Get Thick Cream for More Ghee: Simple Milk Boiling Tips

• Use full-cream milk instead of toned milk for better cream yield.
• Boil milk on low heat for 10-15 minutes, using a wooden spoon to prevent overflow.
• After boiling, cover the milk with a mesh lid (not a plate) to allow proper cooling and cream setting.
• Refrigerate the cooled milk; repeating the boiling, cooling, and refrigerating process helps accumulate more cream quickly.
• This method yields thicker cream faster, potentially producing 2-3 times more ghee in a shorter period.

Why It Matters: Learn simple tricks to maximize milk cream for homemade ghee.