Top News

How to make thick cream in milk: Nowadays no one likes to eat milk cream. There is all the fat in the cream of milk, which people store separately and prepare ghee from this cream. There are many people who do not buy ghee from the market and prepare ghee from cream at home. The more thick cream in milk, the more ghee will come out. We are telling you a special secret trick for thick cream in milk. Due to which milk will have thick cream. Just you have to adopt this trick while boiling milk.

How does milk have thick cream?
First step- First you have to use buffalo milk for thick cream. If you take milk with package, you should use full cream milk. Now put milk in a bhale and keep it to boil. Keep gas flame medium. Keep in mind that milk is not shaken nor run at all.

Second step- You will see that after a while, a slight cream will come on the milk and the milk will start coming up to boom. Now, the milk has to be allowed to come up and come up to the top. All the milk does not come out of the flesh, till then let it come up.

Third step- Now slow down the gas immediately and let the milk sit down without shaking and stirring. When the milk comes down completely after a boil, turn off the gas. You don’t have to boil it anymore. Otherwise, the cream lying in the milk will burst. Now leave the milk on the gas and do not move at all.

Fourth step- cover the milk with a plate with a hole and leave it on the gas without shaking like this till it comes to the room temperature. When the milk cools down, remove it comfortably and keep it in the fridge without shaking. Now open the milk in the fridge and keep it all night. In the morning you will see the thick cream will be ready.

Fifth step- With the help of a spoon or thorn, take out the cream from one side. Milk will have a very roti cream. You can store this cream and prepare ghee easily.

Some people believe that boiling milk for a long time brings thick cream. Whereas it is not so that by boiling long, the milk becomes thick and the cream breaks from the middle. Due to which good and thick cream does not fall on milk.