Save Carbs Using Infused Ghee
- 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.