Although fresh cream is a dairy product, it is very different from milk. Milk is made by a series of practical operations such as centrifugation, refrigeration and sterilization. It has higher content and higher viscosity than cream. Add 60ml of cold water into a clean oil-free stainless steel pot, then pour in 10g of Geely powder, and let it stand for about 5 minutes to make Geely powder fully absorb water. Heat and stir Geely powder with slow fire until all Geely powder is fully digested, absorbed and dissolved by water.
Take a glass bowl, add 250ml of pure milk, pour the freshly prepared custard powder liquid into the pure milk, and stir with a manual whisk for about 20-30 seconds. Add 7.5ml of gelatin and 32.5g of fine sugar into the mixture of milk and gelatin tablets, mix again, then put the mixed mixture in the refrigerator for 60-90min, and take it out every 15-20min for mixing. Finally, stir with electric egg beater, so that it can be eaten into light cream. Usually, fresh milk is fermented in containers such as barrels and cans. When it is not fresh, stir it with a stick until the milk and oil are separated, and the white vegetable oil floating on it is light cream.
It is impossible to make whipped cream from milk at home. Whipping cream is extracted from acetamiprid by centrifugal equipment, sterilized at high temperature and bottled. Too much milk should be economical, and it is best to make condensed milk, which has long shelf life, easy storage and transportation, and simple processing technology, and is the main baking raw material. And it becomes milk after adding water. No pain, hehe. To make condensed milk at home, just turn the frying pan with an electric heater. It costs 8000 yuan, and it needs lighting and electricity. Can solve 150 kg of milk at one time. If you switch to wok, it may be 10000.