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How to make Ghee at Home

December 24, 2009 by PadhuSankar 49 Comments

Ghee occupies an important place in Indian cuisine. Home made ghee gives a nice fragrance and taste to the dishes. Making ghee at home is not a difficult task. Not only it is tastier than store bought ones but also cheaper. All you need is good quality butter. So let us learn to make ghee at home. This post is for novice to cooking.

how to make ghee at home-step by stepMethod

Heat unsalted butter in a heavy bottomed pan over medium heat.

When the butter melts, reduce the heat to low. It will start boiling with lot of bubbles and a gurgling sound. (pic -3)

After some time, the bubbling sound subsides and it will start foaming at the top. The liquid becomes transparent and clear. It will become golden brown in colour and you get a nice aroma of ghee. This indicates that the ghee is done. (See pic 4)

You can add a tsp of fenugreek seeds which is optional. I have added.

Once you get a nice golden colour, turn off the heat otherwise it will get burnt and all your efforts will go waste.

Strain it and store it in a clean container. It does not need to be refrigerated.

Always use clean, dry spoon when using ghee.

This goes to Cooking Basics Event hosted by Mahimaa’s Kitchen

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Filed Under: How To, Uncategorized Tagged With: Uncategorized




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Reader Interactions

Comments

  1. 3 hungry tummies

    March 4, 2010 at 10:29 am

    oh it is good to know how do do this, thank you!

    Reply
  2. Subhashini

    March 4, 2010 at 10:38 am

    Very useful tip for every one's kitchen Padhu

    Reply
  3. Neetz

    March 4, 2010 at 10:40 am

    wow..i never knew to make like this :)..now for sure i will try next time thanks so much 🙂

    Reply
  4. Lebouffe

    March 4, 2010 at 11:08 am

    We actually store malai (heavy milk cream) in the deep freezer, then when we have enough quantity, make butter of it by churning or setting curds of it and use this butter!! -Naina

    Reply
    • Shobha Achary

      July 8, 2014 at 4:38 am

      how to take butter from cream pls mail me in detail.
      [email protected]

      Reply
  5. Ms.Chitchat

    March 4, 2010 at 11:43 am

    Loved ur clicks and the color of ghee too.

    Chitchat
    http://chitchatcrossroads.blogspot.com/

    Reply
  6. Priya

    March 4, 2010 at 1:02 pm

    I do the same too, even i prepared yesterday ghee at home..prefect entry Padhu..

    Reply
  7. Jagruti

    March 4, 2010 at 1:08 pm

    Lovely step by step pics…I make the Ghee same way ….

    Reply
  8. Latha

    March 4, 2010 at 1:19 pm

    I too prefer home made ghee than store bought…Loved your stepwise pics.

    Reply
  9. Tina

    March 4, 2010 at 1:23 pm

    Nice and useful post…

    Reply
  10. Gita

    March 4, 2010 at 2:25 pm

    Good one Padu…I too make my own ghee these days…nice clicks 🙂

    Reply
  11. A Homemakers Diary

    March 4, 2010 at 2:37 pm

    very good step by step recipe. I never tried this but Maa makes ghee with fresh malai collected from milk.

    Reply
  12. Latha

    March 4, 2010 at 2:49 pm

    I make it the same way too. I add little bit of jaggery at the end. Nice.

    Reply
  13. Madhuri

    March 4, 2010 at 2:53 pm

    Since long time I wanted to make it,. thanks for the post.

    Reply
  14. Happy Cook

    March 4, 2010 at 3:07 pm

    I am not a huge fan of ghee, love that you make them at home than buying them fromshops.

    Reply
  15. Deepa G Joshi

    March 4, 2010 at 4:47 pm

    Hey good post..we make it by storing the malai and then after churning we yield the makkhan and then make ghee out of it..but this one is quite handy for ones who cannot make the normal way..too good.

    http://www.foodlyrics.com

    Reply
  16. Akal's Saappadu

    March 4, 2010 at 5:43 pm

    I love homemade ghee too!! that's a very useful post!!! nice demonstration!!

    Reply
  17. angee

    March 4, 2010 at 5:48 pm

    i also prepare ghee the same way.. its perfect..

    Reply
  18. Swathi

    March 4, 2010 at 6:47 pm

    Padhu,

    I make same way too. It is easy isn't

    Reply
  19. Daisy Blue

    March 4, 2010 at 7:52 pm

    I also prepare like this..I add a small curry leaf at last for aroma 🙂

    Reply
  20. Ramya Vijaykumar

    March 4, 2010 at 8:01 pm

    A perfect entry for the event…. Ghee looks golden and divine!!!

    Reply
  21. Cham

    March 4, 2010 at 9:20 pm

    I make at home too and add drumstick leaves at the end.

    Reply
  22. Lyndsey

    March 4, 2010 at 10:00 pm

    Nice post, very helpful to know some basics, thanks!

    Reply
  23. Aparna

    March 5, 2010 at 6:08 am

    wow its gud to knw this ,thanks for sharing..

    Reply
  24. AMA's AnythingVegetarian

    March 5, 2010 at 12:43 pm

    I always make ghee at home.Just a note always the kadai/pan should be stone dry with no presence of water or wetness .The butter will start bursting out and will spit out if there is wetness.Its cautionable to keep away until the ghee is done.Just my 2 cents.

    Reply
  25. PJ

    March 5, 2010 at 4:22 pm

    very nice step by step photo instructions for making ghee! a perfect basics event entry.

    Reply
  26. Mahimaa's kitchen

    March 6, 2010 at 5:21 am

    hey thanks for this entry..perfect recipe for my event. thanks a ton…

    Reply
  27. Reshmi

    March 6, 2010 at 1:32 pm

    hey padhu…my mom n my mother in law always prepare ghee at home..just like this method…itz good that u shared with this everyone.market ghee alwas hve preservatives and the taste will be different..but he home made ghee iz unique..its taste iz soo marvellous that we cant stop having it…good to share this..

    Reply
  28. Katy ~

    March 7, 2010 at 12:38 am

    Thank you for this tutorial. So many here do not know about ghee so this information is valuable. Thank you for sharing this so that many may learn from you.

    Reply
  29. Srimathi

    March 26, 2010 at 6:16 pm

    Hi Padhu,

    I have a ? to ask about methi seeds that you have added to the ghee. Does it enhance the ghee flavor.

    Reply
  30. R Shylesh Nair

    August 30, 2011 at 5:14 am

    hi why do you add the fenugreek seeds to ghee- I have not heard this before and was curious

    Reply
  31. PadhuSankar

    August 30, 2011 at 8:35 am

    Dear Shylesh and Srimathi
    Adding fenugreek seeds gives a nice flavor to the ghee but it's completely optional.
    Thanks for visiting Padhuskitchen and have a great day!

    Reply
  32. nithya sri

    July 17, 2013 at 11:31 am

    hi padhu
    your cookery recipes help me very well
    update some very new dishes 4 us

    Reply
  33. C 3

    January 15, 2014 at 9:08 am

    we have heard that we should add drumstick leave/ betel leave but adding fenugreek is something new !!, we will try,

    Reply
  34. Tommy Fatboy

    April 4, 2014 at 9:26 am

    I made this ghee and it turned out perfect. I used pure cream butter which is quite expensive in our country. 250gm butter produces approx. 1 cup of ghee.

    Reply
  35. Tommy Fatboy

    April 4, 2014 at 9:27 am

    Thanks for all your delicious recipes.

    Reply
  36. Avala

    June 18, 2015 at 5:59 pm

    Do you recommend a particular type of strainer for this purpose? Also how long will the ghee keep fresh? I can't wait to try this, thanks!!

    Reply
    • Padhu Sankar

      June 19, 2015 at 8:24 am

      Any stainless steel mesh strainer will do. If prepared properly and handled properly, ghee will stay fresh for 4-5 months at room temperature. But I prefer to make it fresh once in a month.

      Reply
  37. Ezhil Harshini

    September 21, 2015 at 8:58 am

    Can I use home made butter.. Wil it turn gud. I actually followed your home made butter recipe n made butter .. Is thr any xtra procedure to make ghee with tiz butter

    Reply
    • Padhu Sankar

      September 22, 2015 at 6:41 am

      Yes, you can make ghee from homemade butter.

      Reply
  38. Jyothi

    January 13, 2016 at 8:31 pm

    Hi padhu
    Just a small tip from after all the process u have explained done ,just before removing from heat along with fenugreek seeds we also use 2 pan leaves just clean thm n wipe thm vth clean cloth n put thm in ghee they get fried remove thm n after cooling filter the ghee in cotainerstry it it really gives excelent aroma 2ghee we always make our own ghee at home as we dnt like the smell n taste of outside ghee..

    Reply
  39. Kalai Vani

    June 22, 2016 at 8:27 pm

    Hi mam, i tried this method to make ghee but i didnt get a good taste and also aroma:( can u pls suggest me a good quality butter brand name and where can i get that..pls reply

    Reply
    • Padhu Sankar

      June 23, 2016 at 6:44 am

      Hatsun butter is good.

      Reply
  40. Sonal Rane

    November 17, 2016 at 12:09 pm

    I have a very basic, silly question Padhu.
    Which unsalted butter should we use?? Pl suggest by name as shopkeeper is not aware about salted/unsalted butter.
    Pl reply.
    Sonal

    Reply
    • Padhu Sankar

      November 18, 2016 at 8:15 am

      I used to buy Arokya or aavin butter. You also get uthukuli butter which is also good.

      Reply
  41. Sonal Rane

    December 19, 2016 at 8:47 am

    Hi Padhu
    I stays in Bombay and we don't have these brands.
    Pl suggest those brands which r available in Bombay.
    Sonal

    Reply
    • Padhu Sankar

      December 20, 2016 at 6:49 am

      You can use any good quality butter to make ghee.

      Reply
  42. Malar

    April 30, 2017 at 5:34 am

    Hi…
    I tried making ghee, but it burnt a little. I used a frying pan. And I was about to switch off the flame but within second it was burnt. So can you please tell the correct time to identify the formation of ghee.
    Can I using frying pan ?

    Reply
    • Padhu Sankar

      May 1, 2017 at 7:56 am

      When the bubbling noise stops and becomes foamy on the top (see 4 th pic in collage above), you can switch off. Use a thick bottomed pan.

      Reply

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