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You are here: Home / Homemade at SharmisPassions / Homemade ghee recipe, How to make ghee from butter

Homemade ghee recipe, How to make ghee from butter

December 3, 2011 by Sharmilee J 54 Comments

Homemade Ghee Recipe

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).Homemade Ghee 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.Homemade Ghee Recipe

Homemade ghee recipe

Author: Sharmilee J
Homemade ghee recipe a quick video to show how to make ghee from butter.
Print

Ingredients

  • 500 gms butter
  • curry leaves or rock salt or drumstick leaves

Instructions

  1. 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.
  2. 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.
  3. And within few minutes the froth will collect at the top as you can see.
  4. Slowly the color turns to light brown.The residue will change color from white to brown.
  5. 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.
  6. 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.

 

Method:

  1. 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.
    Homemade Ghee Recipe
  2. 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.
    Homemade Ghee Recipe
  3. And within few minutes the froth will collect at the top as you can see.
    Homemade Ghee Recipe
  4. Slowly the color turns to light brown.The residue will change color from white to golden brown.
    Homemade Ghee Recipe
  5. 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.
    Homemade Ghee Recipe
  6. 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.
Homemade Ghee Recipe

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.

Homemade Ghee Recipe

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Reader Interactions

Comments

  1. Hari Chandana says

    December 3, 2011 at 3:39 am

    Nice post.. awesome job dear 🙂
    Indian Cuisine

    Reply
  2. Shireen Sequeira says

    December 3, 2011 at 3:45 am

    Wow, nice post Sharmi..never knew about the drumstick leaves & rock salt..will definitely try this!!

    Reply
  3. Divya Kudua says

    December 3, 2011 at 3:54 am

    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:)

    Reply
  4. Angie's Recipes says

    December 3, 2011 at 5:16 am

    Made ghee once…I like it. Better than the store-bought one.

    Reply
  5. Aarthi says

    December 3, 2011 at 5:30 am

    wow…i can smell the pure ghee..yummy..Amma makes the same way..

    Reply
  6. Tina says

    December 3, 2011 at 5:52 am

    perfect one..

    Reply
  7. Prathima Rao says

    December 3, 2011 at 6:59 am

    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 😉
    Prathima Rao
    Prats Corner

    Reply
  8. Sushma Mallya says

    December 3, 2011 at 9:58 am

    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!!

    Reply
  9. faseela says

    December 3, 2011 at 12:07 pm

    informative post…….

    Reply
  10. Lijna says

    December 3, 2011 at 12:37 pm

    Good one..

    Reply
  11. Raksha says

    December 3, 2011 at 1:25 pm

    This is nice and I guess the aroma of ghee will be great. I too prepare this.

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    Reply
  12. indianspicemagic says

    December 3, 2011 at 2:03 pm

    My grand ma prepares in the same way.How are you? I am missing you & all blog friends.Will be back soon.

    Reply
  13. Priya says

    December 3, 2011 at 2:21 pm

    Nothing will beat the home made ghee na..can feel the aroma of fresh ghee here..

    Reply
  14. Vardhini says

    December 3, 2011 at 4:45 pm

    I make it similarly too. Nothing beats the flavor of homemade ghee.

    Vardhini
    Event: Sinful Delights
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    Reply
  15. sangee vijay says

    December 3, 2011 at 4:50 pm

    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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    Reply
  16. Pavithra says

    December 3, 2011 at 5:05 pm

    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 🙂

    Reply
  17. Leena says

    December 3, 2011 at 9:02 pm

    I love homemade ghee and always prepare's at home.Easily explained with fabulous pics!

    Reply
  18. Torviewtoronto says

    December 3, 2011 at 10:32 pm

    looks wonderful sharmin

    Reply
  19. divya says

    December 4, 2011 at 1:24 am

    wonderful post….

    Reply
  20. Asmita says

    December 4, 2011 at 3:26 am

    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.

    Reply
  21. Gayathri Kumar says

    December 4, 2011 at 3:49 am

    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

    Reply
  22. M D says

    December 4, 2011 at 6:44 am

    Awesome job with this post. Will help many who've never tried this at home.

    Reply
  23. Chitra says

    December 4, 2011 at 10:00 am

    I too make ghee at home. i add little methi seeds at the end .. donno y 😉

    Reply
  24. Gopika Ram says

    December 4, 2011 at 6:05 pm

    Reminds me of my Mom's process 🙂 Awesome pics

    Reply
  25. soujanya says

    December 5, 2011 at 10:24 pm

    awesome…ghee looks grt!!

    Reply
  26. FoodEpix says

    December 6, 2011 at 3:47 am

    Looks delicious. Would love for you to share this with us over at foodepix.com.

    Reply
  27. cumincoriandercardamom says

    December 6, 2011 at 3:37 pm

    The Ghee container brings back memories of my mom's kitchen

    Reply
  28. Swaminathan.J says

    December 9, 2011 at 11:24 am

    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.

    Reply
  29. Sharmilee! :) says

    December 9, 2011 at 11:28 am

    @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 🙂

    Reply
  30. Anu says

    December 10, 2011 at 9:39 am

    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.

    Reply
  31. Online Rock Salt says

    December 15, 2011 at 6:58 am

    Wow, nice post Sharmi..never knew about the drumstick leaves & rock salt..will definitely try this!!

    Reply
  32. Rock Salt says

    January 28, 2012 at 10:18 am

    Awesome job with this post. Will help many who've never tried this at home.

    Reply
  33. Varalakshmi says

    September 1, 2012 at 8:42 am

    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 🙂

    Reply
  34. Suradeep Nath says

    November 11, 2012 at 6:02 pm

    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?

    Reply
  35. Sharmilee! :) says

    November 12, 2012 at 7:29 am

    @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

    Reply
  36. Vimal Kaur says

    March 6, 2013 at 4:23 am

    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…

    Reply
    • Sharmilee! :) says

      March 6, 2013 at 11:17 am

      Light brown is kind of ok…You can filter and use it. Hope its not black..

      Reply
  37. Ruchika Bhandari says

    June 12, 2013 at 7:03 pm

    Hi Sharmi,

    How much butter to use?

    Thanks.

    Reply
    • SHARMILEE J says

      June 13, 2013 at 2:02 am

      Quantity is your preference only…it depends on how much quantity of ghee you want 🙂

      Reply
  38. janu says

    October 11, 2013 at 5:09 am

    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?

    Reply
    • SHARMILEE J says

      October 13, 2013 at 3:24 am

      It keeps well for about a month….even in room temperature

      Reply
  39. Ramya Ju says

    May 17, 2014 at 3:43 pm

    hi…can we use low fat butter?

    Reply
    • SHARMILEE J says

      May 18, 2014 at 4:05 am

      Yes you can try….

      Reply
  40. Priya Sushant says

    June 23, 2015 at 1:22 am

    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?

    Reply
    • SHARMILEE J says

      June 24, 2015 at 2:23 am

      Unsalted butter

      Reply
  41. sudhin says

    November 23, 2015 at 12:08 pm

    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 😀

    Reply
  42. Unknown says

    December 26, 2015 at 4:01 pm

    Hai.. i have a doubt…can we use unsalted butter

    Reply
    • SHARMILEE J says

      December 30, 2015 at 12:34 pm

      Yes you can use

      Reply
    • R M Naganandan says

      July 4, 2016 at 4:17 am

      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….

      Reply
    • SHARMILEE J says

      July 6, 2016 at 2:22 am

      Sorry.. I m not really sure….

      Reply
  43. Alboni - Boni's Healthy Twists says

    July 31, 2016 at 1:39 pm

    very useful recipe

    Reply
  44. R.VENKATARAMAN says

    August 1, 2016 at 11:16 am

    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?

    Reply
  45. gowthami says

    June 9, 2017 at 6:23 am

    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

    Reply
  46. Meena says

    July 18, 2017 at 10:38 am

    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.

    Reply

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