In cities, the range of milk is diverse, you can buy both 1.5% fat and 6%. But in small towns, and even more so in villages, milk is sold either 3.2 or higher, or generally only cow, the fat content of which is from about 3.8% to 5%. But in any case, milk can be degreased and get a low-calorie product and tasty fat cream.
Pick your recipe
You will need
-
- wide-necked container
- gauze
- deep spoon
- mixer
Instruction manual
1
Pour milk into a wide-necked container and place in a cool place for a day. During this time, the oily part of the milk rises. If the container is transparent, you can see how the volume of milk is divided into two layers, the first layer is cream, and the second is skim milk.
2
Take a deep spoon and carefully remove the top thick layer from the milk. Do not throw out the cream that has been removed, they can be used instead of sour cream or bake a cake by adding cream to the dough or cream.
3
If it seems to you that milk is a bit oily after skimming, you can continue to degrease it. Take the mixer and beat the milk at high speed. The fatty component of this product turns into particles of oil.
4
Take cheesecloth and fold it in 4 layers. Strain the milk whipped in the mixer through the layers of gauze. The greasy part, which has an increased density, will remain on the gauze. After degreasing, the product will have a fat content of about 1.5% to 2.2%. But it is worth noting that skim milk does not become as tasty as it was originally.