Updated: May 11, 2020
Preparation: 10 min
Portion: 300 ml
100 ml milk (fresh whole) 200 ml of seed oil (sunflower) 1 pinch of salt
Pour the milk into a high container, one of those immersion blender glasses is fine and pour the milk at room temperature to which you will add a pinch of salt.
Operate the blender to incorporate air and as soon as you see the bubbles begin to form, add the seed oil as you continue to work.
After a few minutes you will see that the cream begins to acquire a more compact consistency, now keep it in the refrigerator before using it.
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