طريقة عمل الكريمة اللباني

First Method: We place 1 liter of milk in a saucepan over medium heat and stir continuously until it comes to a boil.

Once boiling, we add 200–250 grams of butter and stir well until the butter melts completely.

We let the milk and butter mixture boil for 5–10 minutes until it slightly reduces, then remove it from heat and let it cool completely

After the mixture cools and a thick layer forms on top, we blend it using a hand blender or regular blender for 5–10 minutes until a light foam forms.

We cover the cream and refrigerate it for 3–4 hours or overnight to achieve the best texture.

We store the cream in a sterilized, airtight glass jar in the fridge.

Second Method: We place 4 Kiri cheese cubes (or similar creamy cheese) in a cup.

We add ½ cup of milk and 1 to 2 tablespoons of thick cream (ashta).

We add 1 tablespoon of powdered milk and blend everything well using a hand blender or regular blender until the texture becomes creamy.

We pour the resulting cream into a sterilized, airtight jar and store it in the fridge, making sure to shake it well before each use.

Third Method: We place ¾ cup of milk in a bowl.

We add 2 tablespoons of powdered heavy cream (or whipped cream powder) and 1 tablespoon of powdered milk.

We whisk the ingredients well by hand until the mixture becomes smooth and creamy.

We store the cream in a sterilized jar in the fridge, and it can be made fresh whenever needed and used immediately.