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I want to make butter out of yogurt to make ghee. Should I use greek yogurt or whatever “normal” yogurt is sold in American chain supermarkets?

I found [this]( video on my suggested videos which possessed me to try and make yogurt butter from scratch. I know that ghee can be made from normal butter, but this video kinda convinced me to try making it out of yogurt instead since it will apparently be a veeery different result. I don’t really understand anything about dairy or the dairy process so I’m not sure of a lot of things related to what type of yogurt I should use, how the process works, what to do, why, and what utensils should I use?

For reference, I’ve read [this]( link and watched [this]( video and [this]( series of videos and I’m still confused on how to make this work.

Background: I used a small amount of leftover (like, 1/5 of a 24 oz container) whole fat Greek yogurt with all of the above as reference and I couldn’t get any of that butter separation to happen. I tried several utensils including a whisk attachment on a hand blender, a Magic Bullet blender, and a push whisk to try and churn the yogurt. Ultimately, I was left with a frothed substance that’s similar in consistency to matcha that’s whisked properly with either a chasen or milk frother. I’m not sure if it was the type of yogurt (whole fat Greek) or if I had already used the entirety of the parts that would contain the stuff that eventually turns into butter.

I live in rural America, and the only places to buy groceries are places like Walmart, Kroger, Target, and local stores that kinda don’t exist anymore. The closest Indian grocery store is an hour away in a city which isn’t too terrible of a distance, but I don’t live in that area primarily yet so I want to get accustomed to using it with rural groceries instead for now. For this yogurt -> butter -> ghee stuff, should I use whole fat Greek yogurt or whatever kind of wholefat yogurt that’s sold in places like Walmart? I’m honestly not too familiar with the difference between these two types of yogurt so please excuse my ignorance.

What type of utensil should I use to churn the yogurt anyway? I have a Magic Bullet set, a hand blender with several attachments (food processor, normal hand blender blade, whisk), food processor, normal blender, push whisk, mixer, and even that wooden whisk that’s in one of the videos I linked (it’s also used for certain Filipino recipes).

I’m not entirely sure if I understand what I should be doing here either. Pretty much I used a skimmer and took out the top sorta solidified layer of the Greek yogurt for about 2 days and put it into a separate container while leaving as much liquid as possible in the yogurt’s original container until I felt enough I had enough to make the butter. After taking only the top congealed layer, I left the yogurt to sit in the fridge for another day until more creamy parts sat at the very top layer. Taking what I gathered straight out of the fridge, I tried whisking it as-is with multiple utensils for several minutes and it still didn’t produce the butter stuff. I ended up with liquid with similar consistency/foaminess to properly whisked matcha. Was what I doing a complete misunderstanding of the process or was this fine?

5 thoughts on “I want to make butter out of yogurt to make ghee. Should I use greek yogurt or whatever “normal” yogurt is sold in American chain supermarkets?

  1. So I just spoke to my mum about this because we get some amazing ghee from our village. Mum says :
    In steel vessel, add 1 cup of homemade curd and cover and refrigerate. To this vessel, everyday, you want to add the cream that you skim off the top of fresh, full fat milk for the next 10-12 days. After you’ve collected enough cream – you can use this cultured cream to make ghee. Put all the contents of the vessel into a blender and blend in short bursts until the fat clumps together. Strain out the liquid from the lumps and put these lumps over a *very* low heat to slowly cook out the water. Strain to remove the milk solids and you’ve got a fairly flavourful ghee which solidifies into little grains of flavourful fat (very different from commercial homogenous ghee). The first video where you can add curry leaves or fenugreek seeds to flavour the oil is also acceptable.

    Ping if you have more questions! I’ll ask ma

  2. I don’t understand why you’re using yogurt to make ghee. I mean, I can understand making yogurt butter, which has a different flavor from milk butter, and is very tasty. But once you reduce that butter to ghee, you’ve lost most of that unique flavor. That flavor was in the milk solids, but ghee is clarified butter and those milk solids are gone, filtered away.

    Anyway, my recommendation would be to avoid Greek yogurt or any kind of store bought yogurt. They all go through industrial processes and may have additives that interfere with butter making.

    I would start with home-made yogurt. Since the ultimate objective is butter making, I would use a half-and-half mixture of whole milk and 30% cream, which I would mix and then turn to yogurt with live cultures.

    Once you have the yogurt, all you have to do is churn to separate the butter. In India, they use a wooden churn and a lot of labor. I have seen women churning it for half an hour to extract all the butter.

    Keep it cool and periodically add an ice cube or two to solidify the fat. You will not get a nice butterball floating on top if all the butter is melted.

    Once you have the butter, I would stop there. You already have the tastiest end product possible from that yogurt, processing it further into ghee won’t improve it any. Just slather it on bread, fry an omelette in it, drizzle some on naan, whatever. Make ghee out of cream or regular store bought butter, don’t waste your yogurt butter on ghee.

    1. What this dude said is spot on. On top of that, making yogurt isn’t hard, it just takes time. Do you have a heating pad? Look up Alton browns yogurt recipe, you don’t need to go out and buy a special machine or anything.

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