– Heat full-fat milk in a pot until it comes to a gentle boil for cream prep.
– Let boiled milk cool so the top layer of cream begins to naturally form.
– Skim the thick cream layer from the top of milk and store it in a bowl.
– Collect cream from boiled milk each day to gather enough for cooking.
– Store collected cream in the fridge to keep it fresh and thick in texture.
– Whip chilled cream for desserts or use plain for gravies, soups, and curries.