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Cooking Tip: For a delightful twist, try adding your favorite spices or herbs to customize the flavor of your homemade ghee. Experiment with turmeric and curry for an exotic touch, or infuse it with aromatic rosemary and garlic. Get creative and explore endless flavor possibilities with this versatile recipe!
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
Add cold heavy cream in a standing mixer with a whisk attachment and whisk on high speed for approximately 10 minutes. The cream will transform into whipped cream and start separating into fat and water.
2
Once the separation begins, reduce the speed to medium to avoid splattering. You can cover the mixer with a kitchen towel for extra protection.
3
Remove the whisk and transfer the butter from the attachment to a bowl. Some butter may remain stuck.
4
Store the buttermilk in a glass jar in the refrigerator for later use.
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5
Pat dry the butter with a paper towel. If desired, add salt to make salted butter by sprinkling it over the butter and mixing it in. Roll it into a log, wrap it in wax paper, and keep it in the refrigerator.
6
Melt the butter in a heavy-bottomed pot for flavored clarified butter (samna ballad). If using, add hewaja spices and whisk them into the butter.
7
If making multiple batches, combine the melted butter in the pot and heat it at a low temperature. Add 1 tablespoon of hewja and whisk it into the butter. Simmer for 45 minutes until the top part turns clear. Pure fat will separate on top, while butter fat will settle at the bottom.
8
Turn off the heat and let the mixture cool. Use a ladle to transfer the ghee into a glass jar. Once at room temperature, seal the jar. Ghee can be stored in the pantry or the refrigerator for an extended shelf life.