Easy step-wise picture recipe to make fresh homemade butter and homemade ghee! Make the best tasting clarified butter – ghee at home with this easy recipe video. Learn how to make fresh butter and ghee at home.
Ghee, also known as Indian clarified butter is a magic potion. It can alleviate any normal dish to something extraordinary. Take for instance, plain white rice. Add a dollop of homemade ghee, it tastes absolutely divine. Indian cooking uses a lot of ghee and as such our cuisine is rich, with lots of spices and aromatics. Traditionally, in the olden days, homemade ghee was very common. My grandparents owned a farm and lots of buffaloes – which means there was abundance of fresh milk, yogurt, cream and the likes. Fresh cream collected over days would be used to churn fresh homemade butter at home which in turn would be converted to ghee.
We have been making fresh homemade butter and homemade ghee, since a few months. I have been used to buying skimmed milk or toned milk but recently learnt the health benefits of standardized and full fat milk. With full fat milk, the homemade curd/plain yogurt turns a lot creamier and healthier. We extract the fresh cream off the curd and store it in an airtight container for a week or upto 10 days. At large scale, fresh cream is extracted from milk but that would not be as flavorful as the one from yogurt. Instead of churning the butter using a hand whisk or an electric whisk, we use blender and it is quite quick to make butter at home this way. Check out the recipe below to learn the tips & tricks.
It is not necessary to make butter at home for making homemade ghee. If you don’t want to save cream every day or looking for a shortcut, just buy a block of unsalted butter at the store. Making ghee is very simple! Just cook the butter until it clarifies. All you need to do is stir the butter continuously. At one point, butter begins to clarify and turns a deep golden brown. The sediments collect at the bottom and we call it “goggu” (in telugu), it tastes delicious with hot rice. Filter off all the sediments and pour the golden liquid into an airtight container – your ghee is ready! If you like this, check out other "back to basic recipes" from my blog below -
- Orange Marmalede
- Ginger Garlic Paste
- Homemade Paneer/Cottage Cheese
- Green Chutney aka Mint Coriander Chutney
- Simple Basil Pesto
Check out the video recipe to make Homemade Ghee or learn how to make Indian Desi Ghee from Unsalted Butter on my YouTube Channel – do subscribe if you love my short video recipes 🙂
How to make Homemade Ghee | How to Make Ghee from Butter
📖 Recipe
Homemade Ghee | How to Make Ghee from Butter
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1.5 cups Fresh Cream extracted from homemade curd
- ½ cup Cold Water optional
Instructions
To make Fresh Homemade Butter –
- Add fresh cream to a blender jar. Run it on low speed for 3-4 mins, cream begins to breakdown.
- Scrape the edges and pour ½ cup of cold water into the blender. Pulse at regular intervals for 5-6 mins.
- Buttermilk would separate from the butter, which would come together in a ball.
- Discard the buttermilk and collect the butter in a bowl.
To make Fresh Homemade Ghee –
- Heat a heavy bottomed pan. Add the fresh butter to it and let it melt.
- Stir it continuously on low flame until the butter starts bubbling up.
- In 12-15 mins, butter starts clarifying and golden liquid begins to show up.
- Continue to stir until the ghee turns a deep golden brown and looks clear. Switch off the heat and let the sediments settle at the bottom.
- Once cooled down, filter off the sediments (tastes great with hot rice) and pour the golden liquid aka ghee into an airtight jar.
- Optionally, a few drumstick leaves can be added at the end to enhance the flavor of ghee.
Detailed step-wise picture recipe of making Homemade Ghee | How to Make Ghee from Butter
To make Fresh Homemade Butter
- Add fresh cream to a blender jar. Run it on low speed for 3-4 mins, cream begins to breakdown.
- Scrape the edges and pour ½ cup of cold water into the blender. Pulse at regular intervals for 5-6 mins.
- Buttermilk would separate from the butter, which would come together in a ball.
- Discard the buttermilk and collect the butter in a bowl.
To make Fresh Homemade Ghee
- Heat a heavy bottomed pan. Add the fresh butter to it and let it melt.
- Stir it continuously on low flame until the butter starts bubbling up.
- In 12-15 mins, butter starts clarifying and golden liquid begins to show up.
- Continue to stir until the ghee turns a deep golden brown and looks clear. Switch off the heat and let the sediments settle at the bottom.
- Once cooled down, filter off the sediments (tastes great with hot rice) and pour the golden liquid aka ghee into an airtight jar.
- Optionally, a few drumstick leaves can be added at the end to enhance the flavor of ghee.
Recipe Notes
- If you don’t have homemade butter, store bought butter can be used too.
- It is important to stir the butter continuously, making sure not to burn it but cook it to right consistency.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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