You’ve probably often seen your mother or grandmother skimming cream (malai) from boiled milk and storing it for later use. This cream isn’t just used in delicious recipes, it’s also the base for making
homemade ghee. However, the key question is: how long is it safe to store cream, and when should you extract the ghee from it?
If not handled properly, the cream can spoil, and the resulting ghee may lose its flavour and quality.
Storing Cream In The Fridge
When you boil milk daily, you can collect the layer of cream that settles on top and store it in an airtight container in the refrigerator. Typically, cream stays fresh in the fridge for 7 to 10 days. Beyond this period, it tends to turn sour and may start to smell.
To achieve the best taste and aroma in your ghee, it’s ideal to process the cream and extract the ghee within a week of collection. Always ensure the container is properly sealed; if it’s loosely covered, the cream can absorb odours from other items in the fridge, which can impact the ghee’s quality.
Additionally, store the cream in the coolest part of the fridge, not in the door, as temperature fluctuations from frequent opening and closing can spoil the cream more quickly.
Can You Freeze Cream For Longer Storage?
Yes, if you need to store cream for a longer period, keeping it in the freezer is a good option. Cream stored in the freezer can remain safe for around 20 to 25 days. However, before turning it into ghee, you’ll need to thaw and soften the cream thoroughly.
That said, the longer you store cream, even in the freezer, the more its aroma and texture may degrade, affecting the final quality of the ghee. Fresh cream almost always produces more aromatic and flavourful ghee.
When Is The Right Time To Extract Ghee?
The best time to extract ghee from stored cream is when the cream becomes slightly sour or thick. These are natural signs that it’s ready to be processed.
However, if the cream starts to smell unpleasant or changes colour (such as turning yellow), it’s a sign that it may be on the verge of spoiling, and you should extract the ghee immediately. Leaving cream too long can lead to it rotting, and the ghee made from spoiled cream will not be suitable for consumption.
Best Practice For Fresh, Homemade Ghee
If you’re collecting cream daily, the ideal method is to extract ghee every 7 to 10 days. This not only ensures better flavour but also reduces the risk of spoilage.
Alternatively, you could choose to extract ghee every three to four days, a practical solution for always having fresh, pure ghee without the hassle of long-term storage.
