How to Make Ghee From Malai (& Milk) in 3 Easy Steps

How to Make Ghee From Malai (& Milk) in 3 Easy Steps

The love for ghee in India is since forever – be it the elders or the kids, everyone has a fair share of affinity to have the most delicious serving of halwa made with ghee or the mouth-watering paratha soaked in ghee. Anything and everything made with ghee is meant to be loved.

While the undying love for this clarified butter is irrevocable, we also witnessed the making of ghee in our home, since childhood. Now that you’re all good and grown up, it’s almost time that you learn the recipe (how to make ghee from malai) to this secret elixir yourself too 😉

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How to Make Ghee From Malai?

Step 1:

Shift the malai you’ve collected over the week or fortnight from the freezer to a shelf outside at room temperature. Let the stiffened malai melt and become a little soft. The malai softens in a few hours, a day or a couple of days, at maximum, depending upon the kind of weather.

In summers, the malai will soften and form liquids around its corner in just a day and then you can easily move to the next step, while during winters, it might take a couple of days for the malai to melt and form a distinct border of milk solids bordered with liquid (buttermilk).

Step 2:

Now the softened malai can be easily put into a pan or Kadai. Let the malai melt in the pan on a slow flame. After about 10 minutes, the malai will turn creamy and fluffy, separating small amounts of liquid(ghee) at the corners. Now you need to start stirring the cream to extract ghee from the cream. 

To make ghee from cream, we’ll now continue stirring for 15 minutes or so, after which we will witness the ghee getting separated at the edges and forming a different border.

Continue stirring for a few more minutes, you’ll easily see the milk solids condensing at the bottom of your pan with ghee afloat. Now turn off the flame and collect the ghee in a bowl by sieving the pan’s content through a sieve layered with a muslin cloth.

Step 3:

Now what we’re left with is usually called the ‘ghee residue’. Put the ghee residue back in the pan and add some water to it. Stir it until the mixture is homogeneous.

Turn off the flame and put the content in the freezer for 2-3 hours. You’ll see a white layer of hardened ghee over the surface, after taking it out of the freezer. Collect that ghee. Now sieve the rest of the content to collect whatever ghee is left in there.

You’re all set with your homemade ghee! You can also use the ghee residue and buttermilk that’s left behind to make many finger-licking dishes, so what are you waiting for? Go, get started already!

You can also follow this videos to make ghee from malai:

Also Read: 20 Interesting Indian Food Facts

How to Make Ghee From Milk?

Step 1:

Take your full-cream (or toned) milk in a pan and put it on the gas with a slow flame. Do not disturb the content time and again. You’ll see the milk boiling forming a thickened layer above it.

Let the milk boil completely. Then switch the flame off and shift the pan into the refrigerator without shaking it or disturbing the content much.

Leave the boiled milk in the freezer overnight(or for 5-6 hours) and take it out in the morning. You have to collect the thickened golden layer formed over the milk in a separate bowl. That is your malai. 

Step 2:

Add a big tablespoon of curd to the bowl of malai that’ll help the malai stay fresh. Keep collecting the malai from milk for a week (during summers) or a fortnight (during winters) and store it in the freezer.

After a few days, take the malai out from the freezer and keep it at room temperature to soften. You’ll need to give the malai a day or two, and eventually, you’ll notice the malai softening with milk solids separating itself from the layer of liquid (buttermilk) formed around it. 

Step 3:

Now to make ghee from malai, you can churn the malai to form butter and buttermilk and boil it at low flame to extract ghee or simply you can directly make ghee from malai in three easy steps that have been explained elaborately earlier in this blog.

Either you churn it or extract the ghee directly from the malai, anyway you’ll end up making homemade ghee successfully. Though, personally, I would recommend you extract ghee from malai directly without much hassle!


Ghee acts as a great source of vitamin A. It helps your doggo to have strong and healthy muscles, skin and bones. But an excess of it can mesh with your dog’s immune system due to the high amount of fat. Therefore keep it in mind to provide your doggo with only the required amount of ghee in its diet.
YES, absolutely! The fatty acids in your homemade ghee act like medicine that aids metabolism in your body and keeps a balance of your blood sugar level. Hence adding ghee to your food helps you keep your diabetes in check.
Cow ghee is the pick! With abundant carotene vitamin A and antioxidants, it aids to enrich our muscles, bones, eyes and brain. It stimulates our body’s functioning and keeps us immune to fungal and bacterial infections. While buffalo milk has higher fat content resulting in adding up to your routine calories.
There are many emerging companies that cater to your need for organic ghee supplies. You can make your choice from many, like Sri Sri Tattva, Baidyanath, Anveshan A2, Himalayan or Jivika’s A2 and so on. But most preferably, the homemade ghee is the best for you since you prepare it yourself ensuring no adulteration at any level of making it.


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Kalpita Ratnashree
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Kalpita Ratnashree

Kalpita Ratnashree aka Cuddle has a weird whim to look at life as an art, she absolutely loves to read; books, people, memories, places, anything, and everything. A passionate soul who admires, adores, and respects every other passionate out there.

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