Heat milk and boil for 5 to 10mins(depends on what type of milk you get). After the milk is boiled, keep aside for 30mins or few hours in the fridge so that thick malai gets collected at the top.
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.
After the container is full you can either make butter out of it else use it as cream.Don't forget to collect your malai every time you boil milk to make your homemade fresh cream.
Notes
Again, the quantity of milk may vary. To start collecting malai, try with 3 cups of milk.
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.