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Homemade Ghee and Butter from Milk Cream – Traditional Style

Name: Homemade Ghee and Butter from Milk Cream – Traditional Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Varies
Cuisine: Indian
Ingredients: As needed Milk Cream (Malai); As needed Water; All prepared Homemade Butter; 7-8 seeds Fenugreek Seeds; A handful Curry Leaves; From ghee making Ghee Residue; As needed Roasted Gram Dal (Pottukadalai); As needed Sugar

Recipe by Vanitha Ramkumar

Ready in30 min
Prep10 min
Cook20 min
CuisineIndian · South Indian
ServesVaries
DifficultyEasy
Spicy level1/5
Calories~450 kcal

Homemade Ghee and Butter from Milk Cream – Traditional Style

Ingredients

For Butter

As neededMilk Cream (Malai)
As neededWater

For Ghee

All preparedHomemade Butter
7-8 seedsFenugreek Seeds
A handfulCurry Leaves

For Ghee Residue Snack

From ghee makingGhee Residue
As neededRoasted Gram Dal (Pottukadalai)
As neededSugar

Step-by-Step Instructions

1.Collect Milk Cream
Boil milk and collect the cream (malai) that forms on top. Store it in an airtight container in the refrigerator or freezer until you have a sufficient amount.
2.Prepare for Butter Churning
When you want to make butter, take the collected milk cream out of the fridge or freezer. Transfer the cream into a mixer grinder jar.
3.Churn Butter
Add some water (ice water can be used for faster results) to the cream in the mixer jar. Blend in pulse mode, stopping and starting, until the butter separates and forms a solid mass, floating on top of the buttermilk.
4.Wash Butter
Carefully gather the separated butter. Wash it 2-3 times with fresh water, squeezing out the buttermilk each time, until the water runs clear. This ensures pure butter.
5.Collect Butter
Form the washed butter into balls or flat discs and place them in a clean bowl. This homemade butter can be used as is, or proceed to the next steps to make ghee.
6.Prepare for Ghee
To make ghee, heat a heavy-bottomed pan. Add 7-8 fenugreek seeds and lightly roast them until fragrant, being careful not to burn them.
7.Melt Butter
Add the prepared homemade butter to the pan with the fenugreek seeds. Keep the flame on medium.
8.Cook Ghee
Continuously stir the butter as it melts and starts to boil. The milk solids will begin to separate from the clear golden liquid (ghee). Continue stirring until the ghee is fully separated and clear.
9.Add Curry Leaves
Once the milk solids at the bottom turn a light brown color and the ghee is clear, add a handful of fresh curry leaves. The leaves will splutter as they hit the hot ghee.
10.Finish Ghee
Stir for a moment until the curry leaves become crispy. Turn off the stove and let the ghee cool slightly.
11.Filter Ghee
Carefully strain the ghee through a fine-mesh sieve into a clean, dry container to separate the pure ghee from the fried milk solids and curry leaves. Your homemade ghee is now ready.
12.Prepare Ghee Residue Snack (Optional)
Take the leftover ghee residue (fried milk solids and curry leaves) from the sieve. Add roasted gram dal (pottukadalai) and sugar (or jaggery) to it.
13.Mix Snack
Mix all the ingredients well. This makes a delicious and healthy snack, especially for children, utilizing what would otherwise be discarded.

Ready in

30 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Cook Time

20 min

Serving

Varies

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Very Mild

Recipe by Vanitha Ramkumar on YouTube

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 8 ready

All Ingredients

For Butter

Milk Cream (Malai)As neededWaterAs needed

All Ingredients

For Ghee

Homemade ButterAll preparedFenugreek Seeds7-8 seedsCurry LeavesA handful

All Ingredients

For Ghee Residue Snack

Ghee ResidueFrom ghee makingRoasted Gram Dal (Pottukadalai)As neededSugarAs needed

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Collect Milk Cream
Boil milk and collect the cream (malai) that forms on top. Store it in an airtight container in the refrigerator or freezer until you have a sufficient amount.
Prepare for Butter Churning
When you want to make butter, take the collected milk cream out of the fridge or freezer. Transfer the cream into a mixer grinder jar.
Churn Butter
Add some water (ice water can be used for faster results) to the cream in the mixer jar. Blend in mode, stopping and starting, until the butter separates and forms a solid mass, floating on top of the buttermilk.
Wash Butter
Carefully gather the separated butter. Wash it 2-3 times with fresh water, squeezing out the buttermilk each time, until the water runs clear. This ensures pure butter.
Collect Butter
Form the washed butter into balls or flat discs and place them in a clean bowl. This homemade butter can be used as is, or proceed to the next steps to make ghee.
Prepare for Ghee
To make ghee, heat a heavy-bottomed pan. Add 7-8 fenugreek seeds and lightly roast them until fragrant, being careful not to burn them.
Melt Butter
Add the prepared homemade butter to the pan with the fenugreek seeds. Keep the flame on medium.
Cook Ghee
Continuously stir the butter as it melts and starts to boil. The milk solids will begin to separate from the clear golden liquid (ghee). Continue stirring until the ghee is fully separated and clear.
Add Curry Leaves
Once the milk solids at the bottom turn a light brown color and the ghee is clear, add a handful of fresh curry leaves. The leaves will splutter as they hit the hot ghee.
Finish Ghee
Stir for a moment until the curry leaves become crispy. Turn off the stove and let the ghee cool slightly.
Filter Ghee
Carefully strain the ghee through a fine-mesh sieve into a clean, dry container to separate the pure ghee from the fried milk solids and curry leaves. Your homemade ghee is now ready.
Prepare Ghee Residue Snack (Optional)
Take the leftover ghee residue (fried milk solids and curry leaves) from the sieve. Add roasted gram dal (pottukadalai) and sugar (or jaggery) to it.
Mix Snack
Mix all the ingredients well. This makes a delicious and healthy snack, especially for children, utilizing what would otherwise be discarded.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 swaps

No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

Ingredient Substitutions

No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

AllergensThis recipe contains dairy.

Dairy

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

Store
It also shows a creative way to use the leftover ghee residue by mixing it with roasted gram dal and sugar to create a delicious snack, perfect for children.
Store
Store milk cream in an airtight container in the refrigerator or freezer.
Store
Store it in an airtight container in the refrigerator or freezer until you have a sufficient amount.
Store
Take the leftover ghee residue (fried milk solids and curry leaves) from the sieve.

Variations

Simple ways to adapt this recipe.

The homemade butter can be used as isCustomise
Without converting it to ghee.
Add other nuts or dryCustomise
Add other nuts or dry fruits to the ghee residue snack for added flavor and nutrition.

Helpful Tips

Small details that can improve the final result.

TipStore Milk Cream in an
Store milk cream in an airtight container in the refrigerator or freezer.
Cooking tipUse Ice Water When Blending
Use ice water when blending the cream for faster butter separation.
TipKeep the Flame on Medium
Keep the flame on medium while making ghee to prevent burning.
Flavour tipDo Not Over
Roast the fenugreek seeds; they should be lightly browned.
Ingredient noteYou Can Substitute Sugar with
You can substitute sugar with jaggery for the ghee residue snack.

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Homemade Ghee and Butter from Milk Cream – Traditional Style

30 mins

Indian · South Indian

10 min

20 min

Varies

Easy

~450 kcal

For Butter

For Ghee

For Ghee Residue Snack

Collect Milk Cream

Prepare for Butter Churning

Churn Butter

Wash Butter

Collect Butter

Prepare for Ghee

Melt Butter

Cook Ghee

Add Curry Leaves

Finish Ghee

Filter Ghee

Prepare Ghee Residue Snack (Optional)

Mix Snack

Comments (0)

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