Easy Homemade Ghee Recipe
We love ghee in our family. I use ghee in all the recipes that call for vegetable oil. Ghee is called clarified butter i.e butter minus the water and milk solids gives us ghee. I learnt this Easy Homemade Ghee Recipe from a colleague of mine.
You can read about health benefits of ghee here.https://www.healthline.com/nutrition/ghee#section1
Ghee is better than butter for Indian cooking because it has a higher smoking point and most of our dishes call for high flame cooking.
I first started making ghee at home in 2012 when I started to stay in Jaipur for my job.
The local dairy brand in Jaipur was called Saras. They had really really good milk products. I would buy their milk in pouches for my daily breakfast spread (Read muesli/cornflakes with milk).
Everyday after boiling the milk I found that there is a very thick layer of milk cream(malai) formed on the top surface of the milk. Now when we were younger this was a delicacy to be enjoyed with sugar. But alas! Now we are health conscious and sugar is a huge taboo. And its better to have no doodher shwar (malai) rathen than have it without sugar!
So I would collect this cream daily and put it in the fridge for some later use.
Then I got to know from a colleague of mine that its better to freeze rather than refrigerate this malai and that is can be used for making easy homemade ghee!
I was super excited on hearing this and started my journey of malai collection. The procedure she described was very easy but a bit time taking. So I usually made the ghee on weekends. And believe me it was perfect ghee!
I was so happy and I now always try to make my ghee at home.
I will describe step by step the very easy method for making ghee at home which anybody can make.
Step 1
Start by collecting milk cream/ malai and freeze it. I usually collect for a month which yields a good quantity of ghee.
Step 2
When you have collected a good amount of malai you are ready to go. Take out the frozen malai from the freezer and keep for half an hour. Then take a non- stick pan and put in the frozen malai and put on low flame.
Step 3
Keep stirring on a low flame.When the malai has melted you have to keep an eye on it and stir in between.
Step 4
After around 20 to 30*minutes you will see the cream will begin to bubble and slightly separate. This is a crucial step. You have to keep stirring continuously so that it does not catch at the bottom.
Step 5
There will come a point of time when you will see the milk solids separating and the ghee will start to be visible. The pan will splutter a lot and you have to be very careful at this point.Keep stirring continuously because otherwise the milk solid might burn.
Step 6
When the milk solid has become light brown in colour you will see beautiful golden coloured ghee floating in thr saucepan. This is your cue to switch of the flame. Your ghee is ready but has to be separated from its partner the milk solid.
Step 7
When the ghee has cooled down a bit, take a clean muslin cloth and strain the ghee into a airtight dry glass jar.
The remnant milk solid is the khoya that is used to make sweets. You can use it in any way you want. I use it in mawa cake, in homemade sweets and once I also used it in a mutton gravy (which turned out to be super yummy!)
*The time for melting may vary. Please adjust the stirring accordingly.
This in short is the super easy homemade ghee recipe.
Hi Ginia! This is a very interesting way of making ghee. I usually remove the cream from the top of the curds (yoghurt) and save it in the same way as you, make butter and then only make the ghee. Your method sounds simpler. I will try it!
yes brindha. this is a easier method. you should try it.
This is really an interesting way to make ghee at the house with so much adulteration happening, this could be a good choice.
I have made ghee using your recipe and it turned out perfect.But the stirring needs serious dedication!
Hey! Glad that you liked the recipe!
I too made ghee in this at by storing cream of milk for a month. Nice post
In this age of adulteration, it’s better to switch to home-made alternatives. Thanks for sharing this recipe. 😊
Oh wow! This is exactly what I needed. After I shifted base, I don’t find the purest ghee and the one I find in the Indian Grocery Stores are either expired or of the brands that I don’t buy! Thank you so much for sharing!
Lovely! thanks for sharing
The recipe you have shared seems very simple (except the stirring part). I think i might try it someday.
Thanks and keep posting easy recipes. 🙂
superb, I do the same process every month.. quite a savior and healthy
I too make ghee in the same format and make besan chakki with the leftover brown mawa.
I have learned this from my mom and she says she has learnt it from her mom. Homemade ghee tastes so good and we can be sure of the quality as well.
Rujuta Diwekar’s videos made me understand that Ghee is really helpful. This is amazing, would definitely try it out
I have never made ghee at home but will try out with the help of your post.
Thank you for sharing.
I do make ghee at home. I make butter first, use it for a couple of days and then make ghee from it. I don’t use the leftover mawa though .