Homemade Fresh Cream – Doesn’t that sound interesting? Once you get the hang of making homemade cream and butter at home then I am sure you will not go in for store bought ones.But I agree it takes time but the when you see the end product, it is all worth the wait.I have never got cream from shops whenever I make gravies that calls for cream like PB masala,paneer tikka masala , methi matar malai etc.And trust me add few tbsp of fresh for any gravy, it takes the gravy to a whole new level .
I have got amul fresh cream tetra packs twice for making strawberry and mango cheese cakes as homemade cream is not suitable and advisable for desserts like these and yes that’s a word of caution I tell in advance 🙂
Fresh Cream Recipe – Ingredients
Preparation Time : 2 hrs + collecting time | Cooking Time : 20 mins | Serves : 2
Recipe Category: Homemade | Recipe Cuisine: World
Recipe Category: Homemade | Recipe Cuisine: World
Milk
Method:
- Heat milk and boil for sometime say 3-5mins(depends on what type of milk you get).After the milk is boiled, let is sit aside for 30mins or few hours in the fridge so that thick malai gets collected at the top. Carefully take the malai with a spoon and collect it in a clean container else you can use a strainer to take the malai. I usually collect the malai whenever I boil milk so twice a day. The malai quantity depends on the type of milk you get.
- Keep collecting the malai in the same container and refrigerate it. Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tbsps.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for atleast 10-15 days or till you think you have a fair amount of malai collected.
- After the container is full you can either make butter out of it else use it as cream as such. Just whisk it well using a hand whisk for few mins until its creamy without any lumps.You can also use a electric whisk to beat it.Your cream is ready for use.
So remember to collect your malai everytime you boil milk to make your batch of homemade fresh cream ok?! 🙂
My Notes:
- This cream suits well for almost all savoury gravies/dishes which calls for fresh cream. Most of the gravies I posted here uses homemade fresh cream only.
- Homemade freshcream is not suitable for any sweets/desserts like cheese cake etc. As it has a sour taste, it will not be suitable for desserts/sweets.
- While using for savoury gravies the sourness doesnt get noticed and is perfect to give a restaurant taste.
I was curiously looking for this post. As I am not getting fresh cream in nearby shops, I kept on postponing recipes which calls for this cream. Thanks sharmi. Useful post.
Nice & creamy!! Mom makes this everyday too the same way..Nothing like creaminess in gravies from homemade malai!!! Very useful post Sharmi..!!
Prathima Rao
Prats Corner
wow it looks great and a very useful one 😀
Thats a very useful post Sharmi. Thanks for sharing
My mom makes this often.She will collect the malai from milk and when the container is full she will whisk it to make cream or butter. If not butter then clarified butter.
Love the fresh cream recipe sharmi! Love ur blog.
Amma use to add the malai 🙂 some times i scolded her that she spoils the gravy 🙂 now i realised What it is 🙂 Wonderful post sharmi !
Love fresh cream recipe sharmi! Ur recipes are really nice and easy to cook!
useful info 🙂
nice post..
anything home made is super.. but this dangerous also (how to diet like this)
http://great-secret-of-life.blogspot.com
very useful post.
super cream
Very useful post.will start collecting
My mom always store the malai…one more tip- after boiling milk keep milk in refrigerator in 3 4 hours to cool down…you will get more thicker and fatty malai from it and milk will be healthy and low fat…
wow that's very useful tips…
Useful post…
http://Www.cookndine.blogspot.in
Very useful post Dear… like to do it.Thanks for sharing.
My mom used to make it at home every 15days once …nice post
Wonderful post,once I also tried with the whole milk came out nice,nothing beats the homemade one,nice click as always….
very useful post sharmi thanks a lot
This is such a handy post, I do get cream here regularly but its always good to know another option!
Interesting Recipe….
wow amazing post,very useful…
My granma always does this and we have fresh cram always at home in stock
http://dailychoresrecorded.blogspot.in/
Can you also explain how you make butter from this ?
How do you make butter from this cream ?
Great post ! Can you also explain how to do butter with this cream?
Please check first line of this post(butter link) for the homemade butter post.
Very useful post, will be helpful to many for sure
Love the fresh cream recipe Sharmi! Congrats on winning that hamper from BBC Good Food. Saw ur photo and ur recipe featured there. Congrats again!
very helpful post!!! quick question – why does this cream not work for the cheesecakes? I see you are cautioning, wanted to know the reason..
Sowmya
Ongoing Event – Tried and Tasted – Raks Kitchen
Ongoing Event – Know Your Dairy – Cheese
Ongoing Event – Dish it out – Lentils & Garlic
Reg ur question : As we are storing for almost 15-20 days the cream is sour and the consistency is not as thick as the store bought ones so will not be suitable for cheesecakes.
Note : Please remove backlinks while commenting as I have requested , hope you understand.
I do it!! 😀
yes.. we dont have to run around for cream esp when we make north indian gravies!!
sadly this dint work to make mascarpone cheese 🙁 for tiramisu 🙁 had to buy amul fresh cream which faired well ..
hi sharmi, you are doing a great job. Thanks for your wonderful work.
Whenever I buy the cream from shop, I used to through at least half of the pack because of expiry date.
So my worry is how long can we keep the home made fresh cream?
Already we are storing it for around 15-20 days so at the max upto a month we can refrigerate and store it…It will not get spoiled but the sour taste will be dominate when we keep for longer days.
if i use or collect homemade cream for cake is this good to use
IF homemade cream is not suitable for desserts then which one is and how can i make it? Otherwise thank you for the information and wish you a merry xmas and a prosperous new year. I am can now access home made fresh cream at zero transport fare. Barnabas
You should get readymade fresh cream for desserts as homemade cream gives a sour taste so its suitable for savoury dishes
Nice blog .can we use this home made fresh cream for icing cakes ?
No this will not be suitable for desserts as I've mentioned already
Hi Sharmi.. I have a query on Homemade Fresh Cream.. Wanna know how many days we can store and use that Cream..
You can use it for 2-3 weeks, but should be refrigerated
What is diffrent between fresh cream and cooking cream. And how to make cooking cream
I am not sure of cooking cream….I have seen and used only fresh cream for cooking
hi sharmi… i have started collecting the cream… after couple of weeks the older cream in the box strarted truning pale pink and it gives kind of smell. Will that be good to cook. Approximately how long we can collect cream, and keep these creams in fridge.
Oh no I think it must have got spoiled…the color should be either cream or white….Start from fresh batch again….You can collect for 15-20 days
Please reply me as soon as possible.
Can we use this cream for making ice cream?
Yes I used this for making my custard powder icecream and it worked fine
Thanks for the useful post. But for how long can we keep the cream Without reducing the flavour?
Thanks 4 d
If the milk contains any sugar? Hw much of milk can v take daily? shal v use the same milk for 15 dayz ah? plzzzz mam publish a video fr dis nd jigarthanda
No sugar….We are taking only the malai not milk…Jigarthanda making is quite a lengthy process, will try when I am at leisure 🙂
Question- How many times can you boil the one batch of milk to collect the malai?
Boiling is only once
thank you 😉
Hi, I noticed you said it tastes sour. I am wondering why that is? If you use fermented or curdled milk or lassi, then yes the cream would be sour, but cream from fresh milk should be very bland in taste. But I also see that you said you can collect it in the same container for up to 15 days… perhaps in that time period it ferments and becomes sour? If so, it shouldn't be sour on the first few days, and I know it isn't because eating the malai off the top of boiling milk was something I always did as a child when my mother boiled milk! Thanks.
I meant the collected malai after few days gives a sour taste, the fresh malai on the day we collect is bland in taste only as you say but when mixed with the already collected malai , it becomes sour.
Ah I see, thanks for the clarification!
Can we use it any kind of soup preperation?
Yes you can use….
can we use packet milk (aavin) to prepare the cream
Yes you can if malai forms
What is the cream used for making butter chicken? Is the same homemade can be used.
You can use homemade cream itself
I think you can add powdered sugar and vanilla essence to make it sweeter can't you?
Yes i m thinking same
Thank u so much for making my kitchen chores so easy in just one click ?????
keep going . Stay blessed ?
Thanks for the recipe Sharmilee,Can i use this home made cream to make white pasta?
yes you can
I have a pkt of Amul fresh cream opened a mnth ago . Can I still use it? It is not smelling ..
Kindly check the pack expiry details and then proceed….If its open I think for amul you should consume it within 2 weeks
Which milk (company) should I use to get more Malai to make cream?
I use cows milk or sometimes aavin
please will this work for plain vanilla or strawberry icecream. or any icecream recipe calling for fresh cream for that matter…great job you are doing
no this works well only for gravies
The malai collected is bitter in taste. Is it common or is it spoilt. Please let me know….
It shouldn’t be bitter as I have used this cream for many gravies and it was not at all bitter