Two Methods For Garlic Infused Ghee

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We love ghee, the Indian form of clarified butter, and we were so excited by Barbara Hansen’s LA Times article on Ghee, we had to attempt making our own infused ghee.

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We also love garlic and decided to start our flavored ghee experimentation there.  We googled garlic infused ghee and figured out the commonalities before messing about on our own.

To roast garlic in the oven, bake one large head, intact at 350 degrees for 50 minutes. If you have a small bulb, half an hour should do it.

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When cooled a bit, remove the outer papery skin and simply squeezed each clove from its pointy top half, and out the root end pours the soft, sweet roasted garlic paste.  We also made a second batch of ghee using sliced raw garlic with the same magnificent results.

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Start with a pound of unsalted butter and melt on low heat.  We have an electric stove and set the dial at 2 for the entire process.  The large hunk of butter slowly melts into the pan. As the butter becomes liquid, a white film of milk solids appear on the surface, after which a slow bubbling begins.  At the slow boil start, we throw in our garlic.

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The different forms of garlic react in different ways.  The sliced fresh garlic floats on top of the liquid just beneath the white foam, while the roasted garlic falls to the bottom of the pan.

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We left the pan with the garlic slices to boil untouched for 30 minutes until it took on a golden color and the foam on top began to turn slightly brown.  The other pan with roasted garlic took considerably longer to turn color and at 50 minutes it was just beginning to brown.  It is important to watch your ghee because when it starts to turn color the process moves very quickly and can easily burn.  Both types are ready when golden and we then use a spoon to remove the crusty top and infused garlic, placing them both in a strainer over a bowl.

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We follow by pouing the golden nectar from the pan through the strainer into the bowl.  We love the strainer we picked up from Daiso, the Japanese $1.50 store,  but any fine mesh, multiple level strainer or cheese cloth will do.

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The strained liquid in the bowl is the ghee which we spill into a glass pyrex container when cool, seal with a tight lid and keep in the refrigerator for everything from cooking to spreading on toast.

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We don’t throw the solids away, we take the white foam and garlic from the strainer and grind them with a mortar and pestle into a paste which topped with a little freshly grated parmesan on whole wheat bread creates a sensational garlic toast.

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There are all kinds of Ayurvedic promises about the health benefits of ghee, we just love the taste and are excited about the myriad of infusion possibilities. Chai flavored ghee anyone?

 

 

 

 

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LAGourmet

Culture and Cuisine Consultant

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