See How to Make Ghee From Milk in this homemade recipe of making ghee from milk. Ghee is also known as clarified butter. Making Pure ghee at home is highly beneficial for our health as it ensures that ghee is of the finest quality and free from any added preservatives or chemicals that we get from store-bought ghee. Ghee is also used in many Indian recipes for cooking which only enhances the taste of the dish. Making butter and pure desi ghee at home from milk cream is a traditional process passed down for generations in India. It involves separating cream from milk, then making butter from cream, separating butter from buttermilk, and then simmering it over low heat until the pure desi ghee is left behind. Making ghee takes some time and to make the process simple, I’ll also share the recipe for making ghee directly from milk cream very soon.
In this single recipe, I’ll show you an easy way of making ghee or clarified butter. In this simple method, I’ll share the traditional manner of making cream from milk, then butter from cream, buttermilk from milk, and finally how to make pure ghee at home.
Also try our other homemade milk recipes such as Homemade Curd/Dahi, making Paneer at home, Mawa/Khoya at home, and how to make malai or cream at home.
Making Cream, Butter, Buttermilk and Ghee Recipe Video
Ingredients to make butter and pure desi ghee
- 1 liter full cream milk
- 1 tbsp water
- 1 tsp curd
How to Make Ghee From Milk (Step-by-Step Instructions)
1. Boiling the Milk – Add 1 tbsp water to 1 liter of full cream milk and boil the milk on high flame.
2. After the milk comes to a boil, let the milk simmer on low flame for 5 minutes.
3. Once the milk has come to a boil, let it cool for 7-8 hours at room temperature, or place it overnight in a refrigerator. A thick cream will form on top. Now we will skim off the cream.
4. Skim off the cream with a ladle or spoon and transfer it to a separate container. I’ve used the container where I’ve already stored cream for 10-12 days using the same process from steps 1 to 4.
5. Once you have collected enough cream, add 1 tbsp of curd and refrigerate it for 2 days.
6. Churning the cream – Place the cream container in a large bowl containing hot water.
7. Use the hand whisker to separate butter from cream.
8. The butter will separate from the cream
9. Take chilled water in a separate bowl and transfer the butter to this bowl.
10. Using Buttermilk -The liquid left behind after churning the cream is buttermilk which is also very healthy for our digestive system. Please do not throw it away.
11. Make Ghee – Place the butter in a separate pan and heat it on low to medium flame until the butter melts. It will start to foam and form bubbles.
12. Cook the butter, stirring occasionally, until the foam subsides, and the liquid turns golden brown.
13. Strain Ghee – Strain the ghee through a strainer to remove the leftovers.
14. The fine ghee is ready to use.
15. Store it in a dry glass container. Enjoy your homemade pure ghee made from milk cream. In this way, we have made 500 ml of ghee using 1 liter of milk cream collected for over 10 to 12 days.
Recipe Card
How to Make Ghee From Milk
Ingredients
- 1 litre full cream milk
- 1 tbsp water
- 1 tsp curd
Instructions
- Take a pan and add milk and 1 tbsp water
- Let it boil and turn the flame to low.
- Boil for 5-7 minutes on low flame.
- Let it cool by storing it in the refrigerator for few hours.
- Separate the cream and put it in a bowl.
- Add curd and mix well.
- Store it in the refrigerator for 2 days during summers or keep it outside during winters.
- Take hot water in a large bowl and place the cream mixture bowl in it.
- Mix well using a hand whisker. The butter will separate from the cream within a minute.
- Pour cold water in the mixture.
- Take a bowl with chilled water and pour the mixture into it
- Take the butter out in a separate bowl.
- Heat butter in a bowl at low to medium flame.Keep stirring.
- Strain the mixture once it has cooled and collect the ghee in a glass jar.
