How to Make Ghee From Milk Cream

Updated on July 11, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Homemade Ghee

We like to buy cow's milk. After boiling the milk, the cream floats to the top and becomes hard when it is cold. We collect the cream each day and store in the freezer. We add the cream to a container everyday for about a week. We take the container out of the refrigerator and set it aside until it's room temperature. Then we add a few drops of curd to induce curdling and keep it covered for 7-8 hours. Thereafter, you can start making ghee from this curdled milk cream. I'll show you the procedure for making ghee at home. The process, starting from whipping the cream till making the ghee, will likely take at least 45 minutes.

Homemade ghee
Homemade ghee
5 stars for Homemade Ghee

Step-By-Step Instructions and Images for Making Ghee from Milkcream

  1. Collect milk cream in a container. Curdle it by adding a few drops of curd. Leave the container covered for 8 hours.
  2. Mix the cream well. Take it in a mixer, in batches. Whip or gently grind it for a brief time, till you see butter floating at the top. Add some water while whipping. Collect the mixture in a wide container. Repeat the procedure till you whip the entire milk cream.
  3. Separate butter from the buttermilk. This buttermilk can be used in curries or even for drinking.
  4. Wash butter 2-3 times in water, to rinse off the impurities. Heat butter in a wide pan. Let the fire be high in the beginning. Butter starts melting and forms a frothy liquid.
  5. Stir it occasionally, so that the bottom does not burn. You can reduce the fire when the mix starts looking like an oily liquid. Keep on stirring to avoid the burning.
  6. After a few minutes, you can observe that all the impurities settle down in the bottom and yellowish oil-like liquid comes to the upper part.
  7. Continue the heat, till you get a nice aroma of fresh ghee. Put off the stove. Keep the pan aside for cooling.
  8. Once cool, collect the ghee in a bottle.

Click thumbnail to view full-size
curdled milkcreambutter with buttermilkbutter is being heatedbutter turning into frothy liquidGhee making in progressGhee collected in a bottle
curdled milkcream
curdled milkcream
butter with buttermilk
butter with buttermilk
butter is being heated
butter is being heated
butter turning into frothy liquid
butter turning into frothy liquid
Ghee making in progress
Ghee making in progress
Ghee collected in a bottle
Ghee collected in a bottle

Important Tips

  • Wash butter 2-3 times to get rid of impurities. By doing this, ghee comes out more aromatic and flavorful.
  • Use big pan for boiling butter because once heated, it becomes frothy and raises in volume.
  • Avoid over-heating butter; put off the stove at the right time.


Submit a Comment
  • ShailaSheshadri profile imageAUTHOR


    2 years ago from Bengaluru

    Ghee can be either liquid or semi-solid, depending on the temperature. Ghee gradually becomes semi-solid when cold. Hot ghee is always liquid.

  • peachpurple profile image


    2 years ago from Home Sweet Home

    i thought ghee is not liquid form, alike butter, isn`t it ?


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