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One Ingredient Homemade Ghee

by user

Did you ever think that you can make ghee at home? Well, it is possible and I have the easiest and simplest recipe for you right here!

Making this homemade ghee is super easy and it is indeed healthier than store-bought ghee that contains preservatives.

Why will you like this One Ingredient Homemade Ghee recipe?

It requires just one ingredient:

Well, this recipe requires just one ingredient and that is milk! All you need to do is collect the milk cream and you can make the ghee.

It is easy to make:

Yes, this homemade ghee recipe is really easy to make and it is also very simple. Literally anyone can make it!

It is healthier than store-bought ghee:

Store-bought ghee contains preservatives. So, choosing to make your ghee at home is a healthier option.

Main Ingredient in this Recipe

The main ingredient in this recipe is milk or milk cream, which form the milk solids to make the ghee. Ghee is known to be a good source of fat. Since ghee is made by just removing the milk solids, it has only some trace amounts of casein and lactose (these are proteins and milk sugars). Thus, even people who are lactose intolerant or those who have dairy-related allergies, can have ghee.

One Ingredient Homemade Ghee Recipe

  • Milk
  1. Pour the milk in a saucepan and let it come to a boil.

  2. Let the boiled milk cool at room temperature until warm and then refrigerate it overnight or for at least 8 hours. Note that you can consume a portion of the milk if you wish to, before setting the rest in the refrigerator overnight or for at least 8 hours.

  3. After 8 hours (or overnight), remove the saucepan with the milk and you will observe that there is a thick layer of milk cream that has formed on the surface of milk. Gently remove this layer of milk cream (you can also strain it out to separate) and collect it in a container.

  4. Repeat this process for a week or two, until you have sufficient milk cream collected in the container. Once the container is full with the milk cream, you can make the ghee.

  5. Place a flat saucepan over low heat and pour all the collected milk cream into it.

  6. Let it cook on low heat for around 20 to 30 minutes. Make sure to check on it and stir it in between so that the bottom doesn’t get burnt.

  7. Continue to cook the cream on low heat, stirring occasionally until you see the ghee separating from the milk cream and the milk solids form.

  8. When you notice that the milk solids have turned into a light brownish colour, turn off the heat and push all the milk solids to one side of the saucepan. Let it cool for around 20 to 30 minutes. 

  9. Once cooled, strain into an airtight jar (or container) and store in a cool dry place. The ghee is ready to use as is or incase it has solidified, you can melt it in the microwave.


  • There is no specific quantity of milk you would require for this recipe. Nevertheless, using at least 500 ml (or more) milk while boiling it would be ideal.
  • Place the container with the milk cream in the freezer until the container is filled. You can defrost the milk cream (for around 3 to 4 hours) before you make the ghee.

What do you do with the remaining milk solids?

Here’s something I love to do with the milk solids. Once I have strained out the ghee, I heat the milk solids on low heat, add in some sugar, jaggery or condensed milk, give it a mix and there you have it – a milk sweet!

classified butter, ghee

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