drain and increase the body of the cheese.

 

 

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