Authentic Indian Ghee Recipe – Homemade Makhan & Clarified Butter

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Ghee Recipe – Homemade Makhan & Clarified Butter

Hey everyone! If you’ve ever wondered what makes Indian food so flavorful, a huge part of the secret lies in ghee. It’s more than just butter; it’s liquid gold! I remember the first time my grandmother let me help her make ghee – the aroma filled the entire house, and I was instantly hooked. Today, I’m sharing my go-to recipe for making authentic Indian ghee, along with all my tips and tricks for getting it just right.

Why You’ll Love This Recipe

This isn’t just about making ghee; it’s about connecting with a tradition. Homemade ghee has a richer, nuttier flavor than anything you can buy in a store. Plus, you control the quality of the ingredients! It’s surprisingly simple, though it does require a little patience. Trust me, the end result is so worth it. This recipe yields about 16 servings.

Prep time: 29 hours (mostly hands-off!)
Cook time: 20 minutes
Difficulty: Medium

Ingredients

Here’s what you’ll need to create this magic:

• 1 quart (946ml) heavy whipping cream
• ¼ cup (60ml) plain yogurt

Ingredient Notes

Let’s talk ingredients, because quality matters!

• Heavy Whipping Cream Quality: Seriously, go for the best you can find. The higher the fat content, the better your ghee will be. Look for cream with at least 36% milkfat.
• Plain Yogurt – Full Fat vs. Low Fat: Full-fat yogurt is the way to go here. It helps with the fermentation process and contributes to the final flavor. Don’t worry, the fat will be clarified out!
• Understanding the Fermentation Process: This is key to developing that classic ghee flavor. The yogurt introduces beneficial bacteria that work their magic on the cream. Don’t skip it!

Regional Variations in Ghee Making

Ghee making isn’t a one-size-fits-all process. In some regions, people use a bit of milk along with the cream. Others add a pinch of turmeric for color and its health benefits. My family always stuck to the cream and yogurt method, but feel free to experiment once you’re comfortable with the basics!

Step-By-Step Instructions

Alright, let’s get cooking (well, fermenting and then cooking!).

1. First, gently heat the heavy whipping cream in a heavy-bottomed pot until it just comes to a boil. Then, let it cool down to 100-120°F (38-49°C). This is important – you don’t want to kill the good bacteria from the yogurt!
2. Once cooled, stir in the plain yogurt. Make sure everything is well combined.
3. Now comes the patience part. Cover the mixture and let it ferment at room temperature for 24 hours. You’ll notice it thickens and develops a slightly tangy smell.
4. After fermentation, chill the mixture in the refrigerator for at least 4 hours. This helps the butter separate more easily.
5. Time to blend! Add the chilled mixture to a high-powered blender in batches. Blend each batch for about 50 seconds, or until the butter separates from the buttermilk.
6. Once all the butter is separated, you’ll have little clumps floating in a milky liquid (that’s the buttermilk – don’t throw it away!).
7. Now, wash the butter. Place the butter in a bowl and add ice-cold water. Knead the butter to remove all traces of the whey (the milky liquid). Repeat this process several times until the water runs clear.
8. Melt the washed butter in a heavy-bottomed pan over low heat. This is where the magic happens!
9. As the butter melts, you’ll see foam forming on the surface. Skim this off with a spoon.
10. Continue cooking the butter, and watch closely. The milk solids will start to sink to the bottom of the pan and turn golden brown. This is what gives ghee its signature nutty flavor.
11. Once the milk solids are golden brown, immediately remove the pan from the heat.
12. Strain the ghee through a cheesecloth-lined sieve into a sterilized jar. Let it cool completely before sealing.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Golden Brown Color: Low and slow is the key. Don’t rush this step! Keep the heat low and watch the milk solids carefully.
• Preventing Ghee from Burning: Burnt ghee is no fun. If you see the milk solids starting to darken too quickly, immediately remove the pan from the heat.
• Properly Removing Whey for Pure Ghee: The more whey you remove, the longer your ghee will last. Be thorough with the kneading process.
• Sterilizing Jars for Long-Term Storage: This is crucial to prevent mold growth. Boil the jars and lids for 10 minutes, then let them air dry completely.

Variations

Want to get creative? Here are a few ideas:

• Vegan Ghee (Using Plant-Based Cream): You can make a similar product using plant-based cream, though the flavor will be slightly different.
• Flavored Ghee (Rosemary, Chili, Garlic): Add fresh herbs or spices to the melted butter during the last few minutes of cooking. My friend loves rosemary ghee with roasted vegetables!
• Spice Level – Infusing with Spices During Melting: A pinch of turmeric, a cinnamon stick, or a few cardamom pods can add a lovely warmth to your ghee.
• Festival Adaptations (Using Ghee in Diwali Sweets): Ghee is essential for many Diwali sweets. Making your own ensures the best flavor!

Serving Suggestions

Ghee is incredibly versatile! Use it for:

• Sautéing vegetables
• Roasting meats
• Making dal and curries
• Baking (it adds a wonderful flavor to cookies and cakes!)
• Simply spreading on warm roti or paratha

Storage Instructions

Store ghee in an airtight container at room temperature. It can last for several months without refrigeration. If you prefer, you can refrigerate it, but it will solidify. Makhan (butter) should be refrigerated and is best used within up to 3 weeks.

FAQs

Let’s answer some common questions:

• What is the difference between ghee and butter? Ghee is clarified butter, meaning the milk solids have been removed. This gives it a higher smoke point and a richer, nuttier flavor.
• Can I use ultra-pasteurized cream for making ghee? It’s not ideal. Ultra-pasteurization can affect the fermentation process. If it’s all you have, it might work, but the flavor might not be as complex.
• How do I know when the ghee is perfectly clarified? The milk solids will be golden brown, and the ghee will be clear and golden in color. There should be no more bubbling.
• What do I do with the whey leftover from making ghee? Don’t throw it away! It’s packed with nutrients. Use it in smoothies, soups, or even to bake bread.
• How can I tell if my ghee has gone bad? Ghee has a very long shelf life, but it can go rancid. If it smells or tastes off, discard it.
• Is it necessary to ferment the cream before making ghee? While you can make ghee without fermenting, the fermentation process adds a depth of flavor that’s characteristic of traditional Indian ghee.

I hope you enjoy making this recipe as much as I do! Let me know how it turns out in the comments below. Happy cooking!