How to Make Ghee from Malai: A Step-by-Step Guide 2025

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• Posted on September 30, 2025October 1, 2025

The rich, nutty aroma of homemade ghee is a cornerstone of many Indian kitchens. This golden liquid, often called liquid gold, is more than just a cooking fat; it’s a symbol of purity, nourishment, and tradition. While you can find many options on store shelves, learning how to make ghee from malai at home is a rewarding experience. It connects you to a culinary heritage and ensures you have the purest form of this superfood.

This guide will walk you through everything you need to know to make ghee at home. We’ll cover the traditional process of churning butter from cream (malai) and then clarifying it into beautiful, fragrant ghee. You will learn the simple steps, gather tips for getting it right every time, and discover specific techniques for how to make ghee from malai in winter. Get ready to fill your kitchen with the wonderful scent of homemade desi ghee.

What is Malai and Why Use It for Ghee?

Before we dive into the process, let’s understand our star ingredient. Malai is the thick, yellowish layer of clotted cream that forms on top of full-fat milk after it has been boiled and cooled. For generations, households in India have collected this cream daily to make butter and ghee.

So, how is ghee made from milk? The journey starts with this cream. Malai is rich in butterfat, which is precisely what we need to create ghee. Using malai to make ghee is the most traditional and authentic method to produce desi ghee. The process involves two main stages: first, converting the cream into butter, and second, clarifying the butter to create ghee. This method ensures a final product with a superior flavor and aroma compared to making it directly from store-bought butter.

Gathering Your Ingredients and Tools

The beauty of this process lies in its simplicity. You don’t need fancy equipment, just a few basic kitchen tools.

Ingredients:

• Malai (Cream): At least 4-5 cups of collected malai. For the best results, use cream from full-fat cow’s milk. Store it in an airtight container in the freezer and thaw it in the refrigerator overnight before you plan to make ghee.
• Cold Water: You will need a few cups of chilled water for the churning process.
• Optional: 1-2 tablespoons of yogurt or curd to culture the cream, which adds a slightly tangy, more complex flavor to the ghee.

Tools:

• A large, deep bowl or a stand mixer
• A hand blender, electric mixer, or a traditional wooden churner (mathani)
• A heavy-bottomed pot or kadai
• A fine-mesh strainer or several layers of cheesecloth
• A clean, dry glass jar for storage

How to Make Ghee at Home from Malai: The Detailed Process

Making your own ghee is a patient art, but the steps are straightforward. Follow this guide to transform simple cream into golden liquid goodness.

Step 1: Preparing and Churning the Malai to Make Butter

The first part of learning how to make desi ghee from malai is transforming the cream into butter.

1. Prepare the Malai: Transfer your thawed malai into a large bowl or the bowl of your stand mixer. If you choose to culture it, add the yogurt and let it sit at room temperature for 6-8 hours or overnight. This fermentation step is optional but creates a more flavorful ghee.
2. Start Churning: Begin churning the cream. If using a hand blender, use a low speed to avoid splashing. If using a stand mixer, use the whisk attachment on a medium speed. The cream will first become frothy, then thicken into a whipped cream consistency. Keep going!
3. The Magic Moment: After 10-15 minutes of continuous churning, you will notice a change. The mixture will start to separate. The solids (butter) will clump together, and a thin, watery liquid (buttermilk) will be left behind. This separation is the sign of success!
4. Add Cold Water: Pour in a cup of cold water. This helps the butter solids firm up and separate more clearly from the buttermilk. Churn for another minute.
5. Collect the Butter: Use your clean hands or a spatula to gather all the butter solids into a large ball. Squeeze it gently to remove as much buttermilk as possible. You can save the buttermilk for use in other recipes like baking or making curries.

Step 2: Clarifying the Butter into Ghee

Now that you have fresh, homemade butter, it’s time to clarify it. This is where the butter is cooked to remove milk solids and water, leaving behind pure butterfat, which is ghee.

1. Wash the Butter: Place the butter ball in a clean bowl with more cold water. Gently knead and wash the butter. This step removes any remaining buttermilk, which helps prevent the ghee from spoiling quickly. Repeat this washing process 2-3 times until the water runs clear.
2. Melt the Butter: Place the washed butter in a heavy-bottomed pot or kadai. Turn the heat to medium and let the butter melt completely.
3. Simmer and Watch: Once melted, the butter will start to foam and sputter. Reduce the heat to low and let it simmer gently. Do not stir too much. You will see white milk solids forming and sinking to the bottom of the pot.
4. The Signs of Done-ness: The process of making ghee from cream can take 20-30 minutes, depending on the quantity. You’ll know it’s ready when:
5. • The sputtering sound stops.
   • The foam on top clears, and you can see the golden liquid underneath.
   • The milk solids at the bottom have turned a light golden-brown.
   • A beautifully nutty and rich aroma fills your kitchen.
5. Avoid Overcooking: Be careful not to let the solids at the bottom burn. If they turn dark brown or black, the ghee will have a burnt taste. Turn off the heat as soon as they reach a light golden-brown color.

Step 3: Straining and Storing Your Homemade Ghee

The final step is to separate the pure ghee from the cooked milk solids.

1. Cool Down: Let the ghee cool in the pot for about 10-20 minutes. This allows the milk solids to settle completely and makes it safer to handle.
2. Strain the Ghee: Place a fine-mesh strainer or a few layers of cheesecloth over the mouth of your clean, dry glass jar. Carefully pour the warm ghee through the strainer. This will catch all the browned milk solids, leaving you with clear, pure ghee.
3. Storage: First, let the ghee cool completely to room temperature before sealing the jar. Next, note that when it is warm, it appears as a golden liquid. However, as it cools, it will solidify into a creamy or slightly grainy texture, depending on the room temperature. Store it in a cool, dark place. Homemade ghee can last for months without refrigeration.

Tips for How To Make Ghee From Malai in Winter

Making ghee in colder months can be slightly different. The low temperature affects how the cream churns. Here are some specific tips for how to make ghee from malai in winter:

• Use Lukewarm Water: Instead of cold water, you should add a small amount of lukewarm water during the churning process. This way, the butter will separate more easily. This helps the fat separate from the buttermilk more easily, as the cream can become too stiff in the cold.
• Warm Your Tools: Briefly rinse your mixing bowl and blender attachments with warm water before starting. This prevents the cold metal from solidifying the cream fats too quickly.
• Patience is Key: Churning might take a few extra minutes in the winter. Don’t be discouraged; just keep the mixer running, and the butter will eventually separate.

The Pride of Indian Kitchens

The tradition of making ghee in India is a cherished practice passed down through generations. Having a jar of homemade ghee in your pantry is a source of pride. It not only enhances the flavor of your food but also offers numerous health benefits, from aiding digestion to boosting immunity.

Why Choose Livlite Ghee: The Best Ghee in India

If you’re searching for pure, high-quality ghee for your home, look no further than Livlite Ghee. Renowned as the best ghee in India, Livlite Ghee is crafted using the finest milk and traditional methods that preserve its natural aroma, golden color, and nutritional value. Each batch goes through rigorous quality checks to ensure absolute purity, making it free from additives and chemicals.

Livlite Ghee is packed with essential nutrients, healthy fats, and vitamins that support heart health, boost immunity, and aid digestion. Moreover, its rich, creamy texture and authentic flavor make it the perfect addition to your daily meals. Whether you’re preparing classic Indian dishes or modern recipes, it always enhances the taste. For those who want the best results in taste and health, Livlite Ghee stands out as the top choice for Indian kitchens.

While there are many brands offering the best ghee in India, nothing compares to the quality and satisfaction of making your own. You control the ingredients, the process, and the final product, ensuring it’s free from any preservatives or additives. Now that you know how to make ghee, you can enjoy this ancient superfood in its most pure and authentic form, adding both flavor and health benefits to your meals.

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