Thanks, this is useful, especially for recipes specifically requesting double cream. But I assume an easier way to do this would be to just use more heavy cream and less whole milk in the recipe? Ice cream calculators usually account for the fat percentages of both.
Hi Benjamin! Thanks for reading. I’m not sure that would actually work since you would be manipulating too many factors such as water content and for a lot of recipes with double cream you can’t just remove or significantly reduce the milk because the milk quantity is already quite small. You also need the lactose and proteins from the milk to do their job. Adding too much cream could result in a greasy mouthfeel and even butter droplets from too much fat. Ice cream calculators can definitely help you experiment and balance your formulas, but my guess it would be a lot more complicated than just using more cream over milk.
Not the typo I expected lol. Yes it should absolutely be fine-mesh sieve. I must have written that word a thousand times.
I did not have a lot of waste when straining the reduction, just some tiny little lumps and residue from the side of the pan where it gets a little hotter. You might get some waste if you keep pouring the liquid from pan to container if you don’t use my scale method but nothing substantial, I just don’t like the extra hassle it creates. I like the idea of placing my pan on the scale and seeing the exact number I need and knowing I’m done.
I’d like to hear your experience with making your own crème fraiche. I make an orange sweet roll that calls for a crème fraiche glaze. I’ve been buying it but have learned that you can make it. You use buttermilk or yogurt and those 2 dairy products aren’t the same so I’m looking for answers.
That’s so funny you mention crème fraîche, I was going to mention that you can use the high-fat cream you make using this method to make amazing homemade crème fraîche or in my case super high-fat Ukrainian sour cream or smetana. I just decided to cut it since the post was already getting long.
I will definitely write more about my homemade sour cream and crème fraîche adventures.
Thanks, this is useful, especially for recipes specifically requesting double cream. But I assume an easier way to do this would be to just use more heavy cream and less whole milk in the recipe? Ice cream calculators usually account for the fat percentages of both.
Hi Benjamin! Thanks for reading. I’m not sure that would actually work since you would be manipulating too many factors such as water content and for a lot of recipes with double cream you can’t just remove or significantly reduce the milk because the milk quantity is already quite small. You also need the lactose and proteins from the milk to do their job. Adding too much cream could result in a greasy mouthfeel and even butter droplets from too much fat. Ice cream calculators can definitely help you experiment and balance your formulas, but my guess it would be a lot more complicated than just using more cream over milk.
Love math and science. You make it so interesting.
I have a few comments. In the paragraph above “Common Conversions “ you used the word “mash” but I think you meant “mesh”.
You can tare your pan on the scale then add your cream so when you place it on the scale to check the reduction it’ll be the true weight.
When you strained your reduction did you get a lot of waste?
Thank You so much for sharing. I know you spent a lot of time putting this together. You Rock Olga.
Thank you so much, Jeanette.
Not the typo I expected lol. Yes it should absolutely be fine-mesh sieve. I must have written that word a thousand times.
I did not have a lot of waste when straining the reduction, just some tiny little lumps and residue from the side of the pan where it gets a little hotter. You might get some waste if you keep pouring the liquid from pan to container if you don’t use my scale method but nothing substantial, I just don’t like the extra hassle it creates. I like the idea of placing my pan on the scale and seeing the exact number I need and knowing I’m done.
Hope you give it a go! Let us know how it goes.
I’d like to hear your experience with making your own crème fraiche. I make an orange sweet roll that calls for a crème fraiche glaze. I’ve been buying it but have learned that you can make it. You use buttermilk or yogurt and those 2 dairy products aren’t the same so I’m looking for answers.
Maybe a separate post.
Thank You !
That’s so funny you mention crème fraîche, I was going to mention that you can use the high-fat cream you make using this method to make amazing homemade crème fraîche or in my case super high-fat Ukrainian sour cream or smetana. I just decided to cut it since the post was already getting long.
I will definitely write more about my homemade sour cream and crème fraîche adventures.
I do have an older post on the topic here!
https://www.localbreadbaker.com/p/fermentation-in-ukrainian-cuisine?utm_campaign=post&utm_medium=web
I definitely need to write an updated version as I have been experimenting a lot more with this!