How to Get Thick Cream on Milk: A Simple Trick from Aayansh’s Kitchen

Thick cream that forms on milk not only helps in making ghee but also enhances the taste of many desserts and dishes. Many people often complain that the cream on their milk is too thin. Aayansh’s Kitchen shares an easy method to ensure a rich, thick layer of cream every time.

Start by Boiling on High Heat

The process begins with heating milk on high flame in a heavy-bottomed pan. This quickly activates the fat particles in the milk. Stir occasionally to prevent the milk from sticking to the bottom. As the milk heats up, you will notice a thin layer of cream or froth forming on the surface—this indicates the cream formation process has started.

Reduce to Low Heat

Once the milk begins to boil and the first layer of cream appears, reduce the flame to low. Cooking on low heat allows excess water in the milk to evaporate as steam, thickening the fat layer. Be careful not to stir during this stage, as it can break the forming cream layer.

Wait for Thick Cream Formation

Continue heating on low flame until the cream forms a clear, thick, golden layer on top. Avoid using spoons or ladles to disturb the milk during this stage. Once the layer appears solid and golden, turn off the heat.

Cool at Room Temperature

After turning off the flame, let the milk cool naturally at room temperature. Do not put hot milk directly into the fridge. Cover the pan with a mesh or loosely fitted lid to allow steam to escape while preventing dust from entering. A tightly closed lid may cause condensation to drip back onto the cream, making it thin.

Refrigerate Overnight

Once the milk has cooled to room temperature, place it carefully in the fridge overnight. The cold helps the cream layer to set firmly. The next morning, you can scoop out a thick, solid layer of cream, perfect for making ghee or adding richness to desserts.

By following this method, every batch of milk will yield thick, luscious cream, making your culinary preparations richer and more flavorful.