As a sweet tooth, I often make cream cakes for children at home. Making cream is very simple. Today, I will share with you the six steps of making cream.

Cream making raw materials

Pure milk (full fat) 750ml

40 ml white vinegar

1. Pour 750 ml of pure milk into a non-stick pan, simmer until the edge of the pan bubbles, and add 40 ml of white vinegar to continue cooking.

2. Boil on high fire 15 minutes, when the milk is separated, turn off the fire.

3. The filtered milk is cooled.

Put it in the juicer cup.

Iced milk is dry, so you need to add some mineral water or cold boiled water or milk, otherwise the cream will be too dry. Then add some sugar or honey, or not.

6. Plug in the power supply and turn the juicer until it is in a delicate state, so that the cream is ready.

7. Pour into the fresh-keeping box, cover it and put it in the refrigerator for one night.

8. Add 30 grams of sugar the next day and beat with electric egg beater until the picture is shown, so that the cream is ready.

Tip: There is no special measuring cup at home. I suggest you buy a plastic measuring cup from a rice cooker.