homemade garlic ghee

Homemade Garlic Ghee

butter

garlic (smashed)

In a medium saucepan over medium/low heat, melt the butter. Add the garlic and stir.

Increase the heat to medium/high and allow the butter to come to a boil. Boil for approximately 1 minute.&nbsp;

Reduce the heat to low and simmer lightly for 4-5 minutes. You&#039;ll notice the milk fats have settled on the bottom of the pan and the clarified butter is on top.

Use the strainer and cheesecloth to strain the ghee into a glass jar and discard the milkfat.

Allow the ghee to cool and place the lid on the jar.&nbsp;

Store in a cool, dark place for up to 3 months. Use as you would regular butter and also to saute and pan-fry foods.

Time seems why to short, usually takes me 40 - 50 minutes or so for 2 1/2 lbs of butter. Lately have to cook on lower temperature due to water content.

You must strain out the garlic before it burns.  I just ruined a huge batch because I didn't know this little point.  Let it cook, then strain or scoop out the garlic by some means or other and then continue with the clarification, but don't leave it in there for the full duration of the clarifying process or it WILL burn and basically ruin everything.

So simple yet such a great way to add extra flavor. Delicious!

Woah! I never thought about adding garlic to my ghee-- I love this idea!

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Top 1 homemade garlic ghee recipes from across the web

The most viewed homemade garlic ghee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Garlic Ghee

The most viewed homemade garlic ghee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine