Checked reel · 25 Sept 2026
The method shown in the reel is standard kitchen science for separating cream from full fat milk at home. When you heat full cream milk like Amul Gold (which has around 6% fat content) and let it cool undisturbed before chilling it in the fridge overnight, the fat globules naturally float to the top and bind into a thick layer of malai. Stopping the heat right as the milk rises keeps the fat from emulsifying back into the liquid, while the long fridge chill hardens the fat so you can peel it off cleanly.
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