Making ghee at home from butter and/or heavy cream is incredibly easy and I’m showing you how. Ghee is a wonderful fat that’s written about in ayurveda, is paleo friendly and whole30.
1 litre Heavy Cream/ Malai/ Cream from Milk, chilled
1 pound/ 454 grams Butter
Making Ghee from Cream:
- Make sure the cream is cold when you start to make ghee. Place the cream in a large bowl and churn it with a hand blender. After a few minutes, you’ll see the cream start to separate into butter and liquid. At this stage, keep churning for 2-3 more minutes till all the cream has separated.
- Place a sieve over another bowl and cover the sieve with a cheesecloth. Drain the butter in the cheesecloth and collect the remaining liquid or buttermilk in the bowl. Buttermilk can be drunk as is, or can be used for baking later.
- Collect the edges of the cheesecloth and squeeze out any extra liquid from the butter. Now pour half a cup of ice cold liquid over the butter, so as to almost wash the butter. This helps get rid of any sediments. Once again, squeeze any extra liquid from the butter. At this stage, you can either store the butter in the fridge or use it to make ghee.
- To make ghee, place the butter in a saucepan over the stove and warm it up. Once the butter melts completely, let it simmer. As the butter simmers, it’ll start foaming and splutter.
- Continue cooking the ghee on low heat for 20-25 minutes, stirring occasionally to make sure the milk solids don’t burn at the bottom. As it cooks, it’ll start to change colour from a bright yellow to slightly greenish and then to a light golden brown.
- Once the ghee becomes clear, stops foaming and the milk solids at the bottom turn brown, your ghee is ready! Let it cool for a few minutes before straining it on a cheesecloth. Store it in an airtight jar.
Making ghee from butter
- Take cold butter and cut it into cubes to help it melt evenly. Place the butter in a saucepan and heat it. Once it melts, reduce the heat and let it simmer.
- As it simmers, the butter will start foaming. Use a spoon to skim off the top foam. Repeat this every few minutes.
- After about 20-25 minutes of cooking, ghee will start to look clear and will become a golden brown, with the milk solids settling at the bottom. It’ll also give out a sweet, nutty aroma. At this point your ghee is ready. Let it cool for a few minutes before straining it with a cheesecloth. Store it in an airtight jar.
Storing Ghee: Ghee is very shelf stable and can be stored at room temperature for 3-4 months. Or in the fridge for up to a year. Ghee will automatically solidify slightly at room temperature or can solidify completely if you stay in a cool climate.
Using ghee: Use ghee like any other cooking fat for stir-frying, sauteing and even deep frying. It also tastes great if spread on toast or drizzled on soups, stews, dals, rice etc.
Nutritional info about Ghee: The nutritional info below is for 1 serving of ghee which is approx 1 teaspoon.