This is the perfect base for bacon hot chocolate or a bacon milkshake or for our wildly popular Bacon Whipped Cream. Remember, if the bacon fat is too cold when you add it to the milk or cream, it won’t separate nicely overnight and you will yield far less after straining. Be sure to warm it beforehand.
In a small saucepan, heat the bacon fat over low heat until it reaches 200°F (93°C) on an instant-read thermometer. Put the milk or cream in a large nonreactive bowl.
Add the bacon fat to the milk or cream and whisk until combined. Cover tightly with plastic wrap and chill for at least 8 hours, or up to 24 hours, until the fat solidifies and separates from the milk or cream.
Carefully skim off the fat and discard. Strain the milk or cream through a cheesecloth-lined fine-mesh sieve into a container with a tight-fitting lid and refrigerate until ready to use. The cream will keep for up to 3 days in the refrigerator.
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