Save Carbs Using Infused Ghee

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Save Carbs Using Infused Ghee

55 minutes


  • 1 package unsalted butter (250g / 8.8 oz)
  • 1 head garlic (250g / 8.8 oz)


  • To make garlic-infused ghee, slice the garlic.
  • Place the butter into a pan and start warming up on low heat.
  • Slowly let it melt.
  • Note: Even if you use salted butter, all the salt will separate from the fat and your ghee will not be affected.
  • Add the sliced garlic and let it simmer.
  • As the butter melts, pure fat will separate from the milk solids and water.
  • Keep shimmering on low heat.
  • The water will start to evaporate as soon as you see bubbles on the surface, followed by white foam.
  • About 10 minutes after the butter melts, the milk solids (mostly lactose) will eventually stick to the sides and bottom of the pan and will turn light golden.
  • Be careful not to burn the ghee! Once the milk solids turn golden, it only takes a minute.
  • Take off the heat.
  • Put a sieve on the top of the heat-resistant jug.
  • Place the cheesecloth in a double layer onto the sieve and pour the ghee carefully through the cheesecloth.
  • Discard the milk solids trapped in the cheesecloth and anything left in the pan.
  • You should end up with about 80% of the volume of the butter.
  • Pour the ghee in a glass jar.
  • After it cools down, you can either keep it refrigerated or at a room temperature.
  • Note: Store-bought ghee does not need to be refrigerated.
  • Homemade ghee can also be stored at room temperature as long as there are no milk solids left.
  • After a few hours, the ghee will naturally solidify

Originally posted 2019-02-20 17:29:54.

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