Clarified Butter (Ghee)

This is a recipe to make perfect home made clarified butter. This recipe is taught to me by my father. The most important part is washing the butter before heating it. It makes the perfect clarified butter.

Clarified Butter (Ghee)

Cuisine Indian


  • 9 Liter Milk
  • 1 Tbsp Yogurt Culture


  • Boil full cream milk. You will see the cream layer accumulated on top of it. Store cream of around 8-9 liters of milk. 

NOTE: This is typically done on a daily basis with about a 1 liter of milk and the cream is stored in the fridge. So in about 9 days time you should have the needed quantity.

  • In a pot heat this cream on a medium heat. When you see bubbles start forming at the side, turn off the burner.
  • To this hot cream add around 1 tbsp yogurt culture. Let it set for 6-7 hours.
  • Keep it in the fridge for another 5-6 hours. Now we have cream yogurt ready for making clarified butter. 
  • Take the cream yogurt in a big bowl.
  • With the hand mixer, churn the yogurt for 2 minutes on high speed.
  • Add water. Again churned the yogurt. 
  • Now you will see the butter has separated from the water. 
  • Remove the butter. You can drink the remaining buttermilk.
  • Wash the butter with plain water for 3-4 times. This will remove the small yogurt particles from the butter.
  • Take the butter in the pot and heat it on a low heat. 
  • After couple of minutes you will see it turn as shown in picture.
  • After couple minutes the liquid will look as shown in figure.
  • After about 20 minutes from start you will see the golden color and consistency as shown in the figure.
  • After a couple of minutes you will see brown milk solids settling down. Sprinkle few drops of water and if they splutter turn off the heat and keep it aside to cool.
  • Strain the clarified butter. Discard the brown milk solids.
  • Cool it completely and store the clarified butter in a air tight container.

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