Updated: Apr 23, 2020
Nutritional info for 1 Tablespoon: 15g fat, 0g protein, 0g carbs, and 130 calories.
Butter is 80% fat. Yay, fat! When you heat and simmer butter to make ghee (a.k.a. clarified butter) you are cooking off the water and separating the proteins from the butterfat and ending up with a product that is almost 100% fat, shelf-stable, anti-inflammatory, and great for cooking at high temps. Ghee will keep in your cabinet for 6-8 months. To make the best and most authentic ghee, use cultured, grass-fed, unsalted butter. But just unsalted butter will do!
This recipe is for garlic ghee, but you can omit the garlic cloves and make just plain ghee following the same instructions.
1 pound grass-fed, unsalted, cultured butter
6 cloves garlic, crushed
Ball jar with plastic lid for storage
Place butter in a cast iron pot and melt over medium heat
Crush 6 cloves of garlic and add to the melted butter
Once the butter melts, its temperature will continue to rise. Do not be tempted to turn the heat up to medium-high to speed things up. Burning the milk solids (proteins) in the butter leads to burned ghee, and that is just so, so sad! Instead, be patient and let the butter come to a gentle simmer.
The entire heating and simmering process should take about 15 minutes. Hang around and watch the butter go through various stages. I tried to capture these 6 stages in the collage below.
In stage 1, the butter melts. In stage 2 it foams for the first time (this is the whey protein rising to the top with some of the water that is evaporating). In stages 3 and 4 you see more and more clear bubbles break though the surface and you slowly see the white foam recede. In stage 5, you see a brief second foaming followed rather quickly by stage 6, when all the milk solids (proteins) fall to the bottom of the pot.
Once you see stage 6, you can see the butter is clear and there are solids at the bottom. About 15 minutes will have passed. You can now strain the ghee.
Carefully pour the very hot ghee into a Pyrex glass measuring cup with a pour spout.
Position cheesecloth or a fine mesh sieve over a Ball jar.
Carefully pour the melted ghee and crushed garlic over the sieve and into the jar.
The sieve will catch the garlic and solids. Empty the sieve halfway through the pouring process. See photo below for what the milk solids and garlic look like.
Finish pouring the melted ghee into a jar and cover loosely with a plastic lid.
Place in a secure spot to fully cool. Make sure it's a spot where it can't be tipped over!
The melted ghee will take a feel hours to cool and solidify. Once it does, it will be a creamy yellow color. Cover it tightly with a lid and store with other cooking oils in the cabinet for 6-8 months. Use to cook your eggs, spread on toast, or eat by the spoonful for a snack (srsly good stuff)!
Photo of strained milk solids and crushed garlic cloves.