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How to Make Homemade Cream From Milk in Your Grocery Store

by Dan Ketchum
Off-the-shelf milk alone isn't quite thick enough to stand in for cream.

Off-the-shelf milk alone isn't quite thick enough to stand in for cream.

If your cream goes sour or your just plain forget to pick up a carton, you can easily whip up a homemade cream substitute with store-bought milk and a little butter. Like off-the-shelf cream, this homemade version adds a smooth and rich texture to dishes ranging from quiche to scrambled eggs. No matter what you're whipping up, stick with whole milk rather than 1- or 2-percent varieties to lend your homemade concoction a richer taste and creamier consistency.

Melt the butter or margarine over medium heat in a saucepan. Allow the butter to cool. Use 1/3 cup of butter for every 3/4 cup of milk.

Add your milk to the mixing bowl and slowly pour the cooled, liquefied butter into the milk.

Whisk the milk and butter together until they're fully blended and feature a smooth, creamy consistency. Use this homemade cream as a substitute for store-bought cream at a one-to-one ratio.

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