D&B-7 Malai | Vegetables24x7

D&B-7 Malai




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Malai is a cooking ingredient originating from the Indian subcontinent. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off.[1] The process is usually repeated to remove most of the fat.

Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Buffalo milk with fat contents varying from 5 to 12% is heated and boiled and then allowed to cool up to 4 °Celsius for best results. Similarly cow’s milk with milk fat from 3 to 5% is boiled and cooled to make malai.

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