Ghee is also known as clarified butter and is an integral part of cooking and a must have in most Indian kitchen. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer. It also adds great aroma, flavor and taste to the food. We use ghee for multiple purposes. For babies and toddlers, we mix ghee with rice and feed them. Indian desserts are famous for its rich ghee texture and aroma. Also for Rotis and Parathas, we add ghee. Even for lighting lamp in temples and home poojas, it is very auspicious to use ghee instead of oil. 

Ghee is also used in many home remedies. For sore lips, we can apply ghee to make it soft. For stomach pain due to over body heat, a best home remedy is to mix ghee with warm water and have it before going to bed. Even for sore throat, we can warm the ghee and add a pinch of freshly ground pepper, it relieves the pain the throat. There are many many more uses of ghee. We tend to buy readymade ghee from stores. But only few ghee brands are good in market. So, it is better to concoct ghee at home. Homemade ghee are always rich and fresh in aroma and flavour. Also, for small kids, it is more hygenic and safe to use homemade ghee. I used organic butter and made this ghee. In India, you can use aavin or good quality  butter and try making at home. Its very simple to concoct ghee and this post would be helpful for beginners who never tried homemade ghee. 

Homemade Ghee | How to make Homemade Ghee
Homemade Ghee | How to make Homemade Ghee

Preparation and Yield:
Preparation time5 mins
Cooking Time20 mins
Recipe CategoryMain
Recipe CuisineSouth Indian

Salta Pinch

Homemade Ghee | How to make Homemade Ghee
Homemade Ghee | How to make Homemade Ghee

  1. Take a heavy bottomed saucepan with high sides and heat it over med-low heat.  Add the butter.Make sure to keep the heat medium and let it melt slowly until completely melted. 
  2. Once the butter’s melted, you will find the fat separating from the milk solids.
  3. It will start foaming and bubbling. This is why you need a pan with high sides to make sure there is no overflow. At this point, lower the heat.
  4. The bubbles with gradually get smaller and smaller depicting water gradually cooking off.
  5. Soon there will be less bubbles and more foam. You will also find some of the solids clinging to the sides of the pan. The milk solids will start to brown.
  6. when the bubbling and foaming ceases, the milk solids turn deep brown and fall to the bottom of the pan and the Ghee itself is golden in color. 
  7. Remove from heat and let it cool.
  8. Filter this into a clean container.
  9. Serve the ghee with rice or use it for concocting desserts or rotis.
  10. Homemade Ghee | How to make Homemade Ghee
    Homemade Ghee | How to make Homemade Ghee

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  1. Which brand butter i can buy in US.? Also what is the shelf life?

    1. Hi, I use dailychef unsalted butter. Even we can use horizon organic unsalted butter

    2. I am using Challenge Unsalted Butter (http:/ for the last 20 years in the US and it gives the best taste and also forms small ghee crystals without hardening. Initially I experimented with most of the US brands (unsalted only)

  2. Hi,
    Looking so good. currently i am in US. Just want to know what kind of better is advisable to buy to prepare ghee?
    Any suggestions?