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Learn how to make homemade ghee from butter using a simple stovetop method. This clarified butter is rich, flavorful, and perfect for cooking — inspired by a traditional Jordanian process but adapted for modern kitchens.
Type of Cuisine:
Middle Eastern
Prep Time: 30 minutes.
Cook Time: 45 minutes
Ingredients:
1X
2X
3X
Adjust Servings
| 1 1/2 gallon of cold heavy cream | |
| Salt optional |
Preparation
1
Whip the Heavy Cream
Pour cold heavy cream into a stand mixer fitted with the whisk attachment. Whisk on high speed for about 10 minutes. First, the cream will turn into whipped cream. Keep going — it will eventually separate into butterfat and buttermilk. Once separation starts, reduce the speed to medium to prevent splattering. You can also drape a clean kitchen towel over the mixer for extra protection.
Pour cold heavy cream into a stand mixer fitted with the whisk attachment. Whisk on high speed for about 10 minutes. First, the cream will turn into whipped cream. Keep going — it will eventually separate into butterfat and buttermilk. Once separation starts, reduce the speed to medium to prevent splattering. You can also drape a clean kitchen towel over the mixer for extra protection.
3
Transfer the Butter
Once the butter has fully separated, remove the whisk attachment. Use a spatula or your hands to gather the butter from the whisk and bowl, and transfer it to a clean bowl. Some butter may stick to the whisk — just scrape off as much as you can. Store the buttermilk in a glass jar in the refrigerator for later use. .
Once the butter has fully separated, remove the whisk attachment. Use a spatula or your hands to gather the butter from the whisk and bowl, and transfer it to a clean bowl. Some butter may stick to the whisk — just scrape off as much as you can. Store the buttermilk in a glass jar in the refrigerator for later use. .
5
Pat Dry and Season
Gently pat the butter dry with a paper towel to remove any remaining moisture. If you’d like to make salted butter, sprinkle in a pinch of salt and mix it in evenly. Shape the butter into a log, wrap it in wax paper, and store it in the refrigerator until ready to use.
Gently pat the butter dry with a paper towel to remove any remaining moisture. If you’d like to make salted butter, sprinkle in a pinch of salt and mix it in evenly. Shape the butter into a log, wrap it in wax paper, and store it in the refrigerator until ready to use.
6
Melt the Butter (Optional: Add Hewaja for Flavor)
Place the butter in a heavy-bottomed pot over low heat to melt it slowly. If you’re making flavored clarified butter (Samna Baladi), add 1 tablespoon of Hewaja and whisk it into the butter until well combined.
Place the butter in a heavy-bottomed pot over low heat to melt it slowly. If you’re making flavored clarified butter (Samna Baladi), add 1 tablespoon of Hewaja and whisk it into the butter until well combined.
7
Let the butter simmer for about 45 minutes. During this time, the pure fat will rise to the top, and the milk solids will sink to the bottom. You’ll know it’s ready when the top becomes clear and golden, and the bottom looks cloudy or grainy.
8
Cool, Strain, and Store
Once the ghee has fully separated, turn off the heat and let it cool slightly. Use a ladle or small strainer to carefully transfer the clear golden fat into a clean glass jar, leaving the milk solids behind in the pot. Allow the ghee to cool completely to room temperature, then seal the jar with a lid.
Once the ghee has fully separated, turn off the heat and let it cool slightly. Use a ladle or small strainer to carefully transfer the clear golden fat into a clean glass jar, leaving the milk solids behind in the pot. Allow the ghee to cool completely to room temperature, then seal the jar with a lid.