We had a Secret Santa gift exchange with my family this year. We now have 8 adults in the family and one infant. So instead of just buying whatever for each person or couple, we decided to try something more personal. I had gift ideas in mind for just about every possible person EXCEPT the person I drew. Go figure. I know he’s a professional football fan, both my brother-in-laws are, but I did the football thing last year and wanted to be a little more creative. The problem is, if he wants something, he usually just buys it, and I wanted to think of something unique and creative but still practical because I believe in practical gifts. Inspiration finally struck when I was preparing ghee for my upcoming Whole 30 using my crock pot. If things like infused olive oils make a great gift, why shouldn’t infused grass-fed ghee? We also gifted him a pound of coffee from our current favorite local coffee roaster/shop Caffe Amouri… shop local!
I made classic, because everyone needs an all-purpose option, garlic because I love garlic, and hot chili for something different. The whole process took about a total of 20 minutes of active work over two days and I ended up with three lovely ghee options. I’m really looking forward to experimenting with the flavored ghee. The garlic ghee made my house smell like fresh-baked garlic bread and the chili ghee only had a mild kick, perfect for a tex-mex inspired recipe. This morning we made our eggs with garlic ghee and it added a really nice depth. There wasn’t enough for a strong garlic flavor, but there was a “something” that rounded out the flavor of the eggs and made them taste amazing.
The nice thing about ghee is that it doesn’t require refrigeration, making it a great gift if you need to ship or would like to store it in a cool, dark, place for some time. I couldn’t find a website providing an accurate usage timeline, but I usually begin using my ghee immediately anyway and use within a few weeks. I did research the infused ghee safety, and while I didn’t find anything saying it required refrigeration for storage, I will probably use them sooner rather than later. I tried shipping all three and two of the three made it… the third will be shipped when I make the next batch in a few weeks.
You may use your favorite brand of butter, to keep it paleo or clean be sure it’s grass-fed. I always use my small slow cooker to make my ghee so the butter doesn’t get too hot too quickly and I don’t have to worry about making more than a pound at a time since I don’t cook for a lot of people and we have zero storage space in our postage-stamp kitchen designed for people who don’t cook but want a pretty kitchen. Apparently this is a trend in Northern Virginia. This adorable little green crock pot is what I use and I cannot tell you how valuable I have found it to have a small and large slow cooker. I thought I was being silly buying a second, but it’s been one of the most worthwhile kitchen investments I’ve made. I’m sure it would work in my larger slow cooker, but I would probably make 2 pounds at a time instead, not because ghee burns at that low temperature (because it doesn’t), but just because I have a thing about making bigger recipes in the bigger crock pot.
- 1 lb grass-fed butter
Optional to Make Infused Ghee
- 8 peeled and smashed cloves of garlic
- 6 dried hot chili peppers (I used arbol)
- 2 6" sprigs of fresh rosemary, washed and dried
- Place your butter in your slow cooker
- If making flavor-infused ghee, add your ingredient of choice
- Set the slow cooker to low and cook for 8 hours
- Line a kitchen sieve with a double layer of muslin or a layer of cheesecloth and strain out the clumps in the ghee.
- Pour the ghee into sterile jars, cover, and allow to set. Store in a cool dark place up to 6 months.