Homemade Fresh Surf moreover known as heavy surf is the surf (malai) of the milk placid without resting the boiled milk and whipped surpassing use. Fresh Surf made using this recipe is suitable for gravies, pasta, soups and not for sweets / desserts. Let us see how to make fresh surf at home is posted here with step by step pictures.
Fresh Surf at home – Doesn’t that sound interesting? Once you get the hang of making homemade surf and butter at home then I am sure you will not go in for store bought ones.But I stipulate it takes time but the when you see the end product, it is all worth the wait.I have never got surf from shops whenever I make gravies that calls for surf like PB masala,paneer tikka masala , methi matar malai etc.And trust me add few tbsp of fresh for any gravy, it takes the gravy to a whole new level .I have got amul fresh surf tetra packs twice for making strawberry and mango cheese cakes as homemade surf is not suitable and prudent for desserts like these and yes that’s a word of circumspection I tell in advance.
About Fresh Cream
Fresh Surf is heavy surf made by collecting malai from milk, storing and whipping it until linty consistency.
- Secret Ingredient: Fresh Surf is the secret ingredient overdue the tastier, creamier and rich gravies, pasta and soup. It’s going to be still largest with homemade fresh cream.
- The Lost Cream: I am sure lot of us would have the habit of eating the surf of milk every day. My mom gets it whimsically as I slosh it when I see it. Mittu moreover has ripened this habit and now we are nearly swearing not to touch the surf for the sole purposes of getting surf to make fresh surf or butter.
Fresh Surf Ingredients
- Milk: I buy milk locally from milk man who delivers milk at home milked from his cows at his house. Since the milk is uncontrived from cows and not skimmed or toned, it gives me a good yield of cream. Not all might have wangle to get milk directly, so when you get milk from store or packet milk door delivered it may be toned / double toned or skimmed or full fat. Full fat milk has 6% fat, toned milk has 3.0% fat, double toned milk has 1.5% fat and skimmed milk does not have fat at all. So we can get a good yield of surf from full fat milk, an stereotype yield of surf from toned milk and negligible or no surf from skimmed milk. We use well-nigh few table spoons to ÂĽ cup based on the recipes, so for home use we can get toned milk which is healthier option than the regular consumption of full fat milk.
Fresh Surf can be used for :
Homemade Fresh Surf can be used for all savoury dishes like gravies, curries etc. Subtracting surf to curries makes it not only rich but moreover gives it a restaurant taste. I have tried subtracting it to pudding but it gives a slightly sour taste so I would not recommend subtracting it for desserts or anything of that sort.
The malai placid each day purely depends on the quantity of milk boiled. Always use a perforated laddle to collect the malai.
Cows milk is preferred to yield increasingly surf which tastes unconfined too.
If you have any increasingly questions well-nigh this Fresh Surf do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Homemade Fresh Cream Recipe? Do let me know how you liked it. Moreover tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Fresh Surf | Homemade Fresh Cream
Ingredients
- Milk
Instructions
- Add milk to a a sauce pan. Choose a big sauce pan that can hold unbearable milk as it needs space for boiling. Use cows milk preferably.
- Heat it in medium flame until it comes to a rolling boil.
- Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to stave overflowing.
- Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit increasingly so I usually thicken it a bit. Switch off.
- After the milk is boiled, let is sit whispered for 30 mins or few hours in the fridge so that thick malai gets placid at the top. You can either alimony in room temperature or alimony in fridge to yield thick malai.I usually collect the malai whenever I swash milk so twice a day.What I do is : First once the milk is boiled alimony whispered in room tempearture for few hours collect the malai then store the milk in fridge. Evening surpassing humid the milk, remove the malai then which will be slightly thick as its from fridge.`
- Partially imbricate and set aside.
- You can see malai on top. We undeniability it aadai in tamil. This is the malai fromed in room temperature without an hour.
- Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
- Collect it in a wipe container else you can use a strainer to take the malai.
- Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
- Keep refrigerated and let it sit for atleast 1 day for your instant surf say if you need just few tbsps.Just whisk it well and Your surf is ready to use. But if you want it in zillion then alimony collecting for atleast 10-15 days or till you think you have a pearly value of malai collected.After the container is full you can either make butter out of it else use it as surf as such. Just whisk it well using a hand whisk for few mins until its linty without any lumps.You can moreover use a electric whisk to write-up it.
- See the placid malai.
- For using it for recipes take required malai in a bowl, whisk it gently. If you overwhisk it then butter will start forming.
- So remember to collect your malai everytime you swash milk to make your batch of homemade fresh surf ok?
Video
Notes
- This surf suits well for scrutinizingly all savoury gravies/dishes which calls for fresh cream. Most of the gravies I posted here uses homemade fresh surf only.
- Homemade freshcream is not suitable for any sweets/desserts like cheese confection etc. As it has a sour taste, it will not be suitable for desserts/sweets.
- While using for savoury gravies the sourness doesnt get noticed and is perfect to requite a restaurant taste.
Nutrition
How to make Fresh Cream
1.Add milk to a a sauce pan. Choose a big sauce pan that can hold unbearable milk as it needs space for boiling. Use cows milk preferably.
2.Heat it in medium flame until it comes to a rolling boil.
3.Give a quick mix and simmer for 2-3 mins. Place a spatula or laddle like this to stave overflowing.
4.Simmering helps in thickening milk as I have used cows milk the water content mabe be a bit increasingly so I usually thicken it a bit. Switch off.
4.After the milk is boiled, let is sit whispered for 30 mins or few hours in the fridge so that thick malai gets placid at the top. You can either alimony in room temperature or alimony in fridge to yield thick malai.I usually collect the malai whenever I swash milk so twice a day.
What I do is : First once the milk is boiled alimony whispered in room tempearture for few hours collect the malai then store the milk in fridge. Evening surpassing humid the milk, remove the malai then which will be slightly thick as its from fridge.
5.Partially imbricate and set aside.
6.You can see malai on top. We undeniability it aadai in tamil. This is the malai fromed in room temperature without an hour.
7.Carefully take the malai with a perforated laddle. The malai quantity depends on the type of milk you boil.
8.Collect it in a wipe container else you can use a strainer to take the malai.
9.Keep collecting the malai in the same container and refrigerate it. You can take malai as and when needed from this container.
10.Keep refrigerated and let it sit for atleast 1 day for your instant surf say if you need just few tbsps.Just whisk it well and Your surf is ready to use. But if you want it in zillion then alimony collecting for atleast 10-15 days or till you think you have a pearly value of malai collected.
After the container is full you can either make butter out of it else use it as surf as such. Just whisk it well using a hand whisk for few mins until its linty without any lumps.You can moreover use a electric whisk to write-up it.
11.See the placid malai.
12.For using it for recipes take required malai in a bowl, whisk it gently. If you overwhisk it then butter will start forming.
So remember to collect your malai everytime you swash milk to make your batch of homemade fresh surf ok?
Expert Tips
- This surf suits well for scrutinizingly all savoury gravies/dishes which calls for fresh cream. Most of the gravies I posted here uses homemade fresh surf only.
- Just write-up it well using a whisk or fork and add it to gravies.
- Homemade fresh surf is not suitable for any sweets/desserts like cheese confection etc. As it has a sour taste, it will not be suitable for desserts/sweets.
- While using for savoury gravies the sourness doesnt get noticed and is perfect to requite a restaurant taste.
Storage & Serving Suggestions
- Always store the placid surf in refrigerator. Do not store it in the freezer.
- Fresh surf is not consumed directly. It is widow with the gravies, pasta and soups to make the dish linty and to enrich the taste. Based on the quantity of gravy we are going to make for home regular cooking or for get together cooking, we will need well-nigh few tbsp of fresh surf to few cups of fresh cream. Since it takes a week long time to collect the cream, plan and start collecting surf therefrom 10- 15 days surpassing the occasion / get together when few cups of surf is needed.
FAQs
1. What is Fresh Cream?
Fresh Surf is the surf (malai) of the milk placid without resting the boiled milk and whipped surpassing use.
2. How do you make Fresh Cream?
Fresh Surf is heavy surf made by collecting malai from milk, storing and whipping it until linty consistency.
3. Where is the Fresh Surf used?
Fresh Surf can be used for gravies like Paneer Butter Masala, Paneer Tikka Masala, Pasta, Methi Mutter Malai, Butter chicken, etc and for thickening coffee and soups.
4. Can I use this Fresh Surf for making cakes, sultry or desserts?
No you cannot use this recipe for making cakes, sultry or desserts. The surf that is used in sultry is whipped cream. Whipped surf is made by vibration / whisking the fresh surf at upper speeds to form thick soft peak. Whipping surf has stabilizing teachers like gelatin / powdered sugar and flavours like vanilla, chocolate, etc. while fresh surf is just surf of the milk.
5. Should I use the same milk for collecting surf for 10-15 days?
No swash once or max twice from a batch of milk and then without collecting surf from that batch, we can use the milk for our regular use like making tea, coffee, curd etc. Repeat this process for 10-15 days to get well-nigh ½ cup of cream.
6. Which milk gives lot of cream?
Milk which is not toned or skimmed gives increasingly surf as the fat content is not removed from the milk.
7. Can I get surf from toned milk and skimmed milk?
Toned milk has 3.0% fat, Double toned milk has 1.5% fat while skimmed milk does not have fat at all. So we can get an stereotype yield of surf from toned milk but we will get negligible or no surf from skimmed milk.
8. I have placid glut surf what to do? How long we can alimony the fresh cream?
Use the glut surf to churn butter. Since we can regularly collect malai from milk, use the old surf for churning butter. We can use the homemade fresh surf without a reduction in flavour for 2-3 weeks. Good to use within a month vastitude which it might develop warlike sour taste.
9. Is Fresh Surf upper fat content good for heath?
Regular consumption of full fat milk might increase the LDL of cholesterol and could be a snooping for heart. So it is good to slosh toned milk. Subtracting surf for festive dishes or dishes washed-up once in a while will not have an impact on health.
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