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I love ghee! Ghee is 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.
Compared to butter, ghee doesn't burn at high temperatures. You can also store it at room temperature and infuse it with ingredients like garlic, onion or any herbs. The options are endless!
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!
Apart from the inhgredients, you'll need:
- 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)
Be creative, try infusing ghee with vanilla beans, cinnamon or natural almond extract and use for making low-carb pancakes!
Hands-on Overall
Serving size 1 tbsp/ 15 ml
Nutritional values (per serving, 1 tbsp/ 15 ml)
Net carbs0 grams
Protein0 grams
Fat14 grams
Calories127 kcal
Calories from carbs 0%, protein 0%, fat 100%
Total carbs0 gramsFiber0 gramsSugars0 gramsSaturated fat8.4 gramsSodium2 mg(0% RDA)Magnesium0 mg(0% RDA)Potassium3 mg(0% EMR)
Ingredients (makes about 200 ml/ 6.8 fl oz)
- 1 package unsalted butter (250 g/ 8.8 oz)
- Optional: 1 head garlic, 1 onion or any fresh herbs of choice (rosemary, basil, sage, thyme, mint, etc.)
Instructions
- 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. 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. After a few hours, the ghee will naturally solidify. Ghee can be stored at room temperature for several months. 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.
Ingredient nutritional breakdown (per serving, 1 tbsp/ 15 ml)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted - used to make ghee |
| 0 g | 0 g | 14 g | 127 kcal |
| Total per serving, 1 tbsp/ 15 ml |
| 0 g | 0 g | 14 g | 127 kcal |
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