Top News

Trick to make thick cream from packet milkImage Credit source: MonishM/Moment/Getty Images

Nowadays most people use only packet milk. Packet milk is being used not only in cities but also in many rural areas. This is easily available. It doesn't get spoiled for long. But there is always a complaint about packet milk that it does not get the same thick cream. Like it is found in fresh milk of buffalo or cow. In such a situation, many people believe that thick cream cannot be curdled from packet milk. But the truth is that if milk is boiled properly and some special work is done, then a good amount of cream can be obtained even in packet milk.

Yes, YouTuber and cooking expert Pushpa has shown on her social media an easy way to make thick cream on packet milk. He has also told some tips and tricks, which will help in getting thick cream on the milk and will also prevent the milk from getting gas. So let us know which is the secret ingredient which will add thick cream to the milk.

Correct method of boiling milk is important

If you want to make thick cream from packet milk, then it is very important to boil the milk properly. For this, Pushpa has told that while boiling milk, you have to add half a glass of water in it. Due to this, the milk does not stick to the bottom of the vessel and it cooks slowly and smoothly without burning. At the same time, to prevent the milk from boiling and falling on the gas, you have to apply ghee on the edges of the vessel.

Add this secret ingredient for thick cream

To get thick cream on packet milk, you have to add some grains of rice in it. Yes, adding rice creates thick and creamy cream on the milk. You have to add rice to milk and mix them. Very few people know this method. But it is considered quite effective. Apart from this, you have to cook the milk on low flame after it comes to a boil. This also makes the cream thick and heavy. By cooking milk on high flame you will get only a thin layer of cream.

Correct method of cooling milk is also important

How the milk is being cooled along with cooking. This is also important for the quality of the cream. In such a situation, whenever the milk gets cooked, instead of covering it with a lid, cover it with a strainer. Actually, by doing this, the steam of milk keeps coming out and the cream becomes dry, creamy and thick. After the milk cools completely, keep it in the freezer for 4-5 hours. These methods will be very useful for you. Do try these once.