Namene domace slatke mlečne pavlake (Purposes of homemade heavy milk cream)

Upotreba domace slatke mlečne pavlake 

Pavlaka za mućenje - slag

Pavlaka za kafu

Neutralna pavlaka za kuvanje

PAVLAKA ZA MUCENJE - SLAG

(najzahtevnija varijanta)

Važno: ova verzija uspeva samo ako je emulzija savršena i dovoljno hladna.

Postupak nakon osnovnog recepta:

Domaca mlecna slatka pavlaka 

1. Nakon hlađenja na sobnoj temperaturi, stavi u frižider 8–12 sati.

2. Posuda, mutilice i pavlaka moraju biti jako hladni.

3. Muti na srednjoj brzini, ne najjačoj.

4. Ako se ne zgušnjava posle 2–3 minuta, dodaj:

- 1 kašiku mleka u prahu ili

- ½ kašičice gustina - kukuruznog skroba rastvorenog u 1 kašiki hladnog mleka (opciono).

Rezultat:

- Mekan, stabilan šlag

- Pogodan za torte i kolače koji se odmah koriste

- Nije za dugotrajno stajanje kao industrijska pavlaka

PAVLAKA ZA KAFU

(najstabilnija i najlakša)

Kako da je dobiješ?

- Posle miksanja ne muti ponovo.

- Ohladi do sobne temperature.

- Drži u frižideru 4–6 sati.

Rezultat:

- Glatka, tečna ali puna tekstura

- Ne razdvaja se u toploj kafi

- Bez masnog filma na površini

Ako želiš još lakšu:

- Dodaj 1–2 kašike mleka i kratko promuti ručno

NEUTRALNA PAVLAKA ZA KUVANJE 

(supe, paste, sosovi)

Prilagođavanje:

- Kada se puter istopi, ne dozvoli da smesa bude vrela.

- Izmiksaj kraće, oko 30 sekundi.

- Ohladi i drži u frižideru 4 sata.

Upotreba:

- Dodaje se na kraju kuvanja

- Temperiraj: umešaj 1–2 kašike vrućeg jela u pavlaku pre sipanja

Rezultat:

- Ne puca

- Ne odvaja masnoću

- Daje kremastu strukturu bez težine

Kratak pregled

- Za šlag: najhladnija + najduže hlađenje

- Za kafu: srednja gustina, bez dodataka

- Za kuvanje: kraće miksanje, blago zagrevanje

Use of homemade heavy milk cream 

Whipping cream - whipped cream 

Coffee creamer

Neutral cooking cream

WHIPPING CREAM  - WHIPPED CREAM 

(the most demanding variant)

Important: this version only works if the emulsion is perfect and cold enough.

Procedure after the basic recipe:

Homemade heavy milk cream

1. After cooling to room temperature, put in the fridge for 8-12 hours.

2. The container, whisks and cream must be very cold.

3. Beat on medium speed, not the strongest - high.

4. If it does not thicken after 2-3 minutes, add:

- 1 spoonful of powdered milk or

- ½ teaspoon of cornstarch dissolved in 1 tablespoon of cold milk (optional).

Result:

- Soft, stable whipped cream

- Suitable for cakes and cookies that are used immediately

- It is not for long-term standing like industrial cream

COFFEE CREAM

(the most stable and lightest)

How do you get it?

- Do not mix again after mixing.

- Cool to room temperature.

- Keep in the fridge for 4-6 hours.

Result:

- Smooth, liquid but full texture

- It does not separate in warm coffee

- No greasy film on the surface

If you want an even easier one:

- Add 1-2 spoons of milk and stir briefly by hand

NEUTRAL COOKING CREAM

(soups, pastes, sauces)

Customization:

- When the butter melts, do not let the mixture be hot.

- Mix for a shorter time, about 30 seconds.

- Cool and keep in the fridge for 4 hours.

Using:

- It is added at the end of cooking

- Temper: stir 1–2 tablespoons of hot food into the cream before pouring

Result:

- It doesn't break

- Does not separate fat

- Gives a creamy texture without weight

A brief overview

- For whipped cream: the coldest + the longest cooling

- For coffee: medium density, without additives

- For cooking: short mixing, gentle heating