- Substitute of Cream: If you don’t have any cream to add in the soup or gravy, add a mixture of butter and milk.
- Prevent Boiling Milk Overflow: Apply some oil on the sides of the vessel in which you boil milk, in order to avoid it from overflowing.
- User Milk Residue for Paneer: After extracting butter from milk cream, add a little milk or curd to the residue and boil. You will get soft ‘Paneer’.
- Thick Cream: For thick cream, cover the milk vessel with a thin muslin cloth and refrigerate over night.
