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.
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 tbsp 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.
About Fresh CreamFresh Cream is heavy cream made by collecting malai from milk, storing and whipping it until creamy consistency.
- Secret Ingredient: Fresh Cream is the secret ingredient behind the tastier, creamier and rich gravies, pasta and soup. It’s going to be still better with homemade fresh cream.
- The Lost Cream: I am sure lot of us would have the habit of eating the cream of milk every day. My mom gets it hardly as I consume it when I see it. Mittu also has developed this habit and now we are nearly swearing not to touch the cream for the sole purposes of getting cream to make fresh cream or butter.
- Milk: I buy milk locally from milk man who delivers milk at home milked from his cows at his house. Since the milk is direct from cows and not skimmed or toned, it gives me a good yield of cream. Not all might have access to get milk directly, so when you get milk from store or packet milk door delivered it may be toned / double toned or skimmed or full fat. Full fat milk has 6% fat, toned milk has 3.0% fat, double toned milk has 1.5% fat and skimmed milk does not have fat at all. So we can get a good yield of cream from full fat milk, an average yield of cream from toned milk and negligible or no cream from skimmed milk. We use about few table spoons to ¼ cup based on the recipes, so for home use we can get toned milk which is healthier option than the regular consumption of full fat milk.
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.
If you have any more questions about this Fresh Cream do mail me at sharmispassions@gmail.com. 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.
- Milk
- 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.
- Heat it in medium flame until it comes to a rolling boil.
- Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to avoid overflowing.
- 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.
- 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.`
- Partially cover and set aside.
- You can see malai on top. We call it aadai in tamil. This is the malai fromed in room temperature after an hour.
- Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
- Collect it in a clean container else you can use a strainer to take the malai.
- Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
- 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.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.
- See the collected malai.
- For using it for recipes take required malai in a bowl, whisk it gently. If you overwhisk it then butter will start forming.
- So remember to collect your malai everytime you boil milk to make your batch of homemade fresh cream ok?
- This cream suits well for almost all savoury 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 savoury gravies the sourness doesnt get noticed and is perfect to give a restaurant taste.
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.
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 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.
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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