1. Homemade Heavy CreamIngredients
• ⅔ cup Whole Milk
• ⅓ cup Unsalted Butter
Instructions
1. Melt the butter and let it cool slightly (not hot).
2. Pour milk and melted butter into a blender.
3. Blend for 30–40 seconds until smooth and creamy.
4. Chill in the refrigerator before using.
Use for cooking and baking (not ideal for whipping).
2. Homemade ButterIngredients
• 2 cups Heavy Cream
• Pinch of Salt (optional)
Instructions
1. Pour cream into a bowl or mixer.
2. Beat on high speed until cream thickens, then separates into butter and liquid.
3. Strain out the liquid (buttermilk).
4. Rinse butter in ice-cold water and knead gently to remove excess liquid.
5. Add salt if desired, shape, and refrigerate.
3. Homemade MayonnaiseIngredients
• 1 Egg (room temperature)
• 1 tbsp Lemon Juice or Vinegar
• 1 cup Neutral Oil (vegetable, sunflower, or canola)
• ½ tsp Salt
• ¼ tsp Mustard (optional)
• Pinch of Sugar (optional)
Instructions
1. In a bowl, whisk egg, lemon juice, salt, mustard, and sugar.
2. Slowly drizzle in oil while whisking constantly.
3. Continue whisking until thick and creamy.
4. Taste and adjust seasoning.
5. Store in an airtight jar in the fridge for up to 1 week.
4. Homemade Cream CheeseIngredients
• 4 cups Whole Milk
• 1 cup Heavy Cream
• 3 tbsp Lemon Juice or Vinegar
• Pinch of Salt
Instructions
1. Heat milk and cream until warm (not boiling).
2. Add lemon juice and stir gently.
3. Let sit for 5–10 minutes until curds form.
4. Strain through cheesecloth and squeeze out liquid.
5. Blend or mix curds until smooth and creamy.
6. Add salt to taste and refrigerate.
#fblifestyle See less
