Thick cream will come on the milk, just use this one trick and know the right method of boiling

• The choice of temperature is very important while heating milk.
• It is important to avoid rushing the malai setting process.
• The correct method of cooling has a great influence on the final result.

in your kitchen of milk Mainly used. Tea, coffee or any sweet… Milk is used in many dishes. Not only the milk but also the cream that comes on the milk becomes our work. But often this cream is not as thick as we want. You may have seen the cream you get in the market, it is thick and thick, but your home milk does not produce very thick cream. Now this dosha may not be just milk. To remove thick cream from milk you need to take help of some simple tricks.

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An Instagram account named @aayanshbites has shared a simple trick to make thick cream on milk. Cream needs enough time and right environment to set. If you rush, the cream will never set. You can make thick cream on milk using simple home techniques and today we will learn how to do it in this article.

Boil the milk on high flame

First heat the milk in a pot on high flame to bring a nice thick cream to the milk. High flame heats the milk quickly and activates the fat particles. Stir it frequently to prevent the milk from sticking to the bottom.

Cook on low heat

As soon as the milk starts boiling, reduce the gas flame. If you see a layer of light cream on the milk, then understand that the process of setting the cream is starting from here. At this time reduce the gas flame and let the milk boil on low flame. This will evaporate the excess water in the milk and thicken the fat layer.

Wait for the thick cream to set

Do not add any spoon or other things to the milk while it is boiling on low flame. This will break the setting milk layer and not settle properly. When you feel that the layer has thickened, switch off the flame.

Cool to room temperature

The most important step after turning off the gas is to let the milk cool down to room temperature. Hot milk should never be kept directly in the refrigerator. Do not put any lid on the hot milk. Leave the milk outside for a while only. Keeping the lid on turns the air in the hot milk into water, and as these water droplets fall into the milk, they thin the cream.

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Refrigerate overnight

Once the milk is completely cooled, carefully refrigerate it overnight. The chill of the fridge hardens and stabilizes the cream layer. Next morning when you take out the milk pot, you will find a thick layer of cream on it.

Note – This article is written for general information only and does not claim to be a cure of any kind. Consult your doctor before taking any remedy.