How to Make Homemade Ghee or Clarified Butter (Step-by-step Method + Video)

by Rachna
homemade ghee

Homemade ghee or Clarified butter is very easy to make. But you do need to include a few steps in your routine. The first thing is to start getting whole cow’s milk. If you boil it and keep it in the fridge overnight, you will get a thick milk cream or malai in the morning. Just strain this and store in a container for a week to make homemade butter and then clarified butter from it. Desi ghee is made from cow’s milk. You can make it from buffalo milk as well.

What are the benefits of homemade ghee?

Homemade ghee or clarified butter is very special in Indian cuisine. It has many health benefits according to Ayurveda. It not only gives flavour to everyday cooking, from dals and khichdis to laddoos and halwa, but is also used in Ayurvedic medicines and preparations that enhance our health. Here are the health benefits of homemade ghee:

  1. Clarified butter has fat-soluble vitamins that help in weight loss.
  2. Ghee is known to maintain hormone balance and maintain healthy weight.
  3. Ghee contains omega-3 fatty acids and Vitamin A which are good for our health.
  4. Using ghee in winter helps keep the body warm.
  5. It is good for skin, intestinal health, helps in preventing constipation, relieves clogged nose.

How to Make Homemade ghee or clarified butter

Here is my step-by-step method with pictures and video that shows you how to make homemade ghee:

homemade ghee

How to Make Homemade Ghee – Clarified Butter

Rachna Parmar
This is a step-by-step recipe of how you can make homemade ghee at home from milk cream. Homemade ghee is not only tasty but has many health benefits. Do try this easy recipe.
5 from 8 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Ghee, Oil
Cuisine Indian
Servings 10
Calories 32 kcal

Ingredients
  

  • 1 cup milk cream

Instructions
 

  • Take whole fat milk and boil it. Let it cool and leave it in the fridge overnight.
  • Collect milk cream in the morning in a container. Do this for 7-10 days till you have a cup of thick cream.

How to make homemade butter

  • Add 3-4 tbsp. of yoghurt or curd to this cream and mix well. Leave it overnight to form curd.
  • Once the curd is ready, you can churn it with a traditional churner, by hand, in a blender or a hand mixie.
  • I used a hand blender. It took me about 10 minutes for butter to separate from the whey. This whey or buttermilk is delicious. You can add a few spices and consume it. It is healthy as well.
  • Now wash this butter with water multiple times till the water runs clear. Your homemade butter is ready. You can use this fresh butter for your food or can heat it further to make ghee.

How to make ghee or clarified butter

  • Take an iron or copper pan and heat it. Now pour the butter in it. Heat it on low heat for about 10 minutes. You will see that the clarified butter or ghee will separate from the milk solids which settle down in the pan.
  • Once the milk solids have turned golden brown and completely separated from the ghee, turn off the flame and let it cool down.
  • Once cold, strain the ghee into a sterilized glass bottle.
  • Your homemade ghee is ready to use.

Video

Notes

  • Your ghee has a pale yellow colour and a very pleasant smell and taste.
  • It has a granular semi-solid texture at room temperature and will solidify in winter.
  • You can consume the milk solids left behind or add it to sweets. I sometimes eat it with a little sugar.
  • You can store the homemade ghee in a glass bottle and it will not spoil. If you are using homemade butter, store it in the fridge.
  • You can store milk cream for more than 7-10 days by storing in the freezer. Then you can make a larger monthly batch. If milk cream is stored for more time in the fridge, it may start smelling sour hence it is better to make ghee from it every 7-10 days unless you are freezing it.

Nutrition

Nutrition Facts
How to Make Homemade Ghee – Clarified Butter
Amount Per Serving
Calories 32 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 18mg1%
Potassium 45mg1%
Carbohydrates 2g1%
Sugar 2g2%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Step-by-step Pictures

Sieve thick milk cream from boiled and chilled whole milk daily for 7-10 days. Then add 3-4 tbsp. of curd and let it set overnight to form curd.

Now whisk this curd for 10-15 minutes in a blender or with a whisk. Butter will separate from whey or buttermilk. Sieve the butter and wash it multiple times with cold water till water runs clear.

Your homemade butter is made. You can use it as is but remember to store it in fridge. Or you can heat it to make ghee or clarified butter. Heat this butter in a pan for 10 minutes on low flame till clarified butter separates out and milk solids settle down. Sieve it and your desi ghee or clarified butter is ready to use.

Pour into a glass bottle and use.

Hope you liked how to make homemade ghee or clarified butter and will give it a try.

Do also watch this video to help you see the process and get an understanding of how to make ghee.

If you liked the recipe, I request you to give a * star rating either on the recipe or when you comment. Thank you.

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homemade ghee

This is a post for the #AtoZChallenge all of April. I will be sharing easy recipes, tips and tricks related to food all this month. Do stay tuned in.

Read all my posts in A to Z challenge here.

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14 comments

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14 comments

Shilpa Gupte -

I LOVE ghee! I make it regularly, and love everything about it–the process, the byproducts…..all of it. Yeh post padhkar I am drooling! Seriously! ❤ I can have spoonfuls of ghee just like that.. ?

Reply
Rachna -

hehe You are so cute, Shilpa. <3

Reply
Shalini -

Oh wow! I have never tried making ghee at home. Though I love it, absolutely love it. I can have rice with ghee and a little salt. Bas! I would be a happy puppy ?

Reply
Rachna -

Do try. Homemade ghee has a special taste.

Reply
Reema D'souza -

My mom used to make it at home and sell it in the neighbourhood too! The taste of homemade ghee and butter is so much better than the readymade ones.

Reply
Kaddu -

I fried my hand mixer just 2 days ago, when I was trying to make a fresh batch of ghee from the malai accumulated! ?
Had to give away the half processed malai to my maid. Now I need to get a new hand mixer! Sighhhh!
Sorry, couldn’t drop by yesterday, wasn’t feeling well, but here’s my H post if you want to check it out…
Find my H post @ 10 Favorite Harry Potter Characters

Reply
Shilpa Garg -

I have never washed butter with water. This is something new for me. Why do we need to wash it with water??
Will try it next time. Love the color of your butter and ghee!!

Reply
Rachna -

We wash it with cold water so that the butter firms up further and also to remove all traces of milk solids from it.

Reply
Kislaya -

Hello Rachna ji,
I have made ghee and butter at home from stored malai (milk fat). I learned this process from my Nani (my grandmother). The taste is just awesome. She always prepared fresh ghee for me whenever I left for my hostel. We smeared fresh butter on aloo paratha – it tasted heavenly! I love ghee and butter in my every meal.
Read my H post here – http://evergreenleaf.blogspot.com/2019/04/h-hesitation-atozchallenge-2019.html

Reply
Rachna -

Yes our grandparents definitely made their ghee at home. Good to have you here, Kislaya.

Reply
Kislaya -

Also lovely pictures and thanks for explaining the process in the video as well!! It looks yum.

Reply
Rachna -

Thanks a lot, Kislaya.

Reply
Random Musings -

I’ve always wondered what exactly ghee was made of. I’m shocked how easy it sounds to make it
Debbie

Reply
Rachna -

Glad to know that the post helped you out, Debbie.

Reply

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