In the Indian kitchen, the aroma and flavor of pure *desi ghee* (clarified butter) are simply unmatched. Most of us prefer to make ghee at home by collecting *malai* (cream) ourselves, as it is far purer and healthier than store-bought ghee. However, a common complaint is that the layer of cream that forms on the milk is often very thin, resulting in a meager yield of ghee.

If you, too, are grappling with this very issue, there is no longer any need to worry. Today, we are going to share 5 incredibly simple kitchen tricks that will ensure a layer of cream as thick as a *roti* (flatbread) forms on your milk, allowing you to extract double the amount of ghee you did before.

**Choosing the Right Milk and Utensil**
The first prerequisite for obtaining a thick layer of cream is using the right kind of milk. Always use full-cream milk or buffalo milk, as these varieties contain the highest fat content. Toned milk or cow's milk will invariably yield only a thin layer of cream.

Additionally, always use a wide-mouthed, heavy-bottomed vessel to boil the milk. The wider the vessel, the more surface area the cream will have to spread out and set.

**The Correct Method for Boiling Milk**
People often boil milk over high heat and turn off the stove the moment it comes to a rolling boil. This is the biggest mistake! You should always boil milk over medium heat. Once the milk comes to its first boil, reduce the flame to its absolute lowest setting and let it simmer for at least 5 to 7 minutes. Simmering the milk over a low flame allows all the fat to gradually rise to the surface.

**Cover with a Mesh Lid, Not a Solid Plate**
After boiling the milk, we often cover it with a solid plate or lid. Covering it with a solid plate traps the steam inside; this steam then condenses into water droplets that drip back onto the cream, causing the cream to become thin and watery. Therefore, after boiling, always cover the milk with a mesh lid or a perforated cover so that the steam can escape easily.

Allow to Cool to Room Temperature
Never place hot milk directly into the refrigerator. Cover the milk with a mesh lid and leave it on the kitchen counter to allow it to cool down naturally to room temperature. Only prepare to place the milk in the fridge once it has cooled completely and a thin layer has formed on its surface.

The Magic of Refrigeration
Once the milk has cooled completely, carefully place it in the refrigerator without disturbing it too much. Allow the milk to remain in the fridge for at least 8 to 10 hours, or preferably overnight. The cold temperature of the refrigerator causes all the milk fat to solidify and accumulate in one place. The following morning, when you retrieve the milk, you will find a thick, creamy layer on the surface, which you can easily skim off using a knife or a spoon.

Remember to always collect this cream in an airtight container that is suitable for freezer storage. Keeping the cream in the freezer ensures that it never turns bitter or spoils; it remains perfectly fresh, ready for whenever you wish to prepare ghee.

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