How to make ghee | Home made ghee recipe | How to make ghee from butter | How to make tasty ghee at home

By Latha on November 26th, 2015

how to make ghee at home

Home made ghee recipe explained with step by step pictures. Learn how to make ghee at home. Home made ghee is pure and free from any additives so atleast for your kids prepare ghee at home. Home made ghee using butter is explained here. Home made ghee will be fresh and aromatic. So try to prepare ghee at home.

I am lucky enough to enjoy home made ghee throughout my life. My Mother makes ghee at home using cow's milk. Even my Mother-in-law prepares very good quality ghee at home. We never eat curd rather we will have buttermilk. Making curd, churning it, collecting the butter and storing it in a water filled container is a daily process. Then once in a week the collected butter is cleaned and fresh and aromatic ghee is prepared. Whenever I visit native place, they will never forget to pack a bottle of ghee for me.

I also prepare ghee at home. But I will collect the cream everyday and churn it once in a week. And then I prepare the ghee once in every fortnight.

I have also explained how to make curd, how to make soft paneer and how to make sprouts at home. Have a look on them also.

How to make ghee

Instructions for making ghee at home:

  1. Take the butter in a thick bottomed large container. Wash the butter several times (My mother says 7 times) to get the clean butter. Drain the water completely.rinse butter to make ghee at home
  2. Switch on the stove and keep it at medium flame. The butter will melt in no time and starts boiling with a thick, white foam at the surface.boil butter to make ghee at home
  3. As the bubbling increases, you’ll notice that the foam will become thinner and the bubbles will become bigger and clearer. Stir occasionally at this stage. Bubbles will get more translucent and the foam will eventually disappear. Milk solids, which are now at the bottom, begin to brown. At this stage switch off the stove.Making ghee at home
  4. Wait for 10 minutes. Strain it into a dry glass jar. Discard the milk solids. Enjoy fresh homemade ghee.straining the home made ghee

Notes:

  1. Cleaning butter thoroughly is important to prepare good quality ghee
  2. Fenugreek seeds or a pinch of sea salt or one betel leaf or some fresh curry leaves can be added to enhance the flavor.
  3. You can use store bought unsalted butter too.
  4. You need not throw away the leftover milk solids; instead mix in with salt, sugar, thin poha and enjoy.
  5. Keep checking and off the flame immediately, when the milk solids turn brown.
  6. Adding betel leaves and curry leaves improve the shelf life and helps to get grainy texture.
  7. Ghee will be very hot. So wait for 10 minutes and then transfer it into a glass jar.
  8. Ghee can stay good for months, so no need to refrigerate it.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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