Ramadan Special: Creamy Yogurt, Butter, & Desi Ghee Recipe

Updated at: 14/05/2025

Indulge in the rich, decadent experience of our Thick & Creamy Yogurt, elevated with the luscious addition of butter and the aromatic depth of desi ghee. This isn't your average yogurt; it's a culinary journey to a land of creamy textures and unparalleled flavor. Imagine the smooth, tangy yogurt, perfectly balanced by the buttery richness and the subtle nutty notes of desi ghee – a delightful combination that will tantalize your taste buds. This recipe is perfect for those seeking a unique and intensely flavorful yogurt experience, far beyond the ordinary. It’s a versatile base for various dishes or a delightful treat on its own.

This recipe takes advantage of simple ingredients to create a truly exceptional yogurt. The careful balance of fat from the butter and desi ghee results in an unbelievably thick and creamy consistency that's both luxurious and satisfying. Ready to transform your yogurt game? Let's dive into the step-by-step process to recreate this creamy masterpiece at home.

Tools Needed

  • Stove
  • Pot
  • Earthenware/Steel/Glass utensil
  • Cup
  • Mixer/Hand Blender
  • Strainer

Ingredients

  • Milk (cow or buffalo): 1 kg
  • Thick Yogurt (for starter): 2 tbsp
  • Water: 2 tbsp

Step-by-Step Instructions

Step 1. Preparing the Milk and Starter

  • Boil 1 kg of milk on high heat until it boils nicely. Then reduce heat to medium.
  • Cook the milk for 7-8 minutes, or until the water content reduces significantly. Stir the milk constantly from bottom to top, creating a thick foam. This helps in achieving a granular texture and creamy curd.
  • Mix 2 tablespoons of thick yogurt with 2 tablespoons of water to dilute it. This helps to distribute the starter evenly in the milk.
  • Let the milk cool slightly until it reaches a lukewarm temperature. You should be able to hold your finger in it comfortably for 10 seconds.
Boil 1 kg of milk on high heat until it boils nicely. Then reduce heat to medium.Cook the milk for 7-8 minutes, or until the water content reduces significantly. Stir the milk constantly from bottom to top, creating a thick foam. This helps in achieving a granular texture and creamy curd.Mix 2 tablespoons of thick yogurt with 2 tablespoons of water to dilute it. This helps to distribute the starter evenly in the milk.Let the milk cool slightly until it reaches a lukewarm temperature. You should be able to hold your finger in it comfortably for 10 seconds.
Preparing the Milk and Starter

Step 2. Setting the Yogurt

  • Pour the hot milk into an earthenware, steel, or glass utensil gently, letting it flow from a height to create more foam. This process improves the texture of the curd.
  • Add the diluted yogurt starter to the milk by slowly pouring it into the milk in multiple spots. Mix gently to incorporate the starter without overmixing.
  • Cover the container and keep it in a warm place for 4-5 hours (or longer if your environment is cool) until the yogurt sets completely.
Pour the hot milk into an earthenware, steel, or glass utensil gently, letting it flow from a height to create more foam. This process improves the texture of the curd.Add the diluted yogurt starter to the milk by slowly pouring it into the milk in multiple spots. Mix gently to incorporate the starter without overmixing. Cover the container and keep it in a warm place for 4-5 hours (or longer if your environment is cool) until the yogurt sets completely.
Setting the Yogurt

Step 3. Making Butter and Desi Ghee

  • Once set, gently scoop out the thick cream (malai) from the top of the yogurt, which you will use for butter and ghee.
  • To make Desi Ghee, heat the collected cream in a pan over low heat, stirring occasionally, until the cream turns brown and the ghee separates.
Once set, gently scoop out the thick cream (malai) from the top of the yogurt, which you will use for butter and ghee.To make Desi Ghee, heat the collected cream in a pan over low heat, stirring occasionally, until the cream turns brown and the ghee separates.
Making Butter and Desi Ghee

Step 4. Preparing Lassi (Optional)

  • To make lassi, blend 3 tablespoons of the thick yogurt with water to your desired consistency. Add ice for a refreshing drink. Blend until the butter separates from the lassi.
To make lassi, blend 3 tablespoons of the thick yogurt with water to your desired consistency. Add ice for a refreshing drink. Blend until the butter separates from the lassi.
Preparing Lassi (Optional)

Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish

Tips

  • If your curd usually leaves water or is not thick/sweet, this recipe will be helpful because it focuses on reducing the water content in the milk before adding the starter.
  • Don't overcook the milk; otherwise, it can curdle.
  • Ensure the milk is at the right temperature. Too hot or too cold can prevent proper setting of the yogurt.
  • Once the yogurt is set, refrigerate it immediately to prevent it from becoming sour.

Nutrition

  • N/A

FAQs

1. Can I use regular butter instead of desi ghee?

Yes, you can! Regular butter will still add richness, though the flavor profile will be slightly different. Desi ghee provides a unique nutty aroma and flavor.

2. How long can I store this creamy yogurt?

Store it in an airtight container in the refrigerator for up to 5-7 days. The longer it sits, the more tangy the flavor will become.


This creamy yogurt recipe, enhanced with butter and desi ghee, is the perfect addition to your Ramadan iftar or suhoor meals. Its rich texture and decadent flavor will leave you feeling satisfied and refreshed, providing a delicious and comforting treat during this special month. Enjoy this simple yet luxurious recipe and share the creamy goodness with your loved ones!