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5 min
10/03/2025
Ghee: it’s the perfect garnish on curries, the secret ingredient to flaky, soft parathas, and the star of memorable kitchen aromas. From adding flavour to dishes to boosting immunity, ghee is a staple of Indian cuisine and culture. And with the right steps, this powerful liquid can be brewed in your home. Get ready to simmer, strain, and savour homemade ghee like never before!
Ghee, often called "liquid gold," is a staple in Indian kitchens. Known for its rich aroma, deep flavour, and numerous health benefits, ghee is a preferred cooking fat in many households. Whether used in curries, desserts, or even as a spread, it enhances the taste of any dish. Traditionally, ghee was made at home or bought from a local dairy farmer. Over the years, many large corporations have started producing and distributing ghee. It may make access easier, but there’s a reason why grandparents still swear by making ghee at home. It’s because of greater control over quality. If you’ve ever wondered how to make ghee, this guide will take you through the process step by step.
Homemade ghee is not just a flavourful addition to meals but also offers multiple health benefits. It is packed with healthy fatty acids, including Omega-3, Omega-6, and Omega-9, as well as vitamins A, D, E, and K.
Rich in healthy fats: Supports brain function and digestion
Lactose-free: Suitable for those with dairy intolerance
Boosts immunity: Contains antioxidants and essential vitamins
Enhances flavour: Gives a nutty, deep taste to dishes
Long shelf life: Can be stored without refrigeration for months
Traditionally, ghee is made by simmering butter on low heat until the water evaporates and the milk solids turn golden brown. The resulting clear liquid is then strained to remove the solids, leaving pure ghee behind. The process may sound complex, but with the right steps, you can easily prepare homemade ghee in your own kitchen.
The most traditional ghee recipe starts with milk. Here’s how:
Boil Fresh Milk: Start with full-fat cow’s milk. Boil it and let it cool.
Collect Cream (Malai): After cooling, a thick layer of cream forms on top. Skim it off and store it in the fridge. Repeat this process for several days until you have a good amount.
Churn into Butter: Add the collected cream to a blender with cold water and churn until butter separates.
Heat the Butter: Melt the butter in a pan on low heat, stirring occasionally.
Simmer Until Golden: Continue heating until the butter turns deep golden and aromatic and the milk solids separate.
Strain and Store: Strain through a fine sieve or cheesecloth into a clean jar. Your homemade ghee is ready!
No malai at home, but still wondering how to make ghee at home? You can make ghee using store-bought unsalted butter! Simply melt the butter on low heat, let it simmer until the milk solids separate and turn golden brown, then strain the liquid to get pure homemade ghee.
Ghee is incredibly versatile and enhances the flavour of various dishes while providing essential nutrients.
It is a staple in a vegetarian diet, used in dals, sabzis, and curries for added richness.
Its high smoke point makes it ideal for frying and roasting, preventing food from burning while deepening flavours.
Ghee is a great alternative to butter in baking, offering a unique, nutty taste.
A spoonful of homemade ghee drizzled over warm rotis or steamed rice elevates simple meals.
It is also essential in preparing many Indian sweets like halwa and laddoos.
Additionally, ghee enhances meat and chicken dishes, making curries creamier and roasted meats more flavourful. Its versatility makes it a must-have in every kitchen!
One of the best things about homemade ghee is its long shelf life. Follow these tips to store it properly:
Use a clean, dry spoon every time to avoid contamination.
Keep it in an airtight glass jar away from moisture.
For longer storage, keep it in the fridge, especially in hot climates.
Now that you know how to make ghee, why not try this ghee recipe and experience the rich, aromatic flavours of fresh, homemade ghee? Whether used in traditional Indian recipes, baking, or even modern cooking, its versatility makes it a kitchen essential. While commonly associated with a vegetarian diet, it also enhances non-vegetarian and fusion dishes. Even those exploring Indian vegan food can find plant-based alternatives that mimic ghee’s texture and taste. Try making your own ghee at home and experience the difference in taste and quality!
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