Homemade Garlic Ghee
Servings: 16 ounces
- 1 pound butter
- 4 cloves 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.
Reduce the heat to low and simmer lightly for 4-5 minutes. You'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.
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.
Tools and equipment;
saucepan, strainer, cheesecloth, glass jar with lid
Serving: 1ounce | Calories: 204kcal | Carbohydrates: 0g | Protein: 0g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 202mg | Potassium: 9mg | Fiber: 0g | Sugar: 0g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0mg