Homemade Ghee or Clarified Butter from malai/milk cream

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The Homemaker Neha Sharma
Homemade Ghee by The Homemaker Neha Sharma

Homemade Ghee or Clarified Butter from malai/milk cream

Hello homemakers...Today I am sharing with you all a very good recipe. You must try it. Its about homemade ghee.I make ghee once or twice a month nowadays. I use it for daily consumption. I strongly believe that homemade ghee is definitely better than the store bought one.
You might feel the making process of ghee as a difficult one initially at least when you make it for the first time. But I swear that you will find it as easy after you try once or twice. Just you need one time practice.
Here I am going to show you how to make ghee from scratch at your home from cream or malai.

 Ingredients:

  1.  Milk cream or Malai
  2.  Milk
  3. Strainer
  4.  Pan / Wok / Kadhai
  5. Stainless steel container 

Method: 

 1.Boil milk and allow it cool down. The cream/malai will be floating on the top.

 2. Filter it and keep it in a stainless steel container(with lid). Keep it in refrigerator. Collect this for at least 10 days to get good amount of ghee in the last step. You can collect the cream in the same container. So, choose appropriate size.

 3. After 10 or 15 days you will get good amount of malai for ghee. Now just transfer the cream into the mixer jar. Process it for a minute. You will get smooth cream. 

The Homemaker Neha Sharma

 4. Heat a heavy bottomed vessel like iron kadai. Transfer the cream and heat it in low-medium flame. Cream will start melting. Bubbles will form soon and you can hear bubbling sound. You can see it becomes frothy.
The Homemaker Neha Sharma

 5. After few minutes, you can see clear ghee on top and milk solids in the bottom. There will be little foam also.
The Homemaker Neha Sharma


6. The ghee will become slightly golden brown in color and the milk solids will stick to the pan and looks brownish.
The Homemaker Neha Sharma


 7. Now switch off the flame. Now Homemade Ghee is ready.
The Homemaker Neha SharmaThe Homemaker Neha Sharma

 8. Filter it and collect in a container in which you want to store the ghee. I recommend using stainless steel filter to filter the ghee.
The Homemaker Neha Sharma
Cooking Tips:

 1. While making ghee, stir only if the ghee starts burning. Do not keep stirring unnecessarily.
2. Fresh ghee might have slight smell of milk solids(like milk powder). After a week, it goes off completely
3. Boil milk and keep it in fridge overnight to get thick cream collected on the top of milk.
4. Filter the cream before you add to the container. Do not add milk in the container.
5. You can use the cream given in step 3 for decorating desserts cakes etc.
6. You can use the leftover milk solid in step 6 to make sweet parathas. Simply add sugar to the milk solids and mix it well . Use this stuffing to make yummy sweet paratha.
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I am a homemaker, a cook, Certified Accounting Technician by profession and now a working mother of lil munchkin....We women are born managers...We manage home, baby, office etc. every responsibility very well... I am born and brought up in Mahadev ki Nagari ..Kashi..i.e Varanasi,,,Here you will find variety of foods like Vns special kachori sabji, thandai,kachori ghughani, paan, etc..(list is long) I grew up influenced by Maa and Naniji and now hubby also after marraige, many of my recipes reflect the simple, classic style of both women and hubby with a little bit of my own carefree attitude thrown in. I love sharing my recipes and ideas with you and hopefully the result is that you.. …eat and of course, enjoy!

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