You may wonder why to go to all of the efforts of making homemade ghee? All I ask is that you make homemade ghee just once, you will NEVER go back to shop-bought ever again. Shop bought although more convenient contains chemicals that will alter the taste of the ghee.

What is Desi Ghee?

Desi means ‘Local-Origin’ or ‘Native’ and the ghee is prepared from Cow’s milk made in India and not from any hydrogenated vegetable oil. Hydrogenated Vegetable oil is sold in India as a lower-cost substitute for ghee made from cow milk, and this method was brought in India during late 1930s by the Netherlands thus it’s called Vilayati Ghee means ‘of foreign origin’.

Why is Ghee used in Indian Cooking

There is a lot of research and debate into Desi Ghee or clarified butter. Ghee and the Indian culture is synonymous with each other. Ghee is sacred and a celebrated symbol of auspiciousness, prosperity, and nourishment and you find it widely used around Diwali. Ghee is a huge favourite across India and amongst Indians living around the globe, especially in daily routine likes cooking and for religious purposes. In the olden days when you see a person of 70-80 working or leading a healthy life one would say ‘he or she has eaten Desi Ghee for the whole of their life, that’s why even at this age they are so fit’! In our household daily routine eating ghee every day not a good idea, but when I prepare any Indian sweets like Gujarati Churma Ladoo or Mohanthal, I use it because I love my Indian sweets made of Desi Ghee.

What goes in the Homemade Ghee

You’ll be so pleased to know that to make easy and simple Ghee recipe you’ll only be required is

Butter, it could be salted, unsalted or organic but try to use a good quality butter. We have used organic unsalted butter.

Can I use salted butter to make ghee?

Yes, definitely you can. Even with salted butter, you can make ghee successfully and delicious. Make sure you use bigger pan as salted butter will create more foam.

How to make Homemade Desi Ghee from Butter step-by-step recipe pictures.

  1. Place the butter in a clean pan on low heat.
  2. Let the butter melt, do not stir.
  3. Allow all the butter to melt.
  4. Once it does, increase the heat to medium.
  5. The white foam will appear.
  6. After a few minutes, the foam will start to disappear and bubbles will come to the surface.
  7. Slowly bubbles will settle and milk solids will start settling on the bottom of the pan.
  8. Clear butter will come up.
  9. Let the ghee to cool down a bit but not set.
  10. Strain it with a strainer or cheesecloth, make sure milk residue does not come in the ghee.
  11. Ghee is ready to use or store.

How to make homemade ghee in Instant Pot?

  1. Set the timer for 10 minutes on saute mode.
  2. Add butter and let it melt.
  3. Let the butter boil and it will become frothy.
  4. The milk solids will begin to start separate and water will evaporate.
  5. Cook until the milk solids settle the bottom of the pan and clear ghee shows.
  6. Turn off the instant pot, ghee continues to cook and milk solids will be caramelized.
  7. Ghee is cooked, remove the pan and strain the ghee. Now that I have my ghee ready, I am off to make ghee loaded Sukhdi! Tip:I use the leftover residue to make Gujarati Bhakhri or Dudhi Na Muthia as moin and don’t use oil.  

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