Homemade butter and ghee from scratch/ Making of butter and ghee at home with video

Written by: 7aum Suvai
Making butter from the scratch seems to be a tedious job but it is really worth trying. Time and patience is an important factor to be considered when making it at home.   

We had lots of buffaloes and few cows at home. I still remembered my grandmother making butter at home.  Every morning she transferred the collected cream to a large vessel and using “matthu” tied with rope, churned clockwise and anti-clockwise until butter and buttermilk are separated. Nowadays we are using a food processor or a hand blender or stand mixer to make butter at home.
Homemade butter and ghee


Ingredients:

For making butter:

      • Whole milk (3%) / Full fat cow milk
      • Cream from Milk and yogurt ( I have used cream from yogurt)
      • Ice cubes as needed
      • Chilled water as needed

For making ghee:

      • Butter ( 1 cup)
      • 2 no’s – Betel leaves
      • 1/8 tsp – Cumin seeds
      • Few sea salt or regular salt
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Preparation method: 

Collecting cream from milk and yogurt:

Milk cream /Milk malai:

    1. Boil milk thoroughly and allow them to cool completely. After few hours you will find a thick layer of cream on the top.
    2. Collect that cream (as shown in the picture) and store it in a container or jar (no lid) in the refrigerator or in the freezer section.

Curd cream or yogurt malai:

    1. When milk reaches lukewarm temperature, add a tbsp of curd to it and mix well. Cover with lid and keep it aside in a warm places like oven with light, hot backs, near warm stove etc for about 10 to12 hours or over night. Thick and yummy curd is ready.
    2. Collect the thick cream on top of the curd which looks slightly yellowish in color. This is the fresh cream or yogurt malai.

Storing the cream for making butter:

  1. Collect fresh cream ( I have collected cream from curd / yogurt malai) on everyday basis for 10 to 15 days. Approximately 2 to 3 cups of fresh cream you may need. Keep collecting until you have fairly good amount of cream.
  2. Store the collected fresh cream in a clean vessel in the refrigerator (not in freezer) until use. My mom used to store the cream in the refrigerator (not in freezer) and also she will not cover the vessel with a lid. Ghee will be aromatic and tasty, when it is not covered with a lid.
butter making / Homemade butter

Making of butter:

  1. Take the collected fresh cream from the refrigerator and keep it outside. If you have kept it in the freezer, then you have to defrost the cream. Since I did not keep in the freezer part, my cream is ready to make butter immediately.
  2. Transfer the fresh cream to a mixie jar / food processor / blender (Do in batches), add few ice cubes and start blending till you get a sticky butter on top (as shown in the picture). The liquid remaining is buttermilk.
  3. Pour the mixture in a wide bowl and add 2 to 3 cups of chilled water to it. Leave it around for 30 minutes or so. Then slowly collect the butter with a ladle or with your hand.
  4. Squeeze the butter as tight as you can until all the traces of buttermilk is removed.  Wash the butter 2 to 3 times under cold water to get rid of the buttermilk residue. This will prevent butter from spoiling.
  5. Drain the water completely. Press and remove as much water as you can from the butter and then store it in an air tight container in the refrigerator.
butter making / Homemade butter

Making of ghee:

  1. Transfer homemade butter to a vessel and cook over medium heat till all the butter melts. The butter begins to melt, forming a white froth on top.
  2. Then simmer and keep stirring occasionally and the froth reduces slowly and the color of the butter changes to a pale yellow color.
  3. Add the betel leaves,cumin seeds and salt, continue to cook on low heat until it turns golden. The residue settles at the bottom and the ghee, which is now clear, golden,translucent and fragrant, is ready. The ghee is then filtered and it solidifies when completely cool. Enjoy your homemade ghee.
Homemade ghee

Notes:

  • I have made the butter from curd cream / yogurt malai, so my process is very simple. If you are making the butter from milk cream, then take the cream from refrigerator (bring it to normal temperature) and add a tbsp of yogurt / curd, mix well thoroughly and let it sit for 5 to 6 hours or until well fermented. Now you can follow the same process as like curd cream for making butter .
  • Always run the blender for 2 to 3 minutes. Then give a gap for a few seconds and then blend again.
  • Your fresh cream should be cold enough to get butter faster.
  • The collected butter can be stored in a container or box in the refrigerator for a week. It can be stored in the freezer for a month.
  • After collecting the butter, the remaining liquid is called butter milk which is very good for health. Fat is all gone.
  • Make sure you keep the cream in the refrigerator or freezer. My mom always collects the cream from yogurt in an “Ever silver” vessel without a lid and store it in the refrigerator not in the freezer. She believes that the ghee is very tasty and aromatic when it is stored in the refrigerator without a lid.
  • Betel leaves gives nice aroma to the ghee. After making ghee, my mom gives the roasted betel leaves for us to eat. Yummy!!
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