Homemade Ghee (Clarified Butter)
There’s something special about making ghee at home. It’s one of those traditional kitchen staples that takes a little patience, but once you make it yourself, you understand why generations before us always kept a jar on hand. Growing up in a Middle Eastern family, ghee was something we always had in the kitchen.
It adds a rich, buttery flavor that regular butter simply can’t give you. We use it in rice, savory dishes, pastries, sweets, and so many traditional recipes. My method includes a little bulgur or cracked wheat, an old-fashioned trick that helps absorb the remaining moisture as the butter clarifies. The result is beautiful golden ghee with a deep, rich flavor and a long shelf life.
Homemade Ghee (Clarified Butter)
Ingredients
- 4 lbs salted butter any brand
- 2 tablespoons bulgur or cracked wheat
Instructions
- Place the butter in a large, heavy-bottomed pot and melt over medium heat.
- Allow the butter to come to a boil. Once it begins rising and bubbling, lower the heat slightly.
- Continue cooking at a very gentle boil over low heat for 1 1/2–2 hours. Keep an eye on it and avoid stirring unnecessarily.
- As it cooks, the butter will separate and gradually become clearer and more golden.
- Once the butter begins to look clear, add 2 tablespoons of bulgur or cracked wheat. Continue cooking over low heat for another 30 minutes. The bulgur helps collect and absorb some of the remaining moisture and milk solids.
- Remove the pot from the heat and allow the ghee to cool for about 3–4 hours.
- Carefully pour the clear ghee into clean, completely dry glass jars, leaving the bulgur and settled milk solids behind. For an extra-clear finish, you can strain it through a fine-mesh strainer or cheesecloth.
- Leave the jars uncovered until the ghee has completely cooled. As it sits overnight, it will firm up and turn into that beautiful, rich yellow ghee.
- Once completely cool and solid, cover tightly and store.
Connie’s notes
- Store homemade ghee at room temperature in a cool, dry place, just like other cooking oils.
- Always use a clean, dry spoon when scooping ghee from the jar so you don’t introduce moisture.
- For the best quality, use homemade ghee within about 6 months.
- If your kitchen gets especially warm, you can refrigerate the ghee to help preserve it longer.
- Be patient and keep the heat low. The water needs time to slowly evaporate while the milk solids separate without burning.
- Watch the milk solids carefully. If they burn, the ghee can develop a bitter flavor.
- Make sure your storage jars are completely clean and dry before filling them. Even a small amount of moisture can shorten the shelf life.
- Don’t worry if freshly made ghee looks almost transparent while warm. As it cools, it will become thicker, more opaque, and more golden.
- Save the toasted milk solids if they haven’t burned. They can be delicious stirred into rice or other dishes.
- Making ghee takes time, but the result is a rich, golden cooking fat you can use again and again.
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