Today’s recipe is cow ghee and butter.

It can be prepared very easily using the cream of the milk.

Let’s delve directly into the recipe.


Prep Time: 8 hours

Cooking Time: 1 hour

Note: Ghee preparation requires thick cream of milk. The thicker the cream, better will be the ghee.


Full cream milk – 5 litres

How to prepare ghee and unsalted butter?

Step 1 – Separate the cream from the milk

  1. Take 1 liter full cream milk and heat it in full flame.
  2. When the milk starts boiling, lower the flame and allow it to boil for 5 minutes.
  3. After that, turn off the flame, cover the milk with a net or piece of cloth and allow it to cool. (Note: We are not using any lid to cover the milk because we don’t want the water vapors to condense back into the milk.)
  4. Once the milk cools down, remove the cover and keep the milk in the fridge for 7 to 8 hours.
  5. After 7 hours, take the milk out of the fridge. Notice a thick creamy layer on top of the milk.
  6. Separate the cream by running a knife along the edges of the container. Take the cream and store it separately.
  7. Repeat the process for 5 days so that you get a good quantity of cream from 5 litres of milk (1 litre per day).

Step 2 – Prepare (a) Buttermilk, (b) Butter and (c) Pure ghee

  1. Take all the cream in a big bowl and whisk it well using a hand whisk. If you don’t have a hand whisk, you can whisk it using a mixing jar.
  2. Mix small quantities at a time if using a mixing jar. Hand whisking takes some time. It will be much faster in a mixer. Once the cream is properly whisked it should have a nice creamy texture.
  3. Now add 5 to 6 pieces of  ice to it. Cold water can also be added if you don’t have ice.
  4. Stir and mix everything well using the whisk. Keep stirring for about 1 hour.
  5.  At last you will notice that butter will get separated from the butter milk. (Again, mixer can be used for quicker preparation.)
  6. Pour the butter milk into a separate container and it can be used for cooking. Butter milk can also be mixed with flour to make very soft rotis.
  7. Now, back to the butter. Pour water on top of it and clean it by gently nudging it using a spatula till the water turns white.
  8. Take a small open tiffin box and cover it using butter paper.
  9. Transfer a small quantity of  the butter using a spoon into the butter paper covered tiffin box and store it in the fridge.
  10. Preheat a kadhai and transfer the remaining butter into it. The flame should be kept in medium.
  11. The butter will slowly start melting. This butter will be used for preparing ghee.
  12. Once the butter has melted completely, the flame should be turned low.
  13. Stir it from time to time using a spatula so that the butter does not stick to the bottom of the kadhai. Remember that the flame should be kept low.
  14. Observe the colour of the ghee will start turning yellow. The froth on the surface will start turning blackish in colour.
  15. Stir it well till most of the froth has turned blackish and the bottom of the ghee also has turned black.
  16. Turn off the flame. Avoid heating it any further or else the ghee will get burnt.
  17. Allow the contents to cool and pour it into a glass or plastic bottle using a strainer.
  18. Pure cow ghee is now ready. From 5 litre milk, 300 gms ghee and 100 gms unsalted butter can be obtained.