I grew up on fresh, raw cows milk. My Grandpa had a cow named Beemer that we milked a couple times a week and I have fond memories of going with my Dad to milk the cow then enjoying the thick creamy milk at home. When I was 6 years old, Beemer jumped the fence in the pasture and got hit by a car. That was the end of the fresh cows milk era for our family. The rest of my growing up we drank powdered dry milk and canned milk because it is what we could afford!
This recipe for whip cream is one that we made frequently in my household growing up. It is simple, cheap and quite tasty!
Commod Whip Cream:
1 can Evaporated Milk
Sweetener of choice (ie. Sugar, honey, Splenda, etc)
Dash of vanilla
-Place a can of evaporated milk in the freezer for 1.5 to 2 hours to chill. You want the milk to be on the brink of freezing, but not frozen.
-Pour chilled milk in a large bowl and beat with electric mixer on high. When mixture is foamy, slowly add in sweetener of choice and vanilla and continue to beat until stiff peaks form.
-Taste whip cream and add more sweetener if needed. Serve immediately. Whip cream deflates quickly so enjoy it right after beating!
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