Traditional homemade Ghee ( clarified butter ) recipe
Okay, real talk about ghee ( clarified butter ). Is both butter and ghee same? Is it just melted butter ? Lets dive deep to clear your doubts.
I used to think making ghee at home was some mystical art passed down from grandparents who whispered recipes over simmering pots.
Plot twist: it’s actually super easy... and kind of addictive. Like, once you’ve tasted homemade ghee? Store-bought stuff feels like a breakup you saw coming.
First time I made ghee, I turned my back for literally 60 seconds to check my phone.
Came back to: smoke, sadness, and a pan that smelled like roasted betrayal.
Lesson? Stay with your butter, people. It’s like love — don’t ignore the signs.
Table of contents
But First... What Even Is Ghee?
Think of ghee as butter’s glow-up.
It’s butter — but purified, clarified, and intensified. When you gently cook butter, the water evaporates and milk solids settle, leaving behind this nutty, golden elixir.
In short: Butter got rid of its drama and became ghee.
But keen on how to prepare homemade butter, check out my easy recipe on how to make homemade butter.
Why Make Ghee at Home?
Here’s why I went DIY:
- Smells like a buttery hug exploded in your kitchen.
- Tastes richer and nuttier than anything off a shelf.
- You control the quality — organic butter = pure goodness.
- It lasts longer and doesn’t even need refrigeration.
- Also… it's super satisfying. Like skincare for your soul, but in saucepan form.
And let’s not forget, it has zero lactose and casein. So if dairy usually breaks up with your stomach? Ghee's like the rebound that actually treats you right.
If you are wondering whether its health or just a fake promise, check out the guide on ghee benefits from Healthline.
My Foolproof Homemade Ghee Recipe
🛒 Ingredients:
- 500g – 1kg unsalted butter (use good quality — grass-fed or organic for best results)
🔥 How to Make It:
- Melt the butter in a heavy-bottomed pan on medium heat.
- Once melted, it’ll start bubbling like it’s at a butter spa.
- Let it gently simmer — the foam will rise, and the milk solids will sink.
- Keep cooking till the liquid turns golden and smells like toasted heaven (10–20 mins).
- Turn off the heat when you see light brown bits at the bottom and the bubbles slow down.
- Strain through cheesecloth into a clean jar — avoid those brown bits!
- Let it cool, close the lid, and store away like the treasure it is.
Classic homemade ghee recipe
Ghee isn’t just clarified butter - it’s heritage in a jar. It’s the thing your parathas pray for and your dals dream about. Making it at home is easier than it looks and smells like nostalgia (plus, it’s a major flex when your kitchen smells like heaven).
- Heavy-bottomed saucepan or kadai
- Fine mesh strainer or muslin cloth
- Airtight glass jar or steel container
- Ladle or wooden spoon
- 1 kg unsalted white or yellow butter (cow’s milk butter is ideal)
Optional
- 5 g methi seeds (for nuttiness)
- 1 dried bay leaf or tulsi leaf (traditional aroma booster)
- 1 pinch salt (to enhance flavor — optional)
Melt Butter
- Add the butter to a heavy-bottomed pan on low heat. Stir occasionally as it melts slowly into a golden pool.
Simmer Patiently
- Once melted, let it simmer gently. It will bubble, foam, and start to separate. Milk solids will sink, and the butter will clear up and turn golden.
Aromas Unleashed
- You'll smell a nutty, toasty aroma — that’s when you know you’re hitting the ghee zone. Add bay leaf or methi seeds now if using. Do not rush this part.
Check for Golden Goodness
- The ghee is ready when it turns a deep amber gold, and the solids at the bottom are browned (not burnt!). The foam on top will start to settle.
Strain & Store
- Turn off the heat. Let it cool for 5–10 minutes, then strain into a clean, dry glass jar using a mesh strainer or muslin cloth.
Cool & Seal
- Let it cool completely before sealing. Store in a cool, dry place. No need to refrigerate — it lasts for months!
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Use unsalted butter only for a clean, pure ghee flavor.
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For a nuttier taste, lightly brown the milk solids at the bottom.
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Always cook on low flame to avoid burning the ghee.
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The leftover brown solids can be mixed into roti dough, upma, or used as a toast spread (yes, really).
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Ghee strengthens with age — flavor deepens over time!
Ghee’s Glorious Health Benefits
- Rich in butyrate, a short-chain fatty acid that loves your gut.
- Packed with fat-soluble vitamins A, D, E, K.
- Supports digestion and immune health (Ayurveda’s been saying it for 5,000 years).
- Great for high-heat cooking — no smoke drama like olive oil.
Bonus: Makes everything taste like food meant to be eaten barefoot on a balcony.
Want to learn detailed guide on why ghee is best and how it is healthy when balanced?
How to Use It (Besides Dousing Your Life in It)
- Cook eggs, veggies, or rice in it for instant gourmet vibes.
- Add a spoon to soups and dals for that silky texture.
- Spread it on toast instead of butter — next-level.
- Melt into ghee coffee (you saw that coming, didn’t you?)
- Popcorn + ghee + sea salt = movie snack from the heavens.
Storage Tips:
- Room temp in a clean jar: up to 3 months
- Fridge: lasts 6 months or more
- Just don’t double dip or use a wet spoon — ghee’s precious, not waterproof.
Recipes with ghee
Frequently asked questions
Homemade ghee is like alchemist-level kitchen therapy.
It’s wholesome, magical, fragrant, and honestly? Kind of a flex.
You’ll never look at store-bought the same way again.
