Homemade Ghee Recipe from Milk

Homemade Ghee recipe is one of the ancient and traditional recipes from India. Learn how to make ghee recipe from milk with step by step image instructions along with essential tips and video.

India is a place where the cow is treated as God and its products obtained from them as sacred. As mentioned above cow ghee is used not only to make delicious and aroma filled recipes but also to offer prayers and yagnas.

Our recipe is made from scratch i.e. from milk. In the first stage, we take cream and preserved it for days till we obtain the required quantity to make butter. It is then cooked further to make a pure form of ghee.

Homemade Ghee recipe is pure, healthy, aromatic and free from preservatives. As ghee can be used for cooking and deep frying we can make sweets and other recipes. People have treated this recipe as one of the good fats.

Fresh and pure ghee is usually grainy and cheaper than that available in the market. Usually, ghee bought from stores may have chemicals to enhance aroma and cheaper versions even have vanaspati.

TIPS to make perfect homemade ghee recipe:

• Always use full cream milk to get a thick layer of cream.
• Do not put a lid over the vessel when milk is hot, only place lid once it is cooled.
• To get a thick layer of cream put milk in a refrigerator.
• Adding curd to cream will help cream ferment and stop spoiling or giving a bad odor.
• If you have a hand blender, then blend for 15-20 minutes.
• When using a normal mixer grinder, change its blade to a whipping blade.
• Adding ice water or ice cubes will make butter float over buttermilk.
• Placing a spoon while boiling ghee will help it stop boiling out of the vessel.
• Till we get a pure form of ghee, we need to stir occasionally so that bottom does not stick and get burnt.
• The final stage is very crucial, once the bottom remains turn golden brown then immediately we need to stop the flame or else it burns in less than 2 minutes and changes its flavor.
• To flavor ghee, we can add a dry and clean beetle leaf or curry leaves once we off the flame.

You may also like to check other recipes:

Malai Kulfi,

Badam Milk,

Rasmalai Recipe,

Vanilla Ice cream and

Double ka meetha.

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Homemade Ghee Recipe from Milk

HomemadeGhee recipe is one of the ancient and traditional recipes from India. Learn how to make ghee recipe from milk with step by step image instructions along with essential tips and video.

Course Condiment

Cuisine Indian

Keyword Ghee Recipe

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 1 Medium Jar

Author Uppada Lakshmi

Ingredients

• 10 Liter Milk
• 4 tbsp. Curd

Instructions

1. We can make ghee in two ways one by using butter and the other by boiling milk (complete Indian style).
2. To get a good amount of butter, we need to choose high or full cream milk. Boil milk for 15-20 minutes and off the flame.
3. To get a good amount of layered cream, store boiled milk in a refrigerator once cooled.
4. Take a thick layer of cream and store it in a vessel by adding little curd to it. Adding curd will stop the cream from turning sour.
5. Continue this process of storing cream till you get enough quantity of cream so that we can make a good quantity of ghee recipe.
6. Put the cream in a vessel and whip (using a blender or by using a mixer grinder) to get butter.
7. Add chilled water while whipping so that butter floats and becomes easy to collect.
8. In a thick bottom, vessel put butter and boil on medium to high flame for 5 minutes till you find butter separation or till water evaporation.
9. Lower the flame and boil butter till you get pure ghee. It almost takes 15-20 minutes.
10. After 15 minutes of boiling, we need to check for every minute or two and check for bottom color.
11. When we find golden brown color at the bottom, off the flame immediately as boiling further may ruin the flavor of the recipe.
12. Transfer ghee recipe to a clean and sanitized vessel especially a glass jar.

Recipe Video

How to make homemade ghee recipe:

1.  Boil full cream milk for 15-20 minutes and let it completely cool. Place a lid over the vessel and place it in a refrigerator.

2.  Remove the lid and gently take the cream and transfer it to another vessel.

3.  Put 1 tbsp. curd in the cream, mix well and store in a refrigerator.

4.  Boil milk and continue the above process of taking cream over milk the next day and transfer cream to previously stored cream. Carry on this process till you obtain 2-3 bowls of cream.

5.  Put the cream in a mixer grinder and add chilled water or ice cubes.

6.  Blend for 5 minutes, if you feel rotation is hard then add little more chilled water and blend till you get floating butter.

7.  Transfer butter using a colander to another vessel so that only butter comes out leaving buttermilk behind.

8.  Boil butter on high flame till it starts boiling and we find ghee separation.

9.  When you find ghee boiling, check for remains at the bottom. If it turns golden brown then off the flame and keeps it aside.

Watch this recipe video on Youtube.