- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 120 kcal
Quick summary
“Delicious practical and tasty homemade cream. It serves as a side dish or in desserts, being easy to make and offering a naturally creamy flavor.”
What you need to know
- Heavy cream is an essential ingredient for dessert dishes and side dishes, being easily made at home.
- The recipe is practical and quick, requiring only 20 minutes of total preparation.
- The final result is a homogeneous and creamy cream, perfectly seasoned with heavy cream.
- The heavy cream can be stored in the refrigerator and, after 1 to 2 hours of coagulation, has a more intense and creamy flavor.
- Homemade nata can be used in various types of dishes, such as desserts, salads, and even as a smooth sauce.
Ingredients
Main
- 1 liter of whole milk
- 200 ml of heavy cream
- 1 tablespoon of vinegar or lemon
Instructions
Principal
- In a pot, heat the whole milk over medium heat until it starts to steam, without letting it boil.
- As soon as the milk is hot, add the vinegar or lemon juice and mix well.
- Turn off the heat and let the mixture rest for 10 minutes for the milk to curdle.
- Heat again over low heat, stirring gently for 5 minutes.
- Pour the mixture into a sieve lined with a clean cloth to strain the whey.
- Let it drain for 1 to 2 hours until it reaches the desired consistency.
- Transfer the cream to a container and add the heavy cream, mixing to obtain a homogeneous texture.
- Store the cream in the refrigerator and use in recipes or as a topping.
Chef's tips
- For a finer texture, let the cream rest longer in the sieve.
- To avoid lumps in the cream, pour the mixture through a clean sieve.
- Add the heavy cream at the end to prevent the cream from curdling again.
Variations
- For a finer texture, let the cream rest longer in the sieve.
- For a denser cream, add a little more heavy cream.
- For a milder cream, add a little coconut milk.
Substitutions
- To replace vinegar, you can use a little masked sugar (1 tablespoon per liter of milk).
- Instead of heavy cream, you can use Greek yogurt or condensed milk in smaller quantities.
- To add flavor, you can add a handful of nutmeg or a little masked sugar.
How to store
- The nata can be kept in the refrigerator for up to 3 days.
- After coagulation, the cream maintains its texture for a few days in the refrigerator.
Can it be frozen?
- It is not recommended to freeze the nata, as it may lose its flavor and texture.
- To store for longer, the cream can be sprinkled with sugar before being stored in the refrigerator.
What to serve with
- The nata is perfect to accompany sweets, fruit salads, or even as a sauce for fish.
- To complement the flavor of the cream, it can be served with chopped fruits or a bit of powdered sweetener.
Frequently asked questions
Can you make nata in a pressure cooker?
No, it is not recommended to make the cream in a pressure cooker, as excessive heat can damage the texture of the cream.
How can I make the cream if I am out of heavy cream?
You can substitute the cream milk with a smaller amount of condensed milk, or even whole milk.
Can other flavors be added to the cream?
Yes, you can add other flavors to the cream, such as nutmeg or brown sugar, depending on the recipe.
How many liters of milk are needed to make 4 servings of nata?
To make cream for 4 servings, you will need 1 liter of whole milk.
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