Question : Milk Cream for Curries

How can we prepare milk cream  for curries?can we use 25% reduced milk instead of milk cream? – asked by Ms. Sridevi

Answer by Kuntal :  First of all we have to understand that the characteristic of milk and cream are quite different . The milk fat which you notice on the top of the milk after the hot milk has cooled down is the cream which again goes through the process of homogenization to obtain smooth cream. This type of cream you find in dairy shops or in supermarkets. Reduced milk is the process of evaporation of water (milk contains 70-80% water) and when reduced completely produces mawa/ khoya.

As you can see that milk and cream properties are not the same, it is not advisable to substitute the cream with reduced milk.

As far as obtaining milk cream for curries are concerned, you can try the following.

Remove the top layer of milk (often referred to as malai in Indian home), churn slowly in a blender with 1-2tbsp of ice chilled water for 5-10seconds until you obtain a smooth white liquid.

Tags: murgh, dhokla, paneer, dosa, balti, chettinad, gosht, chana, vindaloo, chicken