Thick Cream Tips: Nowadays, people are not able to trust the milk and milk products available in the market like before. Everyone remains afraid that there might be adulteration in it. For this reason, in most of the houses, people themselves make ghee by extracting cream from milk, so that there is no problem in eating it and there is no impact on the health of children, but the problem arises when very little cream comes out from the milk. In such a situation, no matter how hard you try, the quantity of ghee does not increase. Many people think that perhaps the milk is thin or the method of boiling it is wrong, that is why the cream does not curdle. Some people heat the milk several times, while others buy full cream milk, yet the result is not as expected. Meanwhile, YouTuber Pushpa’s Kitchen has revealed an easy and completely homemade method by which milk gets such a thick cream that you will not believe it yourself. Pushpa says that if milk is prepared properly and only a small amount is added while boiling, then the cream solidifies in a thick layer like roti.
The most important thing is that no chemical, synthetic powder or packed product is added in this method. With just a simple thing present in the kitchen, the thickness of the milk increases and the cream becomes heavy and starts settling on top. If you are also troubled due to less cream and want to make ghee at home, then this method will be very useful for you. Let us understand the complete process step-by-step.
Proper preparation for boiling milk
First of all, it is important to filter the milk before boiling, so that the dust or small particles present in it are removed. If you are taking one and a half kilo milk, then about half a glass of water can be added to it. The advantage of adding water is that the milk does not stick to the bottom and burn and gets heated slowly. Now take a clean vessel and apply some ghee on its sides. Due to this, milk does not fall out while boiling and the gas does not get dirty.
Secret ingredient to thick cream
-This is the trick on which the whole miracle depends.
-When the milk is heating, add some rice grains to it and mix it lightly with a spoon.
According to Pushpa, this small portion of rice increases the heaviness of the milk and helps the cream to thicken into a thick layer. This neither changes the taste nor has any effect on the quality of the milk. This is a completely safe and home method.
Why is it important to boil milk on the right flame?
The thickness of the cream depends not only on what you are adding, but also on the heat at which the milk is boiled.
-When the milk starts boiling, slow down the gas immediately.
– Boiling on high flame makes the cream thin.
-By letting it cook for some time on low flame, the milk thickens and the cream that settles on top becomes heavy.
This is the reason why in olden times grandmothers always used to boil milk on low flame.
The right way to cool milk
-Do not cover the lid immediately after the milk has boiled.
-Instead cover the vessel with a strainer.
Due to this, steam keeps coming out and water drops do not fall on top, if steam gets trapped inside then the cream becomes wet and thin.
After the milk comes to room temperature, keep it in the refrigerator for 4 to 5 hours. Due to this, the cream sets into a completely dry, thick and hard layer.
How to extract and store cream
-Remove the vessel from the refrigerator and first separate the cream slowly from the edge with the help of a spoon or knife.
-Now lift the entire layer together with a flat spoon.
Fill it in an airtight container and keep it in the freezer.
In this way the cream does not break and does not spoil for a long time.
More ghee in less milk – the biggest advantage
The biggest advantage of this method is that more ghee is produced from less milk.
According to Pushpa, about 1 kg of ghee can be prepared from just 3 days of milk cream.
This not only saves money, but also prepares pure and aromatic ghee at home, which even children eat easily.
