Tips And Tricks To Churn Out Good Quality Cream From Milk

Milk plays a crucial role in providing essential nutrients to our bodies. In Indian households, milk holds a special place as it is used for making various food items like paneer, curd, cream, and ghee. Milk contains valuable nutrients such as proteins, fats, and calcium, which offer numerous health benefits. Cream, derived from milk, is a common food item. However, preparing cream at home can sometimes be challenging. To help with this, here are some valuable tips and tricks for churning out cream from milk.

Keeping the milk at room temperature: Instead of keeping the milk in the fridge, it is crucial to let it come down to room temperature before boiling. Directly heating cold milk makes it harder to separate the cream. Also, milk that is not kept at room temperature tends to have poor quality.

Transferring hot milk from one vessel to another: After boiling the milk, use a ladle to stir it. Then, drop the ladle filled with some milk from a height into another vessel. Repeat this 3-4 times to make the cream thicker.

Avoid covering the milk: Once the milk is boiled, avoid covering it with a plate as it traps steam and affects the quality of the cream. Instead, cover it with a net lid.

Avoid refrigerating hot milk: Hot milk should never be placed in the fridge. Wait for it to cool down to room temperature before the cream becomes thick and easy to separate.

Boiling milk thrice a day: To obtain better quality cream, boil the milk three times a day. Store the separated cream in an airtight container in the fridge.