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Ghee roasted Garlic

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    Ghee roasted Garlic

    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

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    Next I opened the 4 sticks and started melting them over medium heat

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    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.

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    I then start skimming them from the top with a spoon.

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    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.

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    Here is what’s left in the bottom of the 2.5 quart pan.

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    Here is the ghee in the 1.5 quart pan.

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    Next I peeled and trimmed 3 heads of garlic.

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    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.

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    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.

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    The garlic just falls apart.

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    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.




    Last edited by ssandy_561; June 16, 2019, 10:05 AM.

    #2
    Oh heck yes!!! fzxdoc this is what I was referencing. The canola oil too works great for lots of stuff. Nice demo!

    Comment


      #3
      Actually, this post makes me a bit sad, first time in over a decade I don't have garlic in the ground.

      Comment


        #4
        Great post ssandy_561 I make ghee all the time but haven’t tried this. Yet. Definitely on my to do list. 👍

        Comment


          #5
          This looks wonderful, ssandy_561 . Thanks so much for describing the technique so completely. I'm definitely going to try this!

          Removing the garlic from the ghee takes care of the concern about botulism, I'm guessing. All of the garlic confit recipes that I've seen keep the garlic in the ghee, which can be highly risky.

          HouseHomey , do you separate the garlic as well? That garlic would last no time in our house!

          Kathryn
          Last edited by fzxdoc; June 16, 2019, 06:34 PM.

          Comment


            #6
            I think I may have a new project when I get home...

            Comment


              #7
              Dang that looks good! Definitely going to try that. Thanks.

              Comment


                #8
                Outstanding. I normally just buy my ghee in a jar. I am going to have to try this and make my own. Nice breakdown on the process.

                Comment


                  #9
                  A most excellent tutorial, Brother!
                  Highly informative, an useful!
                  Many thanks fer usin lotsa pics, small words, an short sentences...

                  Comment


                    #10
                    This looks amazing! Gotta do this next time I make ghee.

                    Comment

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