How To Make Ghee: From Unsalted Butter

How To Make Ghee… You know, that staple of supremely delicious and mouth-watering Indian food? There is way too much variety in the range of dishes, sweet or savory, to describe and enumerate…. Let’s just say that Ghee, quite simply, elevates just about every dish it is in!

But of course, that’s not quite the whole story…. It’s not just about the taste of Ghee… it is good for you too! Folks in India have known this for thousands of years. Ayurveda documents and describes in detail the numerous ways in which Ghee supports general well-being. It is an excellent source of Vitamins A, D, E and K. Each of these vitamins plays a crucial role in promoting good health and lowering the risk of various diseases.

Ghee also exhibits significant anti-inflammatory properties, likely due to its butyric acid, conjugated linoleic acid and omega-3 fatty acid content. We now know that inflammation is at the root of a host of chronic diseases, including cancer, heart disease, diabetes, autoimmune disorders, etc.

As with anything, though, moderation is key….. and more is NOT always better! Often easier said than done, of course, especially when something tastes so amazing…. It is tempting, indeed, to go overboard and over-indulge!

So, folks, go ahead and enjoy your favorite foods made with Ghee…. please just exercise good judgement and don’t overdo it!

Make Ghee at home? It’s easy and fun!

Up to a generation ago, few people in India ever bought “ready-made” Ghee – because everyone made it at home! After all, it is not exactly rocket-science… it’s really quite easy and folks have been doing this for ages! All you need is unsalted butter…… Yes, even the store-bought kind works just fine….. and your undivided attention for just a few minutes.

While lots of folks find it super-convenient these days to just pick up a jar of Ghee at the store, I have rarely ever done so myself. Even after making it countless times over the years, I’m still fascinated by the process… It’s fun! And, as you might expect, freshly made Ghee tastes so much better than store-bought, and the enticing aroma that sweeps through our whole home when I make it? It’s priceless!

Of course, in the old days, folks didn’t really “buy” butter either… They made that at home too, by skimming off and collecting the rich cream that floated to the top of farm-fresh milk. After churning the cream into butter, they would then make Ghee. With homogenized milk being the norm in modern society, though, the cream just doesn’t float to the top any more. So….. Alas…. Although not quite impossible, it’s not that easy any more to make home-made butter from creamy milk!

It is, however, pretty easy to make Ghee, right in your kitchen, from store-bought butter. Make it once, and my guess is, you will probably want to make it again….. and again!

Different names for Ghee

I grew up calling it Toop, the Marathi word for Ghee. “Toop” rhymes with “soup”; the “T” is enunciated as a soft sound – similar to the ‘th” in “think”, with less of the “h” sound coming through. Ghee (or some variation of this term) is used in the languages spoken in several of India’s Northern and Northeastern states, as well as in neighboring Nepal. However, there are several other names for it in other Indian languges…. e.g., Kannada – Tuppa; Malayalam – Neyyuh; Tamil – Ney; Telugu – Neyyi…..

While “Ghee” is nowadays well-recognized the world over, here are some names from across the globe: Arabic – Samna/Samneh; Portugese – manteiga de garrafa; French – beurre clarifié; Spanish: mantequilla clarificada; Russian: Toplenoe maslo. Many of these terms essentially mean “clarified butter”.

Indians sure love their Ghee – aka “Clarified Butter”

Indians have revered Ghee for aeons… It occupies a very special place in the hearts and lives of folks across the length and breadth of the Indian sub-continent. Considered pure and auspicious, the very word evokes a deep cultural and spiritual ethos, symbolic of its quintessential role in a broad range of Hindu traditions.

A staple in the everyday traditional meal in India, Ghee is not just reserved for special occasions. For instance, even a simple Dal-Chawal (Daal Chaa-wull; i.e., beans and rice) meal is really incomplete without a generous drizzle of Ghee on the steaming hot rice. The fragrance that emanates and wafts toward your nose makes you eager to dig in and relish every morsel. Likewise, a piping hot flatbread, fresh off the griddle, really needs to be smeared with a bit of Ghee to heighten its flavor…

As to the myriad special occasion foods, Ohhh…. Where do I even begin?!

Ghee-Making Days were rather special

While growing up, I would eagerly look forward to the day my Mom made Ghee….. She usually made small batches… with home-made butter that she somehow managed to keep us from polishing off! Typically, though, that wasn’t quite enough for our needs… then she would have to make some more from store-bought butter.

Even though I’ve now been making Ghee for several decades, I clearly remember how fascinated I was as a child to watch the whole process – from start to finish! I thought I’d share my cherished memories from those days… I want to give you a little sense of how captivated and intrigued I was to observe this miraculous transformation….. Pillow-soft fluffy white butter turning into rich “liquid gold” Ghee!

Watching Mom Make Ghee – Utterly Fascinating

Mom would begin by putting this big lump of fluffy white butter in a large heavy-bottom pot and start heating it slowly. She would stir it every so often while she went about her business. I remember watching, completely absorbed, as the butter started to melt and a creamy white foam gathered at the top.

Soon, it would begin to gurgle! Then Mom would stir it a bit and the gurgling would stop. Then it would start up again… it always made me giggle a little…! Soon, the foam would begin to disappear, and small granules of a white solid would start floating around in the gently boiling melted butter. In just a few minutes, this white solid would start to sink to the bottom, and the liquid would start to look much clearer.

That’s when Mom would turn the heat even lower, and carefully stir and gently scrape the solid granules from the bottom. Then she would start watching the boiling mixture like a hawk – with undivided attention, as I mentioned earlier…. She’d be looking for the white granules to begin to darken. As soon as they became pale golden brown in color, she would turn the heat off. Then she would immediately remove the pot from the hot stove, setting it aside to cool, undisturbed.

All done with the main part, it was time for the end-game…

Making Ghee – The End Game

I always found it really interesting to watch the “end game” too…. I would patiently continue to watch as the gently boiling clear Ghee slowly cooled. It would continue to boil for a few more minutes before the bubbling slowly subsided. Then I could see how the light golden solids at the bottom had become become darker. As I watched all this happen, I would quietly take deep breaths, inhaling and savoring… The aroma emanating from the pot was so indescribably enticing!

After cooling for about 20 min or so, Mom would carefully transfer the still warm, clear, slightly yellowish Ghee into a jar, leaving behind most of the brown solids in the pot.

The hot Ghee would continue to cool slowly in the jar, undisturbed…… At some point, pale yellow crystal-like granules would begin to form on the bottom, while the top would still be liquid. Hmmm…. How and why does this intriguing phenomenon happen? And why does it not happen if the Ghee is cooled very quickly? Then it just turns into to a smooth creamy solid, with nary a “grain” in sight!

As a scientist by training, I can certainly speculate the hows and whys…. Sometimes, though, I’m quite happy to call it “Nature’s Magic” and let some mysteries remain unsolved!

“Beri”- The Tasty Golden-brown Treat from Ghee-Making

So…. the Ghee-making over, what was the next fun item on the agenda? That rich brown residue left at the bottom of the pot, of course! Mom would scrape it up and collect it in a bowl. Then she would mix in some sugar and smile… She knew I was hovering nearby!

Oh, what a lovely treat that was! Oozing with some of the residual Ghee and with a rich caramelized and nutty flavor, it also had just a delightful hint of tartness. Not caring whether my brothers wanted any, I would at once pounce on my tiny share of the coveted “Beri” (Bay-ree, Marathi)! Resisting the urge to gobble it all up in an instant, I would put a wee little bit into my mouth. Slowly swirling it around, I would let it linger, delightedly relishing the taste and texture of my special bounty. Mom, of course, was thoroughly amused, watching my unabashed joy with a twinkle in her eyes.

To this day, sweet “Beri” is my special reward for taking the time to make Ghee at home. After all, how would I ever enjoy this delightful little treat if I bought Ghee at the store? Even as I write this up, my mouth is watering at the very thought! Hmmm…. Maybe I’ll make some Ghee tomorrow!

Recipes with Ghee as Key ingredient

So… I bet you’re thinking about what you’re going to do with your stash of “Liquid Gold”….

Maybe you can try making some of the sweet and delicious treats listed below…: And also be on the lookout for more upcoming posts using Ghee…

• Dinkaachey Ladoo: sweet, nutty and crunchy balls, with Gum Arabic fried in Ghee
• Daanyaachey Ladoo: sweet and nutty balls, with roasted peanuts and Ghee
• Sweet Shira: the quintessential Indian dessert, made with wheat Semolina roasted in Ghee
• Mung Dal Shira: special occasion dessert, with split Mung beans and Ghee

As always, for those of you who can’t have Ghee, but would still like to make these delightful treats, I have described suitable alternative options for Ghee in each of these recipes.

Special Diets

Ghee, essentially milk-fat, is vegetarian, but obviously not vegan. It is, of course, gluten-free, soy-free and nut-free. Interestingly, folks who are normally sensitive to dairy products and/or lactose-intolerant seem to be able to tolerate small amounts of Ghee quite well. How come? Presumably because there is practically no lactose in Ghee, and the residual casein (milk protein) from butter separates out as the golden-brown “Beri” during Ghee-making.

If you cannot use Ghee and are looking for a good substitute… I’m afraid nothing truly matches its aroma, flavor and mouth-feel. That said, certain oils, such as coconut oil, almond oil and walnut oil may work well in recipes that traditionally call for Ghee, although each of these will certainly impart their own distinctive flavors to the food. You could, of course, use any other neutral-tasting oil you like too… it just won’t taste quite like Ghee.

Make your own Liquid Gold (Ghee)

Well, Go ahead ….

The next time you go to the grocery store, pick up some unsalted butter… and prepare to have a fun little adventure. Splurge a bit… and go for good quality butter – from grass-fed cows, if possible – it is totally worth it – better flavor and significantly better micro-nutient profile

The aroma of fresh Ghee percolating through your home, a jar full of flavorful Ghee and of course, your special little reward of sweet “Beri” at the end! Mmmmm……

Use your stash of Liquid Gold… Drizzle it on hot rice, pasta, flatbreads like Roti, Naan, Bhakri, Parathas, Thalipeeth… and yes, even warm tortillas and Pita bread. Try using Ghee instead of oil…. for stir-frying vegetables, making Pulao, etc. There are no rules here….just let your imagination run… Find novel ways to incorporate Ghee and reap its many many rewards. Do let me know how you’ve been using it… I might want to try it too!

Please do leave a review and star rating…. much appreciated!

Enjoy!