Ghee is a clarified butter that has no casein or lactose. It still tastes quite close to butter and is great for cooking. Why make ghee? You don't need to be an orthodox paleo eater or suffer from food allergies to make your own ghee at home.
I LOVE ghee! It's better for cooking and doesn't burn at high temperatures like butter does. You can also store it at room temperature and infuse it with ingredients like garlic, onion or any herbs!
And best of all: There are no carbs in infused ghee but you still get all the flavour in just a tablespoon of pure fat! This is great news for those that are eating as little carbs as possible. Just for comparison: One clove of garlic has about 1 gram of net carbs. It's not a lot but everything adds up, especially with ingredients like garlic or onion!
Nutritional values per 200 g / 7 oz jar:
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Ingredients per jar (makes 13-15 servings / tablespoons):
- 1 package unsalted butter (250g / 8.8 oz)
- 1 head garlic or 1 onion or any fresh herbs of choice (rosemary, basil, sage, thyme, mint, etc.)
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- small pouring pan
- small Pyrex glass jar
- cheesecloth for filtering the liquid
- sieve with smallest holes possible
- small glass container (~ 200 ml / 7 fl oz)
- I'm going to make my favourite ghee infused with garlic. You can use any herbs or onion, too. Peel and 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. As you see less and less bubbles, a white foam will appear on the surface.
- About 10 minutes after the butter melts, the milk solids (mostly lactose) will eventually get stuck on the sides and bottom of the pan and will get slightly brown.
- Take the pan from 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 something like 75-80% 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: Ghee purchased from a shop does not need to be refrigerated. Home-made ghee will not go bad if there are no milk solids left, just pure fat. However, it is always safer to keep it in your fridge.
- Seal the ghee when it cools down. Now it's ready to be stored!
After a few hours, the ghee will naturally solidify…
Be creative, try infusing ghee with vanilla bean, cinnamon or natural almond extract and use for making low-carb pancakes!