Homemade ghee recipe a quick video showing how to make ghee from butter.You can use store bought butter too.
Mittu loves homemade ghee so we make sure ghee is always there in our kitchen and yes butter and ghee are always homemade except for rare occasions or when we have guests at home,we get butter alone from outside. On one such clicked this to post it here..I wouldn’t have given much preference to this post if a reader hadn’t asked for it 🙂 Here is the step by step recipe for making ghee from homemade butter(click on link below for the recipe).
This is how ghee looks(above pic) after few hours, depends on the climatic conditions too.We had a gloomy weather when I made this so in few hrs ghee became thick.
This is how ghee looks(above pic) after few hours, depends on the climatic conditions too.We had a gloomy weather when I made this so in few hrs ghee became thick.
Homemade ghee recipe
Homemade ghee recipe a quick video to show how to make ghee from butter.
Ingredients
- 500 gms butter
- curry leaves or rock salt or drumstick leaves
Instructions
- Heat the butter in a heavy bottomed kadai in medium low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
- Once it has melted down completely,allow the butter to boil - there will a sound when this process happens.Once the sound ceases the butter becomes frothy.
- And within few minutes the froth will collect at the top as you can see.
- Slowly the color turns to light brown.The residue will change color from white to brown.
- At this stage add a pinch of rock salt or curry leaves or drumstick leaves,mix well and switch off. Rock salt is added for the residue to settle down.
- Now strain using a metal strainer.The residue is collected as you can see....We usually mix it with rice and eat...yummm.Pure homemade ghee is ready.
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Method:
- Heat the butter in a heavy bottomed kadai in medium low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
- Once it has melted down completely,allow the butter to boil – there will a sound when this process happens.Once the sound ceases the butter becomes frothy.
- And within few minutes the froth will collect at the top as you can see.
- Slowly the color turns to light brown.The residue will change color from white to golden brown.
- At this stage add a pinch of rock salt or curry leaves or drumstick leaves,mix well and switch off. Rock salt is added for the residue to settle down.
- Now strain using a metal strainer.The residue is collected as you can see….We usually mix it with rice and eat…yummm.Pure homemade ghee is ready.
Cool down then store in a clean container.
My Notes:
- You can use rock salt or curry leaves or drumstick leaves dipped in buttermilk and add it at the last stage.
- The residue can be mixed with rice and had, it will be very tasty.You can even add roasted wheat flour with nuts to make atta ladoos.
- I took the butter straight from the fridge so cooked in low flame else it will start burning.
- If ghee is not cooked properly,it will give raw flavour so be patient and cook in low flame.
- Adding drumstick leaves or curry leaves makes the ghee more flavourful and will help stay so for a longer time.
- Do the whole process in low or medium low flame to avoid burning.
Nice post.. awesome job dear 🙂
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Wow, nice post Sharmi..never knew about the drumstick leaves & rock salt..will definitely try this!!
My mil does the same thing every week,any given time she'll have a fresh batch of butter in the fridge,a container full of homemade ghee and cream inside the fridge waiting for its turn to become butter or ghee:)
Made ghee once…I like it. Better than the store-bought one.
wow…i can smell the pure ghee..yummy..Amma makes the same way..
perfect one..
Mom makes ghee atleast once a week..Always better than the store bought ones..Nicely explained post Sharmi..The ghee has a nice golden hue 😉
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I love home meade ghee ….The smell of it is simply so authentic…my mom makes it and it's simply the best….Beautifully explained!!
informative post…….
Good one..
This is nice and I guess the aroma of ghee will be great. I too prepare this.
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My grand ma prepares in the same way.How are you? I am missing you & all blog friends.Will be back soon.
Nothing will beat the home made ghee na..can feel the aroma of fresh ghee here..
I make it similarly too. Nothing beats the flavor of homemade ghee.
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heme made ghee is always the best one, amma use to make it with murungailai,so flavorful…love it…nice post..helpful too!!
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Nice one and my MIL does the same way, she collects the paal aadai(cream from milk) everyday and then when planning to do butter add tsp of curd in the milk cream to make it as curd cream. then she churns in the mixie itself(using the chunner blade). Nothing beats home made ghee and butter.. i am really drooling. Even here in US i am making butter once in a while 🙂
I love homemade ghee and always prepare's at home.Easily explained with fabulous pics!
looks wonderful sharmin
wonderful post….
This is so informative. I have always struggled with making ghee at home. I love the step by step method shown here. Will try making it at home using your method. Thanks for sharing.
Very informative post Sharmi! I have tagged you for a challenge and please visit my blog for details. http://gayathriscookspot.blogspot.com/2011/12/7-links-challenge.html
Awesome job with this post. Will help many who've never tried this at home.
I too make ghee at home. i add little methi seeds at the end .. donno y 😉
Reminds me of my Mom's process 🙂 Awesome pics
awesome…ghee looks grt!!
Looks delicious. Would love for you to share this with us over at foodepix.com.
The Ghee container brings back memories of my mom's kitchen
I read elsewhere on the net that we should remove the white frothy fat that accumulates on the top [cholesterol] and then finally filter out the milk solids as you said. Of course, my family disagrees with me. They want the fat that gives the taste.
@Swaminathan : I am not sure of it as amma makes it this way. But if we are diet and cholestrol conscious then we have to avoid ghee itself 🙂
Hi Sharmi,
Excellent one. My amma too make the ghee in the same way by dropping drumstick leaves at the end. Which leave nice aroma. Once she be shifting the ghee into the container, she will be adding ragi flour in that ghee kadai with the drumstick leaves and added sugar or jaggery which will be very nice for having. Also, It got more strength in it.
Wow, nice post Sharmi..never knew about the drumstick leaves & rock salt..will definitely try this!!
Awesome job with this post. Will help many who've never tried this at home.
I add the rock salt, curry leaves, cloves, stem(thotima in telugu) of betel leaf, 5 drops each of butter milk and milk — Mom's suggestion 🙂
i tried this, but since i didnt had mathu, i used food processor. i used the kneading blade and poured cleam and water to it. but the creme got whipped. how to do it in food processor?
@Suradeep : Are you asking for churning of butter? I am not sure of food processor but guess its same way I have said as in mixie too..cream should be sour enough to get the correct consistency
hi sharmis….i made ghee yesterday. but i suppose i overdid it..it turned light brown rather than golden…my concern is whether i can use it or not bcas i prepared it for my 1 year old son..pls reply…
Light brown is kind of ok…You can filter and use it. Hope its not black..
Hi Sharmi,
How much butter to use?
Thanks.
Quantity is your preference only…it depends on how much quantity of ghee you want 🙂
Hi sharmi, nice post…One question, I've prepared ghee. Now i would like to know how long will it be good.
I am just keeping it outside. I mean not in fridge.How do i know if its shelf life is over. So could u clarify this?
It keeps well for about a month….even in room temperature
hi…can we use low fat butter?
Yes you can try….
hi sharmi, thanks for the recipe. I like to try this. But please advice on the butter type. I should be buying aavin salted or saltless butter?
Unsalted butter
Hi Sharmi, am a fan of u. Tried many recipes from sharmispassion and turned out awesome always. So when i got a huge pack of unsalted butter i wanted to make ghee which i donno. Obviously ur name came in my thoughts! And here i am, found u and going to make ghee. Thanks a ton 😀
Hai.. i have a doubt…can we use unsalted butter
Yes you can use
I heated milk cream instead of butter…
How to use it now! Or is it waste!
Please suggest since it's half kilo cream I heated. And I heated waiting for ghee for 2 hours. It smells good and tastes good. Can i use it for making sweets and suggest me how to use it….
Sorry.. I m not really sure….
very useful recipe
1. is it necessary to filter the residue. ghee with residue is tasty
2. can the ghee be kept in fridge to avoid ants etc. or should it be kept not in the fridge?
Thanks for the recipe. Especially for the tips to keep it low flame when butter is taken straight out of the fridge. I burnt it the first time keeping it in high flame
Your ghee is looking Golden and perfect texture. What a perfect picture. Great Job Sharmi.
Well explained method of making Ghee, We use only karuvepillai leaves & little methi seeds. Now i learnt rock salt and murugakeerai too. Thank you Sharmi, u r explaining very simple & easy way and your notes/tips really very helpful.