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.
Uma Ramanujam says
February 4, 2013 at 9:48 amI 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.
Prathima Rao says
February 4, 2013 at 10:03 amNice & 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
divi says
February 4, 2013 at 10:04 amwow it looks great and a very useful one 😀
Vimitha Anand says
February 4, 2013 at 10:15 amThats a very useful post Sharmi. Thanks for sharing
Zareena says
February 4, 2013 at 10:27 amMy 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.
Rossa A says
February 4, 2013 at 10:35 amLove the fresh cream recipe sharmi! Love ur blog.
APARNARAJESHKUMAR says
February 4, 2013 at 10:55 amAmma use to add the malai 🙂 some times i scolded her that she spoils the gravy 🙂 now i realised What it is 🙂 Wonderful post sharmi !
Rossa A says
February 4, 2013 at 10:59 amLove fresh cream recipe sharmi! Ur recipes are really nice and easy to cook!
ShravsCookBookBlog says
February 4, 2013 at 12:26 pmuseful info 🙂
PT says
February 4, 2013 at 12:44 pmnice post..
Veena Theagarajan says
February 4, 2013 at 12:58 pmanything home made is super.. but this dangerous also (how to diet like this)
http://great-secret-of-life.blogspot.com
Jayanthi Karthikeyan says
February 4, 2013 at 1:00 pmvery useful post.
RENU says
February 4, 2013 at 1:46 pmsuper cream
Meena Selvakumaran says
February 4, 2013 at 3:03 pmVery useful post.will start collecting
WeR SAHM says
February 4, 2013 at 3:08 pmMy 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…
Arthy Suman says
February 4, 2013 at 3:38 pmwow that's very useful tips…
Amuds says
February 4, 2013 at 4:00 pmUseful post…
http://Www.cookndine.blogspot.in
Nabanita Das says
February 4, 2013 at 4:04 pmVery useful post Dear… like to do it.Thanks for sharing.
Vanamala Hebbar says
February 4, 2013 at 5:35 pmMy mom used to make it at home every 15days once …nice post
Nalini's Kitchen says
February 4, 2013 at 6:36 pmWonderful post,once I also tried with the whole milk came out nice,nothing beats the homemade one,nice click as always….
Sireesha Puppala says
February 4, 2013 at 10:32 pmvery useful post sharmi thanks a lot
Gauri says
February 5, 2013 at 12:33 amThis is such a handy post, I do get cream here regularly but its always good to know another option!
Gayathri Ramanan says
February 5, 2013 at 5:38 amInteresting Recipe….
Premalatha Aravindhan says
February 5, 2013 at 8:25 amwow amazing post,very useful…
tinku shaji says
February 5, 2013 at 8:30 amMy granma always does this and we have fresh cram always at home in stock
http://dailychoresrecorded.blogspot.in/
RainbowColors says
February 5, 2013 at 9:19 amCan you also explain how you make butter from this ?
Omakucchi says
February 5, 2013 at 9:22 amHow do you make butter from this cream ?
Omakucchi says
February 5, 2013 at 9:22 amGreat post ! Can you also explain how to do butter with this cream?
Sharmilee! :) says
February 5, 2013 at 10:14 amPlease check first line of this post(butter link) for the homemade butter post.
RAKS KITCHEN says
February 5, 2013 at 10:26 amVery useful post, will be helpful to many for sure
M D says
February 5, 2013 at 6:54 pmLove the fresh cream recipe Sharmi! Congrats on winning that hamper from BBC Good Food. Saw ur photo and ur recipe featured there. Congrats again!
Nivedhanams Sowmya says
February 6, 2013 at 5:53 amvery 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
Sharmilee! :) says
February 6, 2013 at 7:07 amReg 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.
Bharathy says
February 7, 2013 at 11:02 amI do it!! 😀
Bharathy says
February 7, 2013 at 11:03 amyes.. 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 ..
Kalai Vani says
February 13, 2013 at 3:32 amhi 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?
Sharmilee! :) says
February 13, 2013 at 4:56 amAlready 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.
Chanchal Pathak says
December 16, 2013 at 12:22 pmif i use or collect homemade cream for cake is this good to use
BARNABAS M,B AMOOTI says
December 18, 2013 at 3:30 pmIF 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
SHARMILEE J says
December 20, 2013 at 5:54 pmYou should get readymade fresh cream for desserts as homemade cream gives a sour taste so its suitable for savoury dishes
anshka says
April 25, 2014 at 5:12 pmNice blog .can we use this home made fresh cream for icing cakes ?
SHARMILEE J says
April 26, 2014 at 2:55 amNo this will not be suitable for desserts as I've mentioned already
Prema Shanmugam says
May 12, 2014 at 7:07 amHi Sharmi.. I have a query on Homemade Fresh Cream.. Wanna know how many days we can store and use that Cream..
SHARMILEE J says
May 12, 2014 at 8:02 amYou can use it for 2-3 weeks, but should be refrigerated
Manan Pandya says
May 20, 2014 at 5:43 pmWhat is diffrent between fresh cream and cooking cream. And how to make cooking cream
SHARMILEE J says
May 22, 2014 at 10:27 amI am not sure of cooking cream….I have seen and used only fresh cream for cooking
Shalini Mahesh says
June 6, 2014 at 6:17 pmhi 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.
SHARMILEE J says
June 10, 2014 at 12:50 pmOh 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
Zaib Tariq says
June 30, 2014 at 11:36 amPlease reply me as soon as possible.
Can we use this cream for making ice cream?
SHARMILEE J says
June 30, 2014 at 1:46 pmYes I used this for making my custard powder icecream and it worked fine
Ishita Gupta says
December 13, 2014 at 7:49 pmThanks for the useful post. But for how long can we keep the cream Without reducing the flavour?
Jenny Jegan says
March 8, 2015 at 1:42 amThanks 4 d
vishnu vinothini says
August 2, 2015 at 6:38 pmIf 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
SHARMILEE J says
August 3, 2015 at 5:09 amNo sugar….We are taking only the malai not milk…Jigarthanda making is quite a lengthy process, will try when I am at leisure 🙂
Unknown says
November 3, 2015 at 10:46 pmQuestion- How many times can you boil the one batch of milk to collect the malai?
SHARMILEE J says
November 4, 2015 at 3:33 amBoiling is only once
Spaul-Khan Flowers says
November 4, 2015 at 7:15 pmthank you 😉
Unknown says
November 26, 2015 at 7:57 amHi, 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.
SHARMILEE J says
December 2, 2015 at 7:50 amI 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.
Unknown says
December 2, 2015 at 8:33 amAh I see, thanks for the clarification!
ananya says
January 10, 2016 at 10:13 pmCan we use it any kind of soup preperation?
SHARMILEE J says
January 14, 2016 at 4:21 pmYes you can use….
abi naya says
February 10, 2016 at 12:12 pmcan we use packet milk (aavin) to prepare the cream
SHARMILEE J says
February 11, 2016 at 2:52 pmYes you can if malai forms
chitharanjanforever says
April 11, 2016 at 4:41 pmWhat is the cream used for making butter chicken? Is the same homemade can be used.
SHARMILEE J says
April 20, 2016 at 2:26 amYou can use homemade cream itself
Natsv says
June 2, 2016 at 1:51 pmI think you can add powdered sugar and vanilla essence to make it sweeter can't you?
rabiaazeb says
May 20, 2017 at 4:31 pmYes i m thinking same
Angel says
March 26, 2017 at 4:33 pmThank u so much for making my kitchen chores so easy in just one click ?????
keep going . Stay blessed ?
Athira says
June 29, 2017 at 1:08 pmThanks for the recipe Sharmilee,Can i use this home made cream to make white pasta?
Sharmilee J says
July 5, 2017 at 6:17 amyes you can
Naaz says
July 14, 2017 at 9:34 pmI have a pkt of Amul fresh cream opened a mnth ago . Can I still use it? It is not smelling ..
Sharmilee J says
July 16, 2017 at 7:37 amKindly check the pack expiry details and then proceed….If its open I think for amul you should consume it within 2 weeks
rahul says
August 7, 2017 at 1:44 pmWhich milk (company) should I use to get more Malai to make cream?
Sharmilee J says
August 17, 2017 at 5:53 amI use cows milk or sometimes aavin
lolee ofa says
February 25, 2018 at 7:03 amplease 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
Sharmilee J says
March 9, 2018 at 8:33 pmno this works well only for gravies
Sally says
May 17, 2018 at 10:17 amThe malai collected is bitter in taste. Is it common or is it spoilt. Please let me know….
Sharmilee J says
May 22, 2018 at 5:51 amIt shouldn’t be bitter as I have used this cream for many gravies and it was not at all bitter