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An aerial view of two jugs of freshly made garlic infused ghee sit on a white marble table in harsh sunlight. They are surrounded by water glasses and the light shines through creating shadows on the marble

Garlic infused ghee (FODMAP friendly)

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Course Seasoning
Cuisine Food Intolerance Friendly
Servings 1 half cup

Ingredients
  

  • 250 g good quality unsalted butter
  • Head of garlic cloves papery skin removed and cloves sliced

Instructions
 

  • Place the butter in a medium saucepan to prevent any splatter. A light-coloured base works well as it enables you to see the butter browning. Cook it atop a very low heat. First, the butter should start to bubble up and spit a little. This is to be expected as the liquid begins to cook off. Keep cooking on a really low heat, stirring occasionally.
  • After a while, the bubbles should begin to get bigger, then eventually they will start to disappear. You should be able to see the butter in its vibrant yellow glory. The scum that was on the surface should have disappeared.
  • Next up, the milk solids on the bottom of the pan will begin to brown. Once they’re golden and toasty, the ghee is ready to be strained.
  • Place a sheet of kitchen towel, muslin cloth or a nut milk bag in a fine meshed strainer. I use a small one that I place over a kitchen measuring jar. Slowly pour the ghee into the sieve and leave it alone to strain completely. You can use the browned butter bits to flavour other cooking (like stirred through some roasted vegetables).
  • Once the ghee has completely strained, it’s time to make it into garlic ghee. Pour the ghee into a clean, medium saucepan and place it over a low-medium heat. Add the garlic, then cook for 5-10 minutes or until the garlic is lightly golden and the kitchen smells like heaven. The mixture might bubble up again, and that is fine. Rely on the garlic being light browned as a cue to take the ghee off the heat.
  • Pour the garlic ghee into a sterilised glass jar through a sieve to separate the garlic from the ghee. Gift the garlic pieces to your garlic starved housemates.
  • Keep the ghee in the fridge. Use within a week or two, although I doubt it will last that long.
Keyword garlic infused ghee, low fodmap
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