Homemade ghee two ways a simple recipe to learn how to make homemade ghee aka clarified butter from scratch.
Apart from cooking, Ghee is one of the most valuable ingredients in Ayurveda as it has a variety of health benefits. Ghee made from cow’s butter is naturally rich in antioxidants and eliminates free radicals thus help in the oxidation process. It contains butyric acid that leads to the increase of good cholesterol in the body.
Ghee is a natural lubricant for joints and helps in the formation of lubricants in bone joints.
Table of contents
What is Ghee?
Homemade clarified butter or also known as Ghee which used in most Indian recipes on day to day basis. In most of my earlier recipes, you must have read the use of ghee, especially for tempering Indian dals and making desserts. Making of ghee is a very traditional method in Indian cooking and it will make you feel aesthetic and pampered with joy to feel the purity and rich aroma of ghee.
Besides making your recipes delicious, ghee carries its own medicinal importance in Ayurveda.
Most of the Ayurvedic medicine consists of Ghee as the main ingredient and is considered to be an excellent helping agent for people with Pita Dosha ( acid related problems).
Here is our authentic recipe for making ghee in two ways i.e. from butter and milk cream. Ghee is a star ingredient in almost all Indian Recipes. It is used in most of the Savoury and dessert recipes in India. Ghee gives richness and flavor to the dish and makes them absolutely delicious.
Ghee is also good for frying and makes the items flaky and crispy. Do try our two ways ghee recipe from butter and cream and let us know how it turned out for you in the comment section.
Ingredients needed to make Ghee two ways
- Unsalted butter: I use Avonmore brand unsalted butter to make this ghee. Each bar of ghee is 227gand I use 4 bars at a time to make around900gms of ghee. You can use any of your favorite brands of unsalted butter or use milk cream to make your own unsalted butter.
- Full fat double cream: Any kind of full-fat milk cream, double cream, or heavy whipping cream is perfect to make ghee at home. You can also collect the milk cream that comes over a pot of boiled milk. Keep collecting and storing it in the freezer. Once it is more than enough to make butter churn it to make unsalted butter and then ghee.
How to make Ghee two ways
Ghee with unsalted butter
Heat a wok or heavy bottom pan and add unsalted butter in it. Keep the flame low.
As it starts boiling it will raise up like milk. Do not stir or touch it just keep an eye and let the heat on low to medium. There will be thick froth but do not worry as it will settle down.
After 20 minutes it will start settling down, stir slowly. Now it will take about 10 minutes more to be done. When you see all froth settled and a yellowish transparent fat appears, your homemade ghee is ready.
Strain the ghee while it is still in liquid form using a fine tea strainer or cheesecloth and store in a glass mason jar or container. Use as desired.
Ghee with cream
To make your own butter, take the milk cream in a bowl and churn it with the hand blender till butter comes out.
Once the homemade butter is ready make ghee the same way we made above with unsalted butter.
Serving and Storage
Ghee is used to make so many savoury and sweet dishes.Be it carrot halwa, motihoor ladoo or balushahi,ghee makes everything taste amazing.
Whether it is Dalmakhani, lauki sabzi or khasta kachori ghee is the best ingredient to bring the flavors of any dish to next levels.
Pro Tips/FAQs
- Make sure to keep the flame low throughout the cooking process.
- Do not stir the butter while it is cooking.
- Strain the ghee through a muslin cloth or thin tea strainer.
- Ghee stays fresh for 6 months at room temperature.
Like Ghee, try these reicpes…
Looking for more such drink recipes to get some ideas for your snacking? Do not miss my Mango Mastaniand Kaanji and the best one’s Passion Fruit Iced Tea.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Recipe Card
Homemade Ghee two ways
Equipment
- Saucepan
- Electric Whisk
Ingredients
First way with butter
- 4 blocks of unsalted butter, 227 gm each
- OR
Second way with cream
- 1 kg double cream orfull fat milk cream
Instructions
Ghee with unsalted butter
- Heat a wok or heavy bottom pan and add unsalted butter in it. Keep the flame low.
- As it starts boiling it will raise up like milk. Do not stir or touch it just keep an eye and let the heat on low to medium. There will be thick froth but do not worry as it will settle down.
- After 20 minutes it will start settling down, stir slowly.Now it will take about 10 minutes more to be done.
- When you see all froth settled and a yellowish transparent fat appears, your homemade ghee is ready.
- Strain the ghee while it is still in liquid form using a fine tea strainer or cheesecloth and store in a glass mason jar or container.
- Use as desired.
Ghee with cream
- To make your own butter, take the milk cream in a bowl and churn it with the hand blender till butter comes out.
- Once the homemade butter is ready make ghee the same way we made above with unsalted butter.
Video
Notes
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Homemade Ghee two ways and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
Very nice…an easy way of making ghee. Stunning pictures!! Its like…dekhte hi mun mein pani aagaya :))
Nothing better than homemade shuddh (pure) desi ghee…As usual lovely clicks…Can get the aroma and freshness of pure ghee
Homemade is always the best for sure , loved the way you have given the alternatives to make homemade ghee, thanks for the lovely share.
Homemade ghee is always the best ,its really cheap and healthy than store bought ones .I usually add some drumstick leaves in the end while making ghee ,it makes the ghee even more aromatic.
I too make ghee at home. I get full-fat milk and collect the malai – the traditional way of making ghee. It is such a therapeutic process.
Seeing this yellow beauty reminds me that I have a jar of collected malai that needs to be churned.
🙂
Homemade ghee is always the best. I just made a batch few days ago and the whole house smelt so amazing. Lovely pics.
Have been wanting to do this post for ages n you are up with this post. Useful post.
Lovely capture. What a detailed description of the whole process of making ghee. I have always found it intimidating but I guess I will try this time.
Homemade ghee is a Precious one.. Can add them in kids plate without any hesitation..
My mother makes ghee from scratch. before I went vegan I used only her ghee. Now I don’t need any. Your Pictures looks beautiful.
Liquid gold so good. yummmmm
OMG ! Ghee is my weakness especially home made ones. I love the aroma while making ghee… just divine ! Your clicks looks so tempting!
Making ghee at home is definitely an art. Just love to prepare them at home. Ghee rocks Sapana.
Homemade is the best. And ghee is so essential in Indian Cooking
I keep making ghee at home, but never did a post. Nice one Sapana
Nothing can be compared with the flavor of homemade ghee, its so so amazing!!!
Nothing can beat pure homemade ghee. Lovely share . Me too always make at home only.
Home made ghee is something which I always crave. My mom never failed to make it for us in our childhood. Great recipe post must say. Soon will post mine too.
Nothing can beat homemade! Since I have settled in the UK I have always made my Ghee at home
The color of the ghee is so gorgeous Sapana. And homemade ghee tastes the best and nothing can beat that aroma too. Earlier I used to make ghee from store bought butter but for the past year or so, I make it from fresh cream that I collect from milk.
Over the years ghee has gained such a bad reputation and for this reason I see many kids of today’s generation not consuming ghee as it’s fattening whereas it is highly effective in losing weight. Very good points highlighted and I wish everyone makes tons of ghee at home and consume them on daily basis with home cooked meals.