How to Make Infused Ghee

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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!

Hands-on Overall

Nutritional values per 1 tbsp (15 ml)

0 grams 0 grams 0 grams 15 grams 9 grams 136 calories
Total Carbs0grams
Fiber0grams
Net Carbs0grams
Protein0grams
Fat15grams
of which Saturated9grams
Calories136kcal
Magnesium0mg (0% RDA)
Potassium4mg (0% EMR)

Macronutrient ratio: Calories from carbs (0%), protein (0%), fat (100%)

Ingredients per jar (about 7-oz/ 200 ml)

  • 1 package unsalted butter (250 g / 8.8 oz)
  • 1 head garlic or 1 onion or any fresh herbs of choice (rosemary, basil, sage, thyme, mint, etc.)

Equipment

  • 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)
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Instructions

  1. To make garlic-infused ghee, slice the garlic. How to Make Infused Ghee
  2. 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. How to Make Infused Ghee
  3. 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.
    How to Make Infused Ghee
  4. 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.
    How to Make Infused Ghee
  5. 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. How to Make Infused Ghee
  6. Discard the milk solids trapped in the cheesecloth and anything left in the pan. How to Make Infused Ghee
  7. You should end up with about 80% of the volume of the butter. How to Make Infused Ghee
  8. 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. How to Make Infused Ghee After a few hours, the ghee will naturally solidify… How to Make Infused Ghee

Suggestions

Be creative, try infusing ghee with vanilla bean, cinnamon or natural almond extract and use for making low-carb pancakes!

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (27)

I've been staying away from infused oils/fat for a while now because I was unsure of how they fit into my carb count. Really nice to finally have an answer! Can't wait to start infusing. 😊

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Any suggestions how to infuse ghee with 100% pure hing resin (not powder)?
Thanks.

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So, it's basically butter oil/re-solidified butter with some sort of flavoring to it? Can get that for cheap here in German supermarkets.

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And your point is?? We all know that but that's not what this is about 😊 Besides grass-fed ghee is not as cheap as you think. It's cheaper to make it at home.

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I use Kerrygold pure Irish butter. Guess I will try and make ghee to remove the milk/cream. Hope it works!

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I tried making one. Still had some solids. Read the article below and some helpful hints. Awesome. I also like the top pictures. Helps a lot. My first batch was not useless. I use it. Will try infused garlic...

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I tried making ghee, but for some reason I couldn't get rid of all the solids and there was left a few millimeters thick layer of white stuff on the bottom of the jar. Can you always get rid of of all the solids easily? Perhanps this happened because I didn't have actual cheesecloth and used some sort of polyesther cloth instead. Maybe that material is the reason why some of the solids ran through it even after several attemps of trying to clarify the butter.

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Yes, you do need cheesecloth - maybe it wasn't dense enough and that's why it didn't catch all the solids. If I don't have any cheesecloth, I use a layer of paper towel and it works just fine - nothing goes through.

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Hey there. I use kerrygold pure irish butter and there are no milk fats to skim off. U can eat it like cheese. Try it.

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Hi, Where would I find nice jars to store? Thank you

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Hi Juliet, I'd think Amazon? I can't remember where I got these from 😊

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was looking for this kind of easy recipe for Ghee prep...Thanks a lot for sharing... M definetly going to try this today

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Always! 😊

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i have been saving and using rendered chicken fat to grease my griddle and pan when searing.. I've seen the TV cooks use goose fat in dishes. Is it too weird to ask if Ghee from chicken/turkey fat will be fine and has anyone else done such?

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Hi Marsha, all can be used for cooking. Ghee is only made from butter - it's dairy fat. Goose fat or duck fat are great for greasing / cooking too just like ghee but they are made from the tissue / fat layer.

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Can I use ghee in place of butter as far as conversion rates go? Say if I wanted to use ghee in baking versus using butter? Tablespoon to tablespoon?
And how about the nutritional information? Is it the same as butter?

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Butter has about 80% fat and ghee is 100% fat. This means that you may need to use more butter for the same results and avoid using butter for high-heat cooking. There is about 15 grams of fat in a tablespoon of ghee and 12 grams of fat in a tablespoon of butter. This makes ghee slightly higher in calories (there is some water and lactose) Hope this helps 😊

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Hi, you say there is some water and lactose : in butter or in ghee ? Thank you.

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Hi Adel, there is some water, lactose, casein, etc. in butter. Ghee is pure fat unless it's not strained well.

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How long can you store it?

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Hi Darlene, you can store it up to 12 months but I usually finish is in a few weeks or a month 😊

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This sounds delicious, but isn't there a concern for botulism in garlic-infused oils? Or is that only for olive oil?

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Thank you for your comment! I don't think there is. I'm not storing garlic or herbs in the oil but discard it straight away after infusing it. I think this only applies to garlic or herbs stored in oil to infuse it slowly. However, this is only my opinion and I would suggest you ask a specialist.

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Ah cool - I use ghee almost exclusively in cooking, never bothered to try making it though, just assumed I'd lose most of my butter, but you reckon it yields ~75%?
Will try this garlic infused version when current ghee tub runs out (I go through a tub a week).

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For cooking I use ghee, bacon grease, lard and coconut oil, but ghee is the #1 for me 😊
I used a 250 g package and it made the two small jars (on the photo), each of them is 100 ml, so it made about 75-80% ghee. It depends on the quality of the butter, water content, etc. Good butter should have 80-90% fat.

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This is a great read. I'll be trying this concoction this weekend. Thanks for this!

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Thank you! I was even thinking of trying dried mushrooms to "infuse" ghee... 😊

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