With traditional ghee, the cream is fermented into yogurt before it is churned into butter, giving it a more complex, mildly sour, and funky flavor.

Let's get started.

Just 2 ingredients: Heavy whipping cream and plain yogurt for a starter.


Bring the cream to a boil.

Step 1

Turn off the heat, let it cool. Add yogurt starter. Cover and let sit for 24 hours.

Step 2

Let the yogurt cool in the refrigerator for 4 hours.

Step 3

Transfer the yogurt to a high power blender and blend for 50-55 seconds, to form the butter.

Step 5

Gather and rinse the butter.

Step 6

Heat the butter and simmer on low until the water has evaporated and milk solids have separated.

Step 7

Pour the ghee through a fine strainer and into a jar to store.

Step 8