1: milk full fat or cream top milk or bufflo 2 litres
2: Powder Suger 2 to 4 Tbs
1: place milk in a pan bing to a boil on high flame, close the flame, wait for 1 minute.
2: then (ONLY) pick the thick cream from the top and place it in a sieve with a bowl under, collect the thick liquid that will come out from that cream.
3: repeat this process till you have enough liquid collected from the sieved cream.
4: NOW YOU HAVE THE DOUBLE CREAM.
5: NOW to make WHIPPING CREAM keep it in the fridge for 2 hours.
6: add powder sugar 2 to 4 tbsp and beat till gets thick.
NOTE: TO MAKE DOUBLE CREAM YOU NEED PATIENCE AS YOU HAVE TO BOIL, WAIT FOR THE CREAM ON TOP COLLECT AND STRAIN THE CREAM FOR THE LIQUID WHICH WILL BE THE DOUBLE CREAM, PLEASE DO NOT HAVE ANY MILK WHILE COLLECTING THE CREAM ON TOP OF THE MILK OR THE DOUBLE CREAM RESULT WILL NOT BE CORRECT.
By Faiza Zarif
COOK WITH FAIZA
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