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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  garlic ghee
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garlic ghee  This thread currently has 489 views. Print Print Thread
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meribelle
Sunday, April 6, 2008, 1:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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I think I made ghee by accident.  I was going a bunch of garlic cloves real slow in a stick of butter so that the garlic flavor would infuse into the butter.  Before I knew it, there was foamy stuff on the butter and I skimmed it off.  All the rest of the times in my life, I just mixed it in, but this time I knew to skim it off.  So did I make garlic ghee?


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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organicmomma
Sunday, April 6, 2008, 3:39pm Report to Moderator Report to Moderator
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Sounds like it.  I'll bet it is good on bread, or maybe artichokes.
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Debra+
Sunday, April 6, 2008, 3:43pm Report to Moderator Report to Moderator

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Sounds good to me too. Enjoy.

Debra


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italybound
Sunday, April 6, 2008, 3:57pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from meribelle
I think I made ghee by accident. ...there was foamy stuff on the butter and I skimmed it off.. So did I make garlic ghee?


as I understand it, to be true ghee, you have to cook the milk solids out of it. if you didn't remove sludge from the bottom, then you prob didn't have true ghee. but hey garlic butter sounds yummy!!  



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RedLilac
Sunday, April 6, 2008, 3:58pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks Meribelle, it sounds yummy.  I want to try it.  Sometimes the most important discoveries are by accident.


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Lola
Sunday, April 6, 2008, 7:15pm Report to Moderator Report to Moderator

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Quoted Text
going a bunch of garlic cloves real slow in a stick of butter so that the garlic flavor would infuse into the butter

don t forget ghee is perfectly sterile oil......
if the garlic cloves you threw in were raw, they might contaminate your ghee in the long run, cause they have an extra water content.....
if you want to infuse any type of oil with a flavor of any kind, you need to use a dehydrated form of garlic or herb or whatever.....
I would first dehydrate my cloves, in thin slices....then add those to your ghee while cooking, but not raw.

or grind your dehydrated cloves into a powder and add to the ghee.....then you would have no problem of contamination.

same when you add herbs to infuse your olive oil of whatever...always add those in a dry form, cause the raw form ferments easily.


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Ribbit
Sunday, April 6, 2008, 7:40pm Report to Moderator Report to Moderator

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Kyosha Nim
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I bet dry vanilla beans soaked in warm ghee would be a great addition to a millet-based "coffee" cake.


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accidental_chef
Monday, April 7, 2008, 4:12am Report to Moderator Report to Moderator

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Quoted from meribelle
I think I made ghee by accident.  I was going a bunch of garlic cloves real slow in a stick of butter so that the garlic flavor would infuse into the butter.  Before I knew it, there was foamy stuff on the butter and I skimmed it off.  All the rest of the times in my life, I just mixed it in, but this time I knew to skim it off.  So did I make garlic ghee?


I'm afraid you didnt make garlic ghee. Ghee is clarified butter. All milk solids must be cooked and strained out. Anything added to it while in the process will only spoil it.

You could make garlic ghee, perhaps, by adding pressed garlic to a portion of ghee. But the shelf life will be very short...



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