How to make ghee from store bought butter with step by step detailed photos for beginners. Sharing the tips I noted throughout the process, read on to find out! It just takes 10 minutes to make your own ghee!
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About ghee
Ghee, also known as clarified butter is widely used in most of the Indian households, right from everyday food, to prepare sweets, snacks.
My view: Although ghee is commonly known as clarified butter widely, we at home make ghee slightly in a different method, and on golden side.
Do you know what is the science behind Ghee? How it stays good longer than butter in shelf?
Basically, butter is fat plus milk solids (liquid form/ cream). During the process of making ghee, we separate the milk solids and it is just pure fat!
Fun fact
The residue is called nei kadugu or kasadu in our language (Tamil). We pat hot idlis over it and eat. Or just mix hot rice in it and consume.
Also having a teaspoon of ghee in empty stomach with warm water have lots of benefits to body. Rather than mixing it with carbs, consuming this way have health benefits.
Have you noticed ghee dosa being super crispy than butter dosa?
Since butter have some milk solids in it, makes the dosa but soft. Where as since ghee is pure fat just like oil, it turns the dosa crisp!
So use ghee where ever you want to make things crisp.
Health benefits
It is always better to consume your fat as ghee than butter as the former has healthful fatty acids.
It has no milk solids, so better for people with lactose intolerance.
Anti inflammatory - Can help reduce joint pains due to inflammation.
How to make ghee
To make ghee we need either homemade butter or store bought butter.
Butter is melted over heat until you get a clear liquid. There are few stages you can clearly see and get homemade ghee in easy steps.
Firstly, butter melts completely and becomes frothy like a foam.
Secondly, the milk solids separate and forms a layer on top.
Thirdly, boiling melted butter becomes noisy, milk solids settle down.
Lastly, the milk solid starts changing colour, the noise subsides. Bubbles starts to rise. Switch off flame and give resting time.
That's the way I make ghee at home.
Why homemade
Someone once asked me why buy butter from shop and make ghee, why not buy ghee instead? Is it economical?
Actually, I had no answer to the economical part as I have not really calculated if it is. But...
I am very much used to the homemade ghee, it's taste, flavor, texture and the nature. Somehow I feel homemade ghee is lighter in tummy. That's because may be the process we follow.
A spoon full of homemade ghee in a dosa or a sambar sadam is much much flavorful and gives lighter feel than greasy heavy feel.
Besides, few times the store bought brand I buy gives a weird smell that I never enjoy.
Stages
There are various texture you might have noticed when it comes to ghee. Especially in store bought ones. Some are pale, smooth and have a strong flavor. Some have a grainy texture which is said to be a good sign.
Elder folks at home say ghee should have grainy texture as it cools down (manal manala in Tamil which means sand like texture). While melting butter, if we switch off earlier than the right stage, the ghee will not be having this grainy texture it is supposed to have.
Color
Depending on which cow's milk the cream-butter is sourced, the butter as well as ghee color also may vary. We use pasu nei (Cow's ghee) for everyday use.
Desi cows butter is yellowish in color while buffalo's is white. We make ghee from desi cow's butter.
The famous butter is from 'Uthukuli', a place in TN. Uthukuli vennai (vennai = butter) is famous all over Tamil Nadu, still sold with the name, can be found online or sourced locally.
Salted or unsalted
Initially, I have seen my mom making ghee everyday from homemade butter. My paati churns butter milk to take out butter and we use the butter milk for the meal/ day. Ghee used for everyday lunch.
Later we started sourcing Uthukuli butter from a local vendor. After that, we switched to butter commercially available from Salem paal pannai. Mostly it will be Aavin butter. Same at my in-laws home as well.
After coming here to Singapore, I used to get Amul butter in Mustafa. That too only salted version. So I have been doing it for many years. These days I have switch to Milky Mist unsalted butter.
Honestly speaking I never find any difference in salted or unsalted butter taste wise. Only thing is I find less residue in unsalted butter and find it best for making ghee.
My vote is for Aavin, Milky Mist or Amul Unsalted butter in order. (Not paid to write this). The first two gives very very less residue while in amul you there's a lot.
Shelf life
Ghee stays good for 3 months in room temperature and more than that in fridge.
Always use moist free spoons and handle properly.
Related posts
Stepwise photos
1. Firstly, take out the butter, peel the wrap and place it in the cooking pot. Let it come to room temperature. Saves energy as well as melts fast. After that, start heating.
2. Butter will eventually start melting.
3. Now, pour the melt butter over un melted block for making the process fast.
4. Once everything melts, mix well. It will become frothy but with a smooth texture foam.
6. Continue heating and stirring every minute to ensure nothing gets stuck at bottom.
7. Next, there will be larger bubbles as it boils and top layer will look as if it's split. There will be some bubbling and crackling noise as this happens.
8. After that, the split residue and bubbles become more clear.
9. Keep stirring and continue in medium flame now. Residue will go down and you will see only clear bubbles.
10. At final stage, the crackling sound will reduce completely and becomes frothy and raises slowly.
11. Immediately switch off the flame. The residue that got settled will now start to change color. You can leave it as such and as time passes, in the heat, the color will become more golden or reddish.
Optional steps
12. As soon as you switch off the flame, you can dip a curry leaf or a sprig or drumstick leaves in butter milk and put inside the hot ghee.
13. This process stops the ghee from further becoming darker/ burnt , as well as makes the residue settle down. Refer notes for more options.
14. After that, take out the leaves and let it cool down completely. As it cools and comes to room temperature, the ghee becomes clear (thus clarified butter!).
15. Finally, transfer the clear, pure, golden ghee to another storage container. The residue usually stays at the bottom if you do this gently.
Optionally you can also use a filter. Either way do slowly and gently without disturbing the bottom.
Recipe card
How to make ghee
Equipments (Amazon Affiliate links)
- Cooking pot
Ingredients
- 500 gm Butter Unsalted
Instructions
- First take out the butter, peel the wrap and place it in the cooking pot.
- Let it come to room temperature. Saves energy as well as melts fast.
- After that, start heating.
- Butter will eventually start melting.
- Pour the melt butter over un melted block for making the process fast.
- Once everything melts, mix well.
- It will become frothy but with a smooth texture foam.
- Continue heating and stirring every minute to ensure nothing gets stuck at bottom.
- Next, there will be larger bubbles as it boils and top layer will look as if it's split. There will be some bubbling and crackling noise as this happens.
- After that, the split residue and bubbles become more clear.
- Keep stirring and continue in medium flame now. Residue will go down and you will see only clear bubbles.
- At final stage, the crackling sound will reduce completely and becomes frothy and raises slowly.
- Immediately switch off the flame. The residue that got settled will now start to change color. You can leave it as such and as time passes, in the heat, the color will become more golden or reddish.
- As soon as you switch off the flame, you can dip a curry leaf or a sprig or drumstick leaves in butter milk and put inside the hot ghee.
- This process stops the ghee from further becoming darker/ burnt , as well as makes the residue settle down. Refer notes for more options.
- Take out the leaves and let it cool down completely. As it cools and comes to room temperature, the ghee becomes clear (thus clarified butter!).
- Transfer the clear, pure, golden ghee to another storage container. The residue usually stays at the bottom if you do this gently.
- Optionally you can also use a filter. Either way do slowly and gently without disturbing the bottom.
Video
Notes
- Instead of curry leaves or drumstick leaves, you can add few small crystals of rock salt.
- Some people add fenugreek seeds for flavor. I have not tried this personally.
- Adding salt, curry leaves or drumstick never change the taste or flavor much in vast way. It only enhances the ghee flavor more. You can very well use it for sweet, savories.
Nags
my grandmom used to add curry leaves to home made ghee. she even used to make the butter at home. i just buy it. but tell me, which brand of unsalted butter do you buy and where do you get it in singapore? i desperately need some for baking!
Uma
Thanks for such an useful info. Nice step by step instructions. I used to follow the same process when I was in Japan, but after coming to US I buy ghee from stores.
Sireesha
Yumm yumm .Nothing can beat home made ones....
Prema Sundar
nice step by step pics .. one of my neighbors was asking me the method to make ghee and she had said that she would come to my house that day when iam planning to make ghee. i would like to send ur link to her as the process is explained neatly.
raaji
niice try ......this is my first visit here..i liked some of the dishes....do check out my blog....
Priti
Hey, nice way of making ghee..my mom use to do this sometime but I never tired it ..first time here and you do have a lovely blog..like the header very much 🙂
Laavanya
My mom adds drumstick/curry leaves too, dipped in buttermilk.. 🙂
Sia
homemade ghee is the best and if its made from homemade butter its simply heaven.
u get amul buttur in s'pore? thats really cool...
raaji
thanks 'raji' for dropping by 'raaji's' blog..
LG
u r back in action.. 🙂 good post ya
Bharathy
A Good Post that would benefit many!..:)
P.S-Rajeee...angey keezhe irukkara kathri-melagu kozhambum intha vasamana neyyum soodu sadhathila pottu oru pesa pesanju sappta eppidi irukkum theriyuma...Sllluuurrrrp ;)..
P.P.S-just now saw the old comment in my kozhukkattai post..excuse me pls 🙂
Menu Today
Hi RAks,
Home made ghee gives good flavour to all dishes... I add curry leaves or Methi seeds to get good flavour. Thanks for sharing.
Daily Meals
Hi Rak's Kitchen! Nice presentation.
Cham
I too make homemade ghee 🙂 Nice instructions and pictures
Kitchen Flavours
Nice color. Homemade ghee is the best one.
Sagari
ghee looks great
vandana rajesh
Homemade ghee is surely the best. My daughter loves ghee with her food and so was going to make it today.
Dershana
hi, first time here 🙂
my mom and grandmom make ghee at home. and yes, the drumstick leaves...as kids we used to compete for them, they were so delicious with hot rice.
adding you to my foodie blog list.
SriLekha
that looks inviting! its looking perfect and this is how my mom will prepare at home! My mom adds drumstick leaves for a good flavor!come and join in the chicken event going in my blog!
raaji
you have been tagged......check out my blog post dated 14th sep for details......
easycrafts
I have some plain butter purchased for krishnajayanti...planning to convert them into ghee..perfect colour of your ghee
SweetBites
hi, just visited ur wonderful blog. thanks for giving the ghee recipe. i remember seeing my grandma making ghee using drumstick leaves back in India. the ghee was simply fragrant.
Ms. analyzer
I have a doubt? what is the advantage of converting butter to ghee?? I mean do u knw ..what from butter is vapourized which leaves only ghee at end?? Hope u will answer..
Also .. PS: I am an ardent lover of ur blog.. Best cooking blog I have ever seen... 🙂
-snigdha
RAKS KITCHEN
Well Ms.analyzer, I am not sure enough to answer your doubt and have no clues what vaporizes and makes butter to ghee... Only thing I know is ghee is better to consume than butter ...And if you know the reason it will be useful to me and may who read this too,do tell!
Thanks for your compliments abt my blog!:)
swarnamuky
Hi,u rock wit ur blog!! I have ur blog as a home screen icon in my itouch which helps me to view easily while cooking.. And abt ur doubt of ghee n butter..... Here u go..
People who are allergic to dairy products can easily include ghee in their diet. People who are allergic to dairy products fail to digest casein and lactose. During the clarification process of ghee, casein and lactose are removed from the butter.and also the storage is easy tat u can have ghee in an airtight container and have it in room temperature for 2 to 3 months. As per a study butter leaves acidifying effect to the body whereas ghee leaves alkalizing effect to the body..
RAKS KITCHEN
Hi swarna, thanks a lot for the feedback and the information 🙂
radha ramachandran
hi very easy method with clear photos!!! thanks a lot !!!
zora
I am cooking butter on lowest heat 1 hour or more then it can be kept longer out of friggirator. I don't find any recepy like this. I red once about Ghee found 200 years old , it was still good , it was not in frigg.
Raks Anand
Yes it stays good long when handled well. If you do not open it will be good for years.
Sudha Sabarish
Very useful post Raji.Thanks for sharing.
nibhesh raj adhikari
my mum also does the same thing, and it has very good smell....love it..
gemkd
Hi,
First time hearing about ghee from store bought butter!
I have a Q: Do you put in *just* the curry leaves (dipped in buttermilk?) ?
Waiting to try this one out!
thanks,
hasita
RAKS KITCHEN
Yes curry leaves dipped in buttermilk.
Amsa
Hi raji,
I am a recent visitor of your blog... you are doing a great job!
One doubt...Do u use amul salted butter?
janu
Hi raks..
sorry ...one more query...
wat to do with the residue??is it a waste product..i had this doubt bcoz it looks like ghee only..
thanks in advance..
janu
Hey Raks.. u really rock..
Prepared ghee at home..yay... thanku so much..now that i've started preparing things which i've earlier bought only at stores...
The only doubt i've now is , why cudnt i smell the flavour of ghee now..it still seems to be the smell of butter..Will it be like that only or did i make a mistake??
indhu
hi raks..
planning to make ghee tomorrow.. can i use the curry leaves as it is? is it necessary to dip in butter milk? if so y?
Raks anand
They say it enhances flavor. But its ok if u dont have.
Online engineer
Hi i read in many places that ghee should be stored in air tight containers to avoid moisture to get in contact with it.But i bought a container similar to yours and if you notice there a small hole for the spoon to be kept.Is it ok since if stored in this it won't be airtight.
Online engineer
Hi tried it the same way as you said but didn't use tea strainer ,so some of the solids got settled down in my jar is it ok?now ghee has solidified...what should i do? one more thing,the ghee didn't come out as yellow as shown in picture.It came out a bit brownish but i don't think it got burnt...What could be the reason?can i use it or should i discard it?
sowmi The cute
Hi janu,
with the residue my mom used prepare ragi flour halwa or wheat flour halwa..
ragi halwa tastes awesome
Raks anand
That ' s fine You can use. When it solidifies it will be yellow
Ramya Gomathy
Hi I have been following your blog and all your recipes turn out very well!!! I tried making the ghee as per the procedure given above and I guess I switched off the flame a bit earlier than required. I am still getting the butter smell. Is there a way to correct it? Pls suggest.
Raks anand
Try heating again probably?
Kiruthika Dhevi
Hi Raje mam am a very recent visitor of ur blog, from Ganesh chathurthi. I have tried out many dishes from ur blog but not posted any pics of the dishes . Everything came out very well. In a short period I became a very big fan of u and ur blog.. U may not believe that in my iPad ur website ll always be open and I do go through it again and again whenever I get time. It's simply superb. And mam in this ghee preparation i always do it with unsalted butter.. Y is that u use salted one? Does it make any diff?
Kiruthika Dhevi
Hi Raje mam, am a very recent visitor of ur blog, from Ganesh chathurthi. But have tried a lot of dishes. But I dint post any pics of the dishes. Everything came out very well. Ur blog is simply superb. In a short period I became a very big fan for u and ur dishes. U may not not believe this, ur blog ll be always open in my iPad and whenever I get time I go through ur blog just like preparing for exams. it's excellent. And mam I usually prefer unsalted butter for ghee preparation. Y is that u do with salted one? Does it make any diff?
Raks anand
Thank you so much 🙂 No specific reason other than that I get salted butter only 🙂 Why dont you try once with salted butter once?
Kiruthika Dhevi
Oh sure mam.. Will try it and lf there is any diff ll let u know...
Unknown
With salted butter hope the ghee doesn't taste with little salty?? Just a random doubt. I am a beginner with cooking.
Raks anand
No, ghee and salt will never mix as all the water content goes off 🙂 Salt will get settled with the residue. You can strain the ghee alone.
Radhika Venkatesan
Hi,
I tried this now, got a darker colour like u have shown in ur pic. But in ur video the end product colour is lighter. Also got lot of brown particles settle at the bottom. Does it mean i have burnt it? What to do rectify this. It became dark bcos i was waiting for it to boil as per step 6.
Raks Anand
Until deep brown it is fine, only if it is black and gives burnt smell then you past the stage at which you will definitely get fumes. It's our choice to let the ghee turn pale or deep brown. Deep brown is more flavorful my mom says, but should not be burnt accidentally 🙂
If you want to stop the process, you can sprinkle some butter milk or keep over a wooden plank. Plunge the bottom in cold water (make sure no water end up in ghee)
Hope this helps.