Heavy Cream from Milk and Butter in 5 Min

Instructions:

1. Place the 75g of unsalted butter in a small saucepan over low heat until just liquid and clear. Do not let it sizzle or brown.
2. Pour 170ml of whole milk into a separate bowl. If it's cold from the fridge, microwave it for 20 seconds until it feels lukewarm to the touch.
3. Slowly pour the melted butter into the milk in a thin, steady stream.
4. Use your whisk or blender immediately as the butter hits the milk.
5. Keep at it for about 2 minutes until the liquid is uniform and slightly thickened.
6. Look for any yellow beads of fat; if you see them, whisk harder.
7. Allow the mixture to sit for a minute.
8. Give it one last gentle mix before adding it to your recipe.
9. If you need more, just double the quantities while keeping the ratios the same.
10. Use immediately. This is at its best when it's fresh and the emulsion is at its peak.