Authentic Ghee Recipe – Homemade Indian Clarified Butter

Last Updated on 2 months by Neha Deshmukh

Authentic Ghee Recipe – Homemade Indian Clarified Butter

Hey everyone! If you’ve ever wondered what makes Indian food so incredibly flavorful, a huge part of the secret lies in ghee. Seriously, this stuff is liquid gold! I remember the first time my grandmother let me watch 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 ghee at home. It’s surprisingly easy, and the taste is so much better than store-bought.

Why You’ll Love This Recipe

This ghee recipe isn’t just about making clarified butter; it’s about connecting with a tradition. Homemade ghee has a rich, nutty flavor that elevates everything from dal to desserts. Plus, you control the quality of the ingredients, ensuring a pure and delicious product. It’s easier than you think, and honestly, once you make it yourself, you’ll never go back!

Ingredients

• 1 liter Heavy Cream

Yields: 350 ml of ghee
Prep time: 10 mins
Cook time: 30 mins
Difficulty: Easy

Ingredient Notes

Okay, let’s talk cream. The most important thing here is to use full-fat heavy cream. Don’t even think about using anything less! It really does make a difference. I usually look for cream with at least 36% milkfat.

Now, a little cultural note: in India, the type of cream used often depends on regional preferences. Some swear by cow’s cream for a sweeter, milder ghee, while others prefer buffalo cream for a richer, more intense flavor. I personally love using cow’s cream – it’s what I grew up with!

Step-By-Step Instructions

Let’s get cooking! It’s a pretty hands-off process, which is great.

1. Pour the chilled heavy cream into a food processor fitted with a chopping blade.
2. Churn, churn, churn! Process the cream for about 10 minutes. You’ll notice it starts to thicken, then suddenly, the butter will separate from the buttermilk. It’s kind of magical!
3. Strain the mixture to separate the butter from the buttermilk. Don’t throw away that buttermilk! It’s fantastic for marinades, pancakes, or even just drinking.
4. Transfer the fresh butter solids to a deep, heavy-bottomed pan. This is important – you want a pan that distributes heat evenly.
5. Melt the butter over low heat. Stir continuously at first to prevent sticking.
6. Now comes the patience part. Continue cooking for about 30 minutes. You’ll see foam forming on the surface, and the milk solids will start to turn golden brown.
7. Keep a close eye on it! You want a golden color, not burnt. Once the foam subsides and the milk solids are nicely browned, turn off the heat.
8. Let the ghee cool undisturbed for at least 2 hours. This allows the solids to settle at the bottom.
9. Finally, carefully strain the golden liquid ghee through a cheesecloth into an airtight jar. And that’s it!

Expert Tips

Making ghee is pretty straightforward, but here are a few things I’ve learned over the years:

• Foam Formation: The foam is a sign that the water content is evaporating. Don’t stir it too much once it forms.
• Color Change: The color will gradually change from pale yellow to golden brown. This is where the nutty flavor develops.
• Aroma: Pay attention to the smell! It should be rich, nutty, and slightly sweet. If it smells burnt, you’ve gone too far.

Variations

Ghee is incredibly versatile! Here are a few ways to spice things up:

• Different Milks: Experiment with ghee made from buffalo milk (richer) or goat milk (tangy).
• Herb-Infused Ghee: My friend Priya adds a few sprigs of rosemary or thyme to the ghee while it’s melting. It’s amazing for roasting vegetables!
• Spice-Infused Ghee: My family loves adding a pinch of turmeric, a few cardamom pods, or a cinnamon stick to the ghee for a warm, aromatic flavor.

Serving Suggestions

Ghee is a staple in Indian cooking. Here are a few ways to use it:

• Dal & Curries: A spoonful of ghee adds incredible richness to your favorite lentil dishes and curries.
• Roti & Paratha: Brush warm roti or paratha with ghee for a soft, flavorful bread.
• Desserts: Ghee is used in many Indian sweets, like ladoo and halwa.
• Modern Applications: Try using ghee for sautéing vegetables, roasting meats, or even spreading on toast!

Storage Instructions

Store your homemade ghee in an airtight jar at room temperature for up to a month. For longer storage, refrigerate for up to 2 months. Ghee doesn’t really “go bad,” but it can absorb odors from the fridge, so an airtight container is key.

FAQs

Let’s answer some common questions!

Q: What is the difference between ghee and butter?

A: Ghee is essentially butter that has been clarified. The milk solids and water have been removed, leaving behind pure butterfat. This gives ghee a higher smoke point and a longer shelf life.

Q: How can I tell if my ghee is ready?

A: The ghee is ready when the foam subsides, the milk solids turn golden brown, and you can smell a rich, nutty aroma.

Q: Can I make ghee with store-bought butter?

A: Yes, you can! However, the flavor won’t be quite as good as using heavy cream.

Q: What are the health benefits of ghee?

A: Ghee is rich in fat-soluble vitamins and has been used in Ayurvedic medicine for centuries. Some believe it aids digestion and boosts immunity.

Q: How do I prevent my ghee from burning?

A: Use low heat and stir frequently, especially at the beginning. Pay close attention to the color and aroma – if it starts to smell burnt, turn off the heat immediately.

Enjoy making your own ghee! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!