Homemade Fresh Cream also known as heavy cream is the cream (malai) of the milk collected after resting the boiled milk and whipped before use. Fresh Cream made using this recipe is suitable for gravies, pasta, soups and not for sweets / desserts. Let us see how to make fresh cream at home is posted here with step by step pictures and video.
Fresh Cream at home – Doesn’t that sound interesting? Once you get the hang of making homemade cream and butter at home then I am sure you will not go in for store bought ones But I agree it takes time but the when you see the end product, it is all worth the wait. I have never got cream from shops whenever I make gravies that calls for cream like PB masala,paneer tikka masala , methi matar malai etc. And trust me add few tablespoon of fresh for any gravy, it takes the gravy to a whole new level.I have got amul fresh cream tetra packs twice for making strawberry and mango cheese cakes as homemade cream is not suitable and advisable for desserts like these and yes that’s a word of caution I tell in advance.
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Fresh Cream is heavy cream made by collecting malai from milk, storing and whipping it until creamy consistency.
Fresh Cream can be used for :
Homemade Fresh Cream can be used for all savoury dishes like gravies, curries etc. Adding cream to curries makes it not only rich but also gives it a restaurant taste. I have tried adding it to pudding but it gives a slightly sour taste so I would not recommend adding it for desserts or anything of that sort.
The malai collected each day purely depends on the quantity of milk boiled. Always use a perforated laddle to collect the malai.
Cows milk is preferred to yield more cream which tastes great too.
1.Add milk to a a sauce pan. Choose a big sauce pan that can hold enough milk as it needs space for boiling. Use cows milk preferably.
2.Heat it in medium flame until it comes to a rolling boil.
3.Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to avoid overflowing.
4.Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit more so I usually thicken it a bit. Switch off.
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4.After the milk is boiled, let is sit aside for 30 mins or few hours in the fridge so that thick malai gets collected at the top. You can either keep in room temperature or keep in fridge to yield thick malai.I usually collect the malai whenever I boil milk so twice a day.
What I do is : First once the milk is boiled keep aside in room tempearture for few hours collect the malai then store the milk in fridge. Evening before boiling the milk, remove the malai again which will be slightly thick as its from fridge.
5.Partially cover and set aside.
6.You can see malai on top. We call it aadai in tamil. This is the malai fromed in room temperature after an hour.
7.Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
8.Collect it in a clean container else you can use a strainer to take the malai.
9.Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
10.Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tablespoons.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for atleast 10-15 days or till you think you have a fair amount of malai collected.
After the container is full you can either make butter out of it else use it as cream as such. Just whisk it well using a hand whisk for few mins until its creamy without any lumps.You can also use a electric whisk to beat it.
11.See the collected malai.
12.For using it for recipes take required malai in a bowl, whisk it gently. If you overwhisk it then butter will start forming.
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So remember to collect your malai everytime you boil milk to make your batch of homemade fresh cream ok?
Fresh Cream is the cream (malai) of the milk collected after resting the boiled milk and whipped before use.
Fresh Cream is heavy cream made by collecting malai from milk, storing and whipping it until creamy consistency.
Fresh Cream can be used for gravies like Paneer Butter Masala, Paneer Tikka Masala, Pasta, Methi Mutter Malai, Butter chicken, etc and for thickening coffee and soups.
No you cannot use this recipe for making cakes, baking or desserts. The cream that is used in baking is whipped cream. Whipped cream is made by beating / whisking the fresh cream at high speeds to form thick soft peak. Whipping cream has stabilizing agents like gelatin / powdered sugar and flavours like vanilla, chocolate, etc. while fresh cream is just cream of the milk.
No boil once or max twice from a batch of milk and then after collecting cream from that batch, we can use the milk for our regular use like making tea, coffee, curd etc. Repeat this process for 10-15 days to get about ½ cup of cream.
Milk which is not toned or skimmed gives more cream as the fat content is not removed from the milk.
Toned milk has 3.0% fat, Double toned milk has 1.5% fat while skimmed milk does not have fat at all. So we can get an average yield of cream from toned milk but we will get negligible or no cream from skimmed milk.
Use the excess cream to churn butter. Since we can regularly collect malai from milk, use the old cream for churning butter. We can use the homemade fresh cream without a reduction in flavour for 2-3 weeks. Good to use within a month beyond which it might develop aggressive sour taste.
Regular consumption of full fat milk might increase the LDL of cholesterol and could be a concern for heart. So it is good to consume toned milk. Adding cream for festive dishes or dishes done once in a while will not have an impact on health.
If you have any more questions about this Fresh Cream do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Homemade Fresh Cream Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 23/10/2023 23:27
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