Ghee at Home from Milk Cream | Homemade Clarified Butter Recipe | TipyTops

Homemade Ghee from Milk Cream (Malai) is a traditional and natural way of preparing pure clarified butter at home 🌿.

Ingredients

• Full Cream (Malai) – 1 cup

• Curd – 3 tbsp

• Water – 2 cups

Preparation Method 👩‍🍳

"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

That’s it! Your pure homemade ghee from milk cream is ready ✨💛

This method uses collected full-cream malai, curd, and water to make fresh butter, which is then slowly cooked to extract golden, aromatic ghee 🧈✨.

Homemade ghee is free from preservatives, rich in healthy fats, aids digestion, improves immunity, and enhances the flavour of both sweet and savoury dishes 🍽️.

It is perfect for cooking sweets, idli, dosa, rice dishes, and everyday meals, this ghee recipe is a must-try for every home kitchen.

In this recipe, let’s see how to make pure ghee at home from milk cream step by step.

Collecting Milk Cream (Malai)

Note: You can collect cream (malai) from full-cream or whole milk.

Boil the milk in a vessel.

Once the milk comes to a boil, switch off the stove and cover the vessel with the lid slightly open.

Allow the milk to cool down to room temperature, then place it in the refrigerator.

After 5–6 hours, remove the milk from the refrigerator.

You will notice a thick creamy layer forming on the top.

Using a spoon, carefully remove the cream and collect it in a bowl.

Add ¼ tsp curd, mix well, and store the bowl in the refrigerator.

Repeat this process daily and collect the cream in the same bowl for 7 to 10 days.

Important Note: Always store the collected cream in the refrigerator.
Do not keep it outside, as it may spoil.

Making Butter from Cream

After one week, transfer the collected cream (malai) into a mixer jar.

Add 2 cups of water and 2 tbsp curd.

Beat for a few seconds.

Do not run the mixer continuously.

Pause and restart at short intervals, checking the consistency in between.

Initially, the cream will turn thick.

At this stage, add a little water and continue whipping.

Once the butter separates clearly, collect it and transfer it to a wide vessel filled with cold water or ice cubes.

Wash the butter 2–3 times in fresh cold water to remove excess buttermilk.
Drain the water completely.

Making Ghee from Butter

Place the cleaned butter in a vessel and keep it on the stove.

Cook on high flame and stir continuously.

As the butter melts, it turns into a thick creamy liquid.

Slowly, the liquid becomes transparent, and you will see the ghee and semi-solid residue (sludge) separating.

Once the sludge is visible, reduce the flame to medium-low.

Keep stirring until the sludge turns dark golden brown.

Switch off the stove and allow the ghee to rest.
The residue will settle at the bottom.

Once settled, filter the ghee into a clean container and store it for future use.

Continue stirring.

Usage Suggestions 🍽️

Use this pure homemade ghee for:

• Sweets & desserts

• Idli & dosa

• Rice dishes

• Daily cooking

• Temple-style prasadam

The aroma and taste are simply unmatched 😍🧈

Final Note ❤️

I hope you enjoyed this traditional homemade ghee recipe and try it in your kitchen soon.
Thank you for being a part of the TipyTops family.

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