How to Make Ghee at Home (Step-by-Step Guide)

If you’ve ever wondered how to make ghee, you’re in the right place. In this post, I’ll show you a simple method you can use at home — using just butter, a pan, and a little patience — to make your own rich, golden ghee.

Growing up in Jordan, ghee was more than an ingredient — it was a tradition. We called it Samna Baladi, a type of pure ghee made from sheep’s milk butter, only produced in the spring. I can still remember the bright white butter we’d order once a year, so fresh it was eaten raw with bread, sugar, or tahini and molasses. My family would gently melt it with spices like Hewaja to create a golden, fragrant ghee we cooked with all year long.

While the method I share here isn’t quite the same — no sheep’s milk or village butter involved — it’s an easy and practical way to make delicious ghee at home, inspired by those deep food memories. Let’s get started.

How to Make Butter and Ghee at Home

Step 1: Make Homemade Butter

Since sheep’s milk isn’t easily found in the U.S., I use heavy cream and a stand mixer or hand mixer with a whisk attachment.

• Whisk the cream on high speed until the fat separates from the liquid.

• Once it thickens, it will go past the whipped cream stage, and suddenly, you’ll see butter solids and buttermilk separate.

• Strain and reserve the buttermilk — it’s great for baking or even drinking cold with a pinch of salt!

• Rinse the butter under cold water and knead it slightly to remove any remaining buttermilk.

Now you have fresh, pure homemade butter.

Step 2: Turn Butter into Ghee

To make ghee (clarified butter), gently melt the unsalted butter in a saucepan over low heat:

• As it melts, the milk solids will sink to the bottom, and the pure butterfat will rise to the top.

• Let it simmer slowly without stirring. Some traditional methods include adding cracked wheat or bread to help absorb solids, but I keep it simple and let it separate naturally.

• You’ll know it’s ready when the top is clear and golden, and the bottom has cloudy bits. That means your ghee is done!

Carefully pour the ghee into a clean glass jar or ladle the clear fat while leaving the solids behind. 

Notes for Making Ghee

• Hewaja (Optional Spice Blend): Hewaja is a traditional spice mix used to flavor ghee and can be found at most Middle Eastern grocery stores. If you don’t have it, no worries — you can simply clarify the butter without adding anything. The result will still be delicious, pure ghee. If you’re feeling creative, try flavoring it with a pinch of turmeric, curry, rosemary, or garlic.

• Mixer Tip: A standard stand mixer holds up to ½ gallon (64 oz) of heavy cream. Don’t overfill it — it will overflow and make a mess! One batch yields about 28 oz of butter.

• Storing Ghee: Ghee keeps well in a glass jar at room temperature, but it will last longer when stored in the fridge.

• Storing Butter: You can store the butter in a glass jar or ceramic dish, but I like to shape it into 4-oz logs wrapped in wax paper. I keep them in the fridge and take one out as needed.

How to Use Clarified Butter and Ghee

Once you start using ghee or clarified butter, you’ll wonder how you ever cooked without it! It adds a rich, nutty flavor and has a high smoke point, which makes it perfect for both everyday cooking and special dishes.

Here are some of my favorite ways to use it:

• For Perfect Eggs:
  I love frying or scrambling eggs in ghee — it adds amazing flavor and gives them those beautiful golden edges.

• In Rice Dishes:
  Anytime I make rice, especially pilafs or Middle Eastern rice with nuts, I use ghee instead of oil. It coats the rice beautifully and gives it a warm, buttery aroma.

• To Finish Roasted Veggies or Meats:
  A spoonful of ghee melted over hot roasted vegetables or grilled meats takes them to the next level.

• With Flatbreads or Toast:
  Try spreading it on warm pita, naan, or even toast. It’s especially good with a sprinkle of za’atar or a drizzle of honey.

• For Cooking Stews and Sauces:
  Use it as your base fat to sauté onions, garlic, and spices. It builds flavor right from the start.

Honestly, I use it on almost everything — once you make it, you’ll see how versatile it is!