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Homemade Ghee | How to Make Ghee from Butter
Ramya
Fresh homemade ghee, Indian clarified butter recipe!
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Back to Basics
Cuisine
South Indian
Servings
100
ml
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1.5
cups
Fresh Cream
extracted from homemade curd
▢
½
cup
Cold Water
optional
COOK MODE
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Instructions
To make Fresh Homemade Butter –
Add fresh cream to a blender jar. Run it on low speed for 3-4 mins, cream begins to breakdown.
Scrape the edges and pour ½ cup of cold water into the blender. Pulse at regular intervals for 5-6 mins.
Buttermilk would separate from the butter, which would come together in a ball.
Discard the buttermilk and collect the butter in a bowl.
To make Fresh Homemade Ghee –
Heat a heavy bottomed pan. Add the fresh butter to it and let it melt.
Stir it continuously on low flame until the butter starts bubbling up.
In 12-15 mins, butter starts clarifying and golden liquid begins to show up.
Continue to stir until the ghee turns a deep golden brown and looks clear. Switch off the heat and let the sediments settle at the bottom.
Once cooled down, filter off the sediments (tastes great with hot rice) and pour the golden liquid aka ghee into an airtight jar.
Optionally, a few drumstick leaves can be added at the end to enhance the flavor of ghee.
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