Making Ghee at Home

Before marriage I used to ask my mother, “why you bother to take out ghee (clarified butter) at home?. We can buy ready-made ghee.” And her usual reply used to be, “you will know when you become mom”. I’m sure this is the most-used phrase by mom’s when they can’t express their feelings in words.

After marriage I came to know my MIL (mom-in-law) also had same theory of taking out ghee at home. She don’t even remember when she last bought ghee from market.

My MIL expected me to do the same. However, as a newly married and with no experience of household-stuffs, I never understood the rationale behind making ghee at home when it’s easily available in market.

But with time comes maturity. I realized that at the same price now I can get ghee along with butter and mawa that too totally pure.

It’s simple calculation. In order to make 1 Kg ghee, cream from approximately 30L full-cream milk (e.g. Amul Gold) is required. So, instead of buying 1 Lit toned-milk (e.g. Amul Taza) per day for 1 month, if we buy 1 Lit full-cream milk for whole month, approximately 1 kg ghee can be made at the end of month.

Approximate price difference between full-cream and toned milk is Rs 10/lit. So, the additional cost of 30L full-cream milk will be Rs 300. Which means at the end of the month you get 1 kg ghee (along with butter and mawa) for just Rs 300.

We homemakers (I dislike referring us as housewives) are always looking for options to provide pure and healthy food to our families and that too in a cost-effective manner. So I’m sure you will agree to my point.

However, let me tell you, extracting ghee used to be a very time-consuming and messy affair for me. I needed to make up my mind a day before that next day is the ghee-making day. But, since the time I have started using microwave (instead of gas burner) for extracting ghee, things have become much easier now.

So, below I have shared the complete process that I follow to extract ghee:

When boiled milk is cooled a thick layer of cream is formed. I leave milk overnight in refrigerator without disturbing it. Next day I get thick layer of malai or chalee as we call it.

I store malai  in freezer in a close container and take out ghee in every 10 days. When I need fresh butter I follow different process you can read post how to make butter at home to know about it in detail. Here I will share how I extract ghee in microwave that takes around 20 minutes.

  • Take out malai from freezer and leave it for 2 hour and let it thaw.

    ghee making in microwave
    ghee making in microwave
  • Stir it for a minute and break the lumps and you will get smooth paste like texture.

    ghee making microwave malai at room temperaturee
    malai at room temperature
  • Remove the spoon and keep the bowl in microwave mode @ 900W for 5 minutes.
  • Carefully remove the bowl from microwave and mix properly. Again keep the bowl in microwave for 5 minutes. Make sure that content doesn’t overflow. Therefore use a big bowl to avoid overflowing.

    ghee making in microwave
    malai after 5 minutes in microwave
  • Stir intermittently and you will notice ghee separating from malai. White thick liquid will transform into clear transparent liquid.

    ghee making in microwave transparent ghee is visible
    transparent ghee is visible
  • Keep in microwave for another 5 minutes. Now carefully take it out. The residue will appear slight brown in color and ghee is ready.

    ghee in microwave
    ghee is ready
  • Leave it to cool for half an hour and then ghee can be strained.
  • I use rough synthetic cloth for straining purpose (instead of kitchen strainer). Cloth allows better control and I can squeeze mawa (residue) to easily drain the ghee. Also, I dampen the cloth with water before straining the ghee because damp cloth absorbs less ghee.
ghee making in microwave
straining ghee

After straining-out the ghee, I get this residual mawa. This mawa can be stored in fridge for further use.

 ghee makingin microwave residue mawa
residual mawa

This mawa can be used various ways. Gulab-jamun from this mawa turn out to be super soft and delicious. You can even make filling of chandrakala sweet from this mawa. No one can make out if it’s made from fresh mawa or this residual mawa.

How I clean the bowl used for ghee-extraction?

Before straight-away putting the bowl in sink for cleaning, I knead the dough (for making chapattis) in this bowl that absorbs most of the left-over ghee. This way  I get soft chapattis too 🙂

So, bhaili’s do try extracting ghee at home. Now, I can understand my mom’s logic. Taking out ghee at home has so many benefits. While, pure ghee without any artificial color or contamination is the apparent reason, you also get fresh homemade butter and mawa that can be used in variety of ways.

Indian desserts like sweet boondi, jalebi taste best when made in ghee while refined oil just reduce their authentic taste.

You will find it easy and enjoy its other benefits too.

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