Tag Info

New answers tagged

1

Run your whipping cream through a couple of coffee-filters. That should drain-off some of the water and leave you with more milkfat. It will take 2 hours or more for 2 cups to filter through, so you'll need to set it up in your refrigerator. As the comments have pointed out - SOME of the fat will filter through the paper-filter, so the end ratios of fat ...


1

No, it's not possible to make high percentage cream from mixing normal cream. Not even with a high-speed blender. (Yes, I've tried). I don't know about Joe's device, but I'd be very skeptical about it. You might somehow get the fat inside, but I don't think it will behave like high percentage cream. So, you have three cases You really need the high ...


2

There's only one thing that's typically sold with a high enough fat content that you'd be able to mix it into other dairy to get 48-50% fat ... butter. I've found a page that says it can be done, but they're using a 'cream maker' ... a bit of searching seems to keep coming up with the name 'Royston Bel' or simply 'Bel' and attachments for a Kenwood mixer. ...


2

I think it is quite difficult to increase the fat content of the cream with your proposed ingredients. Philedelphia cream cheese has about 35% fat. Mascarpone cheese is made from curdled cream. It has a higher fat content than cream due to the removal of whey. There can be about 44g fat in 100g mascarpone. The real fat content might differ. The only thing ...


0

If the texture is thick and doughy, it might be because you overmixed the batter. Try divvying up your flour into several portions and sifting those portions onto the batter, then fold (then the next portion, then fold etc). As opposed to dumping all the flour (2 cups is a lot!) and folding like crazy - which is what the text in your question seems to imply ...



Top 50 recent answers are included