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Recipe : Fresh Cream | how to make fresh cream OR Malai at home

Priya Joshi | Jan 8, 2016 |

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Do you guys remember, i have shared homemade Butter recipe before on the blog?? I prepared that white butter using Home made Fresh Cream. Many of you requested to share Malai recipe as well, and Recipe is here.
I am sharing my way to store Malai every day from milk to make Butter and Ghee. I learnt these basic recipes from my mom.Most of the time I use Homemade Recipes like Butter,Ghee,Fresh cream. The Key attraction of homemade recipes are- They are Pure and prepared by yourself at Your home So, the Quality of the products are well maintained.
You can use Home made Cream in many North indian dishes like Kaju Butter Masala , Palak Paneer, Methi Matar Malai etc. I don't remember if i have bought cream from stores when making any North Indian Creamy Gravy. But When you are preparing Cheese cakes and other desserts i would suggest to use Ready-made tetra-packs because The texture you get from Homemade versions is not suitable for these recipes. however i have prepared Mango Cheese cake using Homemade version.
The quantity of Milk In this recipe is vary. I mean you can Store Malai from the Milk you buy every day.


Recipe Details below:

Home-made Fresh Cream


Prep Time : approx 2 hours + collecting time
Cook Time :20 mins
Total Time : 2 hours + collecting time+ 20 min
Main Ingredient : Milk
Serves :2-3
Cuisine : world

Ingredients:
  • Milk

Method:
  1. Heat milk and boil for sometime say 3-5mins(depends on what type of milk you get).After the milk is boiled, let is sit aside for 30mins or few hours in the fridge so that thick malai gets collected at the top. Carefully take the malai with a spoon and collect it in a clean container else you can use a strainer to take the malai. I usually collect the malai whenever I boil milk so twice a day. The malai quantity depends on the type of milk you get.
    Milk when it is Cold after 2 hour
    Hot Milk

  2. Keep collecting the malai in the same container and refrigerate it. Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tbsps.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.
  3. 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 min until its creamy without any lumps.You can also use a electric whisk to beat it.Your cream is ready for use.Remember to collect your malai everytime you boil milk to make your homemade fresh cream.
Note:
  • This cream suits well for almost all savory gravies/dishes which calls for fresh cream. Most of the gravies I posted here uses homemade fresh cream only.
  • Homemade freshcream is not suitable for any sweets/desserts like cheese cake etc. As it has a sour taste, it will not be suitable for desserts/sweets.
  • While using for savory gravies the sourness doesn't get noticed and is perfect to give a restaurant taste.  
  • You can store this Malai in Deep Freezer for 25 - 28 days.






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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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