Unlock the Secret to Thick Milk Cream and Homemade Ghee This Winter

• Use full cream milk or full-fat cow/buffalo milk for optimal cream formation due to higher fat content.
• Boil milk on low heat for 10-15 minutes, avoiding frequent stirring to allow fat to rise to the surface.
• Cool milk completely in a wide-mouthed vessel at room temperature before refrigerating for 8-10 hours undisturbed.
• Gently scoop the thick cream layer that forms after refrigeration and store it in an airtight container.
• Churn collected cream to separate butter, then cook butter on low heat until golden ghee and granular residue appear.

Why It Matters: Achieve thick milk cream and pure homemade ghee by using full-fat milk, proper boiling, and cooling methods.