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5 from 2 votes

3 Ways to Make Flavor-Infused Ghee

Three flavor-infused ghee recipes: Garlic Infused Ghee, Cinnamon Vanilla Infused Ghee, and Rosemary Thyme Infused Ghee. Try them all!
Cook Time20 mins
Cooling Time2 hrs
Total Time2 hrs 20 mins
Course: condiment
Cuisine: Indian
Keyword: keto, paleo
Servings: 7 oz
Author: Emily Caruso
Cost: $12

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.

Notes

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.
Store in the refrigerator and use within 3 months.