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5 from 45 votes

ghee recipe using milk | butter recipe using milk | buttermilk recipe

easy ghee recipe using milk | butter recipe using milk | buttermilk recipe
Course cooking tips
Cuisine Indian
Keyword ghee recipe using milk
Prep Time 10 minutes
Cook Time 20 minutes
Collecting Time 7 days
Total Time 7 days 30 minutes
Servings 1 box
Calories 3kcal


  • 1.5 litre milk full cream
  • ½ tsp curd


  • firstly, in a thick bottomed kadai or vessel take 1.5-litre milk.
  • sit occasionally to prevent milk from sticking to the bottom of kadai.
  • get the milk to a boil.
  • cool the milk, now you can see a thick cream on top.
  • transfer the lukewarm milk along with cream to a bowl.
  • add ½ tsp curd and mix slightly.
  • cover and rest in a warm place for 6 hours or until the curd sets completely.
  • refrigerate the curd, as it helps the cream and curd to thicken.
  • now collect the cream from the curd and keep it refrigerated.
  • for a week, keep collecting the cream and refrigerate.
  • once a good amount of cream is collected, transfer the cream into the mixi jar. make sure to add the cream in batches, as we need enough room to blend.
  • further, add 1 cup chilled water and close the lid.
  • blend for a minute or until the butter separates. if still, the butter has not separated, then add a little more water and blend.
  • transfer the butter and buttermilk into a large bowl.
  • gather the butter by moving it to a side using your hands. make sure you have washed your hands with cold water, if the hand is warm then there are chances for butter to melt.
  • make a large ball-sized butter.
  • now rinse the butter in cold water until the water runs clean. this helps to get rid of buttermilk present in butter.
  • shape the butter, and can be stored in refrigerated for use.
  • or alternatively, to prepare the ghee from the curd, take the butter to a large kadai.
  • to prepare ghee, in a large kadai take butter.
  • keeping the flame on medium, melt the butter completely.
  • continue to stir until the butter changes colour and turns frothy.
  • now, boil for a minute or until it turns golden brown and aromatic. the bubbles turn transparent.
  • cool slightly, and filter out the ghee to remove any residue.
  • finally, buttermilk, butter & ghee, is ready to use.


Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Calcium: 5mg | Iron: 1mg