More and more, I have been noticing infused, flavored ghee is popping up in a number of stores. The problem is, they are often quite expensive and with the rate that ghee is used in my house, store-bought flavored ghee is not something that I buy frequently.
Here is some good news: you can make your very own infused ghee at home for a fraction of the cost. Plus, you can tap into your creativity when it comes to flavor combinations. The sky is the limit!
3 Ways to Infuse Ghee
If you are wondering how to make ghee, it's actually a very simple process. Start with a high quality unsalted, grass-fed butter. I like to stock up when it goes on sale, that way I know I have some on hand to make infused ghee when the mood strikes me.
Melt the butter in a pan over medium heat and add the infusion ingredients of your choice: sliced garlic, shallots, fresh herbs, or cinnamon sticks, cloves, vanilla beans--whatever you are in the mood for. As the butter finishes melting and begins to clarify, the ingredients infuse the butter with their flavor.
I like to leave the ingredients in the ghee during the entire process of skimming off milk solids and allowing the butter to continue to cook and clarify. This gives them enough time to infuse their flavor into the ghee.
The finished ghee is a rich golden color. Carefully strain out the infusion ingredients by pouring the hot ghee through a cheesecloth.
Here are three easy-to-make and versatile flavor-infused ghee recipes to get you started:
Garlic Infused Ghee
Packed with garlic flavor, this garlic infused ghee is perfect for making scrambled eggs, spreading on toast, or sautéing a batch of cauliflower rice. Any dish that would be complimented with garlic, try adding this ghee.
Ingredients
- 8 ounces grass-fed unsalted butter
- 8 cloves garlic peeled and sliced
Instructions
1. Place butter in a small saucepan and set it over medium/low heat. As the butter begins to melt, add sliced garlic. Once the butter is completely melted, white foamy milk solids will rise to the top. Use a long handled spoon to skim off the milk solids and discard. Allow the butter to simmer and bubble gently until it is fragrant and a golden color, allowing garlic to infuse the ghee. Any additional milk solids will sink to the bottom of the pan.
2. Strain garlic infused ghee through a cheesecloth-lined fine mesh sieve, catching the sliced garlic and any solids from the pan. Be careful as the ghee will be very hot. Discard solids.
3. Allow ghee to sit undisturbed until completely cooled.
Rosemary Thyme Infused Ghee
This ghee has a lovely, herbal flavor and can be switched up with whatever herbs you have on hand: basil, tarragon, sage--give them all a try! Herb infused ghee is fantastic for sautéing or braising vegetables or using as the base sauce for a light pasta dish.
Ingredients
- 8 ounces grass-fed unsalted butter
- 3-4 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
Instructions
1. Place butter in a small saucepan and set it over medium/low heat. As the butter begins to melt, add fresh herbs. Once the butter is completely melted, white foamy milk solids will rise to the top. Use a long handled spoon to skim off the milk solids and discard. Allow the butter to simmer and bubble gently until it is fragrant and a golden color, allowing the herbs to infuse the ghee. Any additional milk solids will sink to the bottom of the pan.
2. Strain rosemary thyme infused ghee through a cheesecloth-lined fine mesh sieve, catching the fresh herbs and any solids from the pan. Be careful as the ghee will be very hot. Discard solids.
3. Allow ghee to sit undisturbed until completely cooled.
Cinnamon Vanilla Infused Ghee
This might be my favorite of the group! I have been adding a few tablespoons of this sweetly spiced ghee in my coffee every morning for an extra special treat. The flavors of cinnamon and vanilla give a subtly sweet spice without adding sugar. It's incredible!
Ingredients
- 8 ounces grass-fed unsalted butter
- 2 cinnamon sticks
- 1 fresh vanilla bean
Instructions
1. Place butter in a small saucepan and set it over medium/low heat. As the butter begins to melt, add cinnamon sticks and vanilla bean. Once the butter is completely melted, white foamy milk solids will rise to the top. Use a long handled spoon to skim off the milk solids and discard. Allow the butter to simmer and bubble gently until it is fragrant and a golden color, allowing the cinnamon and vanilla to infuse the ghee. Any additional milk solids will sink to the bottom of the pan.
2. Strain cinnamon vanilla infused ghee through a cheesecloth-lined fine mesh sieve, catching the cinnamon sticks and vanilla bean and any solids from the pan. Be careful as the ghee will be very hot. Discard solids.
3. Allow ghee to sit undisturbed until completely cooled.
📖 Recipe
3 Ways to Make Flavor-Infused Ghee
Equipment
- saucepan
- Cheesecloth
- Fine mesh sieve
- 8-ounce glass jar with lid
Ingredients
Garlic Infused Ghee
- 8 ounces grass-fed unsalted butter
- 8 cloves garlic peeled and sliced
Rosemary Thyme Infused Ghee
- 8 ounces grass-fed unsalted butter
- 3-4 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
Cinnamon Vanilla Infused Ghee
- 8 ounces grass-fed unsalted butter
- 2 cinnamon sticks
- 1 fresh vanilla bean
Instructions
Garlic Infused Ghee
- Place butter in a small saucepan and set it over medium/low heat. As the butter begins to melt, add sliced garlic. Once the butter is completely melted, white foamy milk solids will rise to the top. Use a long handled spoon to skim off the milk solids and discard. Allow the butter to simmer and bubble gently until it is fragrant and a golden color, allowing garlic to infuse the ghee. Any additional milk solids will sink the to bottom of the pan.
- Strain garlic infused ghee through a cheesecloth-lined fine mesh sieve, catching the sliced garlic and any solids from the pan. Be careful as the ghee will be very hot. Discard solids.
- Allow ghee to sit undisturbed until completely cooled.
Rosemary Thyme Infused Ghee
- Place butter in a small saucepan and set it over medium/low heat. As the butter begins to melt, add fresh herbs. Once the butter is completely melted, white foamy milk solids will rise to the top. Use a long handled spoon to skim off the milk solids and discard. Allow the butter to simmer and bubble gently until it is fragrant and a golden color, allowing the herbs to infuse the ghee. Any additional milk solids will sink the to bottom of the pan.
- Strain rosemary thyme infused ghee through a cheesecloth-lined fine mesh sieve, catching the fresh herbs and any solids from the pan. Be careful as the ghee will be very hot. Discard solids.
- Allow ghee to sit undisturbed until completely cooled.
Cinnamon Vanilla Infused Ghee
- Place butter in a small saucepan and set it over medium/low heat. As the butter begins to melt, add cinnamon sticks and vanilla bean. Once the butter is completely melted, white foamy milk solids will rise to the top. Use a long handled spoon to skim off the milk solids and discard. Allow the butter to simmer and bubble gently until it is fragrant and a golden color, allowing the cinnamon and vanilla to infuse the ghee. Any additional milk solids will sink the to bottom of the pan.
- Strain cinnamon vanilla infused ghee through a cheesecloth-lined fine mesh sieve, catching the cinnamon sticks and vanilla bean and any solids from the pan. Be careful as the ghee will be very hot. Discard solids.
- Allow ghee to sit undisturbed until completely cooled.
