Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Glorious Golden Ghee (Neyyi)

To prepare authentic Indian meals, you have to make the ghee first. North, south, east and west, people all over in India know ghee is the best, and they love it. All auspicious occasions in life starts with ghee in India. Be it an offering to God, or the babies first solid food - people lavish their love with ghee.

Ghee is as easy to make as it sounds. This is how I usually make ghee here: I would buy one pound (four sticks) of unsalted butter. If you are lucky enough to find bovine-hormone free, organic butter, the ghee prepared from it would be better tasting and more like what we can get in India. Ghee from the four sticks lasts for about three to six months for us.

Take a heavy bottomed vessel. Place the butter sticks in it, and on medium heat melt them. When the butter starts to melt, there will be lot of bubbling and gurgling. Don’t panic. Reduce the flame to low; in a few minutes this action will subside. Next the butter will begin to develop foam at the top.

Simmer on low heat, uncovered and undisturbed, for 30 to 45 minutes, until milk-solids on the bottom of the vessel turn from white to beige-brown, and butter on top becomes transparent like clear water. This is the signal to turn off the heat. Please take caution not to burn the bottom part. That would lead to scalded milk smell, and it would stick. All the effort would be a waste and you have to throw everything away. So never use high-heat to make ghee.

What happening was milk-solids separating into 3 layers. Foaming milk-solids on top, clarified butter in the middle, protein milk-solids on the bottom.

After turning off the heat, do not cover with lid. Let the ghee stand for ten minutes. Remove any crust that rises to the surface with a spoon. Strain, discarding the milk solids at the bottom of the vessel, using a coffee filter or muslin cloth (gangi gudda). Or simply ladle off the clean water like ghee into a dry jar. Let it reach to room temperature. Then cover with a lid. Store at room temperature.

Removing the solids from the ghee with a spoon

When first made or heated, ghee will look clear, like golden oil. At room temperature it will be in kova or fudge like consistency. It would turn to solid block when exposed to extreme cold temperature. To use, take necessary amount with a dry spoon and add to the food. Moisture spoils the ghee, so never use a wet spoon when handling ghee.

What I do with ghee:

1. Drizzle one teaspoon of ghee on hot cooked rice. Anything with rice tastes so much better with ghee, particularly the dal, sambhar and rasam.
2. To prepare different types of pulaos/fried rice.
3. Saute spices for masala (garam masala, various types of masala and curry powders).
4. For popu or tadka (frying the cumin, mustard seeds and curry leaves in ghee).
5. To prepare sweets like payasams, bhakshalu (puran poli), burfis, kheers, halwas and laddus.
6. On toasted bread and on a boiled potato.
7. Garlic roasted in ghee, spread on the bread is garlic-bread at its best.

Anything with ghee is ghee-licious. It’s simply impossible to go wrong with ghee. For any culinary enthusiast, the authentic Indian food experience has to start with this ancient Indian staple. Try and Enjoy!


Ghee is often equaled to clarified butter. But it’s a simple-minded simplification. The ghee making process is lengthy and the end result is more refined when compared to clarified butter. Now you know the difference, don’t you go on regurgitating same falsehoods about ghee equals to clarified butter. No, it’s not. And, for God’s sake have the decency to call it by its given name - Ghee. You can say gee, right? Add an ‘h’, and say out loud “ghee” as in geese. There you go. Thank you for indulging me about ghee.

Posted by Indira©Copyrighted in The Essentials, Amma & Authentic Andhra, Milk & Products, Ghee (Friday May 27, 2005 at 9:21 am- permalink)

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127 comments for Glorious Golden Ghee (Neyyi) »

  1. OMG Indira- I was about to make a post about making ghee. You beat me… North Indians use ghee that is much less browned, I think.

    Comment by Mika — May 27, 2005 @ 1:53 pm

  2. Our writing styles are so different Mika, post it anyway please. I think the coloring depends on butter - Cows feed/milk type/butter, and how long you heat the butter.

    Comment by Indira — May 27, 2005 @ 2:14 pm

  3. Beautiful picture of ghee. I loved the way you wrote about ghee, great post.

    Comment by Devi — May 29, 2005 @ 9:38 am

  4. I loved your blog. I’ve been searching for Andhra food recipes and information on the net for long. I could almost smell the ghee from your pics… Mmmm..

    Comment by Plumpernickel — May 31, 2005 @ 3:22 am

  5. Devi- thanks.
    Plumpernickel- glad you found this site.

    Comment by Indira — May 31, 2005 @ 2:05 pm

  6. Thankyou soooooooooo much. I am newly married. And I never had a chance to cook. We both work here. I used to search many websites to find the methods to cook. I never felt so comfortable with any other website like yours. Thankyou so much. The pictures you show remind me the way my mother cooks.
    Best Regards,

    Comment by Vani — November 16, 2005 @ 6:45 pm

  7. Vani, thanks for your kind words. I am gald that you find this site useful and comfortable.

    I will definitely post recipe for tomato chutney one of these days.
    Thanks again and hope to see many more visits and feedback from you.

    Comment by Indira — November 17, 2005 @ 11:12 am

  8. Hi

    For the first time I tried making Ghee.Your recipes make it look so easy.

    In your reciep you said, the butter is spearating into three parts.Well,mine separated only into two parts,golden ghee and then milk solids on the top? also,I think the ghee I buy at Indian stores has a ghee smell. Mine didnt?

    Indira says…
    Hello L.G, you have to simmer the butter few more minutes, then you will see a brownish layer on the bottom. The milk solids which raised to top, in 10 minutes time of simmering on low heat, turn brownish and sink to the bottom. About ghee smell, the butter here in US, never turns out like ghee back in home, India, tastewise and smellwise. It comes close but never the same. Quality of butter is like that here.

    Comment by L.G — December 23, 2005 @ 8:45 am

  9. Hi

    I made ghee at home, here in Mexico, from supermarket unsalted salt (nothing organic).I do not eat milk or dairy myself but my son (27) tasted it and found it great.

    I will be making more ghee soon and wait untill the milk solids at the bottom turn brownish. Like all saturated fats, at room temperature my ghee turned solid when it cooled down. Is it all right?

    Best regards

    Juan Manuel
    Mexico City

    Indira replies…
    Hello Juan, that’s perfectly alright. Scoop it with a clean dry spoon and add it to hot rice, just before serving, or use it inplace of oil for cooking. The taste difference is tremendous. I’m glad you and your son liked the taste of it.

    Comment by Juan Manuel — January 17, 2006 @ 2:10 pm

  10. hello indiraji,

    I love your website, it is so creative and colorful, full of our wonderful culture and also has a healthy touch to it.
    As i was browsing though, i saw that some one attached a porn website blog to your site.
    I just wanted to bring your attention to that.
    It looks very bad and I was sort of thrown off by it.
    It is under your comments section and it talks about black gay porn.
    well, thank you for sharing your wonderful knowledge and recipes with the world.

    Comment by Juie Rami — April 26, 2006 @ 2:13 pm

  11. For years and years, I saw ghee being made in my mom’s kitchen, but never made it myself. I couldn’t figure out what went wrong the first time I tried, couple of months ago, here in the US. I kept cooking it, because it continued smelling like butter, and not like the ghee smell I was used to. Next thing I knew, it was burned, and I had to throw it away. But my second attempt was successful. Thanks to your wonderfully precise — and visual — directions, I knew exactly when to stop cooking it! It does smell a bit different from home-made ghee in India, but at least it’s ghee :) Perhaps the smell is because I used processed butter, while my mother uses fat skimmed from hot milk and accumulated in a bowl over days?

    Indira replies:
    Hi Uma, I remember my first attempts to make ghee with the butter here. Very similar to yours. :)
    I am glad this recipe worked out for you and thanks for letting me know and for your nice words.
    Yes, Indian ghee certainly has its own unique special, appetizing smell which we can’t recreate it here.

    Comment by Uma — June 3, 2006 @ 7:01 pm

  12. I used coffee filter, but the process was so slow and half way through, the filter stop filtering the ghee because of the white milky product clogged up the filter pours. I went through three coffee filters in one process. Is there any better/easier way to filter the ghee? Coffee filter does not work very well.

    Comment by Sara - Walnut Creek, CA — August 26, 2006 @ 2:30 pm

  13. hey
    thanks so much i was always so confused abt making the ghee, i m gona make the ghee today .

    thanks again

    Comment by anjali — September 27, 2006 @ 10:05 am

  14. […] Slim is not in on the fashion arena! Thank God for that. With Ghee and Butter as the theme for JFI, I can try all the recipes at the round up without a worry for those extra pounds! In India Milk, Ghee (homemade), Butter (homemade) are considered as signs of prosperity. Households that use plenty of these ingredients are supposed to be well-off!In fact as children my mom would make us eat ghee with Rotis and rice everyday! Whenever she would make ghee, I would take it in a small bowl and dip the Roti in the ghee and have it! Now I can’t imagine myself doing this!! But I still love the golden brown milk proteins that settle down when Ghee is made.We call it Beri which is somewhat sour to taste. Add some sugar to it and eat it just like that.. Sweet and sour. (Refer Indira’s procedure here for making Ghee.She has a great Knack for describing procedures for her recipes)  After I remove the Ghee…I boil water in the pan in which the ghee is made…so that all the grease is easily removed. I use this water to make Roti or Paratha dough!The Rotis are very soft and delicious.Back to the recipe. The festive season has already begun and  I thought of making good old Besan Ladoo for JFI-Ghee […]

    Pingback by Besan Ladoo « My Foodcourt — September 27, 2006 @ 12:45 pm

  15. Greetings and thank you for your recipes. I’m not Indian and I have been learning to cook the fascinating cuisine of your land from your descriptions and pictures.

    FYI, if you can get milk from Humboldt Creamery and butter made by them it is all hormone free and now all the milk here is organic too.

    They are a big milk company; all the cows are freerange- not kept on horrible feed lots - and fed the range products the farmers grow on the same land for the months in the winter - although they are out roaming around, the quality of the grange is not enough and so they supplement with their own organic feed.

    You can Google Earth the town of Ferndale, CA to see all the dairies in the river valley north of town. The cows get treated like rock stars here!

    The phone # is 707-725-6182
    I know their milk and ice cream goes all over California and even over the Rockies to places east, so I’m sure they’d be happy to tell you where their stuff is in the U.S.

    It’s entirely farmer-owned; not an outside corporation.

    I read what you said about how the ghee doesn’t taste right here; my Indian friend in S.F. said mine tasted just as good as her mom’s and I felt terrible because it was my first try from your directions! And then I felt good too because it had to be the good milk and the great teacher!

    Comment by Ellin — November 14, 2006 @ 5:44 pm

  16. Hello Indira gaaru…this is my first comment about ur site….THANK YOU SOO MUCH for the recipes! Last year when I came to US…I was newly married…I was trying all recipes browsing various sites….I found ur site….n u have to c me…I was soo happy!! Every time I start cookin…..first I open ur site n search for recipes! I have tried many recipes like capsicum masala….makin ghee…panner….okra sambar…cashew n jaggery sweet….bobattu….wheat dosa….cabbage fry…oh my god its a very big list!! Everything turned out very delicious! THANK YOU SOO MUCH ONCE AGAIN!


    Comment by Anupama.V — January 19, 2007 @ 1:27 pm

  17. I have just read some information on Ghee and want to try making it. this is great information! I can’t wait to try adding it to our diet. Thanks :)

    Comment by Rosemary — February 4, 2007 @ 5:19 pm

  18. i read so many reciepies of how to make ghee, and this was the most clear and presise of them all- DANIABAD! thank you for your love of ghee-lisouse!

    Comment by zik — March 30, 2007 @ 6:12 am

  19. okk thts a very nice one,,,,, here is my tip for making life easier… make it in the microwave…1 block(unsalted 250 gms)cut in to 8 pieces in micro for abt 3 mins and if u still dont see the tranperency.. put it for more one min maximum.. it dont burn..

    Comment by suyodhan reddy — June 16, 2007 @ 11:26 pm

  20. I love ghee!!!
    Thanks so much for this website.
    It’s very helpful.

    Krishna Rami

    Comment by Niyati Rami — June 20, 2007 @ 10:54 pm

  21. Dear Indira, your Ghee recipe sounds great. (eventhough i haven’t tried it yet, your way). I always miss the fragrance of indian ghee…they says, Irish butter is the best. So will ghee from Irish butter gives the aroma? which butter do you usually use? kind regards.

    Comment by husna — July 25, 2007 @ 8:15 am

  22. Hello, I have a question on making the wonderful ghee. When I make ghee it doesn’t turn solid when cooled down. It’s thicker but still somehow fluently, and it seems that it divides into two layers with a little thinner layer on the top… is it made wrong or is it okay?

    Thank you, Juli

    Indira replies:
    Usually ghee becomes solid when refrigerated or kept outside during bitter cold winter months. Otherwise it’ll be in the consistency you have mentioned. It’s perfectly normal, and nothing is wrong with it.
    Hope this helps.

    Comment by Juli — July 30, 2007 @ 10:58 am

  23. Hi Indira,

    My ammamma would let us eat the brown stuff at the bottom with sugar instead of throwin it away. brought back memories of my ghee filled childhood.
    If you’re wondering, no, we’re not horribly obese.

    Comment by Aishwarya — August 4, 2007 @ 9:22 pm

  24. In response to Sara (#12), I normally use Bounty paper towels to drain off cooled oil, but I like the idea of using coffee filters too.

    Comment by Rita Gupta — August 15, 2007 @ 5:12 am

  25. When substituting ghee for butter in baking what is the ratio. Say if the recipe calls for 1/2 cup butter. How much ghee would you use? Would you add any other liquids or solids to compensate for the difference between ghee and butter? Would it be solid enough to make pie crust with ghee? Also long term storage, like a year or two: Would ghee keep if it was canned or vacuum sealed?
    Thank you for your help with these questions. Jeanette

    Comment by Jeanette Brook — August 19, 2007 @ 1:21 pm

  26. I suspect that one of the reasons why Ghee smells different is because of Homogenization and also the breed of cows from whom milk is extracted. I use Horizon Organic butter but the flavor and color needs to improve still. In Hyderabad we use Beetle leaf(one or two) a couple of cloves, couple of pieces of cinnamon, and two to three cardamom pods for flavor.
    Im looking to become a cow co-operative where multiple people own one cow thus we can get fresh cow milk which otherwise is illegal to sell. Hopefully it will solve the flavor issue.

    Comment by gcsunil — September 6, 2007 @ 4:20 am

  27. In response to Post #12 and #24 about using coffee filters. I use the perpetual filters and they work well. The ones I use are about 6 inches across. Sometimes the flow get a little slow but it is never bad. I put the filter in a funnel, let the Ghee cool a little, and then pour away. Simple wash the filter when done and reuse it the next time. The filters I use are plastic with a plastic screen. They don’t seem to mind the warm/hot ghee.



    Comment by Greg Duncan — September 10, 2007 @ 8:55 am

  28. Great post. Thanks. Going to link to it from my site on an upcoming post. I love the discipline of making ghee.

    Comment by VegeYum — September 15, 2007 @ 3:47 pm

  29. My amma will add a handful of fresh drum stick leaves in the end. They will splutter initially and once the sounds are down she’ll separate them using a slotted spoon. These ghee fried leaves are a treat for us. Also the brown crust in the bottom will be mixed with Ragi flour and spoon of sugar when its still hot. Amma fries them for a while and will make balls out of them which will taste out of the world. Even now I insist her to make it whenever she prepares ghee. We used to make ghee which we give for kids. Thanks a lot for bringing so many sweet memories of childhood Indira!

    Comment by Nirmala — September 16, 2007 @ 4:34 am

  30. I left mine to bubble as you said and it burned. NOw it’s black looking. Can I use this for anything?

    Comment by makinghee — October 16, 2007 @ 10:21 pm

  31. I got your website on the search engine. I am looking for the preparation of ghee that does not turn solid at room temparature in stead it stays semisolid with small globules )it is called “Poosa Neyyi” in Telugu)with a layers of liquid ghee. My late brother used to make it decades back. I appreciate if you do some research on it publish it. I remember my brother used to put “Tamalpaku” leaves for some purpose in the end and remove them. The ghee available in Indian stores in US also does not need reheating! In my opinion Good Ghee should not need reheating!

    Comment by N.S. Malladi — November 22, 2007 @ 8:10 am

  32. Indira, I’ve made ghee using your recipe and it came out good! I used Horizon organic unsalted butter. My mom used to make a dish with onions and tomatoes using the milk solids, and it tastes yummy.

    I made the mistake of keeping the ghee bottle in the fridge, and part of it went bad. Lesson learned - will keep it outside at room temperature next time. :)

    Comment by Amit — November 30, 2007 @ 10:26 am

  33. I also used the Horizon organic butter and it smells great. Not sure what ghee smells like in India though because I have never been, but I thought it added a lot of flavor to some dishes I made with even just the tiniest bit. Amazing, I will keep cooking with it.

    Comment by Sarah — January 1, 2008 @ 1:54 pm

  34. Can we do something or prepare something out of Protein milk solids which are obtained after preparing ghee from butter??

    Comment by Akansha — January 26, 2008 @ 1:45 am

  35. Just finished making ghee according to your instructions, Indira, and it seems to have turned out well. The golden color is beautiful, and the smell was nice.

    One question: the butter separated into three layers, but the protein solids on the bottom never turned brown — they remained white. This was after 35-40 minutes of gentle boling. The ghee itelf look fine. Should I have cooked it longer, or do you thnk the difference lies in the general quality of the butter here in the U.S.?

    Thanks for taking the mystery out of this process!


    Comment by David — January 31, 2008 @ 9:47 am

  36. Dear Indira,

    I found this website through Google. Thank you for such an informative ghee recipe. I have already successfully made ghee several times before today. The butter I use is Organic Valley organic butter. Today I got distracted while my ghee was cooking and the milk solids at the bottom got burned. However, the clarified butter didn’t smell burned. I strained it into the jar, as usual. The color is yellow, just a little darker than usual, but the smell is slightly different, with a sour note to it. Should I throw it out? I mean is it bad for you if the milk solids burned in the process? My mother said it tasted fine.

    Comment by Anna — January 31, 2008 @ 6:43 pm

  37. […] Recipe: Glorious Golden Ghee (Mahanandi) Recipe: Pear Crisps With Vanilla Brown Butter (smitten kitchen) Recipe: Peach-Raspberry Galette (use real butter) Recipe: Gluten-Free Gravy (Gluten-free Girl) Recipe: Almond Brown Butter Cupcakes (Cook&Eat) […]

    Pingback by Cookthink: root source: unsalted butter — February 9, 2008 @ 5:09 am

  38. wow i am going to try this recipe it’s very easy.

    Comment by shay — February 14, 2008 @ 4:09 pm

  39. i have 2 questions is that ghee healthy? i was advised by a firend to go for vegetable ghee what do you think about daldo?

    Comment by shay — February 14, 2008 @ 4:12 pm

  40. Does the butter have to be unsalted - especially if one is mainly interested in the health benefits and not so much in authenticity? Thank you.

    Hello Lori,
    The first thing Hypertension patients were asked to do is, reduce the salt in food. Extra salt is always bad for health, so even if one considers health benefits, ghee from unsalted butter is better than the one prepared with salted butter.

    Comment by Lori — February 22, 2008 @ 7:38 pm

  41. Your site is very useful for me to cook…Thanks a lot..

    Comment by Raveendran — February 24, 2008 @ 4:32 am

  42. Ahh. Thanks. Well, since I have neither hypertension nor unsalted butter, I decided to use the salted. Also, since I was making mac & cheese from scratch, I dumped the milk solids into that. Thanks for the instructions.

    Comment by Lori — February 24, 2008 @ 6:29 am

  43. Hi,
    Its nice to read the article and comments thereon.Glad to know that so many ladies are keen on knowing small details.

    If you add a Pinch of Frypowder(2gms to a kg of butter) when the butter starts melting you will find that the process accelerates, you get clearer ghee with better Aroma and more yield as less ghee is trapped with the SNF’s ( solid not Fats). With our Akshay Filter you can immediately pour the entire kettle to separate ghee which can the cool into nice granules.

    Frypowder and the Filters are extremely good for all your Deep Frying products. Save you time and precious oil or ghee. The biggest hassle of Frying namely smoke is not there!!

    The cost of filter is just 10 USD and Frypowder for 2 months will be justa dollar!!

    Make Fryiong and Ghee making a Pleasure.

    I will endorse the views here that Ghhe is the best fat for Health and Taste.

    Thanks for a nice article once again

    Dilep Karkareye—-Thane , India

    Comment by Dilep Karkareye — February 27, 2008 @ 12:42 am

  44. Shay asked about Vegetable Ghee. Well, research suggests that Pure Ghee, Oilve Oil, Peanut oil are good for Health when used in Moderation. Use of Vegetable Ghee which is Hydrogenated oil is Fraught with danger.Dont use it unless you are dying of Hunger and there is nothing else to eat

    Comment by Dilep Karkareye — February 27, 2008 @ 12:51 am

  45. People have commented in the difference in taste of the butters in India vs the U.S. Has anyone tried making their own butter from cream? Does it taste “right?”

    Comment by JoyH — March 1, 2008 @ 7:53 am

  46. Dearest Indira garu,

    Though I am missing my mom’s love here in US I am not missing her recipes only becoz of your website. Be it simple concern or a complicated concern, your website is quick handy favoured site for all the clarifications and right knowledge. And thanks for creating a strong feeling in my mind that cooking is an interesting and creative enjoyable work, and with these feelings I am feeling that cooking gives lot of relaxation.

    Comment by suneetha — March 14, 2008 @ 12:04 am

  47. I made ghee for the first time using your instructions!! I will no longer have to overpay for it at the health food store and I will no longer be creating more trash with the empty jars. Thank you!!

    Comment by Alexza DeCroix — March 28, 2008 @ 5:35 pm

  48. My quest for the perfect ghee brought me to your site. I have been missing out on the flavour of homemade ghee for many years.
    I had a fleeting glimpse of that perfect flavour when my mother-in-law was visiting us. She started sauteeing what she thought was “paneer” when in reality it was mozzarella. This produced a most wonderful aroma of cooking with ghee. In reality, she was using olive oil!

    I resolved to find out what was missing in all the ghee recipes out there that they never produced that flavour.

    I think I am onto something. The missing element is good old curdling. All the ghee recipes out there start with butter. But what I remember as a child in my grandmother’s kitchen is that she would save away the cream from the daily milk delivery for a week; and, she would add a little bit of yogurt to it for the last three days to get a strongly flavoured sour cream. That was her starter!

    My technique uses creme de bulgare (curdled cream) as a starting point. Here it goes:
    - Take 2 pints (about 1 liter) heavy whipping cream
    - Mix it with a yogurt starter
    - Let curdle. This takes a few hours if you have an incubator or 2-3 days if you have patience.
    - I found it unnecessary to churn the curdled cream for butter. So,
    - Simmer the curdled cream in med-low heat just like in Indira’s recipe.

    This will give you one cup the most amazing ghee you have ever had. Smell this ghee side by side with something you bought from a store and you can tell the difference, no matter how dulled your sense of smell is.

    Next step for me: See if store bought organic sour cream is an equally good starter!


    Comment by Raj Tiwari — March 30, 2008 @ 1:44 pm

  49. hi raj, i’m curious about the results with the sour cream.

    Comment by i — April 12, 2008 @ 3:24 pm

  50. […] Mahanandi: repeat after Indira- clarified butter is not ghee. Having homemade ghee in use by your stove will yield a new round of tastiness to your cooking. […]

    Pingback by Brownie Points » Simple Pleasures: Homemade Butter — May 9, 2008 @ 7:44 pm

  51. The only product that smells and looks right is a “butter oil” I bought which was essentially centrifuged raw cream. No other product in the US labelled “ghee” smells or looks right. I’m tempted to get a centrifuge and cold process raw cream instead of cooking the raw cream we can get in California. Any opinion Indira?

    Hi Nalini,
    I think, that’s an excellent way to prepare pure Ghee.
    Please let me know how it turns out ruchiwise if you try.

    Comment by Nalini — June 4, 2008 @ 1:39 pm

  52. Hi — I am trying to make the ghee tonight. So far, so good! I wonder if the reason homemade ghee from cow’s milk doesn’t taste like Indian ghee, is because in India they prefer to use water buffalo milk?

    Comment by Manda — October 6, 2008 @ 11:24 pm

  53. Wow, the ghee looks beautiful, and smells ghee-licious! Many thanks!

    Comment by Manda — October 7, 2008 @ 12:26 am

  54. Hello,

    Does anyone know if you can put newly made ghee onto old ghee? is there any problem or issue with that?

    Comment by Raj — October 28, 2008 @ 8:45 pm

  55. If you start with cultured or european style butter, you end up with desi ghee which has a far more complex and deep flavor.

    Comment by Justhookingup — June 3, 2009 @ 12:02 pm

  56. […] I love making Indian food, so I almost always have a container of ghee stashed in the pantry.  But for those of you who are new to using it, ghee is easy to find at ethnic markets or on the shelves of well-stocked supermarkets.  It’s also easy to make at home. If made properly, ghee can be stored at room temperature just like cooking oils.  But if storing at room temperature, be sure to keep moisture out of the container and never dip into it with a wet spoon, as moisture will cause the ghee to spoil. […]

    Pingback by Let’s Get Old Fashioned: Homemade Kettle Corn Recipe — Pinch My Salt — November 24, 2009 @ 2:21 pm

  57. Indira,

    Thanks for this article.

    I am thinking of making ghee at home, once I get a muslin cloth from India (I’m in the US).

    Butter costs half as much as ghee around where I live, plus I would have the satisfaction of using home-made ghee.

    Comment by arthi — January 2, 2010 @ 4:42 pm

  58. re the comment: 51.The only product that smells and looks right is a “butter oil” I bought which was essentially centrifuged raw cream. No other product in the US labelled “ghee” smells or looks right. I’m tempted to get a centrifuge and cold process raw cream instead of cooking the raw cream we can get in California. Any opinion Indira?

    Hi Nalini,
    I think, that’s an excellent way to prepare pure Ghee.
    Please let me know how it turns out ruchiwise if you try.

    My question is: did you ever get any info on centrifuging to make ghee. Can you send an answer or some sites please? thank you very much!! Marty

    Comment by Marty Reed — June 30, 2010 @ 4:07 pm

  59. Great information. I am just in the past 5 years getting really interested and excited to delve into the cookings of other countries than Canada. Your site is quite interesting and very easy to understand. Great comments too. I see there is now a new site. I’ll have a look. Thanks

    Comment by Susan May — July 10, 2010 @ 2:48 pm

  60. Aloha, I made two batched of ghee last n ight and poured them into jars with cheescloth. This morning they both have three layers. Top is very light layer, iddle is still liquid and the bottom is about an inch of something trying to harden. Is this right? The only thing I did different was that I didn’t wait for it to cool before I strained it into the jar. Please let me know, and if I do use it, do I stir it up first? Mahalo!

    Comment by Heidi — September 19, 2010 @ 2:42 pm

  61. Hi …Thank you for giving this useful information. I have one query..After the ghee is prepared and the milk solids which are brownish in colour are removed , can we use the milk solids in preparation of any other dishes like adding it in bhakris (chappatis) or in any other dishes. I have read in past somewhere that they are solid wastes and cannot be reused as it has been heated for long and does not possess any nutritional value any more.. But my mom in law uses it and have come across many people who do the same. Want to know whether it is correct or not. Please do reply. Thank u …

    Comment by Rita — August 16, 2011 @ 1:35 am

  62. Hi Indira,
    Thanks for the recipe. I tried it with European style butter(85% butterfat), and the ghee looks dark brown, almost burnt. I let it cook first at medium heat till the butter was melted. You were right about it gurgling while melting. It took a while for all the four sticks to melt. I then lowered the heat to low and within 10 minutes, the butter appeared dark brown. So I took it off the heat and let it rest for ten minutes. Although the foam on the top has dark brown milk solids, they mell very pleasant, not burnt. Also, the bottom was covered inan even darker brown colored milk solids…but the bottom of the pan wasn’t burnt….in the sense nothing stuck to it. Do you think this ghee is safe to use? It doesn’t smell much like ghee…….

    Comment by na — September 3, 2011 @ 6:46 pm

  63. I have made Ghee for several years, I use a Magnalite chicken fryer and melt the unsalted butter, when it’s melted I lower the flame and it just simmers for a long time, several hours and when the solids are a light tan color. I turn off the heat and let set until cool enough to pour off, I strain and put in ice cube trays and freeze. I remove the cubes and store in ziplock bags in the freezer, where I can use when I want them in small quanities. I don’t do a lot of cooking so they stay good for a very long time

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    I resolved to find out what was missing in all the ghee recipes out there that they never produced that flavour.

    I think I am onto something. The missing element is good old curdling. All the ghee recipes out there start with butter. But what I remember as a child in my grandmother’s kitchen is that she would save away the cream from the daily milk delivery for a week; and, she would add a little bit of yogurt to it for the last three days to get a strongly flavoured sour cream. That was her starter!

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