In this post, I have shared how to make ghee from store bought butter easily at home. I have used unsalted butter here. You can also use salted butter if you like. Procedure is the same. Before my marriage , I was not aware of making ghee at home. My mom used to buy ghee from a milk man who gives us fresh, flavourful ghee.
When I was young, I used to eat the residued curry leaves/ Drumstick leaves which he brings specially for me. After marriage, I saw my MIL making ghee from store bought unsalted butter. I was amazed ! I learnt from her and now I can confidently make ghee on my own.
Even beginners can try this ! It tastes & smells equal to the store bought ghee. Recently I found that adding jeera & red chilli gives a flavourful ghee & I tried it too. I usually make ghee very simply without adding them. But adding them sure enhances the flavour of ghee. This ghee won’t taste salty, you can use in sweets. Follow this if you like. Let’s see how to make ghee at home using unsalted butter with stepwise pictures and video!
How to make ghee from unsalted butter
How to make ghee at home using unsalted butter with stepwise pictures..
Cuisine: Indian
Category: Indian kitchen basics
Serves: 500ml
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
INGREDIENTS
- Unsalted Butter – 500 gms ( I use Nandini)
- Buttermilk – 1/8 tsp / a drop
- Crystal salt – 1/4 tsp
- Curry leaves / Drumstick leaves – few
- Methi seeds – 1/4 tsp (optional)
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HOW TO MAKE GHEE FROM BUTTER - METHOD
- Take the butter out and put it in a wide, big vessel .( I normally use an aluminium pan which is almost three times bigger because while melting the froth raises till the rim of the vessel). Switch on the flame and start melting the butter by placing a wooden ladle. Keep the flame high and keep on stirring till the butter melts completely .( by stirring continuously , you’ll get less residue at the end).
- Now simmer the flame and mix well. It will boil and become frothy by producing big bubbles. It produces a hiss sound.
- After few minutes, the bubbles will cease and the froth rises. (make sure the flame is low). Mix well and cook for sometime in low flame. It froths again and foams up. After a few seconds from rising, you’ll see tiny brown spots that appear on the top. As soon as you see a single brown spot, add little buttermilk & mix well. After you add the buttermilk, you’ll get a spluttering noise. Adding buttermilk is optional. Switch off the flame and mix well .U’ll see lot of brown spots. Remove the vessel from the stove.
- Add few curry leaves/ drumstick leaves & pinch of methi seeds, jeera and red chilli if using.
- After it cools down, the residue will settle down at the bottom and transfer the ghee alone to the desired bowl by straining it through a metal filter. Keep the bowl open for sometime. Then close it with a lid and use whenever required..
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Note
- U can add jeera and one whole red chilly while making ghee. It never changes the taste of ghee. It just enhances the aroma. U can use this ghee for making sweets without any doubt. But adding them are optional. I don’t use it often.
- Crystal salt is used for the residue to settle down easily.
- Adding methi seeds is optional. If you wish, add along with curry leaves at the end . ie. before switching off the flame.
- Drumstick leaves can also be added instead of curry leaves.
- U should be more careful when the brown spots appear. Keep the lights on in your kitchen and keep watching at this stage.I add curd as soon as I see a single brown spot. I mix it and switch off the flame. But my MIL waits for more spots to come. Also she removes the vessel from the stove and keeps it in a plate of water to cool down quickly.
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Homemade Ghee in Melted form
