Inspired byBighorn Dave andfzxdoc and since I needed it, I made garlic roasted ghee this morning.
I grabbed my 2.5 quart stainless steel pot and a pound of unsalted Land O Lakes butter
Next I opened the 4 sticks and started melting them over medium heat
After about 10 minutes the sticks were completely melted and I turned the heat down as low as it goes.
10 more minutes in the milk solids started to separate from the fat.
I then start skimming them from the top with a spoon.
After about 30 total minutes the bubbling stops and most of the milk solids have been cooked out and then I strained the melted butter/ghee into my 1.5 quart pot using a triple layer of cheesecloth in my small strainer.
Here is what’s left in the bottom of the 2.5 quart pan.
Here is the ghee in the 1.5 quart pan.
Next I peeled and trimmed 3 heads of garlic.
I put the garlic in the ghee and started to simmer. After about 5 minutes I measured the temperature of the ghee. I never have done this before. It was a few degrees above 200.
After 30 total minutes the garlic has become a light tan color and is fork tender. I then strained the garlic ghee into a glass dish and I put the roasted garlic in a separate dish.
The garlic just falls apart.
Both bowls will go into the fridge until it is needed. It doesn’t last too long. I think the longest it has sat in the fridge is two weeks. It’s that good.
I grabbed my 2.5 quart stainless steel pot and a pound of unsalted Land O Lakes butter
Next I opened the 4 sticks and started melting them over medium heat
After about 10 minutes the sticks were completely melted and I turned the heat down as low as it goes.
10 more minutes in the milk solids started to separate from the fat.
I then start skimming them from the top with a spoon.
After about 30 total minutes the bubbling stops and most of the milk solids have been cooked out and then I strained the melted butter/ghee into my 1.5 quart pot using a triple layer of cheesecloth in my small strainer.
Here is what’s left in the bottom of the 2.5 quart pan.
Here is the ghee in the 1.5 quart pan.
Next I peeled and trimmed 3 heads of garlic.
I put the garlic in the ghee and started to simmer. After about 5 minutes I measured the temperature of the ghee. I never have done this before. It was a few degrees above 200.
After 30 total minutes the garlic has become a light tan color and is fork tender. I then strained the garlic ghee into a glass dish and I put the roasted garlic in a separate dish.
The garlic just falls apart.
Both bowls will go into the fridge until it is needed. It doesn’t last too long. I think the longest it has sat in the fridge is two weeks. It’s that good.
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