The High-Fat Cream Hack You Need to Know
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- Опубликовано: 9 сен 2024
- Please don't let me see another person suggesting the addition of butter in your cream to increase the fat content, it isn't the same as making high fat cream correctly. If you want actual correctly made high fat cream, just remove the excess water and you are done.
Adding butter to lower fat cream actually increses the greasy moughtfeel often associated with high fat recipes, and no one wants that! Plus have you looked at what's in your butter (cough Dairyland Canada!).
Yes it takes an 1/2hr-1hr to an hour or so to make, depending on how much you're making, but it is EXACTLY what the dairy producers do and the result is INFINITELY better, does not separate and lasts an age in the fridge too. Plus it whips almost instantly at 50% fat.
After stiring a few times, I was left with perfect UK Double Cream at 50% fat content that whipped in seconds by hand, tasted amazing and reminded me that even in the land of crap cream (Canada I still love you! 🇨🇦), you can still better what you have.
I can't speak for the US, I hope their cream is better. (Thank you Lucerne for being my saviour ❤️)
Give it a try, you won't be disappointed.
The mathamatical calculation for this is:
1. Determine the initial fat content in the cream:
Initial fat content = 33%
2. Determine the initial fat weight in the cream:
Initial fat weight = 33% of 500g = 0.33 * 500g = 165g
3. Determine the initial water weight in the cream:
Initial water weight = Total weight - Initial fat weight
Initial water weight = 500g - 165g = 335g
4. Determine the final fat weight required for a 50% fat content:
Final fat weight = 50% of total weight after evaporation = 0.50 * (500g - x), where x is the weight of water evaporated
5. The equation to solve for x:
165g = 0.50 * (500g - x)
6. Solve for x:
165g (fat weight) = 250g - 0.50x
0.50x = 250g - 165g
0.50x = 85g
x = 85g / 0.50
x = 170g
Or in another way, if you know you want 250g of 50% Cream (double cream), you need 50% that in butter fat. If you use 33% fat cream, 36% fat cream, 18% fat cream etc etc just weigh out the cream until the amount (% fat) weight is 125g. Then reduce it back down to 250g.
to Make 250g of UK Double Cream (50% Fat Content):
18% Cream = 695g weight, reduce to 250g to 50% fat cream (would take a couple of hours)
30% Cream = 417g weight, reduce to 250g etc
33% Cream = 379g weight, reduce to 250g etc
36% Cream = 347g etc
You can do this for any fat % cream by doing this:
x = fat weight required after evaporation
y= cream fat % (so 0.18, 0.25, 0.30, 0.33, 0.36 etc)
x/y
So if I want 479g of 50% Fat Cream, the calculation would be =
479/2 = 239.5 (fat content of final reduction at 50% fat content)
239.5/0.33 (my 33% cream) = 725g Starting weight, reduce to 479g.
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If you want to make a UK Double Cream Ice Cream recipe, try this recipe:
• DIY Toffifee Ice Cream...
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If you want to make a recipe with no cream at all, try this one:
• 100% Chocolate Gelato ...
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Nick ✌️
#makingcream #highfat #cream #dairy #icecream #cream #dairy #doublecream
I just want to say that because of your channel, I got me a MUSSO 4080, started making ice cream at home and, one thing let to another, and now I've been selling ice cream in my community here in Texas for over a month now. Turns out I'm really good at it...who knew?! Hoping to take this new talent to a higher level and create my own small business. Thank you so much!
Much love and respect for you, your wife and your channel. Keep making those very informative videos, and thank you for sharing your talent with the world.
Great to hear!! Thanks for sharing the love my friend. ✌️
We have to help Nick to grow this channel so that he can reach many more people round the world eating and serving best quality icecream.....
What you need a vacuum boiler. You can make one by using a small compressor that can suck out the steam that's produced which reduces the pressure inside the container which allows the cream to evaporate at a higher rate at a lower temperature.
Ah yes maybe I’ll make one and put it next to the kettle…. 😉 if anyone actually wants to reduce a lot of liquid, just buy one from Vevor 👍
Thank you! The highest fat content cream we can buy here is 40%. I've been trying to figure out how to convert your recipes to 40% cream and now I know.
From last May (2023), they are all using 33-36% cream so that fine for Canada and the US 🇨🇦🇺🇸
@@PolarIceCreamery I noticed that on the later recipes. The 40% cream would be ok with the Lindor Chocolate recipe?
Yeah it’ll be fine 👍 it’s a fatty recipe so could do with dropping a few % just like me 😂
@@PolarIceCreamery Yeah, I noticed that when I have homemade ice cream in the freezer I don't seem to lose weight for some reason.
I am really enjoying your 'science' classes. Thanks for this tip.
No problem 👍
I have heavy cream powder that I use for my "pantry stock" mix. It allows me to add fat which helps keep the flavors on the tongue longer which mildly mimics the mouthfeel of a good broth. Obviously, it can't compare to having gelatin in a good stock. But it's somewhat close, better than most store bought stocks, and is very quick to throw together.
I think I'd just add some of the powder to regular cream to up the fat content, but I'm probably the exception having heavy cream powder in my pantry.
That’s also a great idea, you have to use what you have available.
This is incredible, thank you for sharing!
I've been modifying recipes to accomodate the lower fat cream in India by increasing the ratio of cream to milk so the total fat content of the final ice cream stays the same. Excited to try this!
It’s a perfect way to get the fat% cream you need 👍
I’m really enjoying this series.
Thanks 🙏
I've been binging your ice cream videos and I love the science part of them all. Really clearing up my questions here! 😊
Nice! Science wins with ice cream. Welcome 🤗
great, I can't find any cream above 35% in germany, so I will try that some time.
It’s super easy to do 👍
Thankyou Teacher for this hack. There is one more hack but I am not sure if it is right . Pour 33% cream into big bowl and keep in fridge for an overnight. There will be thick layer of cream on the top of bowl and milk on bottom.. Carefully take out that thick layer and use it.
It’s a good idea but unlikely to happen in most places due to the pasteurization process meaning it will not separate. If you are lucky enough to have low cost unpasteurized cream, it would work and give you high fat cream. I’m not sure of the fat % of the resulting cream though.
Genius
Thanks 🙏
@@PolarIceCreamery 👊🏾🙌🏾🙌🏾
cool video. i think this would be a little easier with a cheap induction cooker so you can set the temp below boiling and not have to babysit it
Yep you’re right, once you find the right spot in the hob though, it just did its own thing.
Thank you, ice cream guru...
No worries 👍
I'm waiting for plant based duoble cream recipe? And vegan dondurma 😂 ❤️❤️❤️
lol I actually do have a plant based Double Cream recipe!! I’ve been using it for YEARS!
@@PolarIceCreameryI will take notes on all your videos and watch them again. There is an ice cream shop in London called Udderlicious. The best vegan ice creams I've tried are here. If you ever come to London, we can steal the recipe together.
Couldn’t you use a fine-sieved kefir strainer/reusable coffee strainer to pour the cream in and just let it sweat its excess water out?
Try it and let me know.
Thanks!
Thank you so much ☺️
Thank you really impossible to find double cream in İstanbul
👍 what % cream do you have available?
@@PolarIceCreamery 18% and 35% only available
Thanks for the good effort
What do you think about adding skim milk powder as a solid and how can it be visualized in the mixture?
Also, cold coconut oil and the way it is present in the mixture
Do you prefer them or not?
Skim milk powder is excellent as it adds non fat solids. Coconut oil for adding fats is fine but I would then add an emulsifier.
@@PolarIceCreamery There is nothing better than you, my regards and deep thanks♥️♥️♥️
Just curious if this process can be reversed as well - if I only have whole milk to add to an ice cream base that calls for 2% milk, would I be able to add water to the 3.5% to make it 2%? Or would that negatively impact the quality of the ice cream?
Yeah you absolutely could.
Back in India I'm looking to start an ice cream business......
That’s good 👍
H.P. Shimla needs a cream treat store on the mall! FYI
Hey cool! What's the name of your business? I'm Indian too.
@@dsulvadarius sweet Scoop, Gujarat
Nick, I have one for you. You know science and stuff. I’m working on a cookie recipe. I use 1 egg and 2 egg yolks. I have a cousin who’s allergic to eggs and I’m thinking of ways to make it without. I’ve done apple sauce before, but texture changes quite a bit.
Any tricks you have?
Yeah use 60g of natural yoghurt in place of an egg. So for your needs, I’d probably use 120g per f natural yoghurt as you’re not using 3 full eggs worth 👍
Hi Nick, where did you get the 500 from in your recipe equation? Shouldn’t it be 470g instead of 500?
No it’s just an equation in the description. It’s simpler to put 500g than mess about with 470. It just happens that I had 470g of the cream to use as an example.
thank you so much for the reply Nick. I’m adding these notes in my journal as we speak. If you don’t mind, If I wanted to instead do 40% is there anything in the equation I’d have to replace?
I want to try this by reducing my milk down. You said in another comment that we would have to take it down to 15-18%. Does that refer to the new butterfat weight? If the starting fat content in the milk is 3.5% how much water would I need to reduce off to be left with a base of milk without needing to add any cream?
Thank you for your support ☺️. If you wanted to turn 3.5% milk in to something like 18% fat cream, you’d need to reduce it by 80%. So you would start with 1000ml(1kg or 1L) of 3.5% milk and reduce it down to 200ml (200g). That would give you 35g of butterfat aka 18% butterfat cream. Combine that resulting cream with condensed milk (also made from milk! + sugar) and you have excellent ice cream.
If you wanted to make Double Cream aka 50% fat cream in the same way, you’d need to do some serious reduction as to get 200g of Double cream, you would need to reduce 3L of 3.5% milk down to 210g !! That’s some seriously long reduction times.
Thanks Nick!
I saw full cream. Is that the same as heavy cream?
No it’s not. Uk double cream is 50% fat, heavy cream is 36% fat, whipping creams are 30-36% fat etc etc etc hundreds of different types of cream.
Please advise to make mango gelato which requires 220gm cream with 33% fat content :
We get 25% fat content in 250ml tetra pack(Amul Brand in India) should I reduce 568.18ml with 25% fat content in cream to 220gm to achieve 33% fat content?
Have I calculated right?
Please guide.
Thanks
No, take 293g of your 25% fat cream, reduce it down to 220g. There you will be left with 220g of 33% fat cream 👍
@@PolarIceCreamery Thankyou Thankyou Teacher .
Is it possible to achieve a similar result by reducing the milk going into your ice cream base? If the goal is to remove excess water, it would be more desirable to do so in a way that doesn't jeopardize expensive cream.
Yes possible. You’d have to look at the recipes differently though. If you only wanted to reduce milk down, you’d have to take it to 15-18%. Then you would be able to use only that without adding any cream at all.
@@PolarIceCreamerywould freeze distillation work too? My sheeps’ milk is around 12% so i never even thought about needing to add any cream.
@@123Homefree maybe. Even at 12%, if you’re making ice cream, by the time you add your other ingredients the fat content will be too low. It would be fine making gelato though.
But why you want that high fat content if later you mix it with milk and whole is less fat?
It’s not about just making ice cream, it’s about making high fat cream! If your recipe states higher fat cream, by using lower fat cream , you are adding a lot more water to the recipe and wondering why it hasn’t turned out right.
Would you eliminate any items of this concoction or add Milk,yolk,sugar,condensed sweet milk,powdered milk,vanilla,xanthangum, Dutch powder chocolate, and heavy whipping cream
There’s everything in there! 😉 check this video out as I think that’s where you’re trying to get to:
Amazing Häagen Dazs belgian chocolate using condensed milk
ruclips.net/video/qIbplhjsvRs/видео.html
Wow, so surprising how difficult it is to get high fat cream in Alberta. Weird what you get used to. But what a great hack.
Yeah it’s a bit strange but I guess it’s what the province is used to.