If you want thick cream to be formed on milk every time and it is easy to extract excess ghee, then you can try the method given by Ayansh’s kitchen. The cream will need adequate time and the right environment to set. If you hurry, the cream will never thicken.
First boil on high flame
The process of setting cream begins with the correct temperature. First of all, take out the milk in a heavy bottomed vessel and keep it to heat on high flame. Milk heats up quickly on high flame and the fat particles start becoming active. During this, keep stirring the milk occasionally so that it does not stick to the bottom.
waiting for light cream to appear
Keep cooking the milk on high flame until a light cream or foam like layer starts appearing on the surface of the milk. As soon as you see movement on top of the milk, understand that the process of setting the cream has started. During this time, be a little careful so that the milk does not boil and fall out of the vessel.
simmer
As soon as the milk starts boiling for the first time or the top layer starts appearing, immediately reduce the flame to very low. The real game of creaming begins here. Let the milk cook for some more time on low flame. Due to this, the excess water of milk evaporates and the layer of fat starts thickening.
waiting for thick cream to set
Keep the milk on low flame until you see a clear and thick layer of cream. During this time, do not put ladle or spoon in the milk, otherwise the layer of cream will break and it will not be able to set properly. When you feel that the layer has started looking quite solid and golden, then turn off the gas.
cooling to room temperature
The most important step after turning off the gas is to let the milk cool to room temperature. Never keep hot milk directly in the refrigerator. Cover the vessel with a mesh lid so that steam can escape, but dust cannot get in. If you cover it completely with a closed lid, water droplets from the steam will fall on the cream and dilute it.
refrigerate overnight
When the milk cools completely, carefully keep it inside the refrigerator overnight. The cold of the refrigerator makes the cream layer hard and stable. Next morning when you take out the cream, it will come out as hard and thick as a whole roti.
Disclaimer: The claims made in this article are based on Instagram videos and information found on the internet. NBT does not take responsibility for its truthfulness and accuracy.
