00:00Watch me turn heavy cream into five kitchen staples.
00:02Just pour in some heavy cream using this gel.
00:04We're gonna shake this.
00:05And you'll be able to hear, when it starts to thicken, there's no more noise.
00:09So this took two minutes.
00:10Look at that beautiful whipped cream.
00:12So at this point you could take it out, add sugar or any flavoring to it, but we're gonna
00:15keep going.
00:16This is where you really gotta go shaking it pretty hard.
00:18It's all gonna turn into one big gooey mass.
00:20So now all of a sudden, your solid is butter.
00:23Your liquid, buttermilk.
00:24So from starting from just heavy cream to now having butter and buttermilk, what's about
00:29five minutes.
00:30That's it.
00:31Now that's not cultured buttermilk just yet.
00:33All you do is leave this to sit out for eight hours and then you're gonna have a cultured
00:37buttermilk.
00:37So the next product we're gonna make is creme fraiche.
00:40This is just gonna be heavy cream and then cultured buttermilk.
00:43Throw a cloth over it and let it sit for about eight to ten hours and you're gonna be left
00:47with creme fraiche.
00:48Next up on our heavy cream journey, let's make some sour cream with a cup of heavy cream
00:52and one tablespoon of lemon juice.
00:54You're gonna still wanna let this sit out so that it does culture a little bit so it
00:57gets that sour in the sour cream.
00:59Seven to eight hours at room temperature.
01:01Now we've got sour cream.
01:03There's nothing cooler than a value added product.
01:05Heavy cream is just one of those things.
01:06You can get so many different things out of it.
01:08You can get so many different things out of it.
