40 Responses to “Ghee (Clarified Butter)”

1. saveetha Says:
   January 28th, 2010 at 7:22 pm

   hi hi hetal n anuja…..

   ur video is good and especially the voice is loud n clear.

   making ghee at home was a long time idea in my mind but was a bit reluctant to try it…
   think now i can do it.

   But i have a doubt, i have electric stove and when i make ghee in that will it come out properly… the same as u got?

   At home in chennai ,my granny used to make ghee at home and while finishing she used to add leaves of drumstick tree(murunga keerai) and that used to give a really wonderful flavor. while seeing ur video i was able to imagine the lovely flavor of GHEE.

   thanks a lot…. u people r really adding a lot of spice(happiness) in our lives.

   Saveetha:-)

   [Reply]

   

   hetal Reply:
   January 28th, 2010 at 10:15 pm

   Hi Saveetha,

   Yes, in India they do add different things at the end to flavor the ghee. One of the things that can be added is betel leaves. Just different options.

   You can make the ghee on an electric stove but you just have to watch it closely at the end to make sure it doesn’t burn and take it off the stove as soon as it’s done. You cannot leave it on the stove.

   [Reply]

   

   ashish Reply:
   May 20th, 2010 at 11:47 am

   Hey Hetal,

   What does Ghee Exactly called in English?

   What is the exact english word for ghee?

   [Reply]

   

   hetal Reply:
   May 20th, 2010 at 2:10 pm

   Hi Ashish,

   Ghee is called clarified butter in English. “Clarified” because all of the milk solids are taken out and only the oily part remains.

2. Pinal Says:
   January 28th, 2010 at 7:38 pm

   It’s great you have shown this video. We make it little bit differently than you. After 15 mins of simmering, we add water to the already boiling ghee and let it keep boiling ’till all the white particles disappear and the ghee looks clear. We do not make it a brown color because to us that would mean the Ghee is burnt. In fact, I have never seen a brown color like yours in stores either. The color is usually light yellow or cream color.

   I’m sure it’s different everywhere.

   Thanks for the video.

   [Reply]

   

   hetal Reply:
   January 28th, 2010 at 10:20 pm

   Hi Pinal,

   Even though the color of the ghee is a little brown while melted, it still hardens (at room temp) into a light yellow/creamish color. It is by no means burnt.

   [Reply]

3. Mili Says:
   January 28th, 2010 at 7:53 pm

   This is a very good recipe. But, does this ghee have same smell and flavour as store bought ghee? Also, how much ghee we can make from one pound butter? Thnaks again for this great recipe.

   [Reply]

4. Alexa Says:
   January 28th, 2010 at 8:25 pm

   I make my own ghee, and i keep it in container in kitchen on room temperature. but as it cools down it becomes like butter. i mean firm, but it’s just like ghee, it doesn’t got fat i skimed like ghee is made.

   Is that ok?

   [Reply]

   

   hetal Reply:
   January 28th, 2010 at 10:22 pm

   Hi Alexa,

   Ghee is supposed to harden into a thick butter like thing…though all the milk fat is removed. The reason is that it is saturated fat and saturated fat is solid (semi-solid) at room temp, not liquid.

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5. KR Says:
   January 28th, 2010 at 10:54 pm

   thanks so much for this recipe. Just,yesterday i got 2lbs of butter to make ghee and i was on the look out for a perfect recipe. It was as though you read my mind and posted this recipe…thanks a ton!

   good luck

   [Reply]

6. rizwana Says:
   January 29th, 2010 at 12:12 am

   HI LADIES:

   I HAVE BEEN MAKING GHEE THE SAME WAY SINCE I HAVE BEEN IN USA, WITHOUT THE WATER. I LIKE THE IDEA OF PUTTING WATER….HMMM…I WILL TRY THAT NEXT TIME.. THANKS. YOU LADIES ARE GREAT.

   ANY TIPS FOR –HOW TO STORE A LOT OF SUWANI BHAJI….

   [Reply]

7. Rohini Says:
   January 29th, 2010 at 9:03 am

   Hi H & A,

   Extremely useful video for people like us staying out of our country. Since last 2 yrs I am facing the problem of getting the right kind of ghee. Whatever is available here in stores is nothing as compared to what we get in India. Hence I used to get it from India everytime and used it very carefully to last it untill next visit. It was like rationing the use.

   But now I can make it @ home. Thanks to both of you
   You have solved my greatest problem. I hope the aroma and flavour of this home made ghee is better than those at the stores. Will try it @ the earliest…!

   Thanks again.

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8. Anonymous Says:
   January 29th, 2010 at 3:21 pm

   hi
   in ghee put 1 tbs sugar and 2 tbs lemon juice

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9. xyz Says:
   January 29th, 2010 at 6:04 pm

   hi,
   The method you are making is great,in place of water
   if you add 1 heaped tsp of thick cold curd it comes better & no chance of spoiling
   for flavouring you can add pinch of fenugreek seeds, the ghee smells great.

   [Reply]

10. KR Says:
    January 29th, 2010 at 8:10 pm

    Hi Hetal and Anuja,

    Just made ghee using your recipe..was fantastic..i need not use the store bought ones from now:-)…can make ghee at home…its so simple!!!
    thanks for the recipe.

    [Reply]

11. geetha Says:
    January 30th, 2010 at 4:42 pm

    Hi anuja & hetal,
    Thank you very much for the recipe.I have a small doubt.When am making the ghee in which point i can use drumstick leaves to give some flavour for ghee??

    Thank you
    Good luck,

    Geetha

    [Reply]

12. sumathi Says:
    February 2nd, 2010 at 7:58 pm

    haey Hetal and Anuja,

    I have been watching all your recipes but this is my first comment. i used to make ghee at my home, but this time i made it till i reach that brown colour as u said, and it came out really really good, looked like the one we get in india, smells good and i can see the grains of ghee once its cooled down.very nice.
    i have one more question for you, can we do anything with the leftover milk particles, since its going as a waste.
    help me out if u have any ideas. Thanks, hereafter i keep writing to you.keep up your work.

    [Reply]

    

    hetal Reply:
    February 3rd, 2010 at 3:41 pm

    Hi Sumathi,

    We usually throw it out, but I somehow remember my mom mixing it with some chapatti flour and leftover rice (and masalas) to make muthiyas. She would roll the dough into tiny little ovals and cook them in a covered skillet with oil, mustard seeds and asafoetida seasoning. I’ve never done it so can’t give you an exact answer…sorry.

    [Reply]

13. sania Says:
    February 3rd, 2010 at 8:53 am

    Hi Hetal &Anuja,
    I have a request, can you show us some pot meal recipes for kids, like your moong dal kichadi.I started making that kichadi and it my childs fav food.looking forward for more recipes for kids like that.your recipes are awesome and very very healthy. thanks to u both.

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14. Raina Says:
    February 8th, 2010 at 6:17 pm

    Hi Hetail and Anuja,

    Thanks so much fr your recipies. They are of good practical usage and really good for ppl who stay away from home. I wud really be grateful if u cud also post some recipes showing freezing techniques for subjis etc / which subjis/snacks are good for freezing …

    Thanks in advance,
    Raina

    [Reply]

15. Anonymous Says:
    March 1st, 2010 at 11:10 pm

    Hi Hetal and Anuja,
    i have tried A LOT of your recipes and everyone LOVES IT! however when i recently tried this GHEE recipe i had major problems. I used a heavy bottom pot like you said but my ghee took almost 40 MINS to get to the color that your got in 15 mins. I checked again and i didnt do anything different to what you said. Than i had bigger problems when i added the tablespoon of water the Ghee got very foamy and spilled out of the pot all over the stove and floor! Can you tell me if there is something that i did wrong? Did anyone else have similar problems?

    [Reply]

    

    hetal Reply:
    March 2nd, 2010 at 4:12 pm

    Hi,

    The setting on your stove may be a little different from ours and therefore took longer to get the right color. Regarding the ghee spilling over, did you use a pot that had some room to spare once the butter melted? The water does make the ghee come up, but if your pot is big enough, it will not spill over.

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    Anonymous Reply:
    March 3rd, 2010 at 1:36 am

    Thank You! The Ghee well whatever amount i had left was delicious so i will definetly be trying the recipe again and this time i will be sure to use a bigger pot and maybe higher temprature

    [Reply]

16. A Delicious Treat: Gulab Jamun Says:
    March 6th, 2010 at 12:53 am

    [...] always have ghee at home and I can easily make it myself. Fortunately, there is a wonderful grocery store close by where I can purchase all sorts of exotic [...]

17. Pavithra Says:
    March 24th, 2010 at 6:55 pm

    Hi Hetal & Anuja,

    When all the butter dissolves should I turn the flame to low from medium or when ? And We should turn stove off, when sizzling stops right?
    I burnt the ghee today. I never stirred it. That should have been the problem.

    [Reply]

    

    anuja Reply:
    March 24th, 2010 at 7:55 pm

    Hi Pavithra,

    Once the ghee starts to boil turn the flame down and you do have to keep stirring so that it does not burn

    [Reply]

18. Anonymous Says:
    May 4th, 2010 at 11:47 am

    Hi Hetal&Anuja,

    u both r doinng a grt job… and i am a regular visitor to ur site…

    i have one more tip for aromatic and tasty ghee is tht u can add few curry leaves along with some jaggery to it… and it smells also grt and tastes very nice till the last spoon….

    [Reply]

    

    anuja Reply:
    May 4th, 2010 at 12:57 pm

    WOW! We have heard of Curry Leaves but never of jaggery going into the ghee…interesting, does it not get sweet?

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19. Nanda Says:
    May 7th, 2010 at 2:30 am

    helo..
    really inspiring video..am really excited to see making ghee at home. I ve seen my mom doing it, but i ve never tried it.
    However, i tried searching for unsalted butter in walmart & sams, but cudnt find. I do not like using spreadable butter as they contain so many preservatives. hope u can help me..

    [Reply]

    

    hetal Reply:
    May 7th, 2010 at 1:54 pm

    Hi Nanda,

    All of the major grocery stores carry unsalted butter as it is used for many things. It is usually right next to the salted butter. You cannot use spreadable butter for making ghee. Maybe you can ask one of the store attendants to help you locate it.

    [Reply]

20. Alexander Says:
    May 7th, 2010 at 9:56 am

    Hello, I made my first ghee yesterday. It turned out with a lighter color not as dark as yours. I should have problably cooked it longer.
    I used a coffe filter instead of a colander to filter it. Also worked quite well. But it takes longer of course.

    I heard that in India you use butter made from buffalo milk.
    Is that true and for what reason?

    thanks !

    [Reply]

    

    hetal Reply:
    May 7th, 2010 at 1:48 pm

    Hi Alexander,

    When the ghee cools down, it does become lighter. We’re sure buffalo milk produces ghee with a different taste then cow’s milk, the probable reason for using it in India. We only get one kind of butter here, so no choice for us

    [Reply]

21. Justin Says:
    May 8th, 2010 at 5:47 pm

    Hi Hetal and Anjua,

    I made the Ghee yesterday. It came out perfect. The ghee has an almost light, and airy like grainy texture. Almost like it is whipped. Thank you so much! A tip from my grandma, add 1 tablespoon of raw white rice to the ghee when it is cooling. The rice helps to preserve it a bit longer according to her. I’m not sure how, but I will see. In Guyana, I was told that Ghee used to be made from the cream of fresh cow milk. It took a few days to make because the cream was set until it curdled, then boiled until the whole thing turned to ghee. Is that how it was done in India?

    [Reply]

22. wag Says:
    May 13th, 2010 at 4:10 am

    Thanks! I do have one question. If I stir, how do I get a layer at the bottom?

    [Reply]

    

    hetal Reply:
    May 13th, 2010 at 2:32 pm

    Hi Wag,

    You stir until the milk solids turn brown and eventually, they will settle at the bottom. They become heavy and a few seconds after stirring, they will settle down.

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23. Blahnik Says:
    May 24th, 2010 at 12:33 am

    Dear Hetal & Anuja

    I’ve watched several other youtube videos and it appears to me that everybody makes their ghee a little differently.

    One particular method that has piqued my interest (besides yours, of course – brown clarified butter is divine when used to cook brussel sprouts) is Sanjay Thumma’s – the Vahchef.

    His home made ghee is a product of what appears to me a white butter, which apparently is also home made (yeah, home made butter – go figure). What I’m really confused about is when he said that he collected the white fat out of yoghurt over a week or ten days period or something something.

    I couldn’t quite understand how would one do that though, cuz to my knowledge, yogurt is a very perishable product (its dairy, that’s why). So having it around for a week doesn’t really sound good to me (I’d assume that Sanjay’s yogurt has been exposed to the air). And does yogurt really forms a layer of cream on top after it’s been let to sit for days?

    Here’s the link to “Sanjay’s Ghee”:
    http://www.youtube.com/watch?v=oS9uYroj0LE&feature=related

    I’m really confused right now and I hope that you would enlighten me! Danke schon!

    [Reply]

    

    hetal Reply:
    May 24th, 2010 at 3:09 pm

    Hi Blahnik,

    It is a common practice in India to boil milk before using to kill off any bacteria. This is done on a daily basis. Also, milk in India is not homogenized so when it cools, a thick layer of fat floats on top. Most people do not like to consume this fat (or cream) while using the milk so they collect it over a few days and store it in the refrigerator. When they have enough, they churn it to make homemade butter. Similarly, when you make homemade yogurt with non-homogenized milk, a thick layer of fat will collect at the top. If refrigerated properly, yogurt has a longer shelf life than regular milk.

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    Blahnik Reply:
    May 24th, 2010 at 3:22 pm

    Well explained =D Thank you so very much!

    [Reply]

24. Gregory Says:
    July 14th, 2010 at 4:53 am

    I make ghee frequently, but sometimes I notice that eventhough the milk solids on the bottom of the pan have turned a caramel color and some parts even start to get really dark and crisp and the ghee appears crystal clear, but after I take it off the stove and put it in a jar it starts to get cloudy. does that mean I still have milk solids suspended in it?

    [Reply]

    

    anuja Reply:
    July 16th, 2010 at 6:02 pm

    HI Gregory,
    Ghee is a saturated fat and the reason it is becoming cloudy is because it is cooling down and thickening up. If you melt it down, it will be clear again

    [Reply]

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