Ghee or Clarified Butter is a very integral part of a South Asian household. It is used in cooking and religious functions. The flavor, the aroma is so distinct and there is not a substitute for it. After having been condemned by health experts, Ghee is again being given it’s due.It is made all over the world with very little variations in the style of making it.
Here are some of the names for our very own beloved Clarified Butter:
Arabic: samna, samneh
Brazil: manteiga clarificada
English: butter Oil, clarified butter, drawn butter, seafood butter
French: beurre clarifié, beurre noisette (hazelnut butter, nutty butter or brown butter)
German: ausgelassene butter, Butterschmalz, geklärte butter (means butter that is clear and free of animal protein)
Gujrati: ghee
Hindi: ghi, desi ghee, shuddh ghee
Kannada: tuppa
Malayalam: Neyyuh
Marathi: toop, sajuk tup
Nepali: ghy
Portuguese: manteiga de garrafa
Punjabi: ghyo
Russian: Toplenoe maslo – means clarified butter
Sanskrit: ghrit, ghritam, ghritham, ghrut, ghrutham, sarpi
Somali: subaag
Spanish: mantequilla clarificada
Tamil: ney
Telugu: neyyi
Urdu:ghi
Credit: https://blog.pureindianfoods.com/
Make some home made Ghee (Clarified Butter), put a blob on your food the next time and enjoy!
Ingredient:
Unsalted Butter
Method:
1. Take Unsalted Butter and put it in a heavy-bottomed pan on medium heat.
2. Allow it to melt and come to a boil.
3. Once it starts boiling, reduce the flame to a low and allow it to froth/foam.
4. Keep stirring to make sure it does not burn at the bottom.
5. Once there is a golden brown layer at the bottom, turn off the flame.
6. Tip: take a tablespoon of water and pour it into the pan on the ghee. It will bubble and all the foam will dissapear.
7. Allow it to cool down.
8. Sieve it into a clean, dry jar or container.
9. Allow it to come down to room-temperature and store.
Tips:
1. Make Ghee in bulk and pour into small containers. Keep one in use out and rest in the refrigerator for longer shelf-life.
I have never added the water at the end but I will try that. I strain into a wide-mouth Ball jar with an unbleached coffee filter and a stainless steel Ball jar funnel. Gotta hold the filter in place with a couple of clothespins but works great. NOTHING gets thru that filter. Love my ghee! thank you for this.
Hi what brand of butter do you use for ghee, there are so many brands with margarine and other unhealthy ingredients. Please reply.
Didi, do you know that we can make a tasty Laddoo from the left over milk solids. Once the milk solids is separated, add some wheat flour to it n put it on the stove on medium flame. Keep mixing until the wheat flour cooks through n there is slight color change. At this time, add sugar powdered acc to ur taste. Then remove from flame n add some ghee to it so that we will have a good binding while forming Laddoo. Try making ladoos..if the mixture is too hot, try dipping ur hands in water n then make ladoos. We have to bear the heat n make it ..at the same time not burn ourselves. This tastes awesome n u won’t feel guilty that u are wasting anything.. 🙂
-Priya-
Thanks for sharing your idea Priya!
Most welcome. My mom was here with me recently n she did it when I made ghee seeing ur video. Those ladoos were heavenly. Caloric..yes 🙂
hi Anuja & Hetal,
Can we make ghee from yogurt. (not from cream)
i tried making this seeing on youtube some other channel “How to make Probiotic Ghee from Yogurt ” but i failed to do so and got wasted. I tried in food processor for 15-20-30 mins.kept it in the freezer again tried it but it was not converting to cream. Have you ever tried it? Though i have thrown that but still curious if its possible. your expert cooking advice on this please would appreciate. thanks
I was wondering about the trick to remove the foam on the ghee. Water makes the foam disappear but the foam gets reabsorbed in the clarified butter.
Professional cooks tell u to remove that because the foam is high on cholesterol.
So to me it seems that yuor ghee is high on cholesterol while ghee is famous for not having cholesterol.
Hello
I made this yesterday, however i am beginning to wonder whether i took it off the stove to soon
I took it off the stove when the butter had become a light golden colour and i could clearly see the bottom of the pan
The milk solids were still floating on the top and were white, and i seived them out
Does this mean my ghee is uncooked? should i start again?
Thank you
PS: Love your site, been a avid fan for years- recently made naan using your recipe — Perfect
Hi Sareeta,
Some times, all of the solids just refuse to settle at the bottom so we use the water trick, but sieving works as well.
Hello ladies. I will be trying this for the first time but I just had a few questions:
1. If I use 4 sticks of butter (or 1 lb), it should take approximately 15 or so minutes to make the Ghee, right? So, if I use 8 sticks of butter, it would take me 30 minutes or would it take more? I just want to get this perfect, nothing else. =)
2. If I use 1Tbsp of water for a pound of butter (to clear the froth), do I use 2 Tbsp of water for 2 pounds of butter?
3. What qualifies as a heavy-bottom pan? Most of my pots/pans are nonstick.
I apologize if these questions seem odd but I am a huge fan of Indian cooking and a novice at that. =)
Thank you greatly ladies!
Jenna
Hi Jeena,
I made ghee with 2 lbs of butter today, so thought I can answer your questions:
1. It took me about an hour (phew!) from the time the butter melted to make ghee. I kept stirring it throughout on medium-low heat.
2. I used a little over 1 tbsp of water to remove the foam. Start with 1 tbsp & see if you would need more. Its quite simple.
Hope that helped…
Hi,
Came across this below link, Can this be done? Would it be just like Desi ghee?
http://www.ehow.com/how_5514765_extract-butter-sweet-cream-butter.html
Let me know.
Thanks
Hi Smita,
Well, it needs to be cooked a little more and only then will it get that distinct ghee aroma 🙂
I would suggest not putting it in a ziplock bag though…
Hi Anuja and Hetal,
Well let me first start by saying “thank you so much†cooking is no more intimidating for me, I have tried out many recipes and each of them has come out really good. I can’t thank you both enough. I keep browsing your website, it has become my favorite pastime. Thank you, thank you, thank you…
I have question, I bought unsalted butter from Sam’s Club, but now I see it also mentions ‘unsalted sweet cream Butter’ and in INGREDIENTS – PASTEURIZED CREAM, NATURAL FLAVORINGS. Can I still go ahead and use this to make Ghee? ‘Sweet cream’ kind off puts me in a fix.
Thanks
Smita
Hi Smita,
It is perfect for butter 🙂
Thanks for all the compliments!
Thanks a lot for replying, will go ahead and make the ghee.
hi ,
well i made the ghee but the milk particles kept floating at the top too and also it didnt turn brown but it was a clear liquid.should i let it be on the stove for a longer time .
Thanks.
Deepika
Hi Hetal and Anuja
I m a big fan of ur website.. thanx for sharing recipes. i have been doing Ghee at my home since long time but in Inida. Now I m in US and i dont understand which brand of butter is good for making ghee. i tried Albertson’s unsalted butter but it didnt came out nice. i mean ghee was ok but the smell was not good at all.. pl can u help me to select a good brand.
thanx. u ladies are doing good job. keep it up
Hi Sejal,
We also use the store brands and they work out fine for us. You are probably comparing the aroma of the ghee here to that we get in India – and that I can see there is a big difference. We use fresh cream from the milk to make the ghee and here it is made out of a box of butter … 🙂
We have tried lots of brands and there is not a significant difference…maybe one of the viewers can help you with their experiences.
Hi Anuja
Thank u so much for reply. well last time, after seeing ur video i made ghee and guess what it came out perfectly.. thanks for the video.. and ya one more thing i added few drops of lemon into butter while making and now no more smell is bothering me…
love u ladies
sejal
Hi Sejal,
Glad to be of help 🙂
I want to make ghee and like to know whether unsalted sweet butter is same as unsalted butter….if no than in which brand i can get the unsalted butter…
Thank you very very much for your warm response!
How nice to meet people that put all their love in what they do.
=)
I wish you a non-stop growing success.
Analia
thanx hetal for urs prompt response…
thts really nice of u…:)
thanx hetal for your prompt response…
its really nice of u…:)
hi hetal n anuja,
i’ve made ghee 2 weeks ago, now i see fungus on it…i don’t knw wht happened… cn u help me regarding ths? shud i throw it?
Hi Noor,
Fungus will grow on ghee if the milk fat (things floating on top) is not completely removed or sieved from the ghee. Also, if it has fungus, it is probably not safe to consume.
thanx hetal..one thing more tht whr shud i keep d ghee? in the fridge or room temp??
Hi Noor,
I usually make a really big batch of ghee so I keep most of it in a clean dry jar in the fridge. I keep a little for everyday use outside at room temperature. When you need more, you can just use a butter knife or spoon and scrape some out of the jar.
Hi! Thank you for the explanation of the ghee. I have a question. Where I live there is not unsalted butter in the markets, only salted. I’m not english speaker, so I don’t understand the comment you say in the video about making ghee with salted butter. Why would it be wrong? What would be the result if I make it with salted butter (just because I have no other options). Thanks =)
Hi Analia,
Salted butter can be used (if you have no choice). The problem is that salted butter will cause a lot of foam while making the ghee.
I make ghee frequently, but sometimes I notice that eventhough the milk solids on the bottom of the pan have turned a caramel color and some parts even start to get really dark and crisp and the ghee appears crystal clear, but after I take it off the stove and put it in a jar it starts to get cloudy. does that mean I still have milk solids suspended in it?
HI Gregory,
Ghee is a saturated fat and the reason it is becoming cloudy is because it is cooling down and thickening up. If you melt it down, it will be clear again 🙂
Dear Hetal & Anuja
I’ve watched several other youtube videos and it appears to me that everybody makes their ghee a little differently.
One particular method that has piqued my interest (besides yours, of course – brown clarified butter is divine when used to cook brussel sprouts) is Sanjay Thumma’s – the Vahchef.
His home made ghee is a product of what appears to me a white butter, which apparently is also home made (yeah, home made butter – go figure). What I’m really confused about is when he said that he collected the white fat out of yoghurt over a week or ten days period or something something.
I couldn’t quite understand how would one do that though, cuz to my knowledge, yogurt is a very perishable product (its dairy, that’s why). So having it around for a week doesn’t really sound good to me (I’d assume that Sanjay’s yogurt has been exposed to the air). And does yogurt really forms a layer of cream on top after it’s been let to sit for days?
Here’s the link to “Sanjay’s Ghee”:
http://www.youtube.com/watch?v=oS9uYroj0LE&feature=related
I’m really confused right now and I hope that you would enlighten me! Danke schon!
Hi Blahnik,
It is a common practice in India to boil milk before using to kill off any bacteria. This is done on a daily basis. Also, milk in India is not homogenized so when it cools, a thick layer of fat floats on top. Most people do not like to consume this fat (or cream) while using the milk so they collect it over a few days and store it in the refrigerator. When they have enough, they churn it to make homemade butter. Similarly, when you make homemade yogurt with non-homogenized milk, a thick layer of fat will collect at the top. If refrigerated properly, yogurt has a longer shelf life than regular milk.
Well explained =D Thank you so very much!
Thanks! I do have one question. If I stir, how do I get a layer at the bottom?
Hi Wag,
You stir until the milk solids turn brown and eventually, they will settle at the bottom. They become heavy and a few seconds after stirring, they will settle down.
Hi Hetal and Anjua,
I made the Ghee yesterday. It came out perfect. The ghee has an almost light, and airy like grainy texture. Almost like it is whipped. Thank you so much! A tip from my grandma, add 1 tablespoon of raw white rice to the ghee when it is cooling. The rice helps to preserve it a bit longer according to her. I’m not sure how, but I will see. In Guyana, I was told that Ghee used to be made from the cream of fresh cow milk. It took a few days to make because the cream was set until it curdled, then boiled until the whole thing turned to ghee. Is that how it was done in India?
Hello, I made my first ghee yesterday. It turned out with a lighter color not as dark as yours. I should have problably cooked it longer.
I used a coffe filter instead of a colander to filter it. Also worked quite well. But it takes longer of course.
I heard that in India you use butter made from buffalo milk.
Is that true and for what reason?
thanks !
Hi Alexander,
When the ghee cools down, it does become lighter. We’re sure buffalo milk produces ghee with a different taste then cow’s milk, the probable reason for using it in India. We only get one kind of butter here, so no choice for us 🙂
helo..
really inspiring video..am really excited to see making ghee at home. I ve seen my mom doing it, but i ve never tried it.
However, i tried searching for unsalted butter in walmart & sams, but cudnt find. I do not like using spreadable butter as they contain so many preservatives. hope u can help me..
Hi Nanda,
All of the major grocery stores carry unsalted butter as it is used for many things. It is usually right next to the salted butter. You cannot use spreadable butter for making ghee. Maybe you can ask one of the store attendants to help you locate it.
Hi Hetal&Anuja,
u both r doinng a grt job… and i am a regular visitor to ur site…
i have one more tip for aromatic and tasty ghee is tht u can add few curry leaves along with some jaggery to it… and it smells also grt and tastes very nice till the last spoon….
WOW! We have heard of Curry Leaves but never of jaggery going into the ghee…interesting, does it not get sweet?
Hi Hetal & Anuja,
When all the butter dissolves should I turn the flame to low from medium or when ? And We should turn stove off, when sizzling stops right?
I burnt the ghee today. I never stirred it. That should have been the problem.
Hi Pavithra,
Once the ghee starts to boil turn the flame down and you do have to keep stirring so that it does not burn 🙁
Hi Hetal and Anuja,
i have tried A LOT of your recipes and everyone LOVES IT! however when i recently tried this GHEE recipe i had major problems. I used a heavy bottom pot like you said but my ghee took almost 40 MINS to get to the color that your got in 15 mins. I checked again and i didnt do anything different to what you said. Than i had bigger problems when i added the tablespoon of water the Ghee got very foamy and spilled out of the pot all over the stove and floor! Can you tell me if there is something that i did wrong? Did anyone else have similar problems?
Hi,
The setting on your stove may be a little different from ours and therefore took longer to get the right color. Regarding the ghee spilling over, did you use a pot that had some room to spare once the butter melted? The water does make the ghee come up, but if your pot is big enough, it will not spill over.
Thank You! The Ghee well whatever amount i had left was delicious so i will definetly be trying the recipe again and this time i will be sure to use a bigger pot and maybe higher temprature 🙂
Hi Hetail and Anuja,
Thanks so much fr your recipies. They are of good practical usage and really good for ppl who stay away from home. I wud really be grateful if u cud also post some recipes showing freezing techniques for subjis etc / which subjis/snacks are good for freezing …
Thanks in advance,
Raina
Hi Hetal &Anuja,
I have a request, can you show us some pot meal recipes for kids, like your moong dal kichadi.I started making that kichadi and it my childs fav food.looking forward for more recipes for kids like that.your recipes are awesome and very very healthy. thanks to u both.
haey Hetal and Anuja,
I have been watching all your recipes but this is my first comment. i used to make ghee at my home, but this time i made it till i reach that brown colour as u said, and it came out really really good, looked like the one we get in india, smells good and i can see the grains of ghee once its cooled down.very nice.
i have one more question for you, can we do anything with the leftover milk particles, since its going as a waste.
help me out if u have any ideas. Thanks, hereafter i keep writing to you.keep up your work.
Hi Sumathi,
We usually throw it out, but I somehow remember my mom mixing it with some chapatti flour and leftover rice (and masalas) to make muthiyas. She would roll the dough into tiny little ovals and cook them in a covered skillet with oil, mustard seeds and asafoetida seasoning. I’ve never done it so can’t give you an exact answer…sorry.
Hi anuja & hetal,
Thank you very much for the recipe.I have a small doubt.When am making the ghee in which point i can use drumstick leaves to give some flavour for ghee??
Thank you
Good luck,
Geetha
Hi Hetal and Anuja,
Just made ghee using your recipe..was fantastic..i need not use the store bought ones from now:-)…can make ghee at home…its so simple!!!
thanks for the recipe.
hi,
The method you are making is great,in place of water
if you add 1 heaped tsp of thick cold curd it comes better & no chance of spoiling
for flavouring you can add pinch of fenugreek seeds, the ghee smells great.
hi
in ghee put 1 tbs sugar and 2 tbs lemon juice
Hi H & A,
Extremely useful video for people like us staying out of our country. Since last 2 yrs I am facing the problem of getting the right kind of ghee. Whatever is available here in stores is nothing as compared to what we get in India. Hence I used to get it from India everytime and used it very carefully to last it untill next visit. It was like rationing the use.
But now I can make it @ home. Thanks to both of you 🙂
You have solved my greatest problem. I hope the aroma and flavour of this home made ghee is better than those at the stores. Will try it @ the earliest…!
Thanks again.
HI LADIES:
I HAVE BEEN MAKING GHEE THE SAME WAY SINCE I HAVE BEEN IN USA, WITHOUT THE WATER. I LIKE THE IDEA OF PUTTING WATER….HMMM…I WILL TRY THAT NEXT TIME.. THANKS. YOU LADIES ARE GREAT.
ANY TIPS FOR –HOW TO STORE A LOT OF SUWANI BHAJI….
thanks so much for this recipe. Just,yesterday i got 2lbs of butter to make ghee and i was on the look out for a perfect recipe. It was as though you read my mind and posted this recipe…thanks a ton!
good luck
I make my own ghee, and i keep it in container in kitchen on room temperature. but as it cools down it becomes like butter. i mean firm, but it’s just like ghee, it doesn’t got fat i skimed like ghee is made.
Is that ok?
Hi Alexa,
Ghee is supposed to harden into a thick butter like thing…though all the milk fat is removed. The reason is that it is saturated fat and saturated fat is solid (semi-solid) at room temp, not liquid.
This is a very good recipe. But, does this ghee have same smell and flavour as store bought ghee? Also, how much ghee we can make from one pound butter? Thnaks again for this great recipe.
It’s great you have shown this video. We make it little bit differently than you. After 15 mins of simmering, we add water to the already boiling ghee and let it keep boiling ’till all the white particles disappear and the ghee looks clear. We do not make it a brown color because to us that would mean the Ghee is burnt. In fact, I have never seen a brown color like yours in stores either. The color is usually light yellow or cream color.
I’m sure it’s different everywhere.
Thanks for the video.
Hi Pinal,
Even though the color of the ghee is a little brown while melted, it still hardens (at room temp) into a light yellow/creamish color. It is by no means burnt.
hi hi hetal n anuja…..
ur video is good and especially the voice is loud n clear.
making ghee at home was a long time idea in my mind but was a bit reluctant to try it…
think now i can do it.
But i have a doubt, i have electric stove and when i make ghee in that will it come out properly… the same as u got?
At home in chennai ,my granny used to make ghee at home and while finishing she used to add leaves of drumstick tree(murunga keerai) and that used to give a really wonderful flavor. while seeing ur video i was able to imagine the lovely flavor of GHEE.
thanks a lot…. u people r really adding a lot of spice(happiness) in our lives.
Saveetha:-)
Hi Saveetha,
Yes, in India they do add different things at the end to flavor the ghee. One of the things that can be added is betel leaves. Just different options.
You can make the ghee on an electric stove but you just have to watch it closely at the end to make sure it doesn’t burn and take it off the stove as soon as it’s done. You cannot leave it on the stove.
Hey Hetal,
What does Ghee Exactly called in English?
What is the exact english word for ghee?
Hi Ashish,
Ghee is called clarified butter in English. “Clarified” because all of the milk solids are taken out and only the oily part remains.