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Fresh Cream Recipe | Homemade Fresh Cream

Homemade Fresh Cream also known as heavy cream is the cream (malai) of the milk collected after resting the boiled milk and whipped before use. Fresh Cream made using this recipe is suitable for gravies, pasta, soups and not for sweets / desserts. Let us see how to make fresh cream at home is posted here with step by step pictures and video.
Collecting Time7 days
Total Time7 days
Servings1 cup
AuthorSharmilee J

Ingredients

  • Milk

Instructions

  • Add milk to a a sauce pan. Choose a big sauce pan that can hold enough milk as it needs space for boiling. Use cows milk preferably.
  • Heat it in medium flame until it comes to a rolling boil.
  • Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to avoid overflowing.
  • Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit more so I usually thicken it a bit. Switch off.
  • After the milk is boiled, let is sit aside for 30 mins or few hours in the fridge so that thick malai gets collected at the top. You can either keep in room temperature or keep in fridge to yield thick malai.I usually collect the malai whenever I boil milk so twice a day.
    What I do is : First once the milk is boiled keep aside in room tempearture for few hours collect the malai then store the milk in fridge. Evening before boiling the milk, remove the malai again which will be slightly thick as its from fridge.`
  • Partially cover and set aside.
  • You can see malai on top. We call it aadai in tamil. This is the malai fromed in room temperature after an hour.
  • Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
  • Collect it in a clean container else you can use a strainer to take the malai.
  • Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
  • Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tablespoons.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.
  • See the collected malai.
  • For using it for recipes take required malai in a bowl, whisk it gently. If you overwhisk it then butter will start forming.
  • So remember to collect your malai everytime you boil milk to make your batch of homemade fresh cream ok?

Video

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.
Nutrition Facts
Fresh Cream Recipe | Homemade Fresh Cream
Amount Per Serving (250 g)
Calories 600 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 120mg40%
Sodium 380mg17%
Potassium 1500mg43%
Carbohydrates 47g16%
Sugar 48g53%
Protein 33g66%
Vitamin A 1620IU32%
Calcium 1230mg123%
* Percent Daily Values are based on a 2000 calorie diet.
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