Fresh Cream Milk | Homemade Fresh Cream 

Fresh Cream Milk | Homemade Fresh Cream
• Boil the milk and simmer it for 3 to 4 mins.
• Allow the milk to cool.
• Keep it aside for 30 mins.
• You can also keep the milk in the fridge for few hours.
• This way, the thick Malai (cream) will form at the top.
• Once the layer of cream is formed, you can begin to collect.
• So, take one clean container or clean the container before using it.
• Collect the cream and transfer it to this container.
• Once you have collected the Malai, then keep the container in the fridge.
• Then continue collecting the cream every day.
• Freeze the container of the strained or collected cream.
• You can collect the cream till you have enough Malai collected.
• Finally, keep the strained cream to sit in the fridge for a day.
• Then, take the container out and attain the room temperature.
• Add the malai to a blender and blend it Creamy.
• If the texture is too thick add 2 to 3 tbsp of milk and blend it to get perfect fresh cream.
• The consistency of the fresh cream can be varied by amount of milk added to it .
And your fresh homemade cream is ready to use
If you need few tbsp. of Malai:
For the little proportion of instant cream, you will need just a few tbsp. cream.
• Collect the Malai as you boil your milk.
• Refrigerate the collected Malai from the milk.
• Let the Malai sit for at least one day.
• Then, take the Malai out from the fridge.
• Wait for it to come at room temperature.
• Take a whisker and just whisk it well.
And your cream is ready to use!