Homemade creation

1️⃣ Homemade Butter

Ingredients

• 2 cups heavy cream (480 ml, preferably not ultra-pasteurized)
• pinch of salt (optional)

Instructions

1. Pour the heavy cream into a stand mixer, food processor, or a jar with a tight lid.
2. Whip or shake the cream. First it will become whipped cream, then it will separate into butter (solid) and buttermilk (liquid).
3. Pour off the buttermilk and save it for baking if you want.
4. Rinse the butter under cold water and gently knead it with your hands or a spatula to remove more buttermilk.
5. Repeat rinsing until the water runs clear.
6. Mix in a pinch of salt if you want salted butter.
7. Store in an airtight container in the fridge for up to 1 week.

2️⃣ Homemade Heavy Cream Substitute

Ingredients

• ¾ cup whole milk (180 ml)
• ¼ cup unsalted butter, melted (60 ml)

Instructions

1. Melt the butter and let it cool slightly.
2. Pour the milk into a bowl or blender.
3. Slowly add the melted butter while whisking or blending.
4. Mix until fully combined.

This makes 1 cup heavy cream substitute.
Good for cooking and baking, not for whipping.

3️⃣ Homemade Cream Cheese

Ingredients

• 4 cups whole milk (960 ml)
• 2 cups heavy cream (480 ml, optional for richness)
• 2–3 tbsp vinegar or lemon juice (30–45 ml)
• ½ tsp salt (optional)

Instructions

1. Pour the milk and cream into a saucepan and heat over medium heat until it reaches 85–90°C (185–195°F). Stir occasionally.
2. Remove from heat and slowly add vinegar or lemon juice. Stir gently.
3. Let the mixture sit for 10–15 minutes until curds separate from the whey.
4. Line a strainer with cheesecloth and pour the mixture into it.
5. Let it drain for 15–30 minutes depending on how thick you want it.
6. Transfer the curds to a blender or food processor and blend until smooth.
7. Add salt and a little whey or milk if the texture is too thick.
8. Store in the refrigerator in an airtight container for up to 1 week.