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How to Make Ghee (plus garlic infused ghee)

Ghee is a healthy fat that can be enjoyed during GAPS Intro and by many people with dairy sensitivities.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 10 oz

Ingredients

  • 1 pound organic grass-fed butter
  • optional 6-10 cloves of garlic

Instructions

  • Preheat oven to 250°F.
  • Add butter and garlic (if using) to an oven safe dish or cast iron pan.
  • Place dish in the oven.
  • Cook for one hour.
  • Remove pan from oven. The butter should be separated into three layers: a milk layer on the top, a golden ghee layer in the center, and some milk solids stuck to the bottom.
  • Allow to cool for 20-30 minutes, allowing the top layer to harden.
  • Pour everything through a fine mesh strainer or cheese cloth into a container with a spout (such as a measuring cup), separating out most of the milk solids.
  • Skim any milk solids off of the top and wipe the spout clean. You may have some fine milk solids sink to the bottom.
  • Decant the ghee into a pint sized mason jar, ensuring that no milk solids go with.
  • Store in the refrigerator or on the counter.

Notes

The milk solids can be discarded, or eaten by a dairy-tolerant family member. My husband loves my garlic and milk solid scraps stirred into soup or spread on a slice of bread.