how to make fresh cream OR Malai at home

malai at home or how to make fresh cream at home is one of the top requests we have got on our blog. Do you guys remember, that I have shared a homemade Salted Butter recipe before on the blog?? I prepared butter using Homemade Fresh Cream.

Many of you requested to share the Malai recipe as well, and the Recipe is here.
I am sharing my way of storing Malai every day from milk to make Butter and Ghee. I learned these basic recipes from my mom. Most of the time I use Homemade Recipes like Butter, Ghee, and Fresh cream. The Key attraction of homemade recipes is that they are Pure and prepared by yourself at Your home, so the Quality of the products is well maintained.

How to get Malai in the USA, and Canada?

This is a bit difficult and tricky question. There is a lot of difference between the milk you get in India and milk you get in the USA or Canada. In India, there are major 3 types of milk, cow milk(which has low fat), low-fat milk( fat is reduced), and full cream milk( minimum fat is around 6%). Most of the fat milk comes from buffalo. Now this recipe is a fail-proof recipe if you try this recipe Indian Milk which has a minimum of 6% fat.

Still, the question is there, right? How to get it in the USA and Canada? There are different types of milk you get here. 3.25%, 2%, 1%, goat milk, almond milk, soy milk, whole milk etc. 3.25%, 2%, and 1% indicate the fat content you get in milk.

If you want to make Malai, you need a quite good amount of fat content in milk. To serve this purpose, I find “whole milk” is the best solution. Whole milk has the highest amount of fat content among others. You can even try 3.25% milk too. I would like to request all of you to share your feedback or suggestions on this.

How to use Malai?

What to do with milk malai? is another very common question I get. You can use Homemade Cream in many North Indian dishes.

palak paneer recipe, methi matar malai recipe, and our favorite malai lassi recipe are the best examples of using your homemade malai efficiently.

Homemade fresh cream is not suitable for any sweets/desserts like cheesecakes, whipping cream, cake frostings, etc.

How to store malai?

When I was in India, I usually store malai for ghee. The best way you can store malai is to use an air-tight container always. If you are planning to store and use this homemade fresh cream within 7 days then store it in a refrigerator.

If you are planning to store Malai to make ghee, Then You have to store Malai for a longer period. For more than 7 days, Store malai in a deep freezer. I store my malai in an air-tight container. I have not tried zip-lock bags yet so I am not recommending at the moment.

The quantity of Milk In this recipe varies. I mean you can Store Malai from the Milk you buy every day. 

How to make Malai?

Heat milk and boil for 5 to 10 minutes (depending on what type of milk you get). After the milk is boiled, keep aside for 30 minutes or a few hours in the fridge so that thick malai gets collected at the top.

Keep collecting the malai in the same container and refrigerate it. Keep refrigerated and let it sit for at least 1 day for your instant cream.

After the container is full you can either make butter out of it else use it as cream. Don’t forget to collect your malai every time you boil milk to make your homemade fresh cream.

More how-to’s on the blog you may like,

• instant condensed milk recipe
• Instant pot yogurt
• dosa batter recipe
• whipped cream frosting
• how to make breadcrumbs at home