Domaća slatka mlecna pavlaka (Homemade heavy milk cream)

Od punomasnog mleka i putera.

Upotreba domace slatke mlečne pavlake

Sastojci: 200 ml punomasnog mleka, 100 g putera (82% mlečne masti, isečen na kocke).

Priprema:

1. Ugrej mleko na tihoj vatri* (2) da bude toplo, ali ne da provri.

2. Dodaj puter i mešaj dok se potpuno ne otopi.

3. Izmiksaj štapnim blenderom 30–60 sekundi da se emulzija stabilizuje.

4. Ostaviti da se ohladi**.

5. Ohladi u frižideru najmanje 4 sata.

Napomena 1:

- Cilj je oko 45–55 °C.

- Mleko je toplo na dodir, ali možeš da držiš prst unutra par sekundi bez peckanja.

- Ne sme da se pojave mehurići uz ivicu šerpe.

Napomena 2:

- Nakon miksanja ostavi pavlaku na sobnoj temperaturi 20–30 minuta.

- Treba da bude mlaka ili potpuno hladna na dodir, nikako topla

- Tek tada je stavi u frižider na najmanje 4 sata (idealno 6–8)

Zašto je to važno?

- Topla smesa u frižideru stvara kondenzaciju i razdvaja masnoću

- Emulzija se stabilizuje dok se polako hladi

- Tek u frižideru dobija pravu gustinu slatke pavlake

Mali profesionalni savet:

- Pokrij posudu labavo (ne hermetički) prvih sat vremena u frižideru

- Posle toga možeš zatvoriti poklopcem

Napomena: ne muti kao kupovna slatka pavlaka za šlag.

Nutritivne vrednosti po 1 supenoj kašiki (≈ 15 ml) domaće slatke mlečne pavlake (pravljena od 200 ml punomasnog mleka + 100 g putera 82% m.m.):

Energetska vrednost

 ≈ 40–45 kcal

Masti

 ≈ 4,4 g

 od toga zasićene ≈ 2,7 g

Ugljeni hidrati

 ≈ 0,3 g

 od toga šećeri (laktoza) ≈ 0,3 g

Proteini

 ≈ 0,2 g

So

 ≈ 0,01 g

Napomena:

Vrednosti su prosečne i mogu blago varirati u zavisnosti od mleka i putera. Ovo je prirodna pavlaka bez aditiva, nutritivno slična kupovnoj slatkoj pavlaci sa 30–33% mlečne masti.

Using of homemade heavy milk cream 

From whole milk and butter.

Ingredients: 200 ml of whole milk, 100 g of butter (82% milk fat, cut into cubes).

Preparation:

1. Heat the milk over low heat* (2) until it is warm, but not boiling.

2. Add the butter and stir until it is completely melted.

3. Blend with a stick blender for 30-60 seconds to stabilize the emulsion.

4. Leave to cool**.

5. Cool in the fridge for at least 4 hours.

Note 1:

- The goal is around 45–55 °C.

- The milk is warm to the touch, but you can hold your finger inside for a few seconds without burning.

- Bubbles must not appear on the edge of the pan.

Note 2:

- After mixing, leave the cream at room temperature for 20-30 minutes.

- It should be lukewarm or completely cold to the touch, never warm

- Only THEN put it in the fridge for at least 4 hours (ideally 6-8)

Why is that important?

- The warm mixture in the fridge creates condensation and separates the fat

- The emulsion stabilizes as it slowly cools

- Only in the fridge does it get the right density of heavy cream

A little professional advice:

- Cover the container loosely (not hermetically) for the first hour in the fridge

- After that, you can close it with a lid

Note: it won't whip like store-bought heavy cream for whipping cream.

Nutritional values per 1 tablespoon (≈ 15 ml) of homemade heavy milk cream (made from 200 ml of whole milk + 100 g of butter 82% m.m.):

Energy value 

≈ 40–45 kcal

Fats 

≈ 4.4 g 

of which saturated ≈ 2.7 g

Carbohydrates 

≈ 0.3 g 

of which sugars (lactose) ≈ 0.3 g

Proteins 

≈ 0.2 g

So 

≈ 0.01 g

Note:

The values ​​are average and may vary slightly depending on the milk and butter. This is natural cream without additives, nutritionally similar to store-bought sweet cream with 30-33% milk fat.