Pure Homemade Ghee from Butter or Malai (Clarified Butter) | Easy Recipe & Benefits
Ghee, also known as clarified butter, is a staple in Indian kitchens and a healthy cooking fat rich in flavour and nutrients. Making pure homemade ghee from butter or malai (milk cream) is simple, cost-effective, and ensures you get the best quality without any additives.
What is Ghee?
Ghee is clarified butter, prepared by simmering butter or malai until the milk solids separate and caramelise, leaving behind a golden, aromatic fat. It has a high smoke point and is prized for its nutty taste and health benefits.
Why Make Ghee at Home?
- Control over quality and purity
- Free from preservatives and additives
- Cost-effective compared to store-bought ghee
- Fresh and aromatic flavour
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Essential Ingredients: Perfect Homemade Ghee from Butter Recipe
Ingredients Needed
- Unsalted Butter (preferably organic or grass-fed) OR
- Fresh Malai (Milk Cream) collected from boiled full-fat milk
How To Make a Perfect Homemade Ghee from Butter
Start with Butter or Malai: Use fresh, unsalted butter or thick malai collected from boiled milk.
Melt the Butter: Heat the butter/malai on the low-medium flame in a heavy pan.
Simmer and Clarify: The butter will melt, then foam and bubble as water evaporates.
Separate Milk Solids: After some time, milk solids will settle at the bottom and turn golden brown.
Strain and Store: Remove from heat, strain through a muslin cloth or Strain the ghee through a fine strainer when white solid bits become golden brown.
Allow to cool down and store in airtight jars.
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Tips for Perfect Homemade Ghee
- Use fresh, unsalted butter or fresh malai for the best flavour.
- Cook on low heat to avoid burning the milk solids.
- Store ghee in an airtight container at room temperature for months.
Health Benefits of Ghee
- Rich source of healthy fats and fat-soluble vitamins (A, D, E, K)
- Aids digestion and improves gut health
- Contains antioxidants and anti-inflammatory properties
- Lactose and casein-free, suitable for most dairy-sensitive people
FAQS About Perfect Homemade Ghee Recipe
Can I make ghee from salted butter?
It’s best to use unsalted butter or fresh malai for pure homemade ghee. Salted butter may affect the flavor and shelf life.
How long does homemade ghee last?
When stored properly in an airtight container at room temperature, ghee can last up to 3-6 months. Refrigeration can extend its shelf life further.
What’s the difference between ghee and clarified butter?
Ghee is a type of clarified butter cooked longer until the milk solids caramelize, giving it a nutty flavor, whereas clarified butter is simply melted butter with the milk solids removed.
Is ghee suitable for people with lactose intolerance?
Ghee is mostly free of lactose and casein, making it easier to digest for most lactose-sensitive individuals.
🥣 Storing Suggestions
Store homemade ghee in an airtight glass jar at room temperature, away from direct sunlight. It stays fresh for several months without refrigeration. If you prefer, you can refrigerate it to extend shelf life even further. Always use a clean, dry spoon to scoop ghee to prevent contamination.
Serving Suggestions
Enjoy your pure homemade ghee drizzled over steamed rice, roti, or vegetable dishes for enhanced flavor. Use it as a cooking fat for sautéing or frying to add a rich, nutty aroma to your meals. Ghee also makes a delicious topping for dals and lentil soups.
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Pure Homemade Ghee from Butter or Malai (Clarified Butter) | Easy Recipe & Benefits
Equipment
- Heavy-bottomed pan
- Spoon
- Fine mesh strainer or muslin cloth
- Clean glass jar for storage
Materials
- 2-3 cups collected full-fat milk cream
OR
- 2-3 cups White butter
Instructions
- Pour the collected milk cream (malai)or White butter in a heavy bottom pan on a high heat.
- Reduce the flame when all the cream or butter has melted.
- Stir the milk cream or butter at regular intervals; doesn’t allow it to stick to the bottom of the pan.
- After 30 minutes, the ghee will start separating from the male and will become clarified.
- Strain the ghee through a fine strainer when white solid bits become golden brown.
- Allow to cool down.
- Store in airtight jars.
Notes
- The amount of ghee from the cream of cow milk is less than that of Buffalo milk cream.
- Do not keep the cream in the fridge for more than 15 days, otherwise, it will start to get sour.
- You can store this ghee for a year at room temperature.
- Use fresh, unsalted butter or malai for best results.
- Cook on low heat to prevent burning.
- Ghee can be stored at room temperature for several months.
Making pure homemade ghee from butter or malai is easy and rewarding. It enhances the taste of your dishes while providing numerous health benefits. Try this traditional clarified butter recipe today and enjoy authentic flavour with every meal!
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I have made this many times, follow the recipe exactly and turns out amazing every time.