Garlic infused ghee recipe
The magic of ghee in pregnancy and postpartum…
Few foods feel as timeless for Mothers as ghee. Golden, slow-made, and deeply nourishing, it has long been used to support the body through the seasons of pregnancy and the tender rebuilding that follows birth.
Pregnancy asks the body to do the extraordinary, to grow new life while sustaining life itself. This requires nourishment that is both rich and easy to absorb. Ghee offers exactly that. As it supports the baby’s developing brain and nervous system, strengthens digestion so nutrients can truly be received and gently lubricates the tissues that stretch and expand. In traditional Ayurvedic wisdom, ghee is also said to build “deep vitality” (aka the quiet reserve that steadies/grounds both the mind + body).
Ghee also becomes a cornerstone food within the season of postpartum because it soothes, restores, and helps the body absorb the minerals and nutrients needed to rebuild from the inside out. From cooking with ghee or simply eating it by the spoon, it offers replenishment for the Mother.
Garlic infused ghee only adds to these gentle benefits. When garlic is slowly cooked into ghee, garlic loses its harshness and becomes warm, sweet, and deeply supportive (aiding Agni - digestive fire/ones ability to process nutrients). The fat from this ghee acts as a carrier, guiding its benefits into the deeper tissues of the body and enhancing overall wellbeing. While there are lots of ways that you can infuse ghee… Garlic will always be my favourite due to its flavour and immunity benefits.
INGREDIENTS:
500 grams of premium grass-fed butter
6-10 cloves of garlic (pending how strong you wish the infusion to be)
Note: You will also need a cheese cloth and a sterilised glass jar
Method:
Cut butter into small pieces (I usually aim for approx. 2cm in size) and peel garlic cloves
Add butter to saucepan and melt on medium heat
Once melted, reduce the heat to low and add your garlic cloves. Stir the butter slowly and regularly for 45 minutes.
The butter will slowly begin to bubble and create a foam layer on the top. White curds will likely gather (this is the milk solids separating from the fat).
When the mixture mildly foams again with time, this is the ghee showing that it’s ready! Remove from heat and let it rest in the saucepan for 10 minutes.
Use a spoon or ladle to skim the top layer of foam off from the ghee and discard this foam. This is also time to remove the garlic cloves (I love to snack on these while warm or add to that nights dinner).
Strain your ghee through a cheesecloth into your sterilised jar. Store in a cupboard for 3 months or a fridge for 6 months!
Enjoy your ghee once set and add to your meals or savoury snacks.
Preparing ghee is more than just a cooking fat… It’s a ritual and creation of a golden elixir for the body. Rich in conjugated linoleic acid and brimming with vitamins A, E, and K2, it nourishes from the inside out. Ghee is nourishment that is prized with butyric acid that supports gentle digestion, soothes the gut, reduces inflammation and helps fortify the immune system, making it a quietly powerful ally for your health and vitality as a Mother.