Anti-Inflammatory Golden Ghee

Those who follow my blog must have noticed one special ingredient that I use in almost every savory recipe. That special ingredient is ghee. If you are not familiar, ghee is clarified butter which means that milk solids, i.e., casein and lactose have been removed. Ghee has been around for thousands of years and has been utilized in Ayurveda as a therapeutic agentTrusted sourceWikipediaWikipedia is written collaboratively by largely anonymous volunteers who write without pay.Open link.

Ghee, which is just as delicious as butter, is usually well tolerated by people with lactose intolerance or casein allergy. This means that you should be able to tolerate ghee even if you follow a dairy-free keto diet.

Both butter and ghee are high in saturated fats and monounsaturated fatty acids. Compared to butter which has a relatively low smoke point and can burn easily, ghee is heat-stable. The part that burns in butter is the milk solids so once you remove them, you don't have to worry about burning your keto dinner.

I've been making infused ghee since I started following a low-carb diet but I haven't thought of adding turmeric until recently. Turmeric is versatile and I've used it in many sweet and savoury recipes like Golden Turmeric Milk, Keto Porridge, Dijon Mustard and more keto recipes. My new creation—turmeric-infused ghee—has become a favourite in my house!

Apart from giving it a beautiful golden colour, turmeric is so good for you. This powerful adaptogen has several health benefits including anti-oxidant, anti-inflammatory and anti-aging effects. Turmeric can help reduce inflammation and even prevent against heart disease.

You can use it just like regular ghee. Keep in mind that it will add color not just to your keto breakfast meals but may also stain your enamel pan. That's why I always use stainless steel or cast iron pans.

Step-by-step

1. Slice the butter and place into a saucepan. Warm up over a medium-low heat.

   

2. Peel and slice the garlic. Before you slice the turmeric, put on a pair of rubber gloves or it will stain your hands yellow.

   

3. Once the butter is melted, add the sliced garlic, turmeric and white pepper. As the butter melts, the fat will start to separate from the milk solids and the water start to will evaporate. Keep shimmering on low heat.

4. The water will start to evaporate as soon as you see bubbles on the surface, and then followed by white foam. The milk solids will separate and stick to the sides and bottom of the saucepan. Once they start getting lightly golden, it's time to take the saucepan off the heat. If will take a total of 10-15 minutes (twice as long if you double the recipe).

   

5. Place a sieve on top of a heat-resistant container or a glass jar. Place 2 layers of a paper kitchen towel or cheesecloth in the sieve and pour the ghee through it. Discard the milk solids trapped in the paper towel.
   Note: Be careful not to burn the ghee! Once the milk solids turn golden, it only takes a minute to burn them.

   

6. Pour the ghee in a glass jar. After it cools down, you can either keep it refrigerated or at a room temperature for up to a month.
   Note: Store-bought ghee does not need to be refrigerated. Homemade ghee can also be stored at room temperature as long as there are no milk solids left.

   

Recipe

Anti-Inflammatory Golden Ghee

★★★★★4.8 (110 ratings)

Homemade ghee infused with turmeric, garlic and white pepper. A tasty, heat-stable and healthy cooking fat ...

Hands on

10m

Overall

20m

Servings

28

0 g

Net carbs

0 g

Protein

14 g

Fat

127

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings14 servings28 servings56 servings84 servings112 servings

US + metricMetricUS

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Ingredients makes about 400 ml/ 13.5 fl oz

• 2 packs unsalted grass-fed butter (500 g / 1.1 lb)
• 4-6 cloves garlic, sliced
• 2-3 pieces fresh turmeric, sliced or 1 tsp turmeric powder
• ¹/₄ tsp white pepper or black pepper (significantly improves absorption of turmeric)

Instructions

1. Slice the butter and place into a saucepan. Warm up over a medium-low heat.

2. Peel and slice the garlic. Before you slice the turmeric, put on a pair of rubber gloves or it will stain your hands yellow.

3. Once the butter is melted, add the sliced garlic, turmeric and white pepper. As the butter melts, the fat will start to separate from the milk solids and the water start to will evaporate. Keep shimmering on low heat.

4. The water will start to evaporate as soon as you see bubbles on the surface, and then followed by white foam. The milk solids will separate and stick to the sides and bottom of the saucepan. Once they start getting lightly golden, it's time to take the saucepan off the heat. If will take a total of 10-15 minutes (twice as long if you double the recipe).

5. Place a sieve on top of a heat-resistant container or a glass jar. Place 2 layers of a paper kitchen towel or cheesecloth in the sieve and pour the ghee through it. Discard the milk solids trapped in the paper towel.
   Note: Be careful not to burn the ghee! Once the milk solids turn golden, it only takes a minute to burn them.

6. Pour the ghee in a glass jar. After it cools down, you can either keep it refrigerated or at a room temperature for up to a month.
   Note: Store-bought ghee does not need to be refrigerated. Homemade ghee can also be stored at room temperature as long as there are no milk solids left.

Nutrition per tbsp/ 15 ml

Carbs 0%Protein 0%Fat 100% of calories

Net carbs

0 g

Total carbs

0 g

Fiber

0 g

Sugars

0 g

Protein

0 g

Fat

14 g

Saturated fat

8.4 g

Calories

127 kcal

Sodium

2 mg · 0.07% RDA

Magnesium

0 mg · 0.08% RDA

Potassium

4 mg · 0.18% EMR

Nutrition by ingredient

Per tbsp/ 15 ml	Net carbs	Protein	Fat	kcal
Butter, unsalted - used to make ghee	0 g	0 g	14 g	127
Garlic - used for infusing	0 g	0 g	0 g	0
Turmeric - used for infusing	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	0 g	0 g	14 g	127

Serving size tbsp/ 15 ml

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian