Malai is made by heating unpasteurized whole milk to about 80ºC (180ºF) for about one hour and then allowing to cool. A thick yellowish layer of fat and khoagulated proteins forms on the surface, which is skhimmed off. 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.