How To Make Ghee from Malai at Home

This is a recipe for how to make Ghee from malai or milk cream. Making ghee at home is easy, it is cheaper than buying ghee and purity is assured. I am sharing here is how to make ghee at home in ayurvedic approved way.

Making ghee at home is a rewarding and fulfilling process. Ghee, also known as clarified butter, is an essential ingredient in many traditional recipes. In this guide, I'll share a detailed desi ghee recipe, focusing on traditional ghee making using cultured butter from milk cream.

By the end of this post, you'll know exactly how to prepare homemade ghee that's pure, aromatic, and incredibly healthy. Let's dive into the process of organic ghee preparation!

Why Make Ghee at Home?

Before we get started, you might wonder why you'd want to make ghee at home when you can easily buy it from the store. Here are a few reasons:

1. Purity: Homemade ghee is free from preservatives and additives.
2. Cost-Effective: Making ghee at home can be more economical than buying it.
3. Quality Control: You control the quality of ingredients.
4. Traditional Flavor: Homemade ghee has a richer, more authentic flavor.

Why Ghee is Healthy Fat

As I switched more towards natural and healthier way of cooking and eating, ghee started making its appearance in my kitchen shelves. And below are the reasons that ghee should remain part of our diet

• Ghee has one of highest smoking point {the temperature at which oils break down and produce harmful cell-damaging oxidants} almost 500 C. Ayurveda says that ghee promotes flexibility and acts as lubricant for connective tissues in body.
• Ghee is rich in the oil soluble vitamins A and E which are good for our skin and vision.
• Ghee is rich in K2 and CLA (Conjugated Linoleic Acid) an antioxidant with anti-viral properties.
• According to Ayurveda ghee strengthen the immunity system and  one of the best fats that you should be using in your kitchen. (Read more here )

Difference between Ghee and Clarified Butter

• Clarified butter still has butter flavour but ghee has a slightly nutty flavour imparted by the browned milk solids;
• Is a gorgeous golden yellow colour;
• Is completely clear and pure, not clouded with milky bits and foam like normal melted butter;

That said, I still make sure that total intake of fat (including ghee) should not exceed the prescribed limit of fat consumption.

Ingredients and Equipment For Making Ghee

For this desi ghee recipe, you’ll need the following ingredients and equipment:

Ingredients:

• Organic milk cream (malai)
• A small amount of yogurt (curd)

Equipment:

• Heavy-bottomed pot
• Wooden churner or blender
• Strainer or cheesecloth
• Glass jar for storage

Step-by-Step Guide to Making Ghee

1. Collecting Malai (Milk Cream)

The first step in traditional ghee making is to collect malai. Every day, after boiling and cooling the milk, skim the malai off the top and store it in the refrigerator. Continue this process until you have a substantial amount.

It might take a week or more, depending on the amount of milk you use daily. Ensure that the collected malai is stored in a clean, airtight container in the refrigerator to keep it fresh.

2. Culturing the Malai

Next, you'll culture the malai to make it more digestible and to enhance its flavor. This step is crucial as it transforms the malai into cultured cream, which is the base for making cultured butter ghee:

1. Transfer the collected malai to a bowl. Make sure the bowl is clean and dry.
2. Add a tablespoon of fresh yogurt to the malai. This yogurt acts as a starter culture.
3. Mix well using a clean spoon or whisk, ensuring the yogurt is evenly distributed.
4. Cover the bowl with a lid or cloth and let it sit at room temperature for 6-8 hours or overnight. This allows the malai to ferment, converting it into cultured cream. You can place it in a warm spot in your kitchen to speed up the process.

3. Churning the Cultured Cream

Now, let’s move on to making cultured butter ghee. Churning the cultured cream separates the butter from the buttermilk:

1. Transfer the cultured cream to a heavy-bottomed pot. Make sure the pot is large enough to allow for the churning process.
2. Add a small amount of cold water to the pot. This helps in the churning process by making the cream less thick.
3. Use a wooden churner or a blender to churn the cream. Move the churner vigorously back and forth, or blend until the butter separates from the buttermilk. If using a blender, blend on low speed to avoid splashing.
4. Collect the butter using a slotted spoon, and save the buttermilk for other uses, like making kadhi or as a refreshing drink. The buttermilk is rich in probiotics and can be used in various recipes.

4. Washing the Butter

Wash the butter to remove any remaining buttermilk. This step is important to ensure the purity of the ghee:

1. Place the butter in a bowl and wash it under cold water. You can use your hands or a spatula to knead the butter gently.
2. Knead it gently to remove all buttermilk residues. The water will turn cloudy as you wash away the buttermilk.
3. Repeat this process until the water runs clear. This might take several rinses.

5. Melting the Butter to Make Ghee

Now, it's time to turn the butter into ghee. This step requires patience and attention to detail:

1. Transfer the washed butter to a heavy-bottomed pot. The heavy bottom helps in even heat distribution and prevents burning.
2. Heat it on a low flame. It’s crucial to maintain a low flame throughout the process to avoid burning the butter.
3. Allow the butter to melt and simmer. It will go through stages: foaming, bubbling, and then a clear liquid with milk solids settling at the bottom. Stir occasionally to prevent the milk solids from sticking to the bottom.
4. When Butter starts bubbling butter reduce the heat and it will start melting. Bubbles will form and there may be froth on the top. But if you have separated the whey nicely froth will be lesser.
5. Continue to cook until the milk solids turn light brown and the liquid ghee becomes clear and golden. This process can take about 20-30 minutes. Be careful not to burn the solids, as burnt solids can give a bitter taste to the ghee.

6. Straining and Storing the Ghee

Finally, strain and store your homemade ghee. This step ensures that your ghee is clear and free from any impurities:

1. Remove the pot from heat and let it cool slightly. This makes it easier to handle.
2. Strain the ghee through a fine strainer or cheesecloth into a clean, dry glass jar. You can use multiple layers of cheesecloth to ensure a clear ghee.
3. Take care never use plastic sieve as temperature of the ghee is very high.
4. Let it cool completely before sealing the jar. This prevents condensation inside the jar.
5. Once ghee starts to cool down and slightly easy to handle, pour that in a glass jar and you can keep that stored in your pantry for 3-4 months with out worry of spoiling. It has good shelf life.

Tips and Tricks

Here are some tips to ensure your ghee turns out perfect:

• Low Flame: Always maintain a low flame while cooking the butter to avoid burning the milk solids.
• Quality Milk: Use organic, high-quality milk for the best results.
• Storage: Store ghee in a cool, dark place. It can last for several months without refrigeration.
• Check for Purity: Pure ghee should solidify at room temperature. If it remains liquid, it might contain impurities.

How To Use Each ByProduct Of Ghee Making

when I am making ghee nothing goes waste. Here's how to use every by product of ghee making.

• You can use buttermilk(whey ) in making dough for paratha, making paneer, Making kadhi so no wastage.
• Even the brown solids you get after straining can be used in making dough for paratha which makes it very flaky and crisp. Or some mix it with sugar and roasted semolina to make sooji ke laddoo.
• Butter can be consumed as it is or you can make ghee out of it.
• The milk you get naturally becomes low fat after you skim the cream from it, which can be used it just the way you use toned milk for making tea, porridge oats etc.
• For making sweets and rich desserts you need high fat percentage milk so premium milk can be used just like that.

Frequently Asked Questions

How to Make Ghee and Clarified Butter?

Ghee and clarified butter are similar but not identical. Clarified butter is made by melting butter and separating the milk solids, while ghee involves simmering the butter longer to caramelize the milk solids, giving it a nutty flavor. Ghee also has a higher smoke point, making it better for high-heat cooking.

How to Make Ghee from Curd?

The process of making ghee from curd involves culturing the cream with yogurt (curd), which we covered in the steps above. This cultured butter ghee has enhanced flavor and digestibility. The fermentation process breaks down lactose, making it easier to digest.

How to Make Ghee from Milk?

To make ghee directly from milk, you first need to boil the milk, cool it, and collect the malai over several days. Then follow the steps of culturing, churning, and cooking the butter. This method is more time-consuming but yields a very high-quality ghee.

How to Make Ghee at Home from Malai?

Making ghee at home from malai is exactly what we've detailed in this recipe. It involves collecting malai, culturing it, churning the cultured cream to get butter, and then cooking the butter to get ghee. This method is traditional and results in ghee with a rich, authentic flavor.

How to Make Ghee at Home from Milk Cream?

Milk cream and malai are essentially the same. Follow the same steps for making ghee from milk cream as outlined in this guide. Ensure that the milk cream is fresh and organic for the best results.

Can You Make Ghee from Salted Butter?

Yes, you can make ghee from salted butter, but it’s not ideal. Salt can affect the flavor of the ghee and might leave behind salt residues. It’s better to use unsalted butter for making ghee. If you only have salted butter, rinse it well to remove as much salt as possible before proceeding.

What is Bilona method?

The Bilona method is a traditional process of making ghee that is deeply rooted in Ayurvedic practices. It is considered one of the purest ways to make ghee, preserving the nutritional and medicinal qualities of the final product. Here’s an overview of the Bilona method:

Benefits of the Bilona Method

1. Nutritional Quality: The Bilona method preserves the nutritional integrity of the milk, ensuring the ghee is rich in essential fatty acids, vitamins, and minerals.
2. Digestibility: Ghee made using the Bilona method is easier to digest, making it ideal for Ayurvedic and dietary practices.
3. Flavor: The slow, traditional process imparts a rich, nutty flavor to the ghee, enhancing the taste of your dishes.
4. Purity: This method ensures that the ghee is free from additives, preservatives, and impurities, providing a pure and healthy product.

The Bilona method is time-consuming and labor-intensive, but the result is high-quality ghee that retains all its nutritional benefits and traditional flavor. This method is widely respected in Ayurvedic practices for its holistic approach to health and wellness.

More Such Cooking Basics

1. How to make yogurt at home
2. The Difference Between Yogurt and Curd
3. How to Make Malai Ki Sabzi