Dairy products : How to make Ghee from butter and cream

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Ghee or clarified butter is one of the milk products that are used extensively in some cultures, and people usually use it in frying, preparing desserts and many other foods, and compared to regular butter, ghee contains a smaller amount of milk protein.

Ghee and butter have similar nutritional composition and cooking uses, but there are a few differences between them. As for the caloric content, Ghee has higher calories compared to butter. A tablespoon of ghee contains about 120 calories, while the same amount of butter contains about 102 calories.

In this article, you will learn how to make ghee with two different recipes: the first using butter and the second using cream , so If you are interested, take a pancell and follow me .

How to make ghee with butter 

To make ghee using butter, you will need:


a heat source

a pan

a metal spoon.

How to prepare 

Heat the butter until water and fat form separate layers; the fat will float on top. There are two ways to remove the water: It can be removed by further heating. The water present will evaporate. 

It is possible to remove the layer of fat with a spoon. This fat should then be heated again. The scum, which will form, has to be skimmed off regularly, preferably with a skimmer .

The colour of ghee can vary from almost white to dark brown. A rancid flavour is acceptable, but if it tastes burnt it should be discarded. 

How to make ghee with cream

 To make ghee using cream, you will need:


a heat source

a pan

a metal spoon.

How to prepare 

Bring an appropriate amount of cream, put it on the fire in a bowl and add a small pinch of salt to it, stir well until the cream becomes creamy in consistency.

Leave it for half an hour, with constant stirring from time to time, so that it does not settle and clump at the bottom of the pot.

After half an hour, remove the saucepan from the stove. When bubbles appear on the face, filter the mixture with a sieve in another container.

Put the filtered cream from the strainer again on a low heat for another quarter of an hour. Lumps will start to appear on the cream and the rest of the water in the cream will evaporate.

In the end, you will get a very wonderful transparent ghee. Leave the ghee to cool down and keep it in a glass jar until it is used.