Why Whole Milk Rabdi Beats Commercial Palm Oil Ice Creams
Understanding the nutritional and textural differences between authentic slow-reduced whole dairy kulfi and cheap industrial frozen desserts laden with hydrogenated fats.
Most commercial frozen tubs sold in supermarkets today are labeled as 'Frozen Desserts' rather than 'Ice Cream' because they substitute pure milk fats with cheap palm oil and vegetable fats.
Real Dairy vs. Hydrogenated Vegetable Oil
At Cremilk, our recipe starts with 100% full-cream whole buffalo milk. We boil down 100 liters of farm fresh milk to 35 liters of pure, viscous rabdi. No artificial milk solids, no synthetic thickeners, and absolutely zero palm oil.
The Mouthfeel Test
Palm oil leaves a greasy, waxy film on the roof of your mouth because it melts at a higher temperature than natural butterfat. Authentic dairy rabdi melts smoothly and naturally at body temperature, delivering a velvety, clean finish.