World · India Bureau
Simple '156 Formula' Method Ensures Thick Cream Layer on Milk
A straightforward household technique promises consistent results for forming malai, or cream, on boiled milk. The method involves specific timing and temperature controls that can be easily replicated in any kitchen.
LSN India ·
Home cooks across India seeking to form a thick layer of malai on boiled milk can rely on a simple technique known as the '156 Formula,' which breaks down the process into manageable steps. The method begins by boiling milk and then allowing it to cool for one hour before proceeding to the next stage.
Following the initial cooling period, the milk should be covered halfway and left undisturbed for five hours at room temperature. This partial covering allows air circulation while preventing dust and contaminants from settling on the milk's surface, a critical step in the cream-formation process.
The final phase involves refrigerating the milk for six hours, during which the malai solidifies and thickens. This temperature differential encourages the fat globules in the milk to coalesce and rise to the surface, creating the desired creamy layer.
By adhering to these three sequential stages—one hour cooling, five hours at room temperature with partial cover, and six hours refrigeration—households can consistently produce thick malai without requiring specialized equipment or additives. The technique leverages basic principles of milk composition and temperature control that have been used in traditional Indian kitchens for generations.