Cream powder can be beaten with water. The ratio of cream powder to purified water is 1 2. Put the cream powder and purified water into a clean container, first stir the powder and water evenly with a manual egg beater, then stir them slowly with a electric egg beater for two minutes and quickly for four to six minutes. The whipped cream needs to be refrigerated 12 hours before serving.

Cream introduction

Cream refers to the dairy products which are obtained by centrifugal separation of milk, matured, stirred and pressed. Cream is mainly composed of milk fat, which is rich in nutrition and can be eaten directly or used as raw material for other foods such as ice cream.

Butter sold in the market today is mainly divided into two categories: animal cream and plant cream.

The color of cream ranges from white to light yellow. The color of cream comes from carotene, but it will change with the season. For example, in summer, the color of cream is heavier, while in winter, the color of cream is lighter or even worse.

Because of the lack of carotene in goat milk, the color of cream made from goat milk is white, and if the cream is exposed to sunlight for a long time, it will fade. In order to make the color of cream consistent during production, it is usually adjusted by adding self.

Cream should have good aroma, which mainly comes from volatile free fatty acids, glycerol, dimethyl sulfide and so on. Among them, butanedione glycerol mainly comes from the action of bacteria during fermentation. Therefore, fermented sour milk is more fragrant than fresh milk.