Cream

35% of well-nourished buffalo milk is cream.

Cream is the fatty part that accumulates on the milk. Centrifuges are used in dairy plants to obtain cream. Half an hour after boiling natural milk, a thin layer forms on top of it. Cooked milk should be stored in a cool place for at least 10-12 hours to get cream at home naturally. Experts recommend keeping the milk in a cool place until a layer at least 1 cm thick is formed on top to get the cream.