Whole milk will give you the best results, but you can use 2% milk as well. Do this in a separate container; a large measuring cup would be ideal. You are using the entire 3⁄4 cup (180 mL) of cold milk for this step.

Do not let the milk come to a boil.

You are looking for a thick, creamy consistency–just like heavy cream. This recipe will not thicken into a whipped cream consistency.

If you don’t have gelatin or prefer not to use it, use agar agar instead. [6] X Research source For a richer cream, use 1⁄4 cup (59 mL) of cold whole milk instead of water. [7] X Research source Do not use Jello or flavored gelatin. It contains additional sugars and flavors, which may affect the overall flavor of the cream.

How long it takes for the gelatin mixture to cool depends on the temperature in your kitchen. It will probably take around 10 to 15 minutes. You must use whole milk, as it has a higher fat content. Other types of milk won’t give you the same results due to their low-fat content.

You can use a different type of extract if you prefer a different flavor, such as almond. You must use powdered, icing, or confectioners sugar. Do not use regular, granulated sugar. For a less-sweet cream, use just 2 tablespoons (15 g) of powdered and omit the vanilla extract. [11] X Research source

As the mixture sits in the fridge, the ingredients will start to come together and thicken. Whisking the mixture will prevent the ingredients from separating. For better results, chill your whisk as well. This will help speed up the overall process and prevent separating. [13] X Research source

Make sure that you go all around the edges of the bowl as you mix. The cream will double in size as you whip it. How long this takes depends on the temperature of the cream, the speed of your mixer, and your desired consistency. It shouldn’t take more than a few seconds, however. If you don’t have a hand-held mixer, you can use an electric mixer or a food processor fitted with whisks instead.

Although this cream is similar to what you would get with heavy cream, it is not quite the same thing.
It is best used for toppings (i.
e.
waffles, pancakes, strawberries, etc. ) or cake fillings.

If your milk is already in a glass jar, you can skip this step. This method will only work with non-homogenized milk. It won’t work with homogenized milk because homogenized milk doesn’t contain any extra cream. The easiest way to tell if milk is non-homogenized is to check the label when buying it. If the milk comes in a glass container, you can also look for the cream line.

Fresh milk has not separated fully. These 24 hours will give the cream time to rise to the top of the milk.

The “cream line” won’t look like a drawn line, but rather like separated salad dressing, with the liquid on the bottom and the oil on the top. If you can’t find the line, the milk and cream might need more time to separate. It’s also possible that you bought homogenized milk.

If the cream line is too thin for a ladle, use a turkey baster instead.

If you are using a turkey baster, be careful not to pick up any milk. You may not be able to release the bulb all the way.

If you get milk into the cream, it will mess up any whipped cream or butter that you decide to make with it. It’ll be like getting water into whipped cream or butter.

Cover both jars with lids and keep them in the fridge. Use the milk and cream within 1 week.