Homemade Clotted Cream and Butter
This traditional technique transforms simple whole milk into a luxurious, thick layer of clotted cream, known as Malai, which serves as the foundation for countless Indian sweets and Parsi delicacies. By slowly cooling boiled milk in a shallow vessel, a dense, high-fat crust forms that is far richer and more flavorful than commercial heavy cream. The recipe also includes a clever, time-honored method for shaking this fresh cream into sweet, homemade butter in just minutes.
Ingredients
- 2 quarts Whole milk (Full-fat, unhomogenized milk works best for this traditional method. Quantity estimated for a standard batch.)
Instructions
- 1Take fresh, pure whole milk and bring it to a boil in a pot. Allow it to bubble up 2 or 3 times to ensure it is fully heated.
- 2Remove the milk from heat. Stir continuously with a spoon while it cools to prevent a thin skin from forming prematurely. Once the milk is completely cool, pour it into a wide, shallow pan (traditionally a tin-lined 'kathrot') until it is about 2 to 2.5 inches deep, leaving about 1 inch of space at the top.
- 3Cover the pan tightly with a net or thin muslin cloth to allow air circulation while protecting it. Place the pan in a very cold place (traditionally left out in winter dew, but a refrigerator is the modern equivalent) for about 12 hours or overnight. A thick, hard layer of cream will form on the surface.
- 4To remove the cream layer intact without breaking it: Carefully lift the pan and place it over very gentle heat (or a warm water bath) just until the milk underneath warms slightly. This loosens the cream from the edges. Remove from heat, let it cool again, and then carefully lift off the thick crust of cream. This cream can be used for sweets or cooking.
- 5To make butter from this cream: Place the harvested cream into a wide-mouthed bottle or jar, filling it only two-thirds full (leaving one-third empty). Close the lid tightly. Shake or thump the bottle vigorously. The butter will separate from the liquid in just a few minutes.
You Might Also Like
Cream (Thickened Milk Base)
A fundamental culinary preparation from the Parsi kitchen, this recipe yields a smooth, thickened milk mixture enriched with egg yolk. Refined wheat flour is whisked with fresh milk and cooked to a rich, pudding-like consistency before being finished with a strained yolk for a velvety texture. This versatile base serves as a neutral foundation that can be sweetened for desserts or seasoned for savory applications.
Easy Surti Malai Paneer
A luxurious, historical variation of the famous Surti Paneer, enriched with fresh cream for a meltingly soft texture. Unlike standard firm paneer, this "Malai" version incorporates heavy cream into the milk curds before pressing, creating a rich, savory cheese with a delicate, buttery consistency. Traditionally enjoyed on its own or as a sophisticated accompaniment, it offers a unique glimpse into the dairy-rich culinary heritage of Surat.
Cream Paneer
This luxurious historical cheese is crafted entirely from salted fresh cream, resulting in a texture somewhere between firm cream cheese and traditional paneer. The slow process of hanging and double-pressing yields a dense, rich block with a savory profile, perfect for slicing or spreading on crusty bread. Ideally prepared in a cool environment, this delicacy highlights the pure, unadulterated flavor of high-quality dairy.
Surti Malai Paneer No. 2
This traditional Surti cheese recipe creates a luxuriously rich and soft paneer by incorporating fresh heavy cream into the curdling process. Unlike standard firm paneer, this "Malai Paneer" offers a delicate, melt-in-the-mouth texture with a distinct savory profile from the salt infusion. It is best enjoyed fresh within hours of setting to savor its sweet, milky essence before the flavors intensify.